Morarka Organic Foods Pvt. Ltd. Sitapura, Jaipur, Rajasthan

White pepper has the heat but not the bouquet of black pepper. Often chosen for light colored soups and sauces.Made by removing the black seed coat. Whole white pepper corns are pefrect for your grinder. Add to any recipe. Often used in sauces, mashed potatoes and other culinary preparations for its hot spicy flavor White pepper is a variety of pepper, also known as pepper corn. White pepper is essentially the seed of the plant after the fruit is removed. It is obtained by soaking the fully ripe berries in water for about 6-8 days. The flesh of the fruit softens and decomposes, which is further rubbed for getting the seed. The seed so obtained is dried and then used in the whole or grounded form. White pepper has a higher content of piperine compound as compared to black pepper so has a hotter taste. White pepper whole is used whole in pickling spices and marinades. Ground white pepper is used in light colored foods such as sauces and soups. It is especially popular in European cuisine. It is utilized as a flavoring agent in various food items. Rich in nutritional content, this White Pepper is known for its taste and aromatic qualities. Besides this, White Pepper is used for curing number of diseases like indigestion, heart disease, constipation and so on.

White pepper has the heat but not the bouquet of black pepper. Often chosen for light colored soups and sauces.Made by removing the black seed coat. Add to any recipe. Often used in sauces, mashed potatoes and other culinary preparations for its hot spicy flavor. White pepper consists of only the inner seed with the pericarp, removed by soaking and rubbing or by decorticating when dry. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, grayish-white pepper inside. White pepper has a milder, more delicate flavor than black pepper, and is useful for adding a peppery flavor to light-colored sauces and soup without adding black color. More expensive white pepper is hotter than black because it contains more piperine, the volatile oil that gives pepper its characteristic flavor. White pepper contains slightly less essential oil than black pepper. It is preferred in Europe, especially France, and is now popular in Japan for sukiyaki. White pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fiber. White pepper has long been recognized as a carminative, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, white pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.  

Wheat Suji make delicious delicacies. The high quality hard wheat grain is processed into granular grains that make everything tastes good with this Suji.

Wheat Maida make delectable, nutritious baked goodies. High gluten hard wheat is processed to produce free flowing maida that needs less oil in the dough making.

Wheat grain shekhawati is sweet, brown, cures excessive humor of wind and bile in the body, rich in proteins, increases virility, gives strength, is very nutritious and makes the chapatti soft as well as chewy.

A very special variety of wheat is processed into granular grains by innovative pounding process for real taste and all the health benefits.

Especially grown variety of wheat in Shekhawati, is dry processed to get the taste of original home ground high fiber roti atta

Wholesome nutrition for mind and body. Get dietary fiber in your everyday food for easy bowel movement.

These are walnut pieces which are ready to cook or eat. Can be used with many Indian dishes like cakes, desserts etc. These walnut pieces are ready-to-eat and can also be used in cakes, desserts, salads and other cooking. Walnuts are one of the best sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. Nuts contain a high level of omega 3 that may lower LDL cholesterol. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts. The halves have a light color without any amber or dark stains. This high quality product is perfect for cakes, cheeses, or fine chocolates decoration.  

Healthy, nutritious and filling recipe for breakfast. Dish is rich in fiber because of whole wheat and vegetables, keep you full for longer time. Vegetable Dalia is a great breakfast recipe with broken wheat cooked in water along with vegetables and seasonings. A fiber rich and energy giving vegetable Dalia is delicious when served hot with chopped coriander leaves as garnish. Dalia or broken wheat is an extremely nutritious cereal. Its high in fiber and helps relieve you from constipation and other stomach disorders. This can be given to the baby about once a week to ensure a happy stomach.  Adults can have this everyday for lunch/dinner in order to shed some excess weight. Dalia is a perfect substitute for rice in any pulao or biryani. It can even be eaten with dal and sabzi. Once it is mixed with curries, it tastes exactly like rice. The calorie reduces and the fiber nutrition goes up. It is excellent for digestion as well and can be given to babies over the age of one year.

It is a bean, which looks like green peas. Vatana (Dried peas) like Green peas is a variety of bean are spherical in shape are produced in Maharashtra project area of Morarka by harvesting the peapods when they are fully matured and then drying them. Once they are dried and their skins removed they split naturally. Our organic Vatana are small but nutritious and good source of cholesterol lowering fiber, thereby preventing blood sugar level from rising rapidly after a meal. Dried peas are rich in minerals, vitamin- B and protein. A single cup of cooked dried peas provides 65% of the daily value for fiber. When dried peas boil, foam forms on the top of the cooking liquid .This foam is water soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.

