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Walnut
Another variant that is supplied by us is Walnut! We are reckoned as trusted Supplier of Walnuts based in Himachal Pradesh, India. Being a responsible name in the industry, we strive to deliver the best in line Walnuts to our prestigious patrons. With us, buyers are free to place orders and can expect timely deliveries. For reasonable prices, trust us!
Type : Dry
Application : Food
Color : Light Yellow
Shelf Life : 12-24 months
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Soap Nuts
We are bracketed among the renowned Suppliers of Soap Nuts. We procure these from renowned vendors of the market. These are packaged in neat and hygiene conditions under the guidance of experts. We have all the in-house facilities to deliver bulk orders of the Soap Nuts within the stipulated time frame. One can obtain these at competitive rates from us. Get in touch with us today. Details Variety : Red, Yellow & Black Minimum Quantity : 3000 Kg
Application : Cleansing Lotion
Color : Brown
Purity : 100%
Feature : Good Quality
Texture : Dried
Form : Shell
Packaging Type : Plastic Bag
Packaging Size : 1kg, 2kg, 5kg
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Rajma
Our company has cemented its presence among reputed Suppliers, involved in making available Rajma throughout the Indian market. Its procurement, preservation and final dispatch are accomplished under the vigilance of quality experts so that premium quality Rajma is delivered by us. Talks about packaging, buyers are free to acquire it as per their needs.
Application : Cooking
Cultivation Type : Organic
Shelf Life : 1Year
Feature : Best Quality, Good For Health
Packaging Type : Gunny Bag, Jute Bag, Plastic Bag
Packaging Size : 10kg, 20kg
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Potato For Seeds
Get in touch with us for obtaining top-notch quality Potato For Seeds at modest market prices! We are ranked among the leading players, known for supplying Potato For Seeds in the national market. We have a team of quality auditors that ensures the product quality, prior to its procurement. In line with leading market demands across the globe, we make them obtainable in customized packaging options.
Application : Agriculture
Color : Brown
Packaging Type : Jute Bags
Packaging Size : 25kg, 50kg
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dried pomegranate seeds
We are counted among reliable Suppliers of a wide range of Dried Pomegranate Seeds. We offer pure and hygienically grown and processed Dried Pomegranate Seeds as per requirement. Buyers can purchase Dried Pomegranate Seeds from us in retail and bulk. We provide Dried Pomegranate Seeds in food-grade packaging. Roasted pomegranate seeds : To roast pomegranate seeds, place them on a hot non-stick pan and dry roast till they turn crisp and aroma comes out from the seeds. Cool and use as required. These roasted pomegranate seeds are used in variety of dishes like cakes, Iranian dishes and middle eastern dishes too to add some extra aroma and flavour. How to Select Anardana is available in whole dried and powdered form. If you prefer convenience, buy anardana powder but if you are particular about the texture, go for the seeds, which can be roasted, powdered coarsely and added to dishes. Whole dried seeds last longer than the powder. Culinary Uses Pomegranate seeds are used as a souring agent in Indian cooking, in a manner similar to tamarind, kokum and amchur. With their sweetish sour flavour, they are a wonderful addition to vegetable and legume dishes like Chole, Dal Tadka and Aloo Anardana. Dried pomegranate seeds are also used in Iranian cooking. It is an interesting alternative to raisins in cakes and other European desserts. Interestingly, pomegranate seeds also have preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent. It may be used in sour chutneys or as a sprinkling over salads. In the Middle East, it is used often to garnish dishes such as hummus, salads and tahini. How to Store If stored in a tightly-sealed container, preferably in the refrigerator, it lasts for up to a year. How to buy We Provide Anardana in Different Small or Bulk Quantity Like 1KG 5KG 10 KG
