Black Pepper

Pepper had a profound influence on the European economy of the Middle Ages.Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavourful berries.

Scientific Name: Piper nigrum L.
Family Name: Piperaceae

White Pepper

Ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes (as a substitute, because black pepper would visibly stand out). However, white pepper actually has a different flavour from black pepper; it lacks certain compounds present in the outer layer of the drupe.

Scientific Name:Piper nigrum L.
Family Name: Piperaceae

Sesame Seeds ( Black Thil )

The black sesame seed is less common and has a more concentrated flavor than other sesame seeds. Black sesame seeds are especially good on salmon and other fish.The natural black sesame seeds which we offer are carefully cleaned. We also offer two qualities of black sesame seeds – General and Z-Black (deep black), both are color-sorted and hence does not include white seeds

Sesame Seeds ( White Thil )

We export different grades of Hulled sesame seed in terms of purity 99.98%, 99.95% & premium quality exports with certification of free from microbiological organism. Mechanically hulled and mechanically dried sesame seed consists of the hulled seed from the plant sesame indicum L. The colour is white. Odour and taste are typical, and free from foreign odour and taste, such as mustiness or rancidity.

Purity :  99.95% Min & 99.98% Premium Quality
Salmonella:   Absent in 25 grams
Yeast & Moulds:   < 1 0,000 CFU/ gram
TPC :    < 1 ,00,000 CFU/ gram
F. F. A. (as oleic acid):   < 2%

Chick Peas

Chick Peas has been widely acclaimed due to its tasteful flavour. We export chickpeas which is cleaned and processed before packing and transporting. Only the best of grains of pulses are selected and processed to the clients so that the taste of the food can remain authentic.

Soybean Oil

Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.

Palm Oil

Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis,[1] and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.

Soyabean

The soybean or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Green Gram (Mung bean)

The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong[2] Sanskrit मुद्ग / mudga, is a plant species in the legume family.[3][4] The mung bean is mainly cultivated in East Asia, Southeast Asia and Indian subcontinent. It is used as an ingredient in both savory and sweet dishes

Black Gram

Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. It is very widely used in Punjabi cuisine and is often referred to as maah di daal in the native language by Punjabis. The Coastal Andhra region in Andhra Pradesh is famous for black gram. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, and Africa, mainly by Indian immigrants.

Red Gram

The pigeon pea[1] (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America. It is consumed on a very large scale in South Asia and is a major source of protein for the population of the Indian subcontinent. It is the primary accompaniment to rice or roti (flat bread) and has the status of staple diet throughout the length and breadth of India.

White Gram

Chickpea is a key ingredient in hummus and chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian and Middle Eastern cuisine

Kidney bean

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney.