The Guntur Sannam chilli belongs to Capsicum Annum var longhum variety with long fruits (5 to 15 cm in length) and diameter range from 0.5 to 1.5 cm. The chilli has thick skin and is hot and pungent. This chilli is rich in Vitamin and Protein.
"It is basically a blend consisting of one or two types of dried red chillies, Stemless that are ground and pulverized into a fine powder. Rich Aromatic Blend of Spices. Flavour Lock Packaging, Reusable Pack, Perfectly blended to impart the best taste to your homemade. Helps in weight-loss Cures stomach ulcers Useful to treat osteoporosis Builds immunity No Added Colors No Added preservative"
SAI SRINIWAS EXIMS - Premium Dry Chillies from India At SAI SRINIVASA EXIMS, we offer a wide variety of premium Dry Red Chilies, each known for its distinct flavour, colour, and heat level. Our collection caters to diverse culinary and processing needs, bringing authentic spice and colour to dishes worldwide. 334/S4/S10/Guntur Sannam: Balanced heat and colour, are commonly used in Indian and Asian cuisines. S.No Particulars Specifications 1 Pods without stalk 8% 2 Moisture 12% 3 Foreign Material 2% 4 Loose Seeds 2% 5 Discoloured Pods 3% 6 Colour 40 - 50 7 Heat Pungency 18000 - 22000 8 Physical Appearance Small Size / More Seeds / light Red 9 Skin Thin 10 Grades Premium
Silk Chili is also known as the Marash pepper or the Aleppo pepper, but this particular pepper is imported from Kahramanmaras, Turkey. It is moderately spicy with a nice tomato-y flavor. "Aleppo" chiles must be grown in Aleppo, Syria, so unfortunately the authentic thing is not available due to political unrest. Chili powder is a staple spice in many kitchens, and it packs a lot of flavor. It's famously added to rubs, soups, stews, chili (of course), and a variety of Latin dishes
"This spicy chilli is what gives a lot of regional cuisines, including Konkan food, its unique flavour, spicy zing and red colour. Used in the powdered form in veggies marinade preparations, assorted gravies and sambhar, this chilli is popularly used by the Koli community. Excellent to use in Curries, on roasted vegetables, and on tacos - or any dish that needs a spicy kick!"
Resham Patti Chili Powder is a strong cooking spice that is a blend of Coriander, Red Chilies, Turmeric, Cumin, Pepper, and Fenugreek. ... Our Resham Patti Chili Powder is excellent to use in Curries, on roasted vegetables, in Masalas, and on tacos - or any dish that needs a spicy kick Reshampatti is a chile that closely resembles a Cayenne pepper, quite hot and lightly fruity. The ideal chile for perking up curries, lentil dishes, or even a Butter Chicken that needs a heat adjustment.
Chili powder is a staple spice in many kitchens, and it packs a lot of flavor. It's famously added to rubs, soups, stews, chili (of course), and a variety of Latin dishes. For example, you can use it to make your own enchilada sauce. Chili powder is a blend of flavors. It starts with dried chili peppers that are toasted, ground and then mixed with herbs and spices, including cumin, oregano, garlic and salt. ... The result is a spice blend perfect for any time you want robust flavorâ??Texan or Mexican. Chili powder is a robust seasoning made from ground, dried hot chile peppers (often ancho or cayenne chiles). ... Though it's sometimes labeled "Mexican-style chili powder," food historians seem to agree that chili powder didn't come from Mexico, and was invented north of the border.
Kolhapuri chilli powder is a perfect masala for spice lovers. It gives a perfect flavour, texture and taste to your dishes, making ordinary dish extraordinary. It has been made with traditional touch by blending over twenty aromatic spices with byadagi mirch, garlic, onion.
The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. Kashmiri Chili Powder is rich in Vitamin C which makes it a potent health improver. High content of this vitamin improves digestion and immunity. Vitamin C is also very useful for skin, health of blood vessels, organs and bones. Kashmiri Chili Powder supplies dose of quality anti-oxidants.
Kanthari Chili, aka Bird's Eye Chili, is among the ten hottest chili peppers in the world. It contains high levels of vitamins and capsaicin, which may help boost metabolism and promote weight loss. It may also be effective in controlling flatulence and enhancing cholesterol levels.
Add a mouth-watering taste to your food using Anveshan's hand-ground Red Chilli Powder. A 100% pure spice with no added colours, and is made out of a blend of premium quality Vitamin C rich red chillies.
"Green Chilli Powder Green chili is sundried to avoid the nutrition and active content losses. The extraction process of the soluble solids of green chili is carried out in a counter-current extraction system. It is widely used in dry soups mixes, stuffing mixes, fast foods, sauces, food preparations, and vegetable mixes, the offered powder is known for its extended shelf life and spicy taste."
"It is widely used in dry soups mixes, stuffing mixes, fast foods, sauces, food preparations and vegetable mixes,fried snacks like Pakoda, Samosa, Rolls. Raw, fried, roasted in your tadkas or added to curries, this little spice is not only delicious but also rich in so many vitamins."
"Red chilli powder/ Lal mirchi powder adds a daily dose of tadka to your food Red chili is stem cut (dandi cut) mirch powder with natural red colour and medium spice It is traditionally ground to retain most of the flavour and nutritional value. Just a dash or two of chili powder can kick up the taste of your palate An ultimate spice that gives wonderful red colour and flavour to any recipe"
The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
"RICH IN FLAVOUR: Enhance your regular and exotic dishes with the perfect spiciness of Deggi Red Chilli Powder. SOURCED FROM BEST FARMS: The Deggi Lal Mirchi Powder is sourced from the farms of Guntur (Andhra Pradesh) & Byadigi (Karnataka) to ensure premium quality spice. LTG TECHNOLOGY: Deggi Red Chilli Powder is prepared using Low-Temperature Grinding Technology, ensuring better retention of natural oils and flavors in spices."
Red Chillies are available with different levels of spiciness ranging from high to sweet. We are providing many varieties of chillies like Byadgri, Sannam, Guntur Teja and Kashmiri, etc. We have supplied in the hygienic pack of 25 kg bags. We are supplying to various countries all over the globe.
Moisture: 10-12% max. Style: Dried powder. Color: dark yellow. Place of Origin: Vietnam. Cultivation Type: Common. Shelf-life: 6months from production date. Non-preservatives, non-coloring, non-impurities. Packaging: in bulk 10 kg PP bag with PE liner, or as buyers requirement. Price: please contact for updated price. Payment & delivery: L/C at sight or T/T 30% in advance. Lead time: 2 weeks/ 1*20'FCL.
1. Product Functions and Features Sodium Selenite is a supplement of selenite for animal nutrition. The product has stable quality and good liquidity and is easy to mix process. 2.  Introduction Mixed feed additives and sodium selenite. The additive of microelement selenite in feed. Usage & Dosage:The recommended amount in the compound feed(calculated by Selenite mg/kg)0.1-0.3mg for livestock,0.1-0.3mg for fishes. 3. Appearance Light Grey Powder 4. Product quality standard 1%selenite 5%  selenite Sodium selenite (counted by Se)% 1 ±0.05 5 ±0.10 Moisture % 5 Pass 450 m test sieve% 95 Total arsenic content (counted by As)% 0.0005 Lead content (counted by Pb)% 0.002 Cadmium content (counted by Cd)% 0.001 5.Packing:25kg/bag 6. Storage conditions, methods and precautions: stored in cool and dry places, and used up as soon as possible once unpacked.
