Dehydrated Vegetables Dealers in Maninagar, Ahmedabad

• Color: Red
• Form: Whole
• Onion Variety: Red Onion
• Quality Available: A Grade

Unleash the flavor in every dish with our farm-fresh onions! From salads to soups, our onions add that perfect touch of sweetness and crunch. 🥗🍲 Get yours today and taste the difference! #FreshProduce #HealthyEating #FarmToTable

• SMALL: MEDIUM

Garlic is a strong aromatic crop that is being cultivated in India, since ancient times. It is renowned for its distinctive flavor as well as medicinal properties. The garlic seeds made available by us are extensively used for curing coughs and fevers. Green garlic leaves are also applied externally to prevent the graying of hairs as well as to cure skin ailments such as eczema and scabies. And, when it comes to the leading wholesale garlic suppliers in the market, our services are the best. Moreover, we are also one of the principal garlic oil manufacturers from India. Garlic is a strongly aromatic bulb crop that has been cultivated for thousands of years. Today it is renowned throughout the world for its distinctive flavour as well as health giving properties. South Asia is no exception in using garlic in both cooking and medicine. The plant Garlic is an upright plant that grows up to about 60 cm tall. The long, sword-shaped leaves grow from the bulb beneath the surface of the soil. Bulbs - rounded, composed of several smaller bulbs called cloves. Cloves and bulbs are covered by a white papery coat and are used in both cookery and medicine. Only known as a domesticated crop in cultivation, garlic is thought to have originated in Central Asia. Garlic - history Originating from Central Asia, the garlic we know today is a domesticated crop. The plant has spread since ancient times to other parts of the world as a food, flavouring and medicine. It is mentioned in ancient Egyptian, Greek, Indian and Chinese writings. Garlic Remedies The bulbs are the most frequently used parts of the plant. In India they are prepared in several ways including extracting the juice or pulping the bulb to a paste. This has been taken to relieve problems such as coughs and fevers, or applied externally to prevent the greying of hairs and to improve skin conditions such as eczema and scabies. It has even been applied to the noses of hysterical girls to calm them down! Warmed garlic juice, or a mixture made with oil and the boiled bulb has been dropped into the ear to relieve earache and deafness. In Ayurvedic and Siddha medicine garlic juice has been used to alleviate sinus problems. In Unani medicine, an extract is prepared from the dried bulb which is inhaled to promote abortion or taken to regulate menstruation. Unani physicians also use garlic to treat paralysis, forgetfulness, tremor, colic pains, internal ulcers and fevers. Folk Medicine Extracts of the bulbs have been widely used in folk medicine. Whooping cough in children has been treated by administering a drink made with a hot water extract of the dried bulb mixed with honey, or by wearing a necklace of bulbs. Hot water extracts are also taken to kill intestinal worms. In Pakistan an extract is traditionally taken orally to settle the stomach, treat coughs reduce fever. Garlic bulbs have sometimes been combined with other plants to make medicines. Mixed with the leaves of the ivy gourd (Coccinia grandis) it is used as a treatment for rabies. An infusion of the entire plant has been combined with sugar and taken to treat fevers. Garlic has also been used in traditional Indian veterinary medicine to treat tetanus and inflammatory disorders of the lungs. Garlic Around the World Garlic also features in traditional medicine in other parts of the world. In Nepal, East Asia and the Middle East it has been used to treat all manner of illnesses including fevers, diabetes, rheumatism, intestinal worms, colic, flatulence, dysentery, liver disorders, tuberculosis, facial paralysis, high blood pressure and bronchitis. Garlic - western medicine The medicinal properties of garlic are now scientifically recognised. It is widely available in different forms in Britain as over-the-counter supplements, particularly to treat the blood conditions and as an antiviral medicine. Active Compounds Various sulphur-containing compounds occur in garlic. One such compound is called alliin. Crushing or chopping garlic may also promote enzyme reactions and allow other compounds to form. Studies show that these compounds may be responsible for various effects including pain relief, antiworm, antibacterial, antifungal, antiviral, antioxidant, anticancer, blood glucose lowering, blood pressure lowering and liver protection. Other research shows that garlic may help lower cholesterol, prevent blood clots and spasms, act as an expectorant and alleviate swellings, sores and acne. Safety Garlic is generally a very safe plant. Occasional reports show that adverse effects have occurred in humans. These include a burning sensation in the mouth and intestine, sickness, and odour from the breath and the body. It may also cause a reaction in the skin of some people, possibly due to the sulphur-containing compounds. Because of this, garlic should not be placed directly on the skin. Garlic may interfere with some prescribed medicines. For example, those used for preventing blood clots could be enhanced by garlic. There may also be an increased risk of bleeding with the use of garlic in patients undergoing surgery. Few experimental or clinical studies have been conducted to assess the use of garlic in pregnant or breastfeeding women. In traditional medicine it has been reputed to promote abortion and contractions of the uterus. Consumption of garlic by breastfeeding women may alter the taste and smell of breast milk and so alter the feeding behaviour of babies. Garlic - Food Garlic has been used as a food for thousands of years. It was traditionally used to add flavour to food. It is sold fresh, as a dry powder and as an oil and. Garlic is very popular in South Asian cuisine. Flavouring Garlic is one of the most frequently used plants in many parts of India, Pakistan and Bangladesh and there are many different ways of using garlic. It is used not only to flavour curries but can be used for drinks and savoury deserts. To add a mild flavour to food the fresh cloves are cooked whole. If a stronger flavour is required, garlic cloves are crushed or ground and added to the dish. Garlic should not be cooked for too long as it can become bitter. Often garlic heads with small cloves are stronger than larger ones. An oil is processed from garlic which is used commercially as a flavouring. It it can be added to flavour otherwise bland vegetable oils. There are many different varieties of garlic on the market. The diversity in size and flavour is apparent in South Asian markets. Garlic is not popular among everyone. Certain sects in India, such as Jains and Hindu Brahmins, are forbidden to eat onion-related plants like garlic. The reasons differ in each case. Jains consider use of garlic to be too damaging to the plant, while some Hindus consider garlic too stimulating. Garlic - Other Uses Garlic is sometime grown as a pest repelling plant by gardeners. Some companies have taken its pest-repelling properties a step further by isolating active compounds and marketing them in a spray-on formula.

Interested buyers can place orders with us, timely delivery of the same is our foremost concern. We have tied-up with the leading names offering qualitative raw material. Also, we check on several parameters prior to procurement for ensuring high-quality standards. Dehydrated Beetroot Flakes are a rich source of various nutrients like iron, zinc, phosphorus, copper, manganese, folate etc.      

• Size: customer required
• Shape: natural
• Grade: A
• Color: natural
• Taste: goods
• Form: onion
• Packaging Type: customer required
• Packaging Size: customer required

An onion also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium

• Packaging Type: HDPP
• Packaging Size: 20-30kg
• Usage: Human Consumption, Animal Feed, Soil, Pharmaceutical, Food Industry
• Shelf Life: 1 Year
• Color: Red
• Country of Origin: India
• Weight: 25 KG
• Feature: Non Harmful, No Artificial Color Added, Long Shelf Life, Hygenic, Good Quality
• Type: Dried
• Certification: FSSAI Certified
• Cultivation Type: Natural
• Grade Standard: Food Grade
• Raw Material: Beet Root
• Drying Process: Natural Dried
• Storage Instructions: Dry Place

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