Masoor daal is also known as red daal and in English language, it is called split red lentils. It is the most important part of meal in various parts of world, but most importantly in Indian subcontinent. The nature and texture of masoor daal is, it is split daal with no skin with smooth texture and smooth skin. This daal consist of 26% of protein, being the third highest level of protein. It is easily available in the marked in pre packed form in small and bulk quantities. Daal fry, daal khichdi, garlicky soup, and tikkis can be made from masoor daal
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Masoor Dal
Masoor dal
Agricultural commodities brazilian sugar, soybeans, corn, wheat rice like basmati rice and non basmati rice, 1509 sella, steam, golden sella basmati rice, sharbati sella, steam, golden sella basmati rice, sugar, grains like soybeans, yellow corn, wheat, pulses like chana dal, chickpeas, toor dal, red kidney beans, red lentils, edible oil like refined sunflower oil, refined soybean oil, canola oil, palm oil, mustard oil filtered and cold pressed, virgin coconut oil cold pressed, spices like dry red chilli, turmeric and turmeric spent, cardamom/elachi, sesame seeds, black pepper, dry ginger, fruits and vegetables like onions, cavendish bananas, apples, potatoes, mangoes, oranges, pineapple, carrots, flours like besan/gram flour 100% made from pure chana dal, wheat flour, rice flour, maida, dry fruits like whole cashew kernels, dates, almonds, coffee beans.Export, import, transportation, logistics
Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.
Completely Dried, Free from Chalky Grain, Weevilled, Vetches, Live Insects, Salmonella, Aflatoxin. For price, specification and other details please contact us.
Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
Masoor dal
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Urad Dal Split
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Canadian Grown Red Lentils available in large packaging. The highest quality and best grade product available in the world market. Grown to Government grading standards. Available packaging 25kg, 50kg, 50lb, 100lb or 2000lb to 3000lb tote bags Origin: Canada Grade: No.2 Canada and up Uniform in Size Max Damage: less than 3.5% Purity: 99.5% and up Available Polished or Unpolished as required. MOQ: One 20' Container Please inquire for Pricing (FOB, CFR/CIF) to Destination Ports
