A blend of all oriental sweets with different flavors and sweet and balanced spring colors ingredients: Pistachio, cashew, butter, flour, starch, sugar
A mixture of all oriental sweets with different flavors and without sugar and bright spring colors in a small, beautiful and very luxurious dish for any important occasion
Owing to our rich industry experience, we are engaged in supplying and exporting Raw and Processed Cashew Nuts, which are sourced from our reliable vendors. Our offered range is widely used in cooking food items, confectionary and sweets. Moreover, these can also be consumed raw, especially in winters to warm up the body. Clients can avail these in small and big pack sizes as per their requirements and specifications.
Origin: Poland
Commodity: Raw Processed and Unprocessed Cashew Nut
Grades: W180, W210, W240,W320, and other assorted grades edible
Nut Count: 150 to 180
Out Turn: 50-52lbs
Crop Year: 2016/2017
Moisture: 4-4.5% Max
Broken Pieces: 4%
Extraneous Matter: 0.5% max
Defective Ratio: 0.5% max
These nuts are highly appreciated by our customers for its premium taste.
If you have any further requirement, please do not hesitate to contact us. Your early response will be highly appreciated.
Green cardamom, known as "Elaichi" in Hindi, is often referred to as the "queen of spices" due to its distinctive, aromatic flavor and versatility in both sweet and savory dishes. This spice is prized for its complex, sweet, and slightly spicy flavor profile, making it a staple in various culinary traditions. At Vishwarupa Global Trades Vision Private Limited, we offer premium green cardamom, meticulously sourced and processed to ensure top quality and flavor.
Culinary Uses
Green cardamom is a versatile spice used in various cuisines around the world:
Indian Cuisine: In Indian cooking, green cardamom is essential in spice blends like Garam Masala and in dishes such as biryanis,
curries, and chai. It is also used to flavor sweets like Kheer, Gulab Jamun, and traditional Indian desserts.
Middle Eastern and Mediterranean Dishes: Cardamom is used to enhance the flavor of savory dishes like stews, pilafs, and
kebabs. It is also a key ingredient in Middle Eastern coffee and desserts such as baklava.
Baking: In baking, green cardamom is used to flavor bread, cakes, cookies, and pastries, adding a unique and aromatic touch.
Beverages: Cardamom is often added to hot beverages like tea and coffee for its aromatic qualities. It is also used in spiced lattes
and cocktails.
Rice Dishes: Cardamom pods are used to infuse rice dishes with their fragrant flavor, adding depth to pilafs and risottos.
Pickling and Preserving: The spice is used in pickling brines and spice blends for preserving vegetables and fruits, imparting a
subtle sweetness and warmth.
Health Benefits
Green cardamom is not only valued for its culinary uses but also for its impressive health benefits:
Digestive Health: Cardamom is known to aid digestion by stimulating the production of digestive enzymes, reducing bloating,
gas, and indigestion.
Anti-Inflammatory Properties: The spice has anti-inflammatory effects, which can help reduce inflammation and discomfort in the
body.
Oral Health: Cardamom has antimicrobial properties that help in maintaining oral hygiene, reducing bad breath, and preventing oral infections.
Respiratory Health: Cardamom is used in traditional medicine to relieve symptoms of respiratory issues, such as coughs, colds, and bronchitis, due to its soothing and expectorant properties.
Packaging and Availability
Our green cardamom is available in various packaging sizes, catering to different customer needs, from bulk quantities for industrial use to smaller packs for home cooks. We ensure that the cardamom pods are packed in airtight, moisture-resistant containers to preserve their freshness, aroma, and flavor during storage and transportation.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.
Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
