The name itself, basmati, means fragrant in the Hindi language. While cooking, basmati rice emits natural nut flavor that also stays after cooking. The rice is rich in useful substances, especially vitamin B, that stay even after processing due to removing only the topmost shell of a grain.
Origin - Pakistan, India.
Types - Super Kernel Basmati, Pusa Basmati, D-98.
Packing - 25 kg, 50 kg bags.
Jasmin rice - It is long grain rice with a nutty flavour and rich aroma and is very tasty. The useful tip for preparing jasmin rice well is using minimal water, so that the rice is steamed rather than boiled.
Wild rice - is only growing in pure lake water in Canada and North America. Its growing areas are limited as to maintain rice until harvest requires a lot of hard work, so that it is the most expensive rice in the world. Wild rice also contains a lot of proteins, mineral substances and almost no fat.
Imported from - Minnesota, California.
Packing - 25 kg bags.
Red rice - is the traditional and favorite Thai rice. Cooked rice has gentle nutty taste which provides dishes with an exquisite taste and aroma. Red rice will make all your dishes refined.
Black rice is nutritious, rich of iron, vitamin E, and is a source of antioxidants. Rice has a mild nutty flavor. It is interesting to know that when rice is cooked it becomes purple.
Origin - Thailand.
Packing - 25 kg, 50 kg bags.
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Round rice is fast-cooking, soft and very sticky. During cooking this rice partly emits starch and absorbs more water than usual. This kind of rice is suitable for cooking both sweet and spicy dishes. It is a good choice for preparing rice porridge or pudding.
Chickpeas - this product is used in the Mediterranean region and the Middle East. Their popularity in Eastern Europe is growing every year. In addition, chickpeas are rich in proteins.
A free-flowing golden brown colored sugar with homogeneous sparkling crystals with a crunchy texture and a rich aroma owing to the presence of molasses in each crystal.
Ideal for sweetening coffee, sprinkling on cereals, in muesli production and as crunchy topping for cakes as well as fruits
A soft moist sugar with fine grained light brown crystals, rich in natural molasses which give it its sticky texture, special flavor and aroma.
Used in confectionery.
Used in baking more specially in spicy fruitcakes and gingerbread as well as in the preparation of savory dishes and sweet and sour sauces.
It is also perfect for caramelizing coat for popcorn.
A soft moist sugar with fine grained dark brown crystals, rich in natural molasses which give it its sticky texture, special flavor and aroma.
-It is used in confectionery, in baking more specially in spicy fruitcakes and gingerbread as well as in the preparation of savory dishes and sweet and sour sauces.
-It is also perfect for caramelizing coat for popcorn.
-While using Molasses sugar to produce malt drinks there is no need for colorings or sugar syrup due to its high content of cane molasses and its natural dark color.
