Find Verified Lamb Rack Frenched 12 Ribs Suppliers, Manufacturers and Wholesalers

Lamb rack

Frozen Lamb Ribs

Alghani Impex is the highest meat quality supplier In India.

We deal all over the world with respected documents: APEDA, GACC, FSSAI, HACCP, HALAL, and DVS.

Aghani Impex Products: Frozen Chicken, Whole Chicken, Chicken Paw, Chicken Breast, Chicken Wings, Chicken Midjoint, Frozen Buffalo Meat: Compensated Items, Veal Completed, Veal Completed With Cube, Veal Cubes, Veal Cuts 6pics, Forequarter, 4 Hind Cuts, Trimming, Bobby Veal, Veal Leg, Slice, Whole Leg, Vtl.Frozen lamb.

Package From Many Years

Alghani Impex Have Privilege And Proud To Exports Indian Goods All Over The World.

Marigolds were first discovered by the Portuguese in Central America in the 16th century.
Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds.
Kingdom : Plantae
Division : Magnoliophyta
Class : Magnoliopsida
Order : Asterales
Family : Asteraceae
Genus : Tagetes, Calendula
Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below:
African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type.
French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes.
Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes.
Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low.
Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions.
As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.

Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.

Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

Halal Frozen Lamb Tail Fat

1.7-2.5kg/pcs, 20kgs/ctns.
Shelf life: 24 months.
Keep frozen at -18°C.

Meat dicer cutter machine is one of the common machines in the meat processing industry. They can quickly and accurately cut large pieces of meat, such as beef, pork, lamb, or poultry, into small diced pieces for subsequent cooking or process purpose .
Machine size : 1480*800*1000mm 1950*1000*1120mm
Cutting groove 84*84*350mm 120*120*550mm
Cutting grating 5/6/7/8/10/12/14/21/24/28/30mm
working power 3kw/380v 3.7kw/380v
machine weight 500kg 700kg
capacity 500-600kg/h 700-900kg/h
Our meat dicer cutter machine is suitable for large factories, mining enterprises, universities, government cafeterias, central kitchens, fast food companies, food factories, fresh supermarkets, meat product factories, semi-finished product processing and distribution places, etc
304 stainless steel, it can accurately cut into shapes such as dice, silk, and strips. It is an important equipment in the production process of meat products. It can cut the main raw materials such as meat pieces, minced meat, and fat into the diced meat that users need. The size and style of the diced meat are determined by the tool switch, with high work efficiency, large output, easy maintenance, simple tool disassembly and cleaning, and can meet the production needs of a large number of users.

evian has naturally occuring elecrolytes contributing to the taste nature intended.



Mineral Composition (mg/l)
Calcium Ca++80 / Magnesium Mg++26 / Sodium Na+6,5 / Potassium K+1 / Silica Si02 15
Bicarbonates HC03-360 / Sulfates S04--14 / Chlorides CI-10 / Nitrates N03-3,8
Dissolved solids at 180�°C: 345mg/l
Neutrally balanced pH = 7,2


evian�® is all natural and perfectly pure. Each drop of Evian starts as rain and melting snow on the peaks of the Northern Alps. It filters through layers of glacial sand during a 15+ year journey deep in the heart of the mountains. Through this process, Evian is filtered naturally, without chemicals, giving it the purity, mineral content, and taste that nature intended.

EVIAN mineral water
This mineral water is with French label
EVIAN - 24 x 33 cl pet bottles
EVIAN - 24 x 50 cl pet bottles
EVIAN - 12 x 75 cl (sport cap) pet bottles
EVIAN - 12 x 100 cl pet bottles
EVIAN - 12 x 150 cl pet bottles

Lamb carcasses with fat tail, lamb carcasses without fat tail, merino carcasses, lamb leg, lamb box, lamb loin, lamb front, lamb ribs, offal.
Merino carcass* - $4750/ton FCA Kazakhstan, $5130 FOB Aktau.
Only by prepayment.
Prices on request.
Prices are negotiable.
The minimum quantity is 20 tons by land/rail transport or 5 sea refrigerated containers (100 tons).

*There is a breed of merino meat that was bred by Kazakh scientists at the Research Institute of Livestock and Feed Production of Kazakhstan. They called her Etti Merino. This breed retained its ability to produce high-quality wool and gained high meat productivity.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.

PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.

USES
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.

Season
Kaffir lime leaves are available year-round.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.

PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.

USES
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.

SEASONS
Kaffir Lime Leaves is available year-round.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.

PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.

USES
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.

SEASON
Kaffir Lime Leaves is available year-round.

The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States.

PRODUCT INFO
Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.

USES
Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties.
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.

SEASON
Kaffir Lime Leaves is available year-round.

