Premium pure traditional a grade basmati rice, Average length:7.30 mm (minimum) Purity:95% (minimum) Chalky:3% (maximum) Kett whiteness:39-41 Brokens:0.50% (maximum) Moisture:13% (maximum)
Canada grown organic wild rice Sold by the ton on pallets, packed in bulk 25 kg. bags
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We currently have USA Californian Chandler variety Walnut Kernels in Stock. Further specifications are 80/20, Light color, AAA Quality in LARGE/JUMBO Size. FOB Price Ex India (Port Mundra or Nhava Sheva) will be $3.10/Lbs. Packing in 10Kg Carton with 5kgx2 bags of vacuum packs each. The price is for a 1 x 20 feet container. * The California Walnut Commission has invested more than $15 million in nutrition research in the last 25 years, with more than 158 papers published by 57 institutions in 11 countries . * Over 27 current projects are investigating areas of interest including heart health, cognitive health, cancer prevention, weight, and diabetes management Nutrition Facts Serving size 1 oz. (28g/about ¼ cup) Amount per serving Calories 190 Total Fat 18g 23% Saturated Fat 1.5g 8% Trans Fat 0g Polyunsaturated Fat 13g Monounsaturated Fat 2.5g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 4g 1% Dietary Fiber 2g 7% Total Sugars 1g Includes 0g Added Sugars 0% Protein 4g Vitamin D 0mcg 0% Calcium 30mg 2% Iron 0.8mg 4% Potassium 130mg 2%z
* More than 50,000 tons per year * 10,000 to 50,000 tons per year * Less than 10,000 tons per year * More than 99% of walnuts grown in the United States come from California 141,640 bearing hectares of walnut orchards. * The Central Valley of California is the states prime walnut growing region, with the mild climate and deep fertile soils that provide ideal growing conditions. * There are more than 4,800 California walnut growers, and most farms are owned and operated by families who have been in the walnut business for several generations. * Walnut production takes commitment and patience, and our farmers are passionate about growing and harvesting highquality walnuts. REASONS * YOU SHOULD ADD CALIFORNIA WALNUTS IN YOUR DIET Walnuts are the only nut, and one of few foods, to provide an excellent source of the plant-based omega-3 ALA (one ounce contains 2.5 grams of ALA). Walnuts are loaded with omega -3s, which make them the brain food 2. California Walnuts are a delicious and easy way to help promote heart health. California Walnuts are certified through the American Heart Association's Heart-Check program as a hearthealthy food, making them an ideal choice in a heart-healthy diet. Walnuts are a heart-healthy food with more than 25 years of research showing how they may have beneficial effects on various factors related to heart health such as LDL (bad) and HDL (good) cholesterol, blood pressure, inflammation, and plaque formation. 3. Higher walnut consumption is associated with lower risk of type 2 diabetes. Individuals with diabetes or metabolic syndrome often have conditions such as high blood pressure, abnormal cholesterol, high triglycerides and obesity, which put them at risk for heart disease and stroke. Walnuts should be included as a cancer-preventative choice in a healthy diet. Walnuts contain a range of nutrients that may help reduce inflammation and lower the risk of cancer, heart disease, diabetes, metabolic syndrome, and obesity, when included in a plant-based diet. 5. The effects of aging can impact quality of life and the ability to maintain independence. People of all ages can benefit from taking steps to maintain overall health throughout the aging process. Walnuts protect against the detrimental effects of aging. 6. California Walnuts can be an important food for weight management. Not only are walnuts tasty, but they can also be satisfying. Including walnuts in the diet may increase sense of fullness,
Ingredients: 20 pc California walnut halves 1 cup powdered California walnuts 2 tablespoon oil 100 gm grated paneer (cottage cheese) 2 medium grated carrots Salt to taste ½ teaspoons ginger paste ½ teaspoon garlic paste 2 medium potatoes boiled, peeled and mashed 2 tablespoon fresh coriander leaves 1 tablespoon crushed green chilli 1 teaspoon chaat masala 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder cup gm flour (Besan) ½ cup breadcrumbs Method * Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and saute until extra moisture dries up. * To this add garlic paste, ginger paste and saute for �½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. * Transfer it into a grinder and mix till well blended. * Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. * Transfer the mixture into a bowl and let the mixture cool completely. * Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl. * To the mixture, add California walnut powder and breadcrumbs and mix everything well. * Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions. * Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around. * Serve hot garnished with chopped California walnuts.
Ingredients: 1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato, 185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½ teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water Method Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown. Then add ginger-garlic paste and cook for a minute. After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt. Then put the drained rice into the pan and toss it in gently with a spoon. Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins. Open the pot and fluff the rice with a fork. Garnish with California walnuts and serve.
Ingredients: For The Vadas (makes 8) ¾ cup urad dal (split black lentils) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste â?¢ Salt to taste â?¢ 2 cups finely chopped California walnuts To be mixed into a Curds Mixture 1 cup whisked curd (dahi) 2 tbsp sugar A pinch of black salt Salt to taste Oil for deepfrying Chilli powder for sprinkling Roasted cumin seeds (jeera) powder for sprinkling 2 tablespoon finely chopped coriander Method For the Vadas Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well and blend in a mixer to a coarse paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside. Repeat steps 5 and 7 to make more stuffed vadas. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it. Serve immediately garnished with coriander
Ingredients : Walnuts 2 cups Sugar - 4 cups Low fat unsalted butter, 1 stick Milk, 3 cups Food color, 1 pinch Cardamom powder, 2 teaspoons. Method Grind the walnuts into a smooth paste by adding ½ cup of milk along with it in the blender. Heat a pan and the stick of butter to the pan. When the butter has melted completely, add the ground walnut paste, remaining milk, sugar, food color, cardamom powder and stir everything well until the sugar melts. Keep stirring till the halwa becomes thick. The halwa will slowly become thick and when the halwa comes along with the spatula while stirring with without sticking to the bottom, switch off the stove. The final halwa consistency should not be too thick, it should be a little bit runny. When it starts cooling, it will become thick to the desired consistency
California Walnut Kernels (Chandler) LHP 80/20 Jumbo/Large sized Super AAA quality in vacuum pack 5kg x 2 = 1 carton packing.
Soy sauce, chili sauce, tomato sauce, sesame oil, chili oil, white rice vinegar, red vinegar, apple vinegar, chili powder, ginger powder, curry powder.
