Almond is one of the dried fruits with Scientific name Amygdolus; the biggest producer in the world are USA, Iran, Syria and Afghanistan. All the origins have various sizes and types of almonds; we supply the best quality of Almonds from USA, Iran and Syria.
Californian Almonds
The Californian almonds are one of the most consumed types of almonds in India and all over the world. We supply the same directly from California USA, through our partners who own the farms and distribute Almonds worldwide.
We also supply the Californian almonds from Hong Kong, sometimes at a price cheaper than what is offered from USA, as we work as an exclusive agent for various Hong Kong suppliers in India. The transit period is drastically reduced to 12 days to Nhava Sheva and for various other ports in Middle East, Europe and other Countries, as compared with 60 days if the shipment is directly from California, giving an edge to our buyers to benefit the price movement, which is sometimes very volatile in world markets.
The packing for the Almonds is in 50lbs bags and there are approximately 45000lbs in one container, which is also the minimum order we take. The various sizes and types of Californian almonds are given below on this page.
Iran Almonds (Mamro)
We supply best quality of Mamro Almonds, which is very healthy in nature and a good source of dietary nutrition. We have our own office in Iran to maintain the quality for the same. The various grades of Mamro Almonds are given below:
A - About 120-125 pieces per 100gm
AA -about 110-115 pieces per 100gm
AAA -about 100-105 pieces per 100gm
AAAA -about 95-100 pieces per 100gm
Syrian almonds
We supply the Syrian almonds, which is also gaining momentum in various markets worldwide through our trade tie-ups with best suppliers from Syria. The various sizes of Syrian Almonds are given below:
12mm – 15mm
Green Moong Beans
Botanical Name : Vigna radiata
English Name : Green Moong Beans
Hindi Name : Moong Dal
Family Name : Fabaceae
Varieties : Polished & Un Polished
Cultivation
Mayanmar, Afghanistan, Uzbekistan, Thiland, Indoneisa, Australia, Kenya, Mozambique, Ethopia
Varieties
Machine Clean and FD Quality
Usage
Used for making dhal’s. soups, papadams and for sprouts.
Green Cardamom
Botanical Name : Elettaria Cardamom
Family : Zingiberaceae
Hindi Name : Hari llaychi
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic.
Cashew Nut
Cashew Nut is a nut, which is a popular snack due to its exquisite and distinctive sweetness and crispiness. The nut can be easily found in the markets throughout the year for consumption. These nuts are in the shape of a kidney and adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is found in abundance in the coastal region of Brazil.
India is the largest producer and exporter of Cashew Kernels in the world. Nearly 50% of the world export of Cashew Kernel is accounted for by India. Indian Cashews are consumed in as many as 60 countries all over the world, the major markets being the United States, the United Kingdom, Japan, Netherlands, Australia, Canada, Germany, Hong Kong, Singapore, New Zealand and the Middle East countries. The Indian Cashew Kernel is well acclaimed for its good quality, taste and appearance.
We supply best Cashew Kernels to the various buyers all around the world from our Channel partners located in the heart of Kollam and Mangalore in southern part of India. Special care is taken on hygiene by our partners, on hygiene while processing and packaging in adherence to the guidelines of Cashew Export Inspection agency. Total quality management system as per the HACCP standards is adopted by our partners to ensure that all the international standards are met.
Packing
Cashew nuts are packed in 10Kg tins, two such tins are packed in a carton for a total of 20Kgs, 750 such cartons make a full container load.
Cashew nuts are also packed in the following options, two flexi packs of 25lbs each in a carton for a total of 50lbs, 700-750 such cartons make a full container load. This is now the most preferred packing by most of our buyers.
The other mode of packing is two tins of 25lbs each in a carton for a total of 50 lbs, 700 such cartons make a full container load.
The word Clove is derived from the word clou which means nail. It is aromatic flower of the flower buds of a tree in the family Myrtaceae. It is used as spice in cuisine all over the world. It originates from India. Clove tree is a evergreen tree whose height ranges from 10-20 m. Apart from being used in cuisine, natural clove is also used in other industries for its medicinal use and therapeutic value.
Origin:-
Clove is a native of Indonesia. Clove spice is also grown in Zanzibar, Indonesia and Madagascar; it is also grown in India, and Sri Lanka. According to FAO, Indonesia leads the world in clove production. Nearly 80% of the clove of the world is produced by Indonesia followed by Madagascar and Tanzania.
Trade in Cloves:-
Indonesia is the largest producer of cloves, followed by Madagascar, Zanzibar, India and Sri Lanka. We have our own office in Indonesia from where we can supply the best quality of cloves on the regular basis maintaining the high standards of quality. Tanzania (Zanzibar) is another major producer of cloves contributing approximately 60% to the total world production. ZNZ cloves are supplied by our channel partners. The third largest producer is Madagascar followed by Sri Lanka from where we supply the cloves through our partners maintaining high quality standards.
Indian Scenario:-
Southern Region in India is known to produce large quantities of cloves, most of which is domestically consumed. Karnataka, Kerala and Tamil Nadu are the major cloves producing states. Farmers are using advanced technology for quality and consistent supply.
Clove Stems:-
We also supply clove stems from Indonesia and Sri Lanka which also has strong aromatic flavour to it like cloves.
