PRODUCT INFO
Winter melon are large fruits, averaging 15 to 80 centimeters in length, and have a bulbous, round to oblong shape with blunt, curved ends. The melons are covered in a thin but tough, light to dark green skin, often enveloped in a textured, chalky layer of wax, depending on the variety. Young Winter melons also bear a pale, fuzzy coating of hair that disappears as the fruit matures. Underneath the hard surface, the flesh is thick, firm, aqueous, and white, encasing a large central cavity filled with pithy membranes and cream-colored oval seeds. The seeds are edible once cooked and have a nutty, neutral taste. Winter melons are not typically consumed raw and contain a mild, vegetal, and subtly grassy flavor reminiscent of a watermelon rind or cucumber. When cooked, the flesh becomes transparent and softens, absorbing accompanying flavors.
USES
Winter melons are an excellent source of vitamin C to strengthen the immune system and fiber to stimulate and regulate the digestive tract. The fruits also provide antioxidants to protect the body against environmental aggressors, magnesium to maintain healthy nerve functioning, phosphorus and calcium to promote strong bones and teeth, and contain lower amounts of folate, zinc, and iron. In Traditional Chinese Medicine, Winter melons are viewed as a cooling or yin ingredient and are used to reduce inflammation and balance the body through their alkaline properties.
SEASON
Winter melons are available year-round, with a peak harvest in the late summer through fall.
PRODUCT INFO
Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans are an excellent source of copper, iron, manganese, tryptophan, and the essential amino acid isoleucine. They are also rich in protein, fiber, complex carbohydrates, all of the essential B-complex vitamins, calcium, phosphorus, magnesium, zinc, and potassium. The pods, leaves and roots all contain a similar nutrient makeup.
USES
Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautes or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days.
SEASON
Wing beans are available in the late spring and through the fall months.
PRODUCT INFO
Water Mimosa is a wetland plant which has a taproot that attaches to edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, called an aerenchyma, is an air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be bouyant and float on the top of the water. From the stems grow branches, which bear small, olive green leaves that grow separately, in opposite pairs. The leaves are oblong in shape, and measure arond 4 to 14 millimeters in length, to 1 to 3 millimeters in breadth. Stems have of 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome, and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor. Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein and riboflavin.
USES
The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosa is most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles and garlic. It can also be found in recipes with noodles, minced chicken or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week.
PRODUCT INFO
Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows. A single ear of corn can contain up to 400 kernels. Freshly harvested yellow corn at its peak ripeness is sweet, offering flavors of almond and sugar, the kernels so succulent, the skin pops as you bite into it. As the corn matures, the kernels lose their milky consistency giving way to a starchy and doughy consistency. At this point, the corn is considered a grain crop and is best suited for processing or feedstock.
USES
Yellow corn is a significant resource of Vitamin A. As corn kernels mutated from white to yellow, they acquired chemicals called cartenoids. Of these cartenoids is beta carotene, which produces Vitamin A. Very little attention has been emphasized on yellow corn's significant beta carotene levels until the early 21st Century. Yellow corn, easy to grow in developing regions of Africa and Latin America, where corn is heavily relied upon as a food source, could actually keep millions of children from going blind. Yellow corn is now being bred to have at least 10 times higher the amount of beta carotene than average sweet corn varieties.
Specialities : Rich In Taste, Pure, Non Harmful, No Artificial Color Added, Hygenic, Good For Health
Certification : NPOP Organic
Cultivation Type : Organic
Shelf Life : 6 Month
Grade Standard : Food Grade
Additional Information
Payment Terms : L/C, D/P
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Location : All Countries Except India
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Product name: Dried Lemon Whole
Botanical name: Citrus Limonum
Family: Rutaceae
HS Code: 080550
Origin: Egypt
Dry by sun
Size: min 2.50 cm
Packing: 20 kg pp bags
The Story of Sun-Dried Lemon in Ancient Egypt
Sun-dried lemon, also known today as black lime or loomi, is a dried citrus fruit that has been used for centuries in cooking and medicine. While lemons were not originally native to Egypt, citrus fruits, including early lemon varieties, are believed to have been introduced through trade routes from Asia. Over time, sun-dried lemons became an important ingredient in Egyptian culinary and medicinal traditions.
