This premium Mango Pickle is made in Andhra Pradesh and is a traditional favourite made with whole Garlic Cloves, Curry leaves and Gingelly Oil. This is made in the traditional way with no water added. Its unique flavour makes it one of the most selling pickles in our range. This recipe takes no shortcuts and uses the best quality Totatpuri Mango giving you value for money, by using seedless Mango with whole pulp.
Mango Pickle 110 gm, 200 gm, 500 gm, 1 kg, 5 kg
Fresh vegetables, fresh products: orange, potatoes, yellow onion, red onion, fresh garlic, dry garlic, dry white beans, pomegranate, intermediation for diesel en590, jp54 aviation jet fuel a1, d6 diesel oil , d2 diesel oil, lpg, lng, automotive gas oil (ago) intermediation for sugar icumsa 45, yellow corn, wheat.Intermediation for diesel en590, jp54 aviation jet fuel a1, d6 diesel oil , d2 diesel oil, lpg, lng, automotive gas oil (ago) intermediation for sugar icumsa 45, yellow corn, wheat
Dried mango is processed by modern technology, completely fried through oil. Mango after drying retains its natural flavor and color, minimizes nutrient loss, and increases storage time. Ductility, sweet and sour taste, very aromatic, very easy to eat . Expiry date: 12 months from manufacturing date. Contant sugar: 5% max Moisture : 15-16% Ingredient: Mango pulp (92.9%), White contain sugar (5%max) , acidity regulator (E330).
Organic Mango Pickle (Natures-Land)
Spice Secrets - Spicy Mango Pickle (Pack of 10 - 50 g each) Price : 100.00 Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? Thant's how recipes were passed down.
Spice Secrets - Spicy Mango Pickle (200 g) Price : 45.00 Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? That's how recipes were passed down. And while the stone grinders may have all but disappeared from the kitchens, the secret recipes are still intact in ours. Every lick and every dip of our pickles and chutneys is a trip down memory lane.
We Supply Fresh Green Mango Fruits From India.
We Supply Mango Fruits From India. Varieties like Alphonso,Badami,Rumali and Neelan etc.
Coffee, coffeemate, chocolates, drinking chocolate, cocoa powder, nutella, oreo, cereals (kelloggs, alpen), baby food (sma, nan, aptamil, cerelac), oats, peanut butter, pringles, chips, tuna, olive oil, condensed milk, ketchup, milk powder.
Barite, baryte, barium sulphate, mango, mango pulp, banana, papaya, turmeric, red chilli, spices like dry red chilli, turmeric finger, dry red chilli powder, turmeric powder, barite powder (baso4 oil drilling mud) and fresh pomegranate arils.
Spices : dry ginger, dry ginger slice, turmeric fingers, zedoary roots, dry red chilly. oil seeds: peanut. pulses : chickpeas plantation: coconuts vegetables: onion, fresh ginger, green chilly. fresh fruits: grapes, mango, watermelon, pomegranates, banana. wheat bran , zedoary roots dry fruits: raisins.Export & import
Fresh table eggs, edible oil like sunflower oil / olive oil/palm oil, olives, all types of honey, peanut butter, spices, pickles, coffee, ghee, coconut water, nuts, seasoning, jam, handicrafts like candle stands and decorative items,.Import and export indentation, help in entering of manufacturers to the uae and other middle east countries.
PICKLED CUCUMBER IN JAR Origin: Vietnam Preservation Process: Vegetable Oil Ingredients: Cucumber, water, spice, salt Glass bottle: 380ml, 540ml, 720ml, 900ml Cover: Blue, Red or cap in Logo Size of cucumber: 1-4cm; 2-5cm; 3-6cm; 6-9cm Acid: 0.35 - 0.55 % (acetic acid) Salt: 2.4 - 2.6 % (NaCl) Brix: 5.0 - 6.0 % Spices: celery, carrots, sugar, pepper, garlic | or Customer's formula Shelf life: 3 years Certification: ISO, HACCP Packing: In jar of 720ml/1500ml, or in drum of 220 liters.
Organic fruits, vegetables, cut vegetables & fruits, dehydrated vegetables & fruits, powders, fruit pulps, sprouts, microgreens, organic rice, grains(including indian millets) , cereals, cold press flour and cold press cooking oils. indian spices, spices powders, red chilly whole and chilly powder, turmeric fingers, pure turmeric powder. fresh herbs and dehydrated herbs, herbal powders. organic veg pickles, processed nuts, dry fruits and dates..Exporter
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Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
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