HS Code 08013200 Specification Color   White Moisture 5 Max Broken 4 Max Spotted1 Max Scraps 4 Max Packing  50 lbs in Plastic vacuum bag Origin   Vietnam Africa MOQ     25 MT Lead Time   1530 days after receiving deposit depending on MOQ
Whole macadamia nuts are great for snacking. Naturally high in protein and fibre, these organic, whole, raw macadamia nuts will keep you fuller for longer thanks to their excellent nutritional content. About Organic Whole Raw Macadamia Nuts Raw macadamia nuts are highly nutritious and boast an excellent nutritional profile. They are naturally high in protein, fibre and essential fats which makes them a great addition to your daily intake. These whole macadamia nuts are perfect for snacking throughout the day and will keep you fuller for longer compared to many other foods that we tend to reach for during that mid morning slump or when we require a boost in energy! Benefits of whole macadamia nuts Whole macadamia nuts contain the highest amount of monounsaturated fats than any other nut High in protein High in fibre Ways to enjoy whole raw macadamia nuts Enjoy in their raw form as a snack Top your favourite combination of oats for a morning energy boost Make a nutritional macadamia nut butter using whole macadamias Roast with a touch of salt and paprika for a naturally smokey flavour Chop up and sprinkle on top of your favourite meals such as curries
These pistachio nuts are raw, unsalted, nutrient dense, full of fibre and rich in plant based protein. About Pistachio Nuts, Raw Our pistachio nuts are raw, shelled and unsalted, any saltiness in flavour is completely natural. They have a vibrant yellow-green in colour and are a fantastic healthy snack. Pistachios are known to be a very healthy nut, they have a natural slightly salty flavour and can be eaten alone or added to recipes and salads. These nuts are nutrient dense and full of fibre and plant based protein. Ways to enjoy raw pistachio nuts Enjoy as a healthy snack Add to bread making for a delicious nutty loaf Top smoothie bowls along with various fruits and seeds Sprinkle on warm oats or chilled overnight oats Add to flapjack recipes
Organic Tiger Nuts (also known as Chufa Nuts or Earth Almonds) arenot actually nuts at all but are the tubers of the plants. Enjoy as a light & healthy snack. About Organic Tiger Nuts Tiger nuts (earth almonds or chufa) are not actually nuts but the dried tubers from a plant found in Africa and Spain. They are said to have been eaten by our ancestors as they are dense in nutrition and fibre. These are a perfect snack for the Paleo diet. They can be eaten as they are (or soaked if needed to soften them), or they can be made into a plant milk called horchata, which is popular in Spain. And of course, nut-free for those of you who have nut allergies and are looking for a dairy free milk alternative. They contain soluble fibres which will be retained in the tiger nut milk even after mixing with water and straining.
These in-shell Californian walnuts are highly nutritious and versatile. They make a delicious snack and are great when used in baking and cooking. Simply crack open and enjoy. About Walnuts Californian in Shell Californian walnuts are grown in California where almost all of the walnuts produced in America are originally from. These particular walnuts are in-shell to retain freshness for the perfect nutrient-rich snack or baking nut. Walnuts are rich in healthy fats and have a number of health benefits associated with them. Ways to use in-shell Californian walnuts Use a nutcracker to crack open the shell and enjoy fresh walnuts in the following way: Enjoy as a healthy snack for a boost of nutrients, fibre and protein Use in sweet baking recipes or as cake decoration popularly used to decorate carrot cakes Add to bread recipes for added texture Use to decorate desserts Add to salads for a classic waldorf salad Buy in-shell Californian walnuts online in a range of sizes from small to bulk depending on your requirements.
HS Codes 08028000 Specification        7075 Good Origin   ThailandIndonesia Processing Type   Sun Dry Packing  in gunny sack 6080 kgssack MOQ   1 x 20 FCL  18 MT or  1 x 40 FCL 27 MT Shelf Life     18 months Lead Time   Within 30 days after receiving deposit
Size & Weight: Size weight range (grams) Qty per box (11.3Kg box) Qty per box (6kg box) 330+ grams 32 16 300-330 grams 36 18 265-300 grams 40 20 205-265 grams 48 22 170-205 grams 60 30 150-170 grams 70 35 120-150 grams 84 42
HS Code : 0801.19.90 Product Description: Our coconut are from the biggest and the best coconut plantation in Sumatra Island, Indonesia.� We pay attention from the first stage by cooperating with highly experience coconut farmers to make sure coconut are fully matured and process to semi husked coconuts properly . Specification:  Sizes of our coconuts are from 800 grms.-1.2 kgs. And above per piece. Origin:  Asia, Africa and other countries Packing:  In Mesh Bag 40 kgs. per bags
HS Codes: 0904.00.00 Specification: Density: 550 and 570 GL and others Moisture: 12.5% Admixture: 0.2% Max. Stone & Stick: None Packing: 25 kgs. in Plastic Bag Origin: Vietnam, Africa and others MOQ: 2-5 MT Lead Time: 15-30 days after receiving deposit depending on MOQ
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. These low calorie seeds can be added to smoothies and oats or used to create chia pudding and chia egg great for vegan baking. Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. Chia pudding is a popular way of enjoying these powerful seeds. Simply prepare the night before by adding chia seeds to your favourite yoghurt (we recommend coconut yoghurt) and leaving overnight. The seeds swell and thicken the yoghurt. Then simply top with homemade granola and fresh fruits for the perfect breakfast. They can also be used to create a â??flax-egg,â?? ideal for vegan baking. Instructions below on how to create a flax-egg. This can be used wherever a regular egg is used as a like for like replacement. It works by helping to bind the ingredients together within the recipe â?? perfect for muffins, cupcakes and cakes. Benefits of organic chia seeds High in fibre Good source of vegan protein Contains healthy fats Low in saturated fats Low carbohydrates No sugar content Natural thickening agent Versatile 100% organic Ways to use chia seeds Add to smoothies to boost protein intake Make chia pudding by adding chia seeds to yoghurt and leaving overnight Use as an egg replacement for vegan baking Add to oats for a high fibre breakfast
