D. P. & Sons Bhaghana, Neemuch, Madhya Pradesh

Leveraging on our expansive distribution network, we are providing a high quality range of Yellow Mustard Seeds. These mustard seeds are extensively used for adding delectable taste to various cuisines and are highly appreciated for its quality,purity and high nutritional value. Further, in order to retain its fresh aroma, color and flavor, our offered mustard seeds is packed under the hygienic conditions in the supervision of our professionals. Features: *Strong aroma *Purity *Premium quality

By keeping a close track on the process, we are counted among the best names in the market proffering Wheat Grain. They are natural and healthy.   Features: Optimum freshness Unique taste Free from moisture Uniform grain size Free from impurities Healthy and natural

Sabja seeds, also commonly known as 'tukmaria seeds' or 'falooda', are the seeds of sweet basil. They look almost like chia seeds and offer a huge range of benefits to human beings. From taking god care of our health, to reducing our body weight to beautifying our skin and hair, these seeds can do a lot for us.  

Taramira/Eruca sativa Taramira oil or jamba oil, is a seed oil, pressed from the seeds of the arugula (Eruca sativa). Because the plant is highly drought resistant, the oil is popular in regions of poor rainfall, particularly in West Asia, Pakistan and Northern India. The oil is highly pungent and, upon extraction, acrid. The pungency differs from that of mustard oil, although taramira oil can be used to make a sort of mustard. In India, the oil is used for pickling, after aging to reduce the acridity, as a salad or cooking oil. The oil is also used as a massage oil and to soothe the skin. The seed cake, a byproduct of oil production, is also of use as animal feed.

Taramira oil or jamba oil, is a seed oil, pressed from the seeds of the arugula (Eruca sativa). Because the plant is highly drought resistant, the oil is popular in regions of poor rainfall, particularly in West Asia, Pakistan and Northern India. The oil is highly pungent and, upon extraction, acrid. The pungency differs from that of mustard oil, although taramira oil can be used to make a sort of mustard. In India, the oil is used for pickling, after aging to reduce the acridity, as a salad or cooking oil. The oil is also used as a massage oil and to soothe the skin. The seed cake, a byproduct of oil production, is also of use as animal feed.  

Health benefits of stevia Stevia herb parts are very low in calories. Parts by parts, its dry leaves possess roughly 40 times more sweetness than sugar. This sweetness quality in stevia is due to several glycoside compounds including stevioside, steviolbioside, rebaudiosides A-E, and dulcoside. Stevioside is a non-carbohydrate glycoside compound. Hence, it lacks the properties that sucrose and other carbohydrates possess. Stevia extracts, like rebaudioside-A, are found to be 300 times sweeter than sugar. Besides, being a near-zero calorie food ingredient, stevia extracts have several unique properties such as long shelf life, high-temperature tolerance, non-fermentative. Furtehr, stevia plant has many sterols and antioxidant compounds like triterpenes, flavonoids, and tannins. Some of the flavonoid polyphenolic anti-oxidant phytochemicals present in stevia are kaempferol, quercetin, chlorogenic acid, caffeic acid, isoquercitrin, iso-steviol, etc. Studies found that kaempferol can reduce the risk of pancreatic cancer by 23% (American Journal of Epidemiology) [1]. Chlorgenic acid reduces the enzymatic conversion of glycogen to glucose in addition to decreasing absorption of glucose in the gut. Thus, it helps reduce blood sugar levels. Lab studies also confirm a reduction in blood glucose levels and an increase in the liver concentrations of glucose-6-phosphate, and of glycogen. Certain glycosides in stevia extract have been found to dilate blood vessels, increase sodium excretion, and urine output. In effect, stevia, at slightly higher doses than as sweetener, can help lower blood pressure. Being a non-carbohydrate sweetener, stevia would not favor the growth of Streptococcus mutansbacteria in the mouth which is attributed to be a causative agent of dental caries and tooth cavities. On the other hand, certain compounds in stevia rather found to inhibit caries-causing bacteria in the mouth. Further, being a herb, stevia contains many vitals minerals, vitamins that are selectively absent in the artificial sweeteners.