Cultivation Type : Organic
Shelf Life : 7-10days
Maturity : 100%
Color : Light Pink
Feature : Bore Free, Good For Health
Packaging Type : Curated Box
Packaging Size : 10-20kg
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Dried Morels
We are ranked among renowned Suppliers of a comprehensive assortment of Dried Morels. Gown using 100% pure and natural fertilizers; our entire range of Dried Morels is free from additive, synthetic ingredients and chemicals. We offer Dried Morels in food-grade packaging and provide customized packaging solutions Specials Head size 1 - 5 cm , no tails Head size 1 - 4 cm , no tails Head size 2 - 4 cm , no tails Head size 2 - 5 cm , no tails Extras Head size 1 - 4 cm with tails 1.0 cm Head size 1 - 4 cm with tails1.5 cm Head size 2 - 4 cm with tails 1.0 cm Head size 2 - 4 cm with tails 1.5 cm Head size 2 - 5 cm with tails 1.0 cm Head size 2 - 5 cm with tails 1.5 cm Standards Head size 2 - 4cm with tails max. 2 cm Head size 2 - 5cm Verpa Specials Head size 2 -4 cm , no tails Head size 2 -5 cm , no tails Minis Head size 0.5 - 2cm , no tails Tails Size 0.5 & up, sand bag cut Brokens Cut out of special heads, no tails Cut out of Industrial morels, no tails Other Names : The Common Morel, Sponge Mushroom,Morchella Esculenta is one of the most easily recognized of all the edible fungi. It is also known as Morchella Esculenta , Gucchi ( Indian Name) etc. For this reason, it is considered one of the safest Mushroom for the amateur to collect. Basics : In India Sponge Mushrooms can be found in early spring in moist wooded areas, or less commonly in grassy areas. After the winter season , immediately after the melting of snow, Sponge Mushroom starts growing in the hilly areas. Then the local people along with their families rush to those places to search and collect the Sponge Mushroom. After collecting it is dried & stored in their houses and ultimately sold to traders / exporters. Morels : Morchella angusticeps, M. conica, M. deliciosa, M. esculenta Besides April showers and May flowers, springtime brings the mushroom hunter some of his or her happiest hours. The small, seductive, yet humble morel becomes the lord of the orchards and forests. So esteemed is this fungus with the hollow pitted hat that its admirers will travel hundreds of miles in its pursuit. Part of the morel's mystique is its ability to blend into the background. That dark, perhaps black, triangle of shadow in the distance. Is it a morel or a pine cone? A piece of bark? A stone? Burned wood? Mushroom collectors will race to it to see if a tasty reward awaits the keenest of eye and swiftest of foot. There are many theories as to the best places to look for these mushrooms, but in the end, everyone admits that morels only grow where the hunter finds them. A morel of the same species may appear in various colors: Morchella angusticeps within the same forest area may be reddish, gray, black, ashen, or brown. It may be isolated or clumped, and has been found in such unlikely places as damp cellars in San Francisco at Christmastime. Unfortunately, it's a Christmas present you can't count on! Morels emerge as the snow recedes. They fruit most abundantly on disturbed, burned, or recently cleared ground. They may be found under elms that have just died, or in one- to two-year-old wood chip mulch. They also enjoy popping up in fruit orchards. A plentiful crop does not mean that they can be found in the same area in subsequent years, for morels get bored easily and enjoy traveling. Caps usually begin to appear in April in the Continental United States, although we have harvested them in the first week in July in the Sierra Nevada. Because of its appearance, the morel is sometimes called "the sponge mushroom." The classification of the Morchella genus intrigues the experts. While they all recognize morels, there is still much uncertainty as to whether there are a few or many species. There is much variation in size and color. To us, differentiation between the species is academic. All kinds are cleaned and cooked in the same manner. Avoid morels whose caps are soft or mushy, or become granular when rubbed: they are too old and wormy. Morels occasionally contain