The pepper plant is a perennial woody vine growing up to 4 m (13 ft) in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. The leaves are alternate, entire, 5 to 10 cm (2.0 to 3.9 in) long and 3 to 6 cm (1.2 to 2.4 in) across.
Cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. India, formerly the largest producer, since 2000 has been the second worldwide, generating around 15,000 tonnes annually
Teja Dry Red chilli This Chilli is a famous variety of chilli mainly grown in the India. Sanam Dry Red chilli This Chilli is a famous variety of chilli mainly grown in the India. Byadgi Dry Red chilli This Chilli is a famous variety of chilli mainly grown in the India. It is named after the town of Byadgi. This chillis has the second largest turnover among all chilli varieties of India. Byadagi chilli is also known for its deep red colour and is less spicy and is used in many food preparations.
Cottonii seaweed, sea cucumber, taro leaves, banana leaves, palm kernel expeller, coco peat block, coconut fiber, cocoa.
Place of Origin Viet Nam Name BETEL NUT Color Brown Size 3-15mm Style Dried Seed Quality High Use Cook Food MOQ 5000kg PACKAGING 20kgs/bag or as customer's requirement Type 100% Pure Packing & Delivery Packing: 50kgs/pp bag or as customer's requirement
Moisture 13.5% Size 2mm - 2.5mm Mesh 90 % min Moisture 13.5 % max Admixture 2 % max Origin Vietnam
Weight (kg) 0.02 Shelf Life 30 days Type Chilli & Pepper Product Name Fresh/ frozen Red Chilli Color Red and green natural Style Fresh/ frozen Packing 10kgs/ carton or as buyer request Taste Hot Spicy Quality High-quality Specification 100g Size 4-7cm
Variety: Chili pepper Product Type: Single Herbs & Spices Style: Frozen Freezing Process: Instant Freezing Storage (-30�°C to -40�°C) Processing Type: Raw Certification: HACCP, ISO, Halal (Jakim) Shape: Elongated Color: Natural red Place of Origin: Vietnam Weight (kg): 10 Shelf Life 12 months Type: Chilli & Pepper Size: 3 to 7 cm Flavor Natural spicy Moisture > 80% Type: Red Chili Pepper Taste: Hot and spicy Storage: -18�°C to- 25�°C Product type: Single herbs & spices Shape: Whole (stem/ without stem) Supply Ability: 3 tons/day MOQ: 8 tons
Storage Type: Cool Dry Place Specification: Dried Product Type: Single Herbs & Spices Instruction for use: Cooking ingredients Shape: Stick Color: Red Place of Origin Viet Nam Type: Chilli & Pepper Shape: Whole (with stem or no stem) Diameter: 4-8 cm Taste: Natural Spicy
Food products (egg, spices, nuts, rice, oil), home textile products (towels, cushions, runners, mats).
Sesame, sesame oil, potato and bangladeshi fruits and vegetables, and dried fruits worldwide, all kinds of fruits and vegetables, dry fruits, spices, sugar, soybean oil, palm oil, sunflower oil, different types of lentils, wheat, rice, canned food, and canned drinks from worldwide for bangladesh, uae, malaysia, singapore and uk..Wholesales and trading business.
Energy drinks, canned fruits, canned fish, durian, blueberries, mushrooms, olive oil, sunflower oil, palm oil, soybean oil, canola oil, pure vegetable oil, sugar, maple syrup, cream milk, rice, corn, black matpe, dal, peas, kidney beans, lentils (masoor), black pepper, nutmeg, ginger, chilly, saffron, turmeric, mustard, bay leaves, cardamom, cinnamon, sulfuric acid, nitrogen, sodium hydroxide, caustic soda, sodium lauretha sulfate, sodium lauryl ether sulfate, soap noodles, thiourea, pvc resin, maleic anhydride, chlorine b, potassium hydroxide 90%,sodium metabisulphite, sles 70%,packing tape, tapes, copper scrap, aluminum scrap, pu foam scrap, occ scrap, oinp newspaper scrap, pet flakes, bee pollen, bee wax, polyethylene wax, paraffin wax ldpe, pet, polyethylene, hdpe granules, polyvinyl chloride, nylon 6 granules, lldpe granule, polypropylene granules, polystyrene granules, tyres, rims, dry storage container, newsprint paper, copy paper, outboard motors, jet skis.Exporters
Senna leaves senna pods salacia roots cassia alata leaves (candle bush) gymnema sylvestre sarsaparilla zedoary roots galangal withania somnifera (ashwagandha) lemongrass eucalyptus leaves passiflora herb phyllanthus niruvi centella asiatica tribulus terrestris garcinia cambogia tinospora cardifolia gloriosa superba berberries bark moringa leaves viburnum bark turmeric fingers boswellia serrata jamun seeds neem seeds neem leaves papaya leaves soapnuts lobelia herb senega root bitter melon andrographis panniculata spirulina powder stevia leaves psyllium husk lemon peel, orange peel gum olibanum holy basil (tulsi) garlic granules fresh green banana cuttlefish bone.
So our kesra attar not only smells good, sweet and strong, this perfume also gives several health benefits.
Dried Turmeric
Saffron Pollen Dust
Zardah Saffron
Kashmiri Lachha Saffron
Black Cumin seed oil is high in antioxidants and may have several benefits for health. These include the� treatment of asthma and various skin conditions, lowering blood sugar and cholesterol levels, aiding in weight loss, and protecting brain health.
Description:- A Member Of The Ginger Family, Black Cardamom Is A Relative Of Green Cardamom, But They're Far From The Same Plant. It Has Some Of The Same Flavor Notes, Especially An Uplifting Menthol Element, But It's Also Smoky, Brash And Bold. There Are Times For Green Cardamom's Delicacy, And Then There Are Times To Turn Things Up To 11. Although They Have Similar Flavors, They Have Very Different Culinary Uses. Black Cardamom Is The Bacon Of Spices. Black Cardamom Is Dried Over An Open Fire, Which Is What Gives It Such A Powerful Smokey Aroma. Beneath That Are Notes Of Resin And Camphor, As Well As Green Cardamom's Menthol, Slightly Minty Aromas That Provide Balance To A Funky Kick. These Intense, Heady Notes Put Black Cardamom In The Warming Spice Category, Along With Black Pepper, Cloves, And Chiles. It's A Major Component Of The Spice Blend Garam Masala, Which Literally Means Warming Mixture. This Intensity Makes It Ideally Suited To Long-cooked Dishes In Moist Environments, Where The Spice Has Plenty Of Time To Release Its Fat- And Water-soluble Oils. Like Green Cardamom, You Can Remove The Seeds And Use Them Whole Or Ground (For A Really Intense Kick), Or Grind The Whole Pod. But I Mostly Use The Pods Whole. The Flavor Is Still Plenty Strong, They're Easy To Pick Out, And It's Tough To Grind Them To A Fine Powder Without Getting Some Unpleasant Shards Along The Way. Such A Strong Spice Needs Strong Flavors To Stand Up To It. I Like It Best With Dried Chiles, Cumin, And Most Importantly Lime Juice. The Sweet Acid Cuts Down On A Lot Of Black Cardamom's Medicinal Flavors, And I Consider It Essential. Black Cardamom Is Usually Used In Concert With Several Other Spices, Both To Temper It Down, And Because It Does A Fantastic Job Of Blending Disparate Flavors Together. Black Cardamom Plays Well With Bitter, Long-cooking Greens Like Collards. It Also Elevates Relatively Bland Lentil And Rice Dishes In An Unsubtle But Not Overwhelming Manner. At Its Most Simple, Some Rice Tossed In A Rice Cooker With Some Black Cardamom Pods Is A Great Improvement To A Quick Weeknight Dinner. It's A Lot More Sophisticated In Dry Rubs And Sauces For Braised Meats. (Especially Beef); It's A Common Player In Many North Indian Curries. And In One Of The More Interesting Cases Of Indian-chinese Fusion, Some Swear That Black Cardamom Is Essential To Certain Sichuanese Red-cooked Dishes. But This Spice Isn't Limited To Indian And Chinese Fare. A Pod Dropped In A Pot Roast, A Dry Rub For Barbecued Brisket, Or A Bowl Of Pho Brings Just A Touch Of Smoke And Something Not Easily Identifiable But Altogether Delicious. It's A Powerful Spice, But Superb In Blends, Making It Just As Versatile And Worthy Of Adulation As Its More Renowned Green Cousin. We Are Leading Exporter Of Black Cardamom From Sanchore Rajasthan