Our in-depth industry practice enables us to offer an extensive range of Soybean Seeds. These products are rich source of protein. These are processed under the most hygienic conditions as par worldwide industry norms. The offered series is tested on numerous parameters in order to offer the top quality range at customers end. Customers can avail this product from us at very reasonable prices.Features: *Safe to consume *Free from adulteration *Hygienic packaging

This is a sweet and bitter herb. It has pine needle like shiny and green photosynthesis branches. Young stems are delicate and brittle. The flowers are white and the berry is purple-black in colour. The roots are tuberous, finger-shaped. The plant is found in tropical and subtropical forests.   

Gachhakaya - Latakaranja is one of the herbs mentioned in all Ayurvedic texts and has been freely used all over India since centuries. Traditionally, it is used in post partum period, as it is a uterine stimulant, to cleanse the uterus. It also alleviates the fever, edema and abdominal pain during this period. It has numerous synonyms like duhsparsa – difficult to touch, kantaki karanja – having prickles; vajra bijaka – having hard seeds, kanta phala – has fruits covered with prickles etc.  It grows throughout India up to 800 meters elevation. It is a large straggling, very thorny shrub. The branches are armed with hooks and straight, hard, yellow prickles. The leaves, 3 cm long are bipinnate, stipules foliaceous. Pinnae 7 pairs, leaflets 3-8. The flowers pale yellow in color, in supra-axillary racemes at the top. The fruits ae inflated pods, covered with prickles, 6 cm long, 1-2 seeds per pod. The seeds are globular, hard, bluish grey with a smooth shiny surface. The plant flowers in June and fruits in November.  The botanical name of Gachakaya –(latakaranja) is Caesalpinia crista and it belongs to family Caesalipiniaceae. In the chemical composition of it seeds, the bitter principles bonducin and natin are found. Other constituents like linolic acid, fatty acids, setasitosterol, linolenic acids and other 13 types of diterpenoids are also found. From the seeds, and caesapin is isolated. Bonducellin and (+) ononitol also have been isolated. Percentage of nut-oil yield is 60-80, kernel yield is 20%, bonducellin isolated and its structure established. A new diterpene, caesalpin isolated from seed kernels and its structure determined.   

Just one cup of quinoa (185g) contains 222 kcal and about 8.14g of protein, that’s about twice the amount of protein in one cup of rice or in one matchbox size of meatIt also has all the essential amino acids our bodies need! This makes it an ideal protein source for vegetarians who rely on plant protein to get their daily recommendationsIt also has about 5.2g of fiber per cup – 20% of the fiber recommendation (25g) per dayIt is a good source of iron, magnesium, manganese, folate, zinc and contains heart healthy oils, vitamin E and moreQuinoa does not contain gluten, whether whole or ground into flour, making it a viable substitute and component for gluten free diets especially in bakingBecause of quinoa’s bland flavor with a light nutty accent, versatility is one of its strengths. It can be used to substitute rice and grains, added to soups or salads for texture, act as a side dish, main or even dessert. So really, you could use it anywhere and it’s really simple to cook! After thoroughly rinsing out the grains, simmer two parts liquid to one part quinoa until soft and translucent, and voila, it’s ready to eatQuinoa is available in local supermarkets and health stores, so why don’t you give it a try? But even though quinoa and other super foods are rich with nutrients, no one food is complete, and eating just a handful of foods can be boring. Eating a variety of foods in balanced meals and in moderate amounts are still the keys to optimum health and nutrition. Explore your options and keep an eye out for other delicious and nutritious foods to try

Psyllium/Isabgol/ispaghula Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. It sometimes goes by the name ispaghula. It’s most commonly known as a laxative. However, research shows that taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas.

One of the oldest spices known to be used, nigella seeds were found in Tutankhamun’s tomb and are mentioned in the Bible’s Old Testament, although their use is not clear. The tiny black seeds have a slightly bitter taste with some of the pungency of onion but also offer many other subtle nuances of flavour.  