insect larvae that drop out during the drying process. The mushroom- lovers we know have disregarded this aspect of morel enjoyment. After all, they are very small worms. Fresh morels are occasionally sold in markets. The price is very high. Select them individually, because each one will be costly. So far, no one has been able to cultivate morels commercially. A company in Felton, California, once harvested them in adequate numbers, but went out of business because they couldn't remove sand from the caps. More recently, a graduate of San Francisco State University developed a technique for growing morels that is now being patented. We hope that his process will soon be converted into a commercially profitable product. Cleaning : Because of the irregular nature of its surface a morel cannot be rubbed or brushed. You may find this worrisome, wondering about what kind of things lurk in the dark pits ready to jump into your béchamel sauce. Never fear, most morels are very well groomed, and the pits are very shallow. Try not to use water. Even brief soaking removes their flavor, as with other foods such as strawberries. If you must, run water over them rapidly and cook them at once. Cut lengthwise or cross-section them to clean out the centers.Cooking Large specimens may be stuffed through the hollow base, or halved and packed with fillings. Do not discard the stems. Fry or cook morels whole, especially smaller, younger ones. It is difficult to describe the famous morel flavor. It is nutty, meaty, and unique whether cooked or dried. There is no substitute for butter to bring out its subtle but treasured character. It adjusts extremely well to a light cream sauce with Madeira wine, which can be poured over chicken breasts or thin slices of veal. Never eat raw morels or raw morel-like mushrooms such as Helvella lacunosa. Cooking with Dried Morels The intensity and character of the morel flavor is not lost in drying. We have used them after three years of storage and found them to be just as aromatic, if not more so, as when fresh. Reconstitute them in hot water for 5 minutes or simmer them in cream until soft, about 15 minutes, not allowing the cream to boil. Always add the rehydrating liquid to the dish for which your morels are intended. A great deal of the flavor remains in the liquid. When incorporating dried morels in a recipe calling for fresh specimens, use 3 ounces as the equivalent of 1 pound of mushrooms. Once reconstituted, they should be equal in volume. Preserving Morels are easily and quickly dried. You may cut them into smaller pieces or leave them whole. Classically, they are strung like beads on thread using a needle, with a button at the bottom. Hang in a warm, dry place. Dehydrators work well too. Before placing them in a sealed can or bottle, let them dry for a few days in a paper bag hung in a warm place to allow all moisture to escape. Otherwise, mold contaminants will jeopardize your treasures. Another good way to preserve morels is to sauté them in butter and freeze. Morel Cracker Crumb Fry Serves 6 to 8 as an appetizer Collecting morels in May is a Midwestern American tradition for many admirers of this mushroom. Be sure to keep the mushrooms dry and crisp. Cook small amounts at a time so they can be served hot. 20 to 30 small morels 1 egg, slightly beaten with 2 tablespoons cold water 1/2 cup cracker crumbs Salt and pepper to taste 5 tablespoons butter 2 tablespoons olive oil Roll the morels in the egg mixture. Put the cracker crumbs, salt, and pepper in a paper bag. Quickly shake the morels a few at a time in the bag. Melt the butter with the oil in a sauté pan or skillet. Sauté the morels until brown and crisp. Louise Freedman : Alternate Mushrooms - Oyster Mushroom, Puffballs Morels and Buttermilk Serves 10 as an appetizer Harry Knighton, founder and executive secretary of the North American Mycological Association, recommends preparing morels this way. 1 teaspoon salt 1/4 teaspoon ground white pepper 1/2 teaspoon paprika 1/2 teaspoon sugar 1/4 teaspoon dry mustard 1/8 teaspoon ground turmeric 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 cup flour 20 to 25 large morels, cut halved lengthwise 1/2 cup buttermilk 4 tablespoons butter 2 tablespoons mild vegetable oil Combine the salt, pepper, paprika, sugar, mustard, turmeric, garlic powder, and onion powder with the flour. Dip the morels in the buttermilk and roll in the flour mixture. Melt the butter with the oil in a sauté pan or skillet and sauté the morels until crisp and brown on all sides.Harry Knighton : Alternate Mushrooms - Puffballs Morels Stuffed with Sausage Serves 10 as an appetizer Stuffed morels are great finger food for parties. They harmonize with sherry or a red wine such as zinfandel or cabernet sauvignon. 