Ir 64 Long Grain Par Boiled Rice

Ir 64 Long Grain Par Boiled Rice: the complete grain of rice is soaked, steamed and dried – then the hull is removed to make par boiled rice. This procedure gelatinizes the starch in the grain, ensuring a firmer, more separate grain when cooked. Also used to make idly rava. This is one of the most consumed rice in the world; most of the Africa is dependent on this variety of rice.

Rice-100 % Broken Rice

rice-100 % broken rice : broken rice is fragments of rice grains, it is as nutritious as whole rice. It is consumed as part of local cusisine in several countries in africa, thailand, south east asia.

Kerala Matta Rice

kerala matta rice : also known as red rose mattra rice, one of the most nutritious rice available. The robust and earthly flavour of matta rice makes it suitable for appams and various other dishes.

PEA NUTS

We export various varieties including bold peanuts, java peanuts, blanched bold peanuts, blanched java peanuts, peanuts in shell bold, peanuts splits and peanuts shell java. Peanuts are popularly used in Indian, Western and Eastern cooking. They impart a nutty aroma to the food and enhance flavours.

We also supply raw as well as salted peanuts as per the requirement of our clients. The peanuts are dark pink in colour and are used in the oil manufacturing industry, medical industry and food industry. We supply both kind of groundnut with running type of count.

IDLY RICE

idly rice : made specially to cook soft and delicious taditional idlies, savoury treat popular through out south india for breakfast.

BASMATHI RICE

Basmati, when literally translated in Hindi, means the Queen of Fragrance. According to Ayurveda, basmati is the King of all varieties of Rice and is safric and pure, nourishing for the body tissues and easy to digest. It is this divine aroma of basmati rice along with its supreme quality and purity that has been delighting gourmets across the world.

1121 (BASMATHI) RICE

The 1121 Basmati rice Is the world longest grain rice introduced [2008] in India. This is rice which has got place in the Limca book of world records due to its long grain. The length of un cooked 1121 basmati ranges from 8.05 to 8.30mm.

SPICES

India produces a wide range of spices. Because of the varying climates - from tropical to sub-tropical to temperate-almost all spices grow splendidly in India. In reality almost all the states and union territories of India grow one or the other spices.

BLACK PEPPER

Pepper from Piper Nigrum is one of the oldest and world's most important spice. Black pepper is the dried fruit of Piper nigrum L. Native of Malabar coast of South Western India; pepper is also called the King of Spices.

Pepper is used in certain tonic and rubefacient preparations and also used as flavour ingredient in most major food products including non alcoholic beverages, candies, baked foods, meat and meat products, Cheese, Condiments and relishes. Black Pepper's aromatic, slightly musty odour comes from the volatile oil found largely in the flesh and skin and its pungent bite comes from the alkaloids and resins found mostly in seeds. The Oil goes into perfumes and flavouring.

CARDAMOM

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price.

CHILLI

India is the world's biggest producer, consumer and exporter of chilli peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chillies produced in India. Andhra Pradesh as a whole contributes 75% of India's chili exports.

Red chillies contain large amounts of vitamin C and small amounts of carotene (pro-vitamin A). In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. A very large study published by the British Medical Journal found some indications that humans who consume spicy foods, especially fresh chilli peppers, were less likely to die of cancer or diabetes.

GINGER

It is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste.

They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740. Ginger also has a role in traditional Ayurvedic medicine. In 100 grams, ground dried ginger (10% water) provides numerous essential nutrients in high content, particularly the dietary mineralmanganese as a multiple of its Daily Value

TURMERIC

This spice has been used in Asia for thousands of years and is a major part of Siddha medicine. It was first used as a dye, and then later for its medicinal properties. In Ayurvedic practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as indigestion, throat infections, common colds, or liver ailments, as well as topically to cleanse wounds or treat skin sores. Turmeric contains bioactive compounds with powerful medicinal properties, is a natural anti-inflammatory compound, increases the antioxidant capacity of the body, can help prevent cancer, etc.

CORIANDER

Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandum. Its scientific name is Coriandum sativum. Pleasant, aromatic and spicy, its seeds have been found utility since ancient times in cooking as well as in various traditional medicines. It is an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.

Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.

FENUGREEK

Fenugreek seeds have a somewhat bitter taste, similar to celery, maple syrup or burnt sugar, and are often used to make medicine. However, fenugreek has a far more pleasant taste when cooked. The seeds are the most widely used part of fenugreek, which are usually dried and ground. Some of the medicinal properties include: - improves digestive problems and cholesterol levels, reduces inflammation inside the body, etc.

TAMARIND

India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia and the Americas, particularly Mexico.

The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium. It is used in desserts, as a jam, blended into juices, or sweetened drinks,[15] sorbets, ice creams and other snacks.

CHICKPEA

India is the world leader in chickpea (Bengal gram) production, and produces approximately 10 times as much as the second-largest producer, Australia.

Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus.

CASHEWS

The Cashewnut seed has within itself a whole kernel and this delicate kernel is covered by a testa membrane and a thick outer shell which effectively protects the tasty kernel from the ravages of nature from the time of harvesting to processing.

India was the first country to hit the world market with cashew kernels and it was she who pioneered cashew processing as an industry. India is the largest producer, processor and exporter of cashews in the world.

Mangos

Mango is high in beta-carotene, a precursor of vitamin A, and is a rich source of the vitamin B complex. We supply high quality pure mango.

Coconuts

Copra (or) Dry Coconut is the endosperm of the coconut with the husk and shell removed. It consists of the white and fleshy edible part of the seed with an outer brown skin which is split into two parts and then dried to specified moisture levels. We are leading supplier of copra in Kangayam We are engaged in providing Dried Coconuts in India and abroad.

Yam

Yam is the common name for some plant species in the genus Dioscorea that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and subtropical world regions.

Pickels

A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.