“Giloy (Tinospora Cordifolia) is an Ayurvedic herb that has been used and advocated in Indian medicine for ages”, says Delhi-based Nutritionist Anshul Jaibharat. In Sanskrit, Giloy is known as ‘Amrita’, which literally translates to ‘the root of immortality’, because of its abundant medicinal properties. “The stem of Giloy is of maximum utility, but the root can also be used. Its benefits and uses have even been approved by the FDA (Food and Drug Administration)”, adds Nutritionist Anshul Jaibharat. Dr. Ashutosh Gautam, Baidyanath adds, “Giloy can be consumed in the form of juice, powder or capsules”.  

Mushak Dana is aromatic seed of flowering plant also known as Kasturi benda, Abelmoschus moschatus, Galu Gasturi, Mishk dana, Habbul mishk or Musk mallow that is native to India. The seed is used to flavor coffee. It is highly effective herb which helps treat various ailments. It helps improve digestion and helps cure disorders related to digestion and intestine. It provides relief from joint pain, Chest congestion, headache and vomiting. It also helps reduce stress, anxiety and depression.  

We are assisted by a crew of experienced personnel who are enormously indulged in bringing forth a broad gamut of Popcorn Maize.  Features:  Safe to use Purity Fine quality Long shelf life Precisely processed Our process expertise and well developed infrastructure help us in providing a healthy and tasty range of regular popcorn / butter popcorn. These butter popcorns are made from high quality ingredients procured from the well known vendors of Indian market. Our range is provided in safe and hygienic packaging under the brand of Crazy Corn Regular Popcorn.

We are offering supreme quality Herb Standardized Herb to our valuable clients. These products are recognized for quality among our customers for their quality and excellent packing. Our offered products are reasonably priced and procured from age old reliable herb collectors and suppliers.   

The fruit is used to make a fruit juice with astringent properties and jams. Its leaves also have medicinal properties and are considered auspicious to be offered to Lord Shiva in pujas. A majority of Hindu temples will have a sacred tree within its compound and is known as the sthala vriksha.  

Guar/cluster bean/Cyamopsis tetragonoloba The Guar or cluster bean, with the botanical name Cyamopsis tetragonoloba, is an annual legumeand the source of guar gum. It is also known as Gavar, Guwar, or Guvar bean. The origin of Cyamopsis tetragonoloba is unknown, since it has never been found in the wild.[1] It is assumed to have developed from the African species Cyamopsis senegalensis. It was further domesticated in India and Pakistan, where it has been cultivated for many centuries.[2] Guar grows well in semiarid areas, but frequent rainfall is necessary. This legume is a very valuable plant within a crop rotation cycle, as it lives in symbiosis with nitrogen-fixing bacteria.[3] In fact, agriculturists in semi-arid regions of Rajasthan follow crop-rotation and use guar as a source to replenish the soil with essential fertilizers and nitrogen fixation, before the next crop. Guar as a plant has a multitude of different functions for human and animal nutrition but its gelling-agent-containing seeds (guar gum) are today the most important use.[2] Demand is rising rapidly due to industrial use of guar gum in hydraulic fracturing (oil shale gas).[2] About 80% of world production occurs in India and Pakistan, but due to strong demand, the plant is being introduced into new areas.

Peanuts, also known as peanuts, considered a very healthy snack. Groundnut is a member of legume family and are located in regions like south america. The name of facility combines morpheme pea and nuts. In the culinary sense, it is regarded as a nut, but in the botanical sense the fruit of the plant is a woody legumes.  

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases. Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.

Garden cress is an excellent source of folic acid, vitamins C, dietary fiber, iron, calcium, protein, vitamin A, folate and vitamin E. The seeds of garden cress are also highly nutritive and they contain ascorbic acid, tocopherol, folic acid, calcium, linoleic fatty acids, iron, beta-carotene and arachidic.  

Eating roasted flaxseed on a regular basis is a great way to add Omega 3 fatty acids, fiber and protein to your diet. You can consume it in whole seed, milled or oil form. Roasting or grinding flaxseedsbreaks the hard seed coat, which is very difficult to break while chewing.  

With our years of experience & in-depth knowledge in this field, we are engaged in offering a quality-assured array of Flex Seeds  

Fenugreek seeds are produced from aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. The seeds have a slightly bitter taste and are roasted and ground and used as a flavouring in curries. Mainly used in Indian cookery.  *Also known as 'methi seeds' *These are bitter spices