The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine.
Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place.
Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor.
We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh
- 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder)
- 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder)
Product Packing
- 12.5/13/14 Kg Paper Bag inside 1 Poly Bag
- 20/25 Kg Cartoon inside 1/2 Poly Bag
- 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag
Ginger is among the healthiest (and most delicious) spices on the planet.
It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.
Ginger is a flowering plant that originated from China.
It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal.
The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.
Long coveted for its delicious flavor and tantalizing scent, vanilla beans.
Indian vanilla beans are sweet, creamy and extremely aromatic. Many will contest that the sweet woodsy flavor profile of these beans are superior to that of the Madagascar variety. Indian Vanilla Beans can be used in many of the same applications where Madagascar Bourbon vanilla beans are used.
Grade B Madagascar Bourbon vanilla beans (also called extract beans) contain significantly less moisture and are less attractive. They are smaller and contain many imperfections (splits and cracks), unlike our premium Grade A beans. Don't worry though, because the flavor isn't in the appearance. These beans will work just fine in your homemade vanilla extract, but are not ideal for baking or cooking with.
Honey is a natural sweet substance produced by bees from floral nectar. It is widely used in food, pharmaceuticals, cosmetics, and traditional medicine. Below are the general specifications for honey:
Physical Properties:
Appearance: Thick, viscous liquid or crystallized form
Color: Light amber to dark brown (varies based on floral source)
Odor & Taste: Pleasant, characteristic honey aroma and sweet taste
Texture: Smooth, free from lumps or impurities
Moisture Content: Max 18-20%
Solubility: Completely soluble in warm water
Chemical Properties:
Fructose Content: 38-42%
Glucose Content: 28-32%
Sucrose Content: Max 5%
Total Reducing Sugars (Fructose + Glucose): Min 65%
Acidity: 0.2 - 0.5% (expressed as formic acid)
Ash Content: Max 0.5%
pH: 3.5 - 5.5
Hydroxymethylfurfural (HMF): Max 40 mg/kg (as per international standards)
Diastase Activity (Amylase): Min 8 DN (Diastase Number)
Proline Content: Min 180 mg/kg (indicator of natural honey)
Microbiological Standards:
Total Plate Count: Max 1,000 CFU/g
Yeast & Mold: Max 200 CFU/g
Coliforms: Absent
E. Coli: Absent
Salmonella: Absent
Clostridium Botulinum: Absent
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Antibiotics & Drug Residues: Must be absent
Artificial Additives & Preservatives: Must be absent
Added Sugars or Glucose: Must be absent (tested by C4 sugar analysis)
Applications of Honey:
Food Industry: Used in bakery, confectionery, dairy, beverages, and cereals
Pharmaceuticals & Ayurveda: Used in cough syrups, herbal medicines, and wound healing
Cosmetics & Personal Care: Used in skincare, hair care, and beauty products
Beverages: Used in herbal teas, energy drinks, and fermented honey drinks
Industrial Use: Used in fermentation, alcoholic beverages, and honey-based syrups