Sun-Dried Lemon in Ancient Egyptian Medicine
The ancient Egyptians were highly skilled in herbal medicine and natural remedies. Though historical records do not explicitly mention sun-dried lemons, citrus fruits were likely used for their health benefits. Lemons, when dried, retained their high vitamin C content, which helped boost immunity and fight infections. The Egyptians may have used sun-dried lemons to treat digestive issues, sore throats, and fevers, similar to their use in later Middle Eastern and North African medicine.
Sun-Dried Lemon in Egyptian Cuisine
Egyptians were known for preserving food using natural drying techniques, including drying fruits under the sun. Sun-dried lemon developed a deep, tangy, and slightly smoky flavor, making it a perfect seasoning for stews, soups, and meat dishes. The rich, citrusy taste enhanced the flavors of slow-cooked meals, much like how it is still used today in Egyptian and Middle Eastern cooking.
Sun-Dried Lemon in Religious and Spiritual Practices
Fruits and herbs often held symbolic meanings in ancient Egyptian culture. While no direct evidence connects sun-dried lemons to religious rituals, citrus fruits were associated with purification and protection. The strong scent of dried lemon may have been used in incense or offerings, as Egyptians commonly included fragrant items in temples and tombs to honor the gods and the dead.
The Legacy of Sun-Dried Lemon
The tradition of drying lemons spread across the Arab world, where loomi became a staple in Persian, Iraqi, and North African cuisine. Today, Egypt continues to use dried lemon in various dishes, carrying forward an ancient tradition of preserving and enhancing flavors through natural drying methods.
Through its medicinal, culinary, and possibly spiritual uses, sun-dried lemon remains a timeless ingredient that connects modern Egyptian cuisine to its rich ancient past.
Intro about the Egyptian Sun dried Tomatoes:
In the heart of Egypt, where the sun shines relentlessly throughout the year, a unique crop thrives in the winter months sun-dried tomatoes. Unlike any other place on Earth, Egypt offers the only known source of this extraordinary produce, available year-round, even when the winter chill grips other regions. While much of the world faces the seasonal ebb and flow of crops, Egypt's sun-dried tomatoes stand as a testament to nature's resilience. With the sun's intense rays drying the tomatoes to perfection, these rich, flavorful fruits capture the essence of the desert's warmth and provide a rare taste of sunshine long after the seasons change. In a world where agriculture is often limited by the harshness of winter, Egypt's sun-dried tomatoes remain a precious, unparalleled offering available only where the sun shines brightest.
We are suppliers of Dried ginger from Peru. We are suppliers of best quality Dried Ginger from Peru (South America) We are FDA certified company The packing is in sacks of 25 kilos and 50 kilos, Our Dried Ginger producing farm is certified for exportion to USA, Europe, China, Japan, Korea, India, Russia
We are suppliers of Dried ginger from Peru. We are suppliers of best quality Dried Ginger from Peru (South America) We are FDA certified company The packing is available in sacks of 25 kilos or 50 kilos.
We are suppliers of Peru, we offer Caigua, this product has medicinal properties especially in the reduction of hypertension and high cholesterol, which makes it a very attractive vegetable.
Contact us for more information.
- Family: Solanaceae
- Botanical name: Solanum Lycopersicum
- HS Code: 071290
- Origin: Egypt
- Crop: Summer, winter
- All sizes (long tomato, round tomato)
- Free from physical defects and stingers and black spots.
- Moisture: less than 18%
- Packing: 10, or 12.50 kg plastic bag inside a paper bag
- Egyptian Tomato Crops: winter (Nov.-March) and Summer (June-Sep)
- All Egyptian tomatoes are exported to the main markets of Italy and Brazil.
How Sun sun-dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun.
To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.
CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7
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Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
How Sun sun-dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun.
To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.
CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7
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Product name: Dry Tomatoes
Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
Benefits of Sun-Dried Tomatoes:
1- It can protect against cancer because of the lycopene it contains.
