Turmeric (Curcuma longa) comes from the root of a rhizomatous herbaceous perennial plant of the ginger family and has a tough brown skin and a deep orange flesh. In medieval Europe, turmeric became known as Indian saffron, since it is widely used as an alternative to the far more expensive saffron spice. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger. Turmeric gives rich yellow colour or orange colour to any food preparation. Its inherent healing properties make it a powerful medicine to treat a wide variety of conditions like. Turmeric is also prominent due to its various health benefits
The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and colour to a kidney.
Kidney bean is good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked. Rich in protein, red kidney beans are well-liked for their sweet flavor and light texture. These dried beans are some of the most frequently eaten in the world. Red kidney beans are commonly used India & southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. To make bean paste, kidney beans are generally prepared from dried beans and boiling until they are soft, at which point the dark red beans are pulverized into a dry paste.
Ginger is said to be one of the earliest known oriental spices. It is extensively used in Indian cuisine and other cuisines across the globe. The Ginger family is a tropical group and is found in abundance in the Indo-Malaysian region. Ginger export from India is, therefore, increasing rapidly for a few years. Export of Ginger from India requires health and quality norms to be followed. Ginger exports have now become a good way to earn revenue for exporters.
GINGER VARIETIES WE EXPORT
India produces around 385.33 thousand tons of Ginger and is one of the leading producers of ginger in the world. Export of ginger from India increased from 8,332.91 tons in 2007-08 to 35,616.35 tons in 2011-12. So the ginger exporter in India has improved their quality of products and are exporting more ginger every year.
1. RIO-DE-JANEIRO
Rio-de-Janeiro is one of the popular varieties of ginger. This variety can be identified by certain characteristics. The size of the rhizome is bold while the colour of the skin is buff. Also, Rio-de-Janeiro is pungent, known for high flavour and is less fibrous.
2. THINGPUI
Thingpui is one of the varieties of ginger grown in India. This variety of ginger is pungent. The size of the rhizome of the Thingpui is said to be medium. The colour of the skin can be identified as a buff. Thingpui is less fibrous and has a high amount of flavour.
3. WYNAD
Wynad is a variety of ginger, one of the earliest known oriental spices. The size of the rhizome of Wynad is bold. The colour of the skin is buff like many other varieties of ginger. It is pungent and less fibrous.
4. MARAN
Maran is a variety of ginger which is pungent and has a high flavour. The size of the rhizome of the Maran is said to be medium. The colour of the skin of Maran is buff. And this variety of ginger is less fibrous.
5. NADIA
Nadia is a type of ginger which is yellowish in colour. The size of the rhizome is said to be medium to bold for the Nadia variety of Ginger. Nadia is moderately pungent and mild flavoured. It is also less fibrous compared to other varieties of Ginger.
6. IISR-REJATHA
Released in 2001, this variety of ginger is lumpy and round in shape. It is said to have bold rhizomes with three-layered compact clumps. This variety has low fibre content and is rich in Rich in oil & oleoresin.
7. IISR-MAHIMA
The IISR-Mahima was released in the year 2001 and is plumpy. The areas of adoption for this variety of ginger include Kerala. This variety of ginger has bold rhizomes with fibre content. The IISR-Mahima is resistant to root-knot nematode.
8. IISR-VARADA
IISE-Varada is good quality and a high yielding variety of Ginger. It has plumpy rhizomes and medium-sized reddish-brown scales. Farmers say that the Varada variety is tolerant to diseases and has low fibre content.
Cumin plants have a pleasant and aromatic fragrance, which becomes more pronounced when the seeds are crushed or ground. Cumin seeds are a good source of dietary fiber, iron, and manganese. They also contain various minerals and vitamins in smaller amounts.
Garlic is a species in the onion genus and is primarily grown all around the world. The garlic exporter in India exports tonnes of garlic to various countries each year. Due to the unique taste and aroma of garlic, the garlic export from India has been on a rise. This is a good opportunity for the Indian Garlic exporter to expand his business and enter the international marketplace. The garlic export from India includes the export of various varieties of Garlic.
INGREDIENTS
Nutrients
Calories - 4 calories
Dietary Fiber - 1.2 g
Carbohydrate 0.93 g
Protein
0.18g
Vitamins
Vitamin C
Minerals
Calcium
Iron
Magnesium
Potassium
Fat
GARLIC VARIETIES WE EXPORT
The garlic import from India includes several varieties of garlic including Agrifound White, Yamuna Safed so on and so forth. The garlic exporter in India exports premium quality garlic to various corners of the world. The export of Garlic includes the following varieties.
1. AGRIFOUND WHITE
The variety of Garlic was developed by mass selection from a local collection obtained from Biharsharif area in Bihar. The bulbs of this variety of garlic are compact, silvery-white with creamy flesh. Agrifound White is susceptible to purple blotch and stemphylium blight which are common in the northern parts. The yield of this variety is around 130 q/ha.
2. YAMUNA SAFED (G-1)
The Yamuna Safed variety of Garlic was developed by mass selection from a local collection obtained from Delhi (Azadpur) market. The bulbs of this variety are compact, with silvery-white skin and creamy flesh. The cloves are sickle-shaped and 25-30 in number. This variety is tolerant to insect pests and diseases like a purple blotch, stemphylium blight and onion thrips.
3. YAMUNA SAFED-2 (G-50)
The Yamuna Safed-2 variety of Garlic was developed by mass selection from a local collection obtained from Karnal area in Haryana. The bulbs of this variety are compact and attractive with white creamy flesh. The average yield for this variety is around 150-200 q/ha. This variety is recommended for Northern India.
