Fresh Vegetables Dealers in Tadipatri, Anantapur

• Color: Natural
• Country of Origin: India
• Type: Fresh
• packing: as your requirements

The range is 100% quality checked and you can rest assured us for the same. We along with our quality auditors make certain that even the raw material used go through varied stages of checking. Supported by an advanced transit system, we have become capable of delivering the orders within promised time.

• Country of Origin: India
• Color: Green
• Variety: Cavendish Banana
• Grade: A Grade
• Green banana G9: 25 rs to 30 rs

G9 banana 🍌 i will supply....cash and carry only available..... export,cheap cutting available

• Application: Cooking, Skin Products, Tomato Catchup
• Cultivation Type: Common
• Color: Cherry, Green, Red
• Packaging Type: Jute Bag, Net Bag, Plastic Crates
• Packaging Size: 5-20kg
• Freatures: Good For Health, Good For Skin, No Artificial Flavour, No Preservatives
• Country of Origin: India

Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable. Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. The leaves are long, narrow and flat like grass. The bulb (the only part eaten) is of a compound nature, consisting of numerous bulblets, known technically as ‘cloves,’ grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sac. Garlic is often applied to indolent tumors, ulcerated surfaces and wounds. A poultice of the bulb is used for scrofulous sores and ringworm. A clove of Garlic when introduced into the ear passage gives relief of earache. It is locally used in sciatica, paralysis and neuralgic pains. Raw Garlic juice is inhaled in whooping cough and pulmonary tuberculosis.

There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, pizza toppings, pastas, meat preparations, dips - you name it! it has the power to instantly liven up any dish and treat some of the most common ailments.

Bengal Gram

SAMBAR CUCUMBER

Plastic Mushroom Packaging Trays

Fresh Vegetables, a4 photocopier paper, Copper Fittings

Chilly Powder, Ginger&Garlic Paste, Ginger Paste, Garlic Paste

Yellow Corn, Agro Products