Boldani Ltd

Boldani's Indian Start Fruit is a culinary masterpiece that encapsulates the rich and diverse flavors of India. Carefully crafted and curated, this exquisite creation is a testament to our commitment to delivering exceptional taste experiences.

The Indian Start Fruit is a vibrant medley of flavors and textures, offering a symphony of sweet, savory, and spicy notes. Each bite takes you on a culinary journey through the streets of India, where bold spices and traditional ingredients come together in perfect harmony.

Characterized by a tantalizing blend of aromatic spices, the Indian Start Fruit showcases the authenticity of Indian cuisine. From the warmth of cardamom to the kick of chili, every element is thoughtfully balanced to create a delightful sensory experience.

Our commitment to quality is reflected in the sourcing of premium ingredients, ensuring that each bite is a celebration of freshness and flavor. Whether enjoyed as a standalone treat or incorporated into your favorite dishes, Boldani's Indian Start Fruit is a culinary adventure that invites you to savor the essence of India's culinary heritage.

Scotch bonnet chili peppers from Mozambique are a prized variety known for their vibrant colors, intense heat, and unique flavor. Indigenous to the region, these peppers thrive in the warm Mozambican climate, contributing to their robust and fiery characteristics. With a Scoville Heat Unit ranging from 80,000 to 400,000, Mozambican Scotch bonnets deliver a substantial level of heat, making them a popular choice for those who seek a spicy culinary experience.

In addition to their heat, these peppers offer a distinctive fruity and slightly sweet flavor, adding depth to a variety of dishes. Their lantern-like shape and striking hues, ranging from green to yellow, orange, or red when fully ripe, make them not only a flavor enhancer but also a visually appealing ingredient. Commonly used in Mozambican cuisine, Scotch bonnet peppers play a vital role in creating flavorful sauces, stews, and marinades, contributing to the rich and diverse culinary tapestry of the region.

Kashmiri Red Apples, grown in the picturesque region of Kashmir in northern India, are renowned for their distinctive qualities and exquisite taste. These apples thrive in the cool climate and fertile soil of the Kashmir Valley, contributing to their unique flavor profile.

Kashmiri Red Apples are characterized by their vibrant red skin, which often features a natural, attractive blush. The skin is usually crisp, adding a satisfying crunch to each bite. Beneath the surface, the flesh is typically juicy, with a harmonious balance of sweetness and slight tartness, creating a delightful eating experience.

The high-altitude orchards and pristine environment of Kashmir contribute to the apples' exceptional quality. Often enjoyed fresh, these apples are also used in various culinary applications, including desserts, juices, and preserves. The distinct characteristics of Kashmiri Red Apples make them not only a local favorite but also a sought-after variety in markets beyond the region, showcasing the unique flavors that Kashmir brings to the world of apple cultivation.

At Boldani, we take pride in offering our own cultivated Pakistani Oranges, celebrated for their invigorating taste and lively citrus essence. These prized fruits hail from the fertile regions of Pakistan, where they flourish under optimal conditions, resulting in a flavor that resonates with citrus enthusiasts worldwide.

Distinguished by their vibrant orange hue, our Pakistani oranges feature a thin, easily peelable skin that gives way to segments brimming with succulent juice. The flesh is notably tender, and being seedless adds to the convenience and pleasure of each bite. The delightful citrus aroma that wafts from these oranges enhances their overall allure.

Cultivated in climates conducive to their growth, our Pakistani oranges benefit from the region's exceptional soil quality and favorable weather conditions, culminating in a product of premium quality. Whether savored fresh as a wholesome snack or squeezed for a revitalizing beverage, Boldani's Pakistani oranges are distinguished by their exquisite taste and nutritional richness.

Black Pepper Oleoresin
Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name: Gol Mirch
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.
Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.

Botanical Name: Piper nigrum
Plant Family: Piperaceae
Country of Origin: India
Plant Part: White Peppercorns
Growth Method: Wild Harvest
Extraction Method: Steam Distillation
Color: Clear
Consistency: Thin
Strength of Aroma: Medium
Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying.
The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world.
Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish.
The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

Long pepper, also known as the Indian long pepper, is a herb that prominently features in Ayurvedic medicine, also popularly used as a spice and in seasoning mixes. The botanical name for this herb is Piper longum, and it is known to contain a chemical known as piperine, which helps fight parasites and other infectious agents.
The many health benefits of long pepper: Long pepper forms an important part of our ancient Indian medicine-Ayurveda, and is thought to hold good therapeutic properties. Research has specified the use of this herb for 3 major health conditions described below-
Diabetes: Diabetes is the leading cause of concern for individuals around the world. Thankfully, long pepper has been found to reduce blood glucose levels in diabetic patients and prevent other complications associated with the disorder.
Liver ailments: Due to our dependency on processed foods, our internal organs, including the liver, tend to become weak, and more and more people are now suffering from liver ailments. Long pepper, known to possess liver-protective functions, may help the body manage liver toxicity, and may also prevent jaundice.
Bacterial infections: In a developing country like India, where lack of sanitation and cleanliness forms an important reason for many bacterial infections, long pepper could be beneficial as a simple home remedy. It is thought that the root and the fruit may possess anti-amoebic activity.
Apart from these specific health benefits, long pepper is also believed to help patients suffering from the following health problems-
- Stroke
- Fever
- Stomach ache
- Asthma

Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well.

Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines.
Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders.

Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.

Kiwi :

The world's largest consumption of the first 26 kinds of fruit, kiwi is the most comprehensive. The content of Vc, Mg and trace elements in kiwifruit fruit was the highest. Among the top three low-sodium and high-potassium fruits, kiwi is at the top of the list because it contains more potassium than bananas and citrus. At the same time, the content of Ve and Vk in kiwifruit was determined to be excellent, low in fat and no cholesterol. According to the analysis, kiwi fruit vitamin content per 100 grams of fresh samples in general 100-200 mg, high up to 400 mg, about 5-10 times the citrus; sugar 8-14%, acid 1.4-2- 0%, but also with tyrosine and other amino acids 12 species.

kiwi fruit contains a wide range of nutrients, most of the fruit is rich in one or two nutrients, but each kiwi can provide 8% DV folic acid, 8% DV copper, 8% pantothenic acid, 6% Fresh, 4% DV iron and vitamin B6, 2% DV phosphorus and Va as well as other vitamins and minerals. Kiwi in addition to kiwi alkali, proteolytic enzymes, tannin pectin and sugar and other organic matter, as well as calcium, potassium, selenium, zinc, germanium and other trace elements and the human body needs 17 kinds of amino acids, but also rich in vitamins, , Fructose, citric acid, malic acid, fat.

A kiwi can provide a day more than twice the demand for vitamin C, known as the "king of fruit." Kiwi also contains good soluble dietary fiber, as the fruit of the most eye-catching place is contained in its superior antioxidant properties of plant chemical substances sod, according to the US Department of Agriculture research report, kiwi comprehensive antioxidant index in the Fruits among the top, second only to the thorns, blueberries and other small fruit, far stronger than apples, pears, watermelon, citrus and other daily fruits. And blueberries belong to the second generation of fruit is quite representative. Compared with sweet orange and lemon, kiwi fruit contains vitamin C ingredients are two times the first two fruits, so often used to fight against scurvy. Not only that, kiwi can stabilize mood, lower cholesterol, help digestion, prevent constipation, as well as thirst and diuretic and protect the role of the heart.