HS Codes: 0906.11.00 Product Description: Cinnamon is using mainly as an aromatic condiment and flavoring additive in a variety of cuisines, breakfast cereals, snack foods, coffee, tea, bakery and etc. Specification: Shape: Long Stick AA with average length 20-60 cms or customize as per customersâ?? requirement Diameter: 1.5-1.8 cms. Color: brownish Yellow Moisture: plus minus 14% (Average) Taste: Sweet and spicy Origin: Africa, Vietnam, Indonesia Packing: In PP Bags 25 kgs per bag or customize MOQ: 1 x 20' FCL 6 MT and 1 x 40' FCL 12 MT Shelf Life: 18 Months Lead Time: 30 days after receiving deposit
HS Codes : 0907.10.00 Product Description: Cloves are an aromatic flower buds used in traditional Chinese medicine and in cooking desserts, bakery, meat, fish and in the food, pharmaceutical and cosmetics industry. Our cloves are from the best plantation in Vietnam, Africa. Specification: Moisture Content: 12-13% Color: Brown reddish
White poppy seeds are popular in Japanese cuisine for coating crispy tofu, sushi or sprinkled on salads and stir fries for a boost in fibre and added texture.
Organic hulled white sesame seeds are popularly used in Japanese cuisine for coating sushi or tofu or sprinkled on noodles. They are also used when baking bread and bagels for decoration.
HS Codes : 0904.00.00 Specification: Density: 550 and 570 GL and others Moisture: 12.5% Admixture: 0.2% Max. Stone & Stick: None Origin: Vietnam, Africa and others Packing: 25 kgs. in Plastic Bag MOQ: 2-5 MT Lead Time: 15-30 days after receiving deposit depending on MOQ
Not belonging to the Poaceae botanical family, buckwheat is not classified as a true grain, but rather a pseudo-cereal. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain. Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called beech wheat, or buckwheat, ever since. Nutrition credentials of buckwheat: High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine. Rich in carbohydrates (mainly starch). Rich in polyunsaturated essential fatty acids, such as linoleic acid. Contains vitamins B1, C and E. Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high. High in soluble fibre. Provides a potential source of resistant starch, as certain treatments of buckwheat starch or foods containing buckwheat increase the amount of retrograded, non-digestible starch. A rich source of polyphenol compounds. Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti-inflammatory and anti-carcinogenic properties. Gluten free.
Origin: USA/South America/Canada/Australia/Sellers Option Moisture: 13% Max Protein: 10% Min 11.5% Max Germination Energy: 95% after 5 days Full Barley: 90% Below: 2.2 mm Max 3% Purity of Variety: 95% Min Foreign Variety: 1% Max 1000 Kernel Weight: 40 gr HI Weight: Min 67 kg/h
Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol. Nutrition credentials of whole grain oats: High in carbohydrates (mainly starch). The protein content is higher than other cereals, at around 14%. High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers. The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated. The starchy endosperm of the oat grain contains more fat and protein than other cereal grain. High in potassium and low in sodium. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.
Similar to amaranth and buckwheat, quinoa (pronounced keen-wah fits within the pseudo-cereal group as it is not part of the Poaceae botanical family, in which true grains belong. It's loosely grouped as a pseudo-cereal with other grains as it's nutritionally similar and used in similar ways to true grains. Quinoa originates from the Andes, where it has long been cultivated by the Inca people. It is a small, typically light-colored round grain (although it also available in other colours including red, purple and black), similar in appearance to sesame seeds. To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. Most quinoa sold today has already been washed, but it is still advisable for consumers to thoroughly rinse the quinoa seeds under running water prior to cooking, so as to maximize the enjoyment of this pseudo-cereal. Like other pseudo-cereals, quinoa contains significant amounts of all the essential amino acids. Quinoa is traditionally produced in South America in higher altitudes and cooler environments than Australia. The Rural Industries Research and Development Corporation (RIRDC) is currently undertaking trials of quinoa in Western Australia. The project aims to select suitable varieties and growing regions to produce quinoa in Australia.
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food. More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include: Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice. Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice. Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed. Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto. Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed. Coloured rice black rice and red rice are now available in Australia as well as wild rice. To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet. Nutrition credentials of whole grain (brown) rice: Around 85% of the energy in rice comes from carbohydrate. After carbohydrate, protein is the second most abundant constituent of rice. Low in fat, with the small amount being mostly unsaturated. Rice bran is high in insoluble dietary fibre. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. High in potassium and low in sodium. Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins. Gluten-free and the most non-allergenic of all grains. Low Glycemic Index brown rice is now available in most supermarkets. 1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.