2- Protect our sight because of the Lutein and Zeaxanthin it contains.
3- It can care for our immune system because it has copper.
4- Contains more potassium per part than a banana.
5- It contains manganese which is important for detoxing our bones and liver.
CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7
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Product name: Dried Tomatoes
Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
How Sun dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after drying in the sun.
Sun dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun to get good quality. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.
CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN DRIED TOMATOES 24/7
NO BROKERS PLS
Product name: Sundried Tomatoes
Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
Dried method: Air dried (sun-dried in an open area).
How Sun dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after drying in the sun.
Sun dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun to get good quality. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.
Time for drying in Summer: 4-5 days
Time for drying in Winter: 8:10 days
Sun-dried Tomatoes are produced from almost 12.50 kg of Fresh Tomatoes.
Egypt is considered the third largest producer of fresh tomatoes in the world, and it is cultivated in all governorates of Egypt for 11 months a year.
All Egyptian tomatoes are exported to the main markets of Italy and Brazil and that comes by booking for future year shipments before the crop.
Product name: Sundry Tomatoes
Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
Dried method: Air dried (sun-dried in an open area).
Time for drying in Summer: 4-5 days
Time for drying in Winter: 8:10 days
Sun-dried Tomatoes are produced from almost 12.50 kg of Fresh Tomatoes.
Egypt is considered the third largest producer of fresh tomatoes in the world, and it is cultivated in all governorates of Egypt for 11 months a year.
- All Egyptian tomatoes are exported to the main markets of Italy and Brazil and that comes by booking for future year shipments before the crop.
Product name: dried sun dried tomatoes
Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%
Dried method: in Air dried (sun dried in an open area).
Time for drying in Summer: 4-5 days
Time for drying in Winter: 8:10 days
Sun-dried Tomatoes are produced from almost 12.50 kg of Fresh Tomatoes.
Egypt is considered the third largest producer of fresh tomatoes in the world, and it is cultivated in all governorates of Egypt for 11 months a year.
Product name: Dried Black Lemon
Botanical name: Citrus Limonum
Family: Rutaceae
Packing: 20 kg bags
Origin: Egypt
Color: Black
Form: whole Lemon
Available: all the year
Cultivation: Conventional
HS Code: 08054000
Description:
Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour.
Black Lemon Dry Method: Black Lemon:
The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens after that, we put it again under the sun to get rid of the humidity of the oven, and the Black Lemon is sorted by specific trained labor.
Uses:
Dried Limes are used in many countries in their cooking to add a sour taste for example in Persia the people use dried lime in soups and stews also across the Persian Gulf they use it with fish but in Iraq noomi basra has been used in almost all dishes and meals also they add it to warm drinks like Hamidh. The dried Limes are a traditionally important ingredient that is used as a powder in Persian Gulf Baharat which is added to Kabsa
Product name: Dry Black Lime
Botanical name: Citrus Limonum
Family: Rutaceae
Packing: 20 kg bags
Origin: Egypt
Color: Black
Form: whole Lemon
Available: all the year
Cultivation: Conventional
HS Code: 08054000
Description:
Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour.
Black Lemon Dry Method: Black Lemon:
The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens after that, we put it again under the sun to get rid of the humidity of the oven, and the Black Lemon is sorted by specific trained labor.
Flavor:
The dried lime has a strong mix of sour, citrusy, earthy, and somewhat smoky tastes but at the same time it has lost the taste of the sweetness of fresh limes, it is slightly bitter, which you can taste in seeds and outer skin also it has a fermented flavor because of its preservation.
The benefits of dried limes:
First, dried lemon helps to prevent various heart diseases, because of the benefits of black lemons on the heart muscle, and its ability to regulate blood pumping also doctors advise using it as a treatment for heart palpitations.
Second, it helps expel harmful bacteria in the digestive system collect the accumulated waste and toxins in various parts of the body, and expel them to outside
Third, although it can get the appetite it also is used in diet and to lose fat because it contains Vitamins and minerals which help to lose fat and calories
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