For mouth-watering Dosas, Vadas and more. Delectable and highly nutritious, commonly used in culinary preparation like dosa,idli,vada&papad. The original deshi variety cultivated in regions famous for its taste. Urad beans or Black gram is a small black skinned bean that is pale yellow on the inside and has a slightly glutinous texture. It is one of the most highly prized pulses of India. It is extensively used in various culinary preparations like curries and papad. They are highly nutritious. This leguminous pulse has inevitably made itself as the most popular pulse and can be most appropriately referred to as the “King of Pulses”. Morarka has large number of farmers in Maharashtra cultivating this crop and about 300 MT is handled annually in the form of Whole, Split chilka, & Mogar/Dal.Our product is free from stones, broken seeds, straw bits, leaf bits and has low seeds moisture for longer storage life. It is rich proteins, starch, carbohydrates and essential vitamins, potassium, calcium making it a perfect combination of all the nutrients. One of the main characteristics of the seed quality is the uniform size and plump seeds. Urad beans is also known to be soothing and cooling agent, the color ranging from dark black to dull grey. It has an unusual mucilaginous texture. It derives its strong, rich, earthy flavor from the black skin and has an uncanny ability to absorb flavor. Cooking instructions: - The dal needs to be soaked at least for half an hour. 2 ¼ cups of soaking water for every cup of beans. Whole soaked beans will cook in about 45 minutes. Soaked dal should be cooked for around half an hour. 

Urad Split Chilka has black skin while the inside is creamy white rich in protein and iron content has a strong flavor. Urad dal chilka is the black skin dal with cream color under the skin. It has a dark shiny appearance, rich and smoky flavor and a velvety texture. Urad dal chilka is a good source of protein when combined with cereals and other grains and also a good source of β complex vitamin, minerals like iron, manganese and molybdenum. It is rich in antioxidants and fiber content and offers protection against high cholesterol, cancer, heart attacks and helps maintain blood sugars. 

A popular Indian pulse, organic urad gota has a mild aroma and rich flavour that promises a sensory eating experience. Organic urad gota or whole urad beans are one of the most popular pulses in Indian kitchens. These whole pulses have a mild aroma that promises a sensory experience. Nutritionally superior with rich flavour, cook this urad gota into scrumptious dals, smooth batters and spicy snacks. 

This pulse crop is popular in north India as Black/Kali/Maa Ki Dal and in south India it is an important ingredient as a Dal Mogar in most of their staple foods like Idly, Dosa, Vada etc. It is also consumed as Split Chhilka. Urad Dal Mogar is widely preferred by the consumer as it is low in fat and cholesterol Urad dal (white urad) mogar is the skinless and often split urad bean. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and cow fat diets and is very nutritious. It is easy to digest and recommended for diabetic people. It is commonly used in dals and to make breads like idli and dosa. Dosa made with white urad dal can be easily peeled off the pan when cooked and have satisfying bread like flavor.  

Rich, aromatic, digestive and anti-septic. Add color and flavor to the cuisines. Possess innumerable medicinal qualities like natural antiseptic and antibacterial. Turmeric an ancient spice of India is an antioxidant due to the phenolic character of curcumin. It is stomachic, carminative tonic, blood purifier, vermicide and antiseptic. It imparts yellow color to Indian curries and is an important ingredient both for its color as well as for its medicinal properties. Boiled with warm milk and taken or used as an inhalation from boiling water or as smoke through pipe, it relieves sore throat and common cold. It is considered one of the best as it is rich in coloring matter (curcumin). Institutional clients prefer turmeric with high curcumine content i.e. above 3.0 percent responsible for imparting yellow color, while for domestic consumption turmeric with 2.0-3.0 value is preferred.Morarka has originally developed organic turmeric cultivation in Maharashtra project areas, and has now expanded it to Northeast region as well. Mostly turmeric is sold as powder, and very small quantities are also sold as whole in international markets. The fresh range of turmeric powder offered by us is widely demanded in the National and International market for its high aroma, taste and purity. Our range of turmeric powder is natural bright yellow in color and adds a spicy flavor in various cuisines. Turmeric powder is extremely pungent and actually gets stronger when cooked. Although a pinch of turmeric may be used as a substitute for saffron to achieve that golden yellow color. 

Coconut cooked into a delicious gravy with fresh Indian spices in red tomato soup. Imagine tomatoes getting juicier as they soak in the sun while cashew nuts get rich with the salty breeze near the beaches of India. We’ve put the two together to give the ever popular tomato soup a whole new taste and flavor. Prepared from fresh, hand-picked organic tomato this soup is light and has high nutritional value. It is an irresistible soup with spicy warmth and nutty sweetness look no further, this colorful delight is all that and more. It is also loaded with cancer fighting eye opener and lots of antioxidants.   Roasting the tomatoes with spices add a wonderfully smoky spicy taste to this creamy soup. Cashew Tomatoes soup has hippie roots but its rich and spicy creaminess makes it a favorite for many carnivores, even though its vegan, cashew cream not only adds taste and nutrition but also it thickens soup slightly. It is a quick and simple dish that can easily be consumed ahead of time and reheated just before serving.  