Quality Assurance
We are dealing with various esteemed clients located in India as well as in the International markets all around the world. As we believe in providing quality products that are close to nature, we urge our business partners in the countries of origin to conduct various stringent quality tests under the supervision of the experts. These tests are performed with due care from the very initial stage of procurement of the products to the final stage of delivery to the end users to ensure that the best quality products are supplied to our clients worldwide.
Dates
We provide all kinds of Iranian common dates like Sayer, Zahedi, Piarom, Mazafati, Kabkab, and other kinds that are not well known in the world like Shahani, Rabbi, Mordar sang, Kaloteh, Karot for direct consumption or industrial consumption. We supply them through our Iran office and that’s how maintaining the quality standards as per the International Standards.
Dates according to physical and chemical criteria are graded. Physical conditions include size, form, colour and chemical conditions include percent of moisture.
Sayer Dates: This semi dried date grows in Khuzestan state and has dark brown colour. This kind is available in pitted or un- pitted form and according to quantity of pieces in Kg Sayer dates divided into three categories. European Countries are the biggest customers for this kind of dates.
Kind of Un-pitted SayerNumber
Large<150
Medium151-180
Small>181
Kind of pitted SayerNumber
Large<170
Medium171-190
Small>191
Fennel Seeds
Description
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.
Origin and Distribution
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.
Uses
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.
An Introduction
The pistachio is a member of the cashew family, and is native to the deserts of Asia Minor and West India. According to the folklore of the Middle East, young lovers who meet under pistachio trees and hear the nuts crack open on a full moon night will eventually marry. Queen Sheba liked pistachios so much she decreed that the yearly crop in her kingdom would belong solely to the royal palace. In the 20th Century, hate and turmoil in the Middle East helped boost pistachio production in California.
What is Pistachio?
Pistachio is the fruit of Pistacchio vera tree. It is a yellow-green coloured nut found inside a hard, naturally beiged colored shell. The shells of some pistachios are colored red (with vegetable dye), while others have been blanched until white.
Pistachios aren’t actually nuts. Pistachio 'nuts' are actually seeds of red or yellow plum-like fruits whose flesh is removed during processing. However, everyone calls them a nut because they look like 'nuts' and belong to the cashew family. Other things in the cashew family include sumac, mangos, and poison ivy.
Pistachio nuts have a delicate, subtle flavor that is wonderful either for eating out of hand or for flavoring both sweet and savory dishes.
Raisins are made by dehydrating grapes in a process using the heat of the sun or a mechanical process of oven drying but we use Natural air drying system so, our Raisins are high quality and very good in color. The most popular types of raisins are Sultana, Malaga , Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. Raisins are used for eating as a fruit and also used in baking and confectionery. The main producers are the Mediterranean area, California , Mexico , Australia , Turkey , Iran and Sinkiang Province of China, also Uzbekistan and Afghanistan .
China is a very big source of Green Raisins and Sultana Raisins now. We have our own office in Qingdao China from where we monitor and control the quality of raisins supplied through various farmers. Raisins are shipped in reefer containers to avoid moisture loss, and protect the freshness of the raisins. The various types for Green Raisins which are supplied from china are
Green Raisin, Medium size, 95% green
Green Raisin, Big size,95% green
Green Raisins Medium size 99% green
Green Raisins Big size 99% green
Packing in 10kg cartons Highslide JS
Iranian Raisin
Iran is the third largest exporter of raisin in the world by exporting 92,000 tons (7% global Consumption) of raisins worth around 70 million dollars annually. There are different varieties of Iranian Raisins; Sultana Raisins, Golden Raisins, Black Raisins and Green Raisins. The advantage of Iranian Raisins is principally its price and different methods of processing, and that's the reason why Iranian Raisins are amongst the finest raisins in the world.
Types of raisins
Iranian raisins come in different colours and are differentiated according to the drying procedure. We can supply any kind as per your needs through our own office in Iran. The major kinds are below:
Black Raisins(Sun Dried): Highslide JS
This kind is prepared by drying the fruit in full sun and results in a dark colour. This Product is available in several sizes and quality ( Seedless or with Seed ).
Packaging :
5kg, 10Kg, 12.5Kg Export Quality Cartons or 10 Wooden Box.
Varieties of Rice
Although there are more than 4000 varieties of rice that are growing every year, the most common varieties of rice that are seen in the market can be described as follows:
Brown Rice: It is a variety of rice in which only the hull is removed. Due to the bran layers that are left on the grain, it has a natural tan color. The texture of the brown rice is slightly chewy with a nut like flavor, which is due to the bran present inside the grain. Brown rice takes about 30-45 minutes to cook and is considered to be a very good for health because of its nutritional value, as it contains less of starch as compared to white rice.
White Rice: White rice is defined as that form of rice whose husk, bran and germ have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as 'polished rice'. The entire husk, bran and germ get removed so that the rice does not get spoiled. In this manner, its storage capacity is increased to a great extent. It has a delicate flavor and contains lots of nutrients like thiamin, riboflavin, niacin, and iron.
Parboiled Rice: Parboiled rice is yet another variety of rice which is cooked in a steam pressure before it is milled. The steam pressure process helps in pushing the vitamins and minerals present in the outer coats to shift to the central part of the kernel. The entire process of cooking takes about 20 minutes, and after cooking, the rice becomes firm in texture and also the grains of the parboiled rice do not cling to each other after it has been cooked.
