Description

We export the best quality of rice according to your specifications & quality standards. India is an important center of rice cultivation. The rice is cultivated in the largest areas in India. The journey of rice around the world has been slow, but once it took root it stayed and became a major agricultural and economic product for the people.

HS Code

• 1006 – Rice
• 100610- Rice in the husk (paddy or rough)
• 10061010 – of seed quality

Type of Packing:

20Kg,25kg, 30kg, or Packaging can be done as per client requirements.

Shipping Documents:

Bill of Lading, Invoice, Phyto Sanitary Certificate, Packing List & Certificate of Origin.

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Description

Pulses. A fancy word to describe the ever-so-delicious and protein-packed chickpeas, lentils, and dry peas. I am truly fascinated by the different types available and love picking up a new variety every time I go for my Indian groceries. My pantry now contains over 20 different varieties

Red Lentils and Split Red Lentils {masoor} : Most common lentils are easily available in many grocery stores. Similar to the mung beans the whole red lentils can be sprouted and then used in curries, soups, rice dishes, and breakfast bowls. You can sauté them with some salt and pepper for a protein-packed breakfast or snack.

Yellow Pigeon Peas {Toor or Toovar Daal}: A yellow-colored lentil that is flat on one side and oblong in shape. It originated in the eastern part of peninsular India. It is one of the most popular dal used in Indian households

Green Gram (Moong Dal): Whole moong, also known ”sabut moong”, is actually a bean. They are small green beans that are commonly consumed in India, China, Thailand, and Japan. They are used in salads or stir-fries with lemon juice or vinaigrette when sprouted

Red Kidney Beans {Rajma}: These are probably the most popular and common beans after the chickpeas and can be found in most grocery stores. These come canned and ready to use but I prefer buying the dry beans and soaking and then pressure cooking them similar to the other beans

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Description

While the usual use of flours in India is majorly in making our everyday flatbreads like roti, phulka, poori and parathas at home, there are many other dishes where these flours are used.

Atta : Whole wheat flour used for making roti, chapati, paratha, poori and phulka.

Maida: All purpose flour or plain flour used for making naan, bhatura, luchi, kulcha, muffins, cakes. Atta is more healthier than maida.

Besan – gram flour : Used in making pakoras/fritters, besan ladoos, khandvi, dhokla, methi muthia, missi roti, besan halwa. Gluten free

Chawal ka atta – rice flour: Used in making kozhakatai, pooris and rice bhakri/rotis. gluten free.

Makai ka atta (makki ka atta): Maize flour is made from dried corn and is yellow in color and corn flour is made from starch of corn kernels and is white in color. Makki ki roti is very famous in Punjab.

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