SANSKAR CREATIONS Ring Road, Surat, Gujarat

Type : Yellow Corn

Application : Cattle Feed

Cultivation Type : Organic

Color : Yellow

Packaging Type : Jute Bags, PP Bag

Wheat flour is a powder made from the grinding of wheat used for human consumption. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ.   Indian flours are generally categorized by how much of the grain is stripped away. India has also exported the large quantity of these products to the world. The country has exported 2,83,380.99 MT of these products to the world for the worth of Rs.1,064.59 crores/ 149.09 USD Millions during the year of 2019-20. Top Destination for Wheat/Meslin Flour from India are- USA with a share of 27% (28 million US$) United Arab Emirates with a share of 15.8% (16.6 million US$) Qatar with a share of 9.24% (9.74 million US$) Australia with a share of 8.13% (8.57 million US$) United Kingdom with a share of 6.98% (7.36 million US$) Canada with a share of 6.59% (6.95 million US$) Malaysia with a share of 4.91% (5.18 million US$) Singapore with a share of 3.02% (3.19 million US$) Sri Lanka with a share of 2.17% (2.29 million US$) New Zealand with a share of 1.51% (1.59 million US$)

Application : Cooking

Cultivation Type : Organic

Shelf Life : 12 months

Color : White

Feature : Good For Health, High In Protein

Packaging Type : Gunny Bag, Plastic Bag, PP Bag

Type : Wheat Bran

Cultivation Type : Organic

Feature : High In Protein, Natural Test

Packaging Type : Gunny Bag, Jute Bag, Plastic Bag

Packaging Size : 20-25kg, 25-50kg, 50-100kg

Moisture : 12-14%

Turmeric, (Curcuma longa), perennial herbaceous plant of the ginger family (Zingiberaceae), the tuberous rhizomes, or underground stems, of which have been used from antiquity as a condiment, a textile dye, and medically as an aromatic stimulant. Native to southern India and Indonesia, turmeric is widely cultivated on the mainland and in the islands of the Indian Ocean. In ancient times it was used as a perfume as well as a spice.   India has been the largest producer of turmeric since ancient times. In recent years turmeric has attracted quite a bit of interest for its natural healing properties, but it has actually been used medicinally for over 4,500 years. Analyses of pots discovered near New Delhi uncovered residue from turmeric, ginger and garlic that dates back as early as 2500 BCE. It was around 500 BCE that turmeric emerged as an important part of Ayurvedic medicine.   India produces nearly the world’s entire turmeric crop and consumes 80% of it. With its inherent qualities and high content of the important bioactive compound curcumin, Indian turmeric is considered to be the best in the world. Erode, a city in the South Indian state of Tamil Nadu, is the world’s largest producer of and the most important trading center for turmeric. It is also known as “Yellow City,” “Turmeric City,” or “Textile City.” Sangli, a city of Maharashtra, is second only to Erode in size and importance as a production and trading site for turmeric.   Fresh turmeric is grated into many Asian dishes, and used in making commercial and home-made pastes. Turmeric powder will always be much stronger, as the water content has been significantly reduced on drying, and the drying process concentrates the active ingredients. Should you wish to use turmeric powder as a substitute for fresh, use about one quarter of the amount in the recipe for fresh. For example, for 4 teaspoons of grated fresh turmeric rhizome, substitute with 1 teaspoon of turmeric powder   In Ayurvedic medicine, turmeric is a well-documented treatment for various respiratory conditions (e.g., asthma, bronchial hyperactivity, and allergy), as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis. In traditional Chinese medicine, it is used to treat diseases associated with abdominal pain. From ancient times, as prescribed by Ayurveda, turmeric has been used to treat sprains and swelling.