1 pound finely ground sausage 1 tablespoon minced onion Salt and pepper to taste 1/8 teaspoon ground nutmeg 1 tablespoon chopped fresh parsley 1/3 cup cracker crumbs 20 to 25 large morels, halved lengthwise In a sauté pan or skillet, fry the sausage quickly and break it into small pieces. Add the chopped onion and cook for 2 to 3 minutes. Remove as much fat as possible with a spoon. Add the salt and pepper, nutmeg, parsley, and cracker crumbs. Fill the morels with the mixture, mounding the filling. Place the mushrooms in a buttered shallow baking dish. Bake for 15 to 20 minutes in a preheated 450º oven.Kitchen Magic with Mushrooms : Alternate Mushrooms - Common Store Mushroom, Shiitake Morels Stuffed with Walnuts Serves 4 to 6 as an appetizer Morels are great for stuffing--especially with bacon and walnuts. 2 shallots or green onions, minced 2 tablespoons butter 1/2 cup bread crumbs 1 bacon slice, cooked crisp and finely crumbled 1/2 cup chopped walnuts 1/2 cup heavy cream Salt 10 to 15 large morels, sliced lengthwise In a sauté pan or skillet, sauté the shallots in the butter until translucent. Stir in the bread crumbs, bacon, and walnuts. Remove from the heat and mix in the cream. Add salt to taste. Stuff the morels, using your fingers. Place the mushrooms in a shallow buttered baking dish and bake in a preheated 450º oven for 20 minutes or until they turn brown.Louise Freedman : Alternate Mushrooms - Common Store Mushroom, Horse Mushroom, Meadow Mushroom Stuffed Morels, Japanese Style Serves 10 as an appetizer The stuffing in this recipe is equally tasty with other mushrooms. Try filling common store or shiitake mushrooms with this mixture. 20 large morels, halved lengthwise 1/2 pound ground pork 1 small onion, minced 9 canned water chestnuts, minced 2 tablespoons soy sauce 1/8 teaspoon five-spice powder 1 tablespoon dry sherry 1 tablespoon arrowroot In a mixing bowl, combine the pork, onion, water chestnuts, soy sauce, five-spice powder, and dry sherry. Stir in the arrowroot. Mound as much filling as will fit into the hollow morels. Arrange the mushrooms in a large baking pan. Bake in a preheated 450º oven for 20 to 25 minutes.Louise Freedman Morels Stuffed with Panade Paste Serves 12 to 15 as an appetizer In this dish, whole morels are filled with a rich bacon-flavored stuffing. Panade Paste 4 bacon slices, cut into 1-inch slices 1 tablespoon chopped fresh parsley 2 tablespoons butter 1/2 cup fine bread crumbs White pepper to taste 1/3 cup half and half or more 30 to 35 morels, large enough to be filled through the stem 3 to 4 tablespoons butter 1/4 cup Madeira Detail : To make the panade paste, fry the bacon until very crisp. Remove from the pan with a slotted spoon and drain on a paper towel. Allow the bacon to cool. Blend it in a blender or food processor with the parsley until it is almost a paste. Melt the 2 tablespoons butter in a small saucepan. Add the bread crumbs, bacon-parsley mixture, and the white pepper. Stir for 1 minute or until the bread crumbs are slightly browned. Turn off the heat and blend the cream slowly into the bread crumb mixture until it becomes a pliable paste. Prepare the morels by trimming the stems to accommodate the filling. Fill each morel, using a pastry bag. Melt 3 to 4 tablespoons butter in a large sauté pan or skillet. Sauté the morels until they are brown on all sides. When nearly done, pour the Madeira over the morels. Quickly turn each morel to coat it with the sauce. Louise Freedman Morel Bisque Serves 4 as a first course The characteristic flavor of morels is highlighted in this bisque. Add buttery croutons to each soup bowl just before