Frozen Roti Pratha Pastry
Frozen Chapatti
Palmboom Margarine 500g Product Origin : Indonesia Key Specifications/Special Features : Food And Beverages, Margarine Minimum Order : 1x20'F
Quaker Instant Oatmeal 1000gr Key Specifications/ Special Features : Food And Beverages, Oatmeal, Instant Oatmeal Product Origin : Indonesia Minimum Order : 1x20'F
STREPSIL lozenges for fresher throat Available in multiple packing sizes and variants
ULEG sambel Trasi 21gr x (1x10x10)
Nescafe Instant coffee in single serve sachets. 2 gram net content per sachet 60 sachets per bag 10 bags per carton Original production by Nestle Indonesia
Fresh Tumeric Origin of Indonesia
WINDEX window / glass cleaner 500ml in pump spray bottle 12 bottles per carton Original product by SC Johnson Indonesia
- Tuna Flake in Vegetable Oil - Tuna Flake in Brine - Tuna chunk iv Vegetable Oil - Tuna chunk in Brine Description : Skipjack Tuna Net weight : 185 g or Customize
- Tomato ketchup - Chilli sauce -sweet chilli sauce - Macherel in tomato sauce - ETC.
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Being a trustworthy name in market, we are manufacturing and supplying a good range of Fresh Poha. Offered range of poha is prepared by using good quality rice obtained from prime vendors of market. Our processing unit is equipped with latest machines and controlled environment is maintained for ensuring fresh and contamination free stock. Fresh Poha offered by us is available in different packing for fulfilling demands of market. Features: High nutritional valueFree from adulteration Good source of energy Size of Hathi Brand Chakki Fresh Atta 500 grm, 10 Kg
Each plastic jar with net weight of 400g**; 30 such jar in a case; 40 such cases on a pallet (pallet size 120 x 100 x 140) by air OR 64 such cases on a pallet (pallet size 120 x 100 x 215) by sea OR 925 such cases without pallets, direct on floor in a 20' container OR 1,925 such trays without pallets, direct on floor in a 40' dry container OR 2,100 such trays without pallets, direct on floor in a 40' HC dry container. Origin: India (A product from Weikfield Foods Pvt Ltd,India) Text: English Variants*: -- UPC Code #: 8 901808 000037 HSN Code#: 2102 Case Size: 46 x 28 x 25 CM CBM per Case: 0.0322 Gross Weight of the case: 14.000 Kgs approx. Shelf Life / Expiry: - USE BEFORE 24 MONTHS FROM MANUFACTURE
623g** net weight of syrup in a bottle; 12 such bottles in a case; 75 such cases on a pallet (pallet size 120 x 100 x 130) by air OR 135 such cases on a pallet (pallet size 120 x 100 x 222) by sea OR 1,800 such cases without pallets, direct on floor in a 20' dry container OR 2,625 (3,700) such cases without pallets, direct on floor in a 40' dry container (weight restriction) OR 2,825 (4,050) such cases without pallets, direct on floor in a 40' HC dry container (weight restriction) Origin: India (A product from Hershey India Private Limited) Variants / Flavours*: Chocolate / Caramel HSN Code #: Text: English Case Size: 32 x 23 x 23 CM CBM per Case: 0.0169 Gross Weight of the case: 9.500 Kgs approx. Shelf Life / Expiry: BEST BEFORE 13 MONTHS FROM MANUFACTURE.
Size xs: length 11-12cm, diameter 1.5-2cm size s: length 12, dia 2 size m: length 18, dia 2.8-3.5 Size L: length 21cm, dia 3.8-4.5cm Color: Natural white made from 100% coffee wood and is not bleached with chemicals, completely safe for animals Model: Helen
Name: Dried Sugarcane Sticks Quality: 100% Natural and Pure Size: Length: 3,9- 4,7 inch ( 10- 12 cm) Moisture: < 20% Packing: 30-40 grams per bag /20 bags per box Origin: Vietnam
Product Name: Coffee Wood Dog Chew Size: S, M, L, XL Advantage 1.Strengthens dental muscles, promotes natural cleaning of teeth. 2.Made out of coffee tree wood --nothing else. 3.Harder to break than locally--sourced forest wood. 4.Less prone to splintering. 5.Fairly produced. Material: Coffee Wood Usage: Dog