Usage/Application : Food And Medicine

Color : Yellow

Form : Finger

Application : Animal Feed, Cattle Feed

Shelf Life : 12 Months

Packaging Type : Jute Bag, Plastic Bag, Plastic Packet

Packaging Size : 10kg, 25Kg, 50kg

Moisture : 12% Max

Type : Soya Bean

Cultivation Type : Organic

Packaging Type : Ganny Bag, Jute Bag, Plastic Bag

Packaging Size : 25kg, 50kg

Sesame, (Sesamum indicum), also called benne, is annual plant of the family Pedaliaceae, grown since antiquity for its seeds, which are used as food and flavouring and from which a prized oil is extracted. Widely cultivated, the sesame plant is found in most of the tropical, subtropical, and southern temperate areas of the world. The aroma and taste of sesame seed are mild and nutlike. The chief constituent of the seed is its fixed oil, which usually amounts to about 44 to 60 percent. Noted for its stability, the oil resists oxidative rancidity. The seeds are also high in protein and are rich in thiamin and vitamin B6.   The plant’s ability to survive without water in very hot and dry conditions makes it a great crop for areas with desert-like conditions that would otherwise be unable to produce crops. Much of the remaining diversity of sesame’s ancient varieties occurs between India and China. The many Chinese varieties spread westward into Central Asia along the Silk Roads. And of course, black sesame seeds coat many forms of sushi in both Japan and the United States.   Japan is the world’s largest sesame importer. Sesame oil, particularly from roasted seed, is an important component of Japanese cooking and traditionally the principal use of the seed. China is the second-largest importer of sesame, mostly oil-grade. India exports lower-priced food-grade sesame seeds, particularly to Southeast Asia. Other major importers are the United States, Canada, the Netherlands, Turkey, and France.

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.   Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour.   Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture. Both Rice Flour and Glutinous Rice Flours are neutral tasting before and after cooking. Even though Glutinous Rice Flour is often called Sweet Rice Flour, it is not sweet at all. Glutinous Rice Flour becomes very sticky when heated and has a uniquely chewy texture. As such, it’s a common ingredient in dumplings and many Asian desserts. Glutinous Rice Flour also makes an excellent thickener for sauces and gravies.   In recent years, the benefits of rice flour were discovered and the so the usage in new applications began growing dramatically in India, Japan, Southeast Asia, Thailand and USA. Rice flour is ideal for people having special dietary requirements as it has no gluten, fat and cholesterol and so it has been proven to be a perfect intake for gluten intolerant people.   Rice flour can be digested easily compared to other flours and it has light and fluffy qualities. It is also an excellent thickener for sauces, gravies and custards.

Type : Rice Flour

Application : Cooking

Cultivation Type : Organic

Color : White

Chili is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits.   The origin of chilies is believed to be as old as 7000 B.C. used in Mexico. Chilies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food. Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice. Chili became extremely popular in India after it was first brought to India by Vasco-da-Gama.   It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Sannam Chili: This is the king of the red chili variants found in India and is mainly produced in the regions of Andhra Pradesh and Madhya Pradesh. Byadgi: Byadgi or 668 byadagi is one of the most demanding red chilies in both the Indian and international markets. As the name suggests, this chili is produced in byadagi region of Haveri district of Karnataka. Teja S17: Produced in the fertile soils of southern India, Teja or S-17 is the most hottest and widely demanded chili in the global market. Wrinkle 273: Another variant of red chillies produced in Guntur region of Andhra Pradesh is 273 Wrinkle chili which is renowned globally and exported to countries like Asia, Canada, and Europe. Indo 5 Chili: Popularly known as Indem- 5, US- 5 and Endo 5 Chili, this is one of the most famous red chilies in India that gets exported in large quantities across the globe. Andhra Pradesh, Karnataka and Maharashtra are the major producers of Indo 5 red chili in India. Kashmir Chili: Kashmiri chili as the name suggests is produced in colder regions of Kashmir and is the most sought after red chilies in India for its color. Jwala: This is the most popular red chili of the west. It is produced in Kheda, Mehsana and various southern parts of Gujarat. Dhani: Popularly called the Bird’s Eye Chili because of its shape, Dhani is widely produced in Mizoram and some areas of Manipur. Ramnad Mundu/ Gundu: This is the fat round chili produced in fertile regions of Ramnad in Tamil Nadu.