serving, if you like. 4 tablespoons butter 1 small onion, minced 1 pound morels, chopped 2 tablespoons flour 3 cups beef broth 2 cups half and half White pepper to taste 2 tablespoons dry sherry Salt to taste 2 tablespoons minced fresh parsley or chives In a sauté pan or skillet, melt the butter and sauté the onions and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes. Stir in the beef broth until well blended. Add the half and half and white pepper. Simmer, but do not allow the soup to boil. Just before serving, add the sherry and salt, and sprinkle the parsley on top.Louise Freedman : Alternate Mushrooms : Chanterelle, Fairy-ring Mushroom, Shaggy mane Steamed Morels Serves 4 to 6 as a side dish Steaming makes morels plump and succulent. 20 to 25 small firm morels 5 tablespoons butter 1 garlic clove, minced 2 teaspoons chopped fresh tarragon 2 tablespoons chopped fresh chives or parsley Salt and pepper Steam the morels for 10 minutes. While they are cooking, melt the butter in a saucepan. Add the garlic, tarragon, chives, and salt and pepper to taste. Place the morels in a serving dish and pour the butter sauce over them. Save the liquid from the steamed morels for use with other dishes. Bill Freedman Morels in Madeira Sauce Serves 4 to 5 as a side dish Philip Turniey owner-chef of a restaurant in Mariposa, California, prepared our collected morels in this classic way. He served sourdough bread to dip into the sauce that remained. 1 pound morels, split lengthwise 3 tablespoons butter 1/4 cup Madeira Salt to taste Chopped fresh chives (optional) In a sauté pan or skillet, sauté the mushrooms in the butter for 2 to 3 minutes on each side. Remove the morels to a warm serving dish with a slotted spoon. Add the Madeira to the pan. Taste the sauce and add salt. Boil rapidly until the liquid is reduced to the consistency of syrup. Pour the sauce over the morels. Sprinkle the chives on top.Philip Turniey, Gardenia Cantina Restaurant Chicken Breasts and Morels Serves 4 as a main course Chicken and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine. 2 dozen fresh morels, sliced, or 2 ounces dried morels and 1/2 cup heavy cream 1/4 cup flour 4 single chicken breasts, skinned, boned, and pounded flat 5 tablespoons butter 2 tablespoons oil 2 tablespoons brandy 1/4 cup beef broth 1/4 cup heavy cream (use the reserved cream if you have used dried morels) 1/2 teaspoon green peppercorns, crushed 2 tablespoons fresh lemon juice Salt and pepper
Shelf Life : 2 Years
Color : Brown/Light Black
Speciality : Pesticide Free (for Raw Products)
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Horse Gram
Leveraging on our rich industry experience, we are reckoned among the preeminent Suppliers of Horse Gram. We procure it from known vendors of the market. To cater the bulk and urgent requirements of the buyers, we maintain a large stock of it in our warehouse under optimum storage conditions. Buyers can obtain the Horse Gram at reasonable rates from us. Details Variety : Black With A Mix Of Dark Brown Color. Botanical Name : Macrotyloma Uniflorum
Cultivation Type : Organic
Shelf Life : 1year
Color : Brown
Packaging Type : Jute Bag, Plastic Bag
Packaging Size : 10kg, 15kg
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Green Mung Beans
Our company name has been figured among the trusted Suppliers of Green Mung Beans based in Himachal Pradesh, India. Their cultivation and processing are accomplished as per agricultural norms, at our vendor’s end. Further, we pay due consideration on their packaging for ensuring safe and hassle free deliveries. Buyers are free to place orders and can expect timely deliveries.
Cultivation Type : Organic
Shelf Life : 1 Year
Color : Green
Packaging Type : Jute Bag, Plastic Container
Form : Seeds
Part : Beans
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Garlic
We are counted among the agile Suppliers of Garlic in Himachal Pradesh, India. Grown under favorable conditions, our Garlic is of utmost quality and known for its brilliant properties. Primarily, it is used as a seasoning agent in various cuisines. We can provide Garlic any where in India and assure safe and on-time deliveries. For price quotes, get in touch with us!