4. YAMUNA SAFED-3 (G-282)
The Yamuna Safed-3 variety has thrived in Northern parts and also in Central parts of India. This variety was developed by mass selection technique from a local collection obtained from Dindigul in 1990. The leaves of this plant are generally wider than other varieties. The bulbs of this variety are creamy-white and bigger sized.
5.AGRIFOUND PARVATI
This variety of Garlic was developed in 1992 by selection from an exotic collection obtained from the Hongkong market. The Agrifound Parvati variety is long day type and as such is suitable for cultivation in mid and high hills of Northern states. The bulbs are of bigger size and creamy white colour with a pinkish tinge.
6. YAMUNA SAFED-4 (G-323)
The Yamuna Safed-4 variety was developed by mass selection technique from a local collection obtained from Jaunpur, Uttar Pradesh. The bulbs of this variety are compact,
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Saffron is a spice harvested by hand from the Crocus sativus flower, commonly known as the â??saffron crocus.â?? The term â??saffronâ?? points to the stigma of the flower.
Saffron is the most expensive spice in the world with 1 pound costing between around 500 and 5,000 U.S. dollars. The Saffron exporter in India exports huge quantities of Saffron each year to many countries.
The two main varieties of cardamom are green cardamom (Elettaria cardamomum) and black cardamom (Amomum subulatum). Green cardamom is more commonly used in culinary applications, while black cardamom has a smoky flavor and is often used in savory dishes. Cardamom is a versatile spice used in various cuisines worldwide. It is a key ingredient in Indian, Middle Eastern, and Scandinavian cooking. Cardamom is used in both sweet and savory dishes, including curries, rice pilafs, desserts, baked goods, and beverages like tea and coffee.
The chili pepper, from Nahuatl chilli, is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. Red Chilly (Chillies) are esteemed chiefly for their high sharpness and shading. The Indian Red Chilly(Chillies) developing states are Andhra Pradesh (46%), Karnataka (15%), Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan and Tamil Nadu.
Indian Red Chilly(Chillies) can be developed over the whole year at either part of the nation. Indian red chilies come with Hot orangish red colour with an extra pungent flavour and strong aroma. We are a leader in exporting S4, S10, Teja, 668/Rallies, Bydagi, Dabi & other varieties of Red Chilly from India.
Pista Nuts offered by us is prominent amongst the most requested items from all our dryfruits customers across the world.
Pista Nuts kernels are rich source of many anti-oxidant phyto-chemical substances such as carotenes, vitamin E, and polyphenolic antioxidant compounds. These compounds may help remove toxic free-radicals from the body, and thus, protect it from diseases, cancers, and infections.
Dates are known as white or dark chuhara. These dry Dates are welcomed all over for their high caliber and taste, which are advanced in vitamins, proteins and nourishment. Dates are one of the absolute best sweet and flexible dry fruit that can direct the digestive procedure. Our offered dates are exceptionally refreshing due to its freshness and rich quality and they are constantly in high demand round the year.
Almonds carry many health benefits as they are rich in Vitamin E, which is a potent antioxidant. Almonds are high in healthy monounsaturated fats, fiber, protein and various important nutrients. Almonds are extremely high in magnesium, a mineral that many people donâ??t get enough of. High magnesium intake may offer major improvements for metabolic syndrome and type- II diabetes. Normally, sweet almonds are consumable, while sharp Almonds are utilized to make almond oil, a typical oil that is utilized to add flavor to food.
Black Gram also called Black lentil, is one of the most widely consumed lentils in India. The lentils are round and black in colour and are slightly elongated with a sticky texture and bland flavour.
The Crop of NHRDF variety matures in around 110-120 days after transplanting. The Bulbs of this variety are attractive dark red, globular round in shape. It can be cultivated in Northern, Central and Western India in rabi season.
This variety of onions are generally characterized by dark red bulbs and are globular round in shape. They have tight skin and are moderately pungent. The onion crop matures in 90-100 days after transplanting.
Ajwain, ajowan or Trachyspermum ammi also known as ajowan caraway and bishop's weed or carom. It is an annual herb in the family Apiaceae. Both the leaves and the seed like fruit (often called seeds) of the plant are consumed by humans. The name â??Bishopâ??s weedâ?? is also is a common name for other plants. Ajwain is one of the spices that are
considered useful for our health. This is normal spice used in nourishment things as in numerous Indian cooking styles and numerous more outsider dishes.
Coriander is also known as cilantro or Dhania. Coriander is a tropical crop grown as the cyclic crop in frost-free areas. This valuable herb is widely used as a garnishing component to decorate culinary dishes. It is rich in fiber, magnesium, manganese, protein and iron. Coriander also accounts for health benefits when taken in diet on a regular basis. Coriander is an enjoyably sweet relish with a lemony top note. It is normally utilized as a part of bean stew and curry dishes. The coriander plant produces both a zest and a herb. It is in the form of Greenish yellow seeds with an essence of freshness.
Fennel is a culinary herb with a licorice sort of flavor. The green feathery leaves and seeds are the main parts of the consumption of the fennel plants. While the green leaves are used for garnishing various savory or sweet dishes, fennel seeds are used in various sorts of food preparations for adding an exotic flavor. Itâ??s an important seasoning ingredient in Indian dishes and preferred across the world in various blends, sausages, salads, spice mixes etc. Fennel Seed is an oval, green or yellowish chestnut dried sweet-smelling ready product of a herbaceous plant called Foeniculum Vulgare.
The seeds give out a wonderful smell, are profoundly sweet-smelling and have an impactful flavor. Fennel seeds are very sweet-smelling flavors that are utilized for different local and also therapeutic applications.
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