Usage : Cooking

Specialities : Rich In Taste, Good Quality

Cultivation Type : Organic

Color : Dark Red

Moisture : 10-15%

Cultivation Type : Organic

Shelf Life : 1 Year

Packaging Type : Jute Bags, Plastic Packets, PP Bags

Type : Pearl Millet

Application : Cattle Feed

Packaging Type : Gunny Bag, Plastic Bag

Moisture : 10%

Packaging Size : 25kg, 50kg

Tea is produced in two styles around the world. Those are CTC tea and Orthodox tea. Traditionally speaking, orthodox tea is referred to as loose tea leaf which is produced using conventional means. This involves plucking, withering, rolling, oxidising, and then finally drying it. It is the most systematic way of tea production. The other class of tea on the other hand produced generic and very strong flavour, along with a dark liquor type colour which doesn’t like appealing to many of us. Orthodox Tea is known for having authenticated tea experience. This is because it is one among other tea like Black Tea, Oolong Tea, White Tea, and Black Tea that are complex and delicate in flavours. These are enough of the reasons, why the tea is highly prized in the word of the tea market. Orthodox Tea Grades:   Whole Leaf- FP (Flowery Pekoe) to OP (Orange Pekoe) Broken- BOP1 (Broken Orange Pekoe One) to BOP (Broken Orange Pekoe) Fanning- GOF (Golden Orange Fanning) to BOPF ( Broken Orange Pekoe Fanning) Dust- OPD (Orthodox Pekoe Dust) to OD (Orthodox Dust)

Cultivation Type : Organic

Shelf Life : 12 Months

Form : Leaves

Speaciality : Strong Aroma, Pure Organic, Health Conscious

Usage : Home, Office, Restaurant, Hotel

Lakadong Turmeric Powder is sourced directly from the farmers in Jaintia Hills of Meghalaya. Lakadong turmeric grows only in one place in the entire world. The spice is naturally and traditionally farmed, without chemical or artificial fertilizers and no pesticides, the way it was done for centuries. The High-quality Organic Turmeric Powder contains several bioactive compounds with powerful medicinal properties. This is world’s finest variety of turmeric grows, and is most favored for its high curcumin content of more than 7%, as against 2 to 3% found in regular varieties available in the market. Curcumin, the key active ingredient in turmeric, is a miracle compound known for its antioxidant and anti-inflammatory properties and renders a bright yellow color to the spice. The higher the curcumin, the more prized is the turmeric. Benefits of Lakadong Turmeric Powder:- Great Immunity booster specially after COVID due to high Curcumin, It’s bright color and aroma makes any dish attractive, Helps in digestion, It has anti-inflammatory properties, Works as natural pain-killer, It is great cure for Cold & Cough.

Cultivation Type : Organic

Packaging Type : Plastic Pouch

There are several species of grain called rice. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies indica and japonica. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania).   Rice may vary in genetics, grain length, color, thickness, stickiness, aroma, growing method, and other characteristics, leading to a vast number of cultivators.   Indian Rice can be broadly classified into two grades depending on length & Colour with approximately 6000 different varieties. Long grain (Basmati), Medium grain (Ponni & Sona Masoori) & Short grain are three types of Rice based on length and White, Brown, Black, Red and Brown. Basmati rice has good aroma and is unsticky. Ponni rice is full-boiled rice while Sona Masoori is par-boiled or half boiled rice. Short grain rice is bit thick and preferable for making South-Indian dishes as dily, doas & batter.   Types of Basmati Rice are Basmati 217, Basmati 370, Type 3 (Dehraduni Basmati) Punjab Basmati 1 (Bauni Basmati), Pusa Basmati 1, Kasturi, Haryana Basmati 1, Mahi Sugandha, Taraori Basmati (HBC 19 / Karnal Local), Ranbir Basmati, Basmati 386, Improved Pusa Basmati 1 (Pusa 1460), Pusa Basmati 1121 (After amendment), Vallabh Basmati 22, Pusa Basmati 6 (Pusa 1401), Punjab Basmati 2, Basmati CSR 30 (After amendment), Malviya Basmati Dhan 10-9 (IET 21669), Vallabh Basmati 21 (IET 19493), Pusa Basmati 1509 (IET 21960), Basmati 564, Vallabh Basmati 23, Vallabh Basmati 24, Pusa Basmati 1609, Pant Basmati 1 (IET 21665), Pant Basmati 2 (IET 21953), Punjab Basmati 3, Pusa Basmati 1637, Pusa Basmati 1728. India has exported 45 Million Tons of Basmati Rice worth 4.33 Billion USD to Iran, Saudi Arabia, Iraq, U.A.E,Kuwait etc in 2019-20   Non-basmati Rice are Jasmine, Sona Masoori, Kola, Ponni, Samba, Miniket etc are Non-Basmati Rice. Even IR8, IR20, IR36, IR64 rice are cheap and good for Sout-Indian Dishes are Non-Basmati Rice. India has exported 50 Million Tons of Non-Basmati Rice worth 2.01 Billion USD to Nepal, Benin, U.A.E, Somalia etc in 2019-20.

