Shri Mangilal Parihar Krishi Farm Jodhpur, Rajasthan

We have outstanding in-house facilities in Rajasthan(India) and thus, we deliver massive array of products. We are highly concerned towards providing the top-notch array of products to the buyers and thus, check the lot at different levels for quality assurance.

We are offering dry spinach. Spinach spinach (spinacia oleracea) is an edible flowering plant in the family of amaranthaceae. It is native to central and southwestern asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small, hard, dry, lumpy fruit cluster 5-10 mm across containing several seeds.

We are offering dry mint leaf, pudina leaf. Culinary garnish mint dishes with fresh mint leaves. Just as the romans flavored their wines and sauces with peppermint, today's cooks use spearmint and peppermint to flavor dishes and food extracts. Other varieties of mint, such as orange, mountain, chocolate and calamint, complement an assortment of dishes, too, as they each impart a distinctive mint flavor. Use dried mint leaves in chilled soups, as recommended by jim meuninck in "medicinal plants of north america," or in spice rubs for meats, such as lamb. Mint also adds a refreshing zest to some stews, casseroles, salads and cooked vegetables. medicinal steep fresh or dried mint leaves in hot water for mint tea. Aristotle thought peppermint an aphrodisiac and the greeks believed mints cure hiccups, but modern medicinal mint use is an alternative therapy for skin, respiratory and digestive complaints. Spearmint or peppermint leaves in bath water may cool and soothe skin. Peppermint tea, made from boiling water and dried mint leaves, delivers relief from indigestion, flatulence, and cold and flu symptoms. The university of maryland medical center notes that people with hiatal hernias and gastroesophageal reflux disease (gerd) should not take peppermint, nor should nursing or pregnant women. Consult your doctor before using mint as an herbal remedy.

We are offering dry kasoori methi, dry fenugreek. Kasoori methi other names: holba, venthaya keerai, menthi koora, dried fenugreek leaves, methi leaves kasoori methi are dried fenugreek leaves (trigonella foenum graecum) . They are used in indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. Look for fresh methi leaves in indian grocery stores or use dried methi. Dried methi leaves are very pungent.

We are offering dry bitter gourd, karelaa. Another special offering is chips made from jack fruit, tapioca and even bitter gourd, as also a variety of mixture. For those with a sweet tooth, kozhikode offers a delightful range of halwa. Made from a variety of fruits.

This is due to our modern logistic facilities that we are able to meet the delivery deadlines with ease. Located in Rajasthan(India), we ensure safe and secure deliveries, throughout the country, within the agreed time frame.

We are offering kaachri powder, kachri gool. Kachri is a wild variety of cucumbers. Fresh kachri resembles a brown yellow small melon, which grows wildly in the desert areas and is seldom cultivated as a crop. Dried kachri powder, when used in cooking, adds a tangy taste. Since fresh kachri is rarely available outside rajasthan, the use of kachri powder is popular. It is the real earth food â?¦ growing wild, and becoming a protein rich vegetable for people living in the harsh arid areas of western india, where it is hard to grow conventional vegetables. Kachri powder is used extensively in rajasthani cuisine.

We are offering dry coriander leaf, dhaniya leaf. Coriander is the most popular herb used in indian cuisine. However, it wilts quite quickly once harvested/bought. People are always looking for ways to make it last longer. No one seems to have a definitive answer. We have had a discussion about this topic on our forum a few times. A few different methods have been recommended, below is a collection of them, in no particular order. generally, fresh coriander leaves should be added at the end of cooking, otherwise flavour is reduced. You can add finely chopped, tender stalks during cooking. Thai cooking uses even roots.