Tomato powder has a flavor so rich and tomato-ey you won't believe it, until you taste it. It's the sweetest red tomatoes of the crop, spray-dried into a fine powder. Tomato Powder is wonderful for adding color and flavor to fresh pasta, noodle and bread dough. It can also be used in yeast breads, quick breads or muffins Tomato powder is one of the most widely used vegetable powders in the food and beverage industry, having application in most of food production. Our organic bright red colored tomato powder is free flowing, completely soluble in water, hygienic, have longer shelf life and rich taste. Natural pleasing color and tempting flavor of tomato powder is good alternative for the seasons when tomato prices are high. The main reason to buy this product is to use when need little tomato sauce or paste but hate to open a whole can or bottle. This is very useful when fresh tomatoes do not taste good and so it can be used for flavor enhancement and to thicken sauce, stews and grains. It is ideal for instant soup mixes with dark tones, seasoning, savories and instant snack foods. It has good flavor and solubility. 

Thyme herbs impart intense flavor to the recipes and should be added sparingly. In order to keep the fragrance and flavor intact thyme herb is generally added at the last moment in the cooking recipes.This is because prolonged cooking results in evaporation of its essential oil. Dried thyme can be added to tomato bases for pizzas. One tablespoon of thyme can also be added to meaty soups, casseroles and spaghetti bolognaise. It may even be added to dough when making bread, or very sparingly in biscuit recipes. For a delicious vegetable stock, mix a medley of roasted vegetables in boiling water with salt, pepper and garlic and 1-3 tsp thyme. Simmer for half an hour, then strain and discard the vegetables and use the liquid as a base for soups, marinades or casseroles. The stock can also be used to make flavor some gravy to serve with roast meat, vegetarian and tofu dishes.

Thai seasoning captures the essence of THAI cuisine with a spicy, sweet, sour and subtle nut like blend Thai seasoning is known for its enthusiastic use of fresh herbs, spices and authentic fry noodles and curry dishes. Thai seasoning makes it easy to capture the authentic fresh taste and aroma of South East Asia at home with perfect blend of fresh lemon grass, ginger, onion, cumin, garlic and chili. This spice blend can be used to impart Thai flavor to meat, seafood’s, veggies and grains.  Thai seasoning plays important role to enhance flavoring in many dishes.  

A special blend of tea just made for you! Highly admired among our clients for its natural aroma and refreshing taste. Best CTC granulated Indian tea, producing brisk and extra strong liquors with a rich aroma and unmatched taste. CTC was invented by W.Mckertcher in 1930-1931. CTC tea generally produce a rich red brown color with lingering aroma and a briskrefreshing  taste when they are boiled Indian method. CTC Tea in its dry form is generically tea like in aroma, very similar in pelletized form. It is intrinsically quite dark pigmented machinery processed tea. CTC is characterized by having sturdy grains of tightly rolled tea leaves and regular coloring. The processing has three stages tear, curl and cut. The resultant product looks like small pellets of tea. It produces a very strong flavored; quickly infusing tea that is often used in tea-bags. The fresh buds of broad-leaved tea plant are selectively picked and advanced scientific processing method is adopted. When tea is infused 40% of the element of tea leaves dissolves conforming to the international health standards. The tea tastes the best when milk and sugar is added.   

It has a valuable photo nutrients and this herb has peppery flavor with a slight hint of vinegar. Tarragon is called the "King of Herbs" by the French. It is the main flavoring agent in many of the sauces that form the foundation of classic French cuisine, such as Riga vote and tartar. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. This herb has a peppery flavor with a slight hint of vinegar that is suited to vinegars and fish, but it also has many other uses in the kitchen. It is originally from southern Russia and western Asia. Tarragon has few medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian Sea area.  Tarragon enhances the flavor of many foods, but can become overpowering if used excessively.  It goes well with fish, pork, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. Tarragon can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.

Sweet and sour chutney made of quality tamarind. Goes well with any kind of chat preparations like pakodas, dahi bhalla, bhelpuri, aaloo chat or shevpuri. Roasted cumin powder, jaggery, turmeric powder are some of the healthy ingredients in this chutney. This exotic sweet and sour chutney is a delicious condiment with samosas, pakoras, dahi vadas, bhelpuri and any kind of chat. This is also delicious as a dipping sauce for French fries and as a spread over crackers. Just a dash of this stunning sweet and sour chutney blend spruces up almost all chaat recipes, enhances the flavor by leaps and bounds making it a key factor for complete chaat experience. This zesty sweet and tangy dip recipe calls for the use of tamarind, jaggery and roasted cumin powder. Its taste is absolutely lip smacking.

This chutney has great aroma of exotic herbs and mangoes. Can be used as a spread on all kinds of food like paranthas, pakoras, khakras or snacks. Our organic Sweet Mango chutney is the best way to enjoy the essence of ripe mangoes throughout the year. Simply delicious mango chutney with a real traditional Indian flavor can be served as an appetizer to curry. Sweet mango chutney blends juicy mango with authentic spices to create an irresistible addition to any Indian meal. Sweet, salty and a touch of vinegar, this mango chutney is guaranteed to be of great taste. It adds taste to exotic cold meats, salads, sandwiches, cheese, jacket potatoes, poori, parantha, bread, baked and roasted chicken, rice.