Type : Indian Rice

Application : Cooking

Cultivation Type : Organic

Color : Brown, Creamy, Golden, Off White, White, Yellow

Variety : Basmati Rice, Golden Sella, Non Basmati Rice

Texture : Hard, Soft

Packaging Type : Gunny Bag, Jute Bag, Plastic Bag, PP Bag

polished : Non Polished, Polished

Type : Groundnut Meal

Application : Feeding Animals

Packaging Type : Plastic Packet, Plastic Poly Bag

The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all. Although this tea originated in China, it is now widely produced in almost every tea growing region of the world with some of the best kinds now being made in India. The traditional method of processing these teas involves light withering (although not practiced widely) followed by heating (also referred to as ‘fixing’), rolling, and drying.   To manufacture green tea, freshly plucked tea leaves are heated at a very high temperature for a fixed period of time followed by rolling and drying. However, fresh leaves can be heat-treated in a variety of ways, depending on the style of green tea desired. For instance, artisanal production makes use of sun-drying, charcoal firing or pan-firing as a technique for fixing the leaves while modern green tea producers make use of oven-drying, tumbling, or steaming as a preferred fixing technique.   Green Tea Grades- Whole Leaf- YH (Young Hyson) & FYH (Fine Young Hyson) Broken- GP ( Gun Powder), H (Hyson) & FH (Fine Hyson) Fanning- SOUMEE Dust- DUST

Type : Herbal Green Tea

Cultivation Type : Organic

Shelf Life : 12 Months

Speaciality : Strong Aroma, Pure Organic, Health Conscious

Usage : Home, Office, Restaurant, Hotel

Cultivation Type : Organic

Darjeeling tea is a tea made from Camellia sinensis that is grown and processed in the Darjeeling or Kalimpong Districts in West Bengal, India. Since 2004, the term Darjeeling tea has been a registered geographical indication referring to products produced on certain estates within Darjeeling and Kalimpong. The tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas.   Each flush is a period that starts when the tea plant grows new leaves and ends when those leaves are harvested. Darjeeling tea has three major flushes. The first flush takes place mid-March to May, the second flush is from June to mid-August, and the third flush (also known as autumn flush) occurs October to November.   The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all.   Darjeeling Tea Grades- Darjeeling First Flush Tea Darjeeling Second Flush Tea Darjeeling Third Flush Tea Monsoon Flush Tea (This tea is more oxidized and has lower rates. Its mainly used for Masala Chai)

Type : Darjeeling Tea

Cultivation Type : Organic

Feature : Good Taste, Nice Frangrance, Pure Organic

Part : Leaf

Cumin, also spelled cummin, (Cuminum cyminum), small, slender annual herb of the family Apiaceae (Umbelliferae) with finely dissected leaves and white or rose-coloured flowers.   A member of the parsley family, the cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (1 1⁄4–2 in). Each branch has two to three sub branches. All the branches attain the same height, so the plant has a uniform canopy. The stem is coloured grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels.   Cumin is a drought-tolerant, tropical, or subtropical crop. It has a growth season of 100 to 120 days. The optimum growth temperature ranges are between 25 and 30 °C. The Mediterranean climate is most suitable for its growth. Cultivation of cumin requires a long, hot summer of three to four months. At low temperatures, leaf colour changes from green to purple. High temperature might reduce growth period and induce early ripening. In India, cumin is sown from October until the beginning of December, and harvesting starts in February.   Pacific Spice is dedicated to producing the highest quality spices and the two most important attributes of high quality cumin are flavor and cleanliness. Although color and flavor vary between regions, cumin flavor is less impacted by origin and more impacted by oil content.

