Satat Sampada Indirapuram, Ghaziabad, Uttar Pradesh

Application : Cooking

Form : Powder

Part : Food

Application : Bakery Products, Home, Hotel

Application : Cooking, Human Consumption

Color : White

Cultivation Type : Common

Color : Yellow

Uses : Home, Hotel, Restaurants

Cultivation Type : Common And Organic

Health benefit – Sponge gourd has various types of nutrients. It is rich in Vitamin A, Carbohydrate, Vitamin B5, Manganese, Potassium and very low in Lipid, fat, Protein, Sodium and Vitamin K. Its range of minerals is truly impressive including Manganese, Potassium, Copper, Magnesium, Iron and Phosphorus. High water content and low lipid and fat makes it best choice for calorie conscious people. ERB Source – ERB Sponge Gourd is organically grown by PGS Farmers in Lalitpur, Uttar Pradesh. Use and Storage – Sponge Gourd is normally cooked as a side dish. There are different recipes of cooking sponge gourd (Torai) in combination with soaked black gram (Kaala Chana) or soaked Yellow Moong Daal and many others, so its worth trying these. Shelf Life of sponge gourd during summers is upto 2 days without refrigeration. It is recommended to keep the vegetable wrapped in a moist cloth or cloth bag. In case the vegetable looks withered and dull, keep it in water for sometimes, it regains its moisture and becomes fresh.

Color : Green

Packaging Type : Plastic Packet, Plastic Bag

Storage : Store In A Cool Place

Health Benefits – Palak (Spinach) is a good source of micronutrients like Niacin and Zinc, and a very good source of dietary fibre, protein, vitamin A, C, E, K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus and Potassium. ERB Source – Spinach/ Paalak is organically grown by PGS farmers in Lalitpur and Bulandshahar. Use and Storage – There are umpteen ways spinach/ Paalak is cooked across the globe. Some very popular ones could be simple saag, Paalak Paneer, Spinach soup, Baby Paalak leaves raw in salad, Paalak Aaloo, Paalak mixed while cooking Arhar/ Urad daal, Paalak mixed in other veggies, Paalak mixed with Sarson Ka Saag. Eat Spinach/ Paalak fresh. If you need to store, keep it wrapped in a moist cotton cloth/ bag. Shelf life upto 2 days in winter and one day in summers. However if soaked in water for few minutes, the leaf regain moisture and appear fresh.

Application : Cooking, Eating, Human Consumption

Application : Bread, Cooking, Pasta

Feature : Gluten Free, High In Protein

Form : Powder

Cultivation Type : Common

Color : Red

Form : Powder

Application : Cooking

Cultivation Type : Common

Ingredients: Naturally Grown Mangoes (from Uttarakhand), Saunf (Fennel), Methi Dana (Fenugreek seeds), Kalonji, Rai (Mustard Seeds), Haldi (Turmeric Powder), Salt and Mustard Oil No Synthetic Flavours, Taste Enhancers, Colours, Preservatives or Acidifying Agent Pickling is a traditional method of preserving nutrients and goodness of food as no fire is used in its preparation. Prepared by – Women’s Self Help Group from Gangolihat, Uttarakhand.

Flavor : Mango

Feature : Easy To Digest, Good In Taste

Application : Animal Food, Human Food

Application : Cooking

Cultivation Type : Common

Feature : Gluten Free, Good For Health

Delectable and Tangy Handcrafted Pickle is made using traditional recipe. Matured under Sun. Organically Grown and Pesticide Free Ingredients: Lemon, Kaali Mirch (Black Pepper), Daalchini (Cinnamon), Saunf (Fennel), Badi Elaychi (Big Cardamom), Jeera (Cumin), Methi Dana (Fenugreek seeds), Lal Mirch Powder (Red Chilli Powder), Sendha Namak (Himalayan Pink Salt) and Raw Sugar. No Synthetic Flavours, Taste Enhancers, Colours, Preservatives or Acidifying Agent Pickling is a traditional method of preserving nutrients and goodness of food as no fire is used in its preparation.

Taste : Sour

Feature : Good In Taste

Indgredients : Lemon

Color : Red

Form : Beans

Purity : 100.00%

Condition : Good

Material : Himalayan Salt

Application : Home Decoration