Cultivation Type : Organic
Color : White
Packaging Type : Gunny Bags, Plastic Bags
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Dry Pistacia Integerrima
We are counted among the successful Suppliers of Dry Pistacia Integerrima. Sourced from known vendors of the market, it is dried, processed and packaged in neat and hygienic conditions. Special care is taken about the packaging before the final dispatch. We have all the in-house facilities to deliver bulk orders of the Dry Pistacia Integerrima within the promised time frame. Buyers can obtain it at market-leading prices. Variety : Best Quality
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Dry Chilli
The company share glorious credentials with the eminent Suppliers of Dry Chilli. The Dry Chillies offered by us is processed and packaged in neat and hygienic conditions. We offer both red and yellow Chillies. Bulk orders of Chillies are processed by us as per the specific requirements of the buyers within the promised time frame. One can obtain these at affordable rates. Details Variety : Pahari Himachali - Lal Mirch & Peeli Mirch Minimum Quantity : 200 Kg
Cultivation Type : Organic
Shelf Life : 1year
Color : Red
Packaging Type : Gunny Bags, Jute Bag
Drying Process : Natural Dry
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Dry Apricot Kernels
Backed by our team of dexterous professionals, we have emerged as a successful Suppliers of Dry Apricot Kernels. We procure these from known vendors of the market. In order to meet the diverse requirements of the buyers, we offer these in customized packaging options. Buyers are free to place bulk orders of the kernels with us and we ensure their timely execution within the promised time frame. Details Local Name : Khasta Meetha & Karua Variety : Sour & Sweet
Style : Kernel
Application : Human Consumption
Cultivation Type : Organic
Shelf Life : 1year
Texture : Hard
Taste : Crunchy
Feature : Air Tight Packaging, Good Taste, Rich In Protein
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Coriander
Our company stands tall among the established Suppliers of Coriander. It is procured from reliable vendors of the market. We ensure that the Dhania reaches the buyers in excellent quality packaging options. We hold the expertise to deliver bulk orders of it within the promised time frame. Buyers can obtain Coriander at nominal rates from us. Details Minimum Quantity : 200 Kg Variety : Green & Brown
Shelf Life : 1years
Packaging Type : Plastic Bag, Plastic Box
Packaging Size : 1kg, 2kg
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Black Eye Beans
Our company is counted among the eminent Suppliers of Black Eye Beans. We source these from reputed vendors of the market. In order to meet the diverse requirements of the buyers, we offer these in customized packaging options. Buyers are free to place bulk orders of the beans with us and we ensure their timely execution within the promised time frame. One can obtain these at nominal rates.
Cultivation Type : Organic
Shelf Life : 1Years
Color : White
Application : Cooking
Packaging Type : Ganny Bag, Jute Bag
Feature : Good For Health, High In Protein
Packaging Size : 25kg, 50kg
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Black Cumin Seeds
The company has cemented its presence among the reliable Suppliers of Black Cumin Seeds. These are processed and packaged in neat and hygienic conditions. We take special care about the packaging of these before the final dispatch. Courtesy our brilliant logistics network, we are capable of delivering bulk orders of these within the promised time frame. One can obtain these at market-leading prices from us.
Application : Cooking
Shelf Life : 1Year
Color : Black
Form : Seeds
Feature : Good For Health, Good Quality, Reduces Cancer Cells
Variety : Black Cumin (Organic With Thick Aroma)
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Bathua Leaf
We are enlisted among the reputed Suppliers of Bathua Leaf. It is grown using advanced horticulture techniques and organic fertilizers. We take special care about the packaging of the Bathua Leaf before the final dispatch. Bulk orders of it are processed by us as per the specific requirements of the buyers within the promised time frame. One can obtain it at affordable rates. Variety : Yellow Color
Type : Fresh
Color : Green
Cultivation Type : Organic
Shelf Life : 1 Month
Storage : Cool & Dry Place
Calcium : 10%
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Banafsha Flower
Our company is enlisted among the trusted Suppliers of Banafsha Flower. The flowers we make available are fresh. In order to retain the freshness of the flowers we take special care about the packaging before the final dispatch. When it comes to bulk orders of the flowers, we make use of the fastest modes of transport in order to avoid any delay at the buyer’s end. Variety : With Leaves (Crude) Only Flowers (Pure)
Application : Decoration
Color : Green
Weight : 5-10gm
Shelf Life : 20-25 days
Cultivation Type : Organic
Packaging Type : Vacuum Packed
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Almond
We are entrusted with a task of supplying Almonds throughout the national market. We have all the requisite amenities, required for their preservation and safe deliveries. As far as cost is concerned, we offer Almonds at the most reasonable prices. Further, we proffer them out in tailored packaging options for the ease of the buyers.
Shelf Life : 1year
Packaging Type : 10kg, 5kg
Taste : Crunchy
Feature : Good Taste, Rich In Protein
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