Style : Dried

Application : Cooking

Cultivation Type : Organic

Feature : Good In Taste, Improves Digestion, Premium Quality

Packaging Type : Packet

Type : Cumin Powder

Application : Cooking

Shelf Life : 1 Year

Form : Powder

Packaging Type : Packet

CTC (Crush, Tear, and Curl or Cut, Tear, and Curl) is a method of processing black tea in which tea leaves are passed through a series of cylindrical rollers with serrated blades that crush, tear, and curl the tea into small, even-shaped pellets.   The CTC process was invented in the 1930s by Sir William McKercher in Assam, India. The process spread in the 1950s throughout India and Africa. Today, most black tea produced around the world uses the CTC method. The finished product results in tea well-suited for tea bags, is strongly flavored, and quick to infuse. CTC tea manufacturing process is a faster way of producing a standard quality of tea. To make CTC tea, fresh, whole leaves are fed into the CTC tea machines which crush, tear and curl them and process them in a period of just two hours.   The CTC method is most often used for most black tea varieties. Black tea generally has a range of caffeine levels per cup, ranging from 50 to 90 mg of caffeine per cup. Many factors influence the caffeine levels in tea, including the actual tea leaves, the temperature of the water, and the brewing time. Additionally, a masala chai tea will likely have less caffeine than a full cup of Assam tea. Masala chai is made with a spice blend and milk (which do not contain caffeine).   CTC Tea Grades- CTC Broken Leaf- FP (Flowery Pekoe) to BPsm (Broken Pekoe Small) CTC Fanning- OF (Orange Fannings) to BOPF ( Broken Orange Pekoe Fannings) CTC Dust- PD (Pekoe Dust) to SFD (Super Fine Dust)

Type : Ctc Tea

Cultivation Type : Organic

Shelf Life : 1years

Feature : Good Taste, Health Conscious, Pure Organic

Part : Leaf

India is the worlds' largest exporter of cotton yarn and has major markets in China, Bangladesh, Pakistan, Vietnam and South Korea. China was the second largest importer of cotton from India after Bangladesh. Regarding export of yarn, during the year 2020-21 from Apr, 2020 to Mar, 2021, 275 million kg of cotton yarn were exported from India to China out of the total exports of 980 million kg. China was the largest importer of yarn from India. Other major buyers are Indonesia, Oman, Turkey, Italy etc. We offer Open End Yarn from 6s to 24s Count & Ring Spun from 16s to 120s Count (Carded/Combed/Compact-Knitting or Weaving).

Material : Cotton

Color : White

Technics : Machine Made

Pattern : Plain

Condition : New

Packaging Type : Carton, Corrugated Box, Hdpe Bags, Roll

Our offerings include:- 100% Cotton Comber Noil, Hard Waste Break Comber 1st Cut / 2nd Cut Cotton Linter

Material : Cotton

Color : White

Feature : Good Quality, Light Weight, Smooth Texture

Pattern : Plain

During current cotton season 2020-21 (October 2020 to September 2021) as on April 2021, 21.97 lakh bales of cotton were exported from India to China out of the total exports of 54.83 lakh bales. China, Bangladesh, Indonesia, Oman, Turkey & Italy are major buyers from India. We offer all varieties of Cotton Shankar 6, V797, Mech 1, MCU 5, DCH 32 & J 34 & Jaidhar Cotton. We can also supply Organic Cotton.

Type : Cotton Fiber

Material : Cotton

Application : Embroidery, Hand Knitting, Knitting, Sewing, Weaving

Color : White

Technics : Twisted

Pattern : Plain

Packaging Type : Corrugated Box, Hdpe Bags, Roll