Zingiber Officinale (Ginger) Root Oil / Aceite esencial de jengibre fresco / Huile essentielle de gingembre frais / Minyak Jah
Cas No 8007-08-7; 84696-15-1

EC No 283-634-2

FEMA No 2522

Product Synonyms : minyak jahe, jahe amprit, emprit, rhizome, root, Ginger Oil Fresh, frais, gingerbread, jahe gajah

Olfactive Profile :
Warm, spicy, pungent, peppered, woody, earthy, sweet, citrus/lemony odour

Ginger is a knotted, thick, beige, underground stem also known as rhizome

The stem extends roughly 12 inches above ground with long, narrow, ribbed green leaves coupled with white or yellowish-green flowers

Ginger has a slightly biting and hot note. it's aroma is rich, sweet, warm and has a distinctive woody olfactory note

walut tango with the crunch of 3 layers of wafer with a thick and delicious chocolate cream coated on top which will make your day enjoyable! Available in 4 variants: - Belgian choco - Brazilian banana - French vanilla - Korean Strawberry size: 1 box x 12 pcs x 15gr

Lamb Finisher Feed (S-130515)
Nutrient-enriched Lamb Finisher Feed is accessible in pellet or coarse mash form. Its quality has been tested as per ISO:2052 standards. This feed contains ingredients like minerals, toxin binders, corn-based gluten, pulses, vitamins, essential amino acids, trace minerals, mold inhibitor etc. Brown in color, its moisture content is 12%. Offered Lamb Finisher Feed offers 5% fat, 14% fiber and 15% protein in their crude form. This product is 100% vegetarian. Its net weight is 39 kg when packed.
Product Details :

Crude Protein % : 15
Crude Fat % : 5
Crude Fiber % : 14
Crude Ash % : 9
Moisture (%Maximum) : 12

We provide a huge spectrum of� Lamb Finisher Feed. Offered product is highly admired for its safe to consume, high effectiveness, high purity, and accurate composition. This offered feed has essential amino acids, vitamins, and minerals, trace minerals, toxin binders, and mold inhibitor.
General Details :


Ingredients : Corn Gluten Meal, Wheat Gluten, Soy Meal, DDGS, Pluses, Essential Amino Acids, Vitamins, Minerals, Trace Minerals, Toxin Binders and Mold Inhibitor

 

Lamb Starter Feed 0-3 Months (S-110617)

Keeping in mind the precise demands of clients, we manufacture, supply and export a wide range of Lamb Starter Feed. Our products are processed using finest grade cereals, pulses and soy meat. Our hygienically processed products are admired for their safe usage, high nutritional value and vegetarian quality. These products are free from impurities and are completely quality checked which ensure its safe consumption. We offer these in hygienic packaging.

Product Details :

Crude Protein % : 17
Crude Fat % : 6
Crude Fiber % : 7
Crude Ash % : 12
Moisture (%Maximum) : 12

Lamb Starter Feed offered by us is processed using finest-grade cereals, pulses and soy meat. Advance machinery and equipment allow us to keep the quality and nutritional value of the product intact. It is processed under utmost hygienic conditions and is 100% vegetarian. There are no toxic substances and it is completely adulteration free making it ideal for consumption. It comes in coarse mash and pellet form under the brand name HAF in air-tight, tamper-proof packaging.

Lamb Grower Feed 3-6 Months (S-120515)
Lamb Grower Feed is well known for its high nutritional value. This feed preservative is composed of ingredients like pulses, DDGS, corn-based gluten, toxin binder, vitamins, trace minerals, mold inhibitors, vitamins and minerals. Brown in color, this product contains 15% protein, 5% fat and 11% fiber in crude form. This feed also contains 9% crude ash and 12% moisture. Offered Lamb Grower Feed is accessible in coarse mash or pellet form. Its net weight during packing is 39 kg.
We specialize in manufacturing and supplying a wide range of Lamb Grower Feed. We provide these products in various forms including coarse mash and pellet forms. These are hygienically processed and packaged using best available technologies to ensure its high nutritional value, longer shelf life and finest quality. Rich in minerals, proteins and vitamins, these products are widely preferred by various clients.
Product Details :

Crude Protein % : 15
Crude Fat % : 5
Crude Fiber % : 11
Crude Ash % : 9
Moisture (%Maximum) : 12

We have carved a niche for ourselves in the concerned domain by offering our clients a qualitative range of� Lamb Grower Feed. It is available in coarse mash and pellet form in customized, secure packages that retains its nutritional value for an elongated period of time. This supplement is a rich source of protein, minerals and vitamins resulting in healthy livestock. It is offered at industry-leading prices and is delivered within the committed time frame.

We provide a huge spectrum of� Lamb Finisher Feed. Offered product is highly admired for its safe to consume, high effectiveness, high purity, and accurate composition. This offered feed has essential amino acids, vitamins, and minerals, trace minerals, toxin binders, and mold inhibitor.

Product Details:

Crude Ash : 9 %
Crude Fat : 5 %
Crude Fiber : 14 %
Ingredient Profile : 100% Vegetarian
Net Weight : 39 Kgs When Packed
Product Branding : HAF
Product Form : Coarse Mash Form / Pellet Form
Form : Granule
Crude Protein : 15 %
Moisture (%) : 12% Maximum
Packaging Type : PP Bags
Grade Standard : Feed Grade