RICE    
 
Worldwide, there are more than 40,000 different varieties of rice. Often times, rice is categorized by its size as being either short grain, medium grain or long grain. Short grain, which has the highest starch content, makes the stickiest rice, while long grain is lighter and tends to remain separate when cooked. The qualities of medium grain fall between the other two types. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a brown rice different than white rice. Thus, the primary differences in different varieties of rice are their cooking characteristics, shapes and even colors and in some cases, a subtle flavor difference. The influx of convenience foods has brought consumers rice in bags, packets and cartons. Rice can be purchased cooked or uncooked, packed, dehydrated and also frozen. To meet the many special requirements of packaged foods, rice undergoes varying degrees of processing, including regular-milled, parboiled, precooked, and brown. We do our best efforts so that we can provide our clients the best available quality rice at relevant price.
 
       
       
      Wheat
   
Wheat is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.
 
         
         
  Wheat Flour    
 

Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.

Whole wheat flour is more nutritious than refined white flour. However, in a process called food fortification, some micronutrients are added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fiber and protein). Whole wheat is a good source of calcium, iron, fiber, and other minerals like selenium.
 
       
 
      SUGAR
   

Sugar adds the sweet taste in your dishes and in your life. It provides essential nutrients like Carbohydrates and Glucose to our body. Sugar is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in candy. Sugar consumption varies by country depending on the cultural traditions.

 
       
 
  Pulses    
 
A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food. Pulses are the source of proteins. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). Pulses are important food crops due to their high protein and essential amino acid content. We are one of the main importers and exporters of pulses in India.
 
       
 
      Spices
   

A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.

Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.

In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

 
       
 
  Papad    
 
Papad is a thin crispy Indian wafer sometimes described as a cracker or flatbread. They are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments.
In certain parts of India, raw papad (dried but unroasted) are used in curries and vegetable preparations. Papad are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.
 
       
 
      Pickle
   

Pickling is a process of preserving food which can add flavour when it is servered with food. There are various kind of pickles we use to export and import are Mango, Lime, Indian Goose Berry (Anwla), Chilli, vegetables,Ginger, Garlic and Citron.

Pickling is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar.

 
       
 
  Cement    
 
In the most general sense of the word, a cement is a binder, a substance which sets and hardens independently, and can bind other materials together. The word "cement" traces to the Romans, who used the term "opus caementicium" to describe masonry which resembled concrete and was made from crushed rock with burnt lime as binder. The volcanic ash and pulverized brick additives which were added to the burnt lime to obtain a hydraulic binder were later referred to as cementum, cimentum, and cement. Cements used in construction are characterized as hydraulic or non-hydraulic.
The most important use of cement is the production of mortar and concrete—the bonding of natural or artificial aggregates to form a strong building material which is durable in the face of normal environmental effects.
 
       
 
      Woollen Garments
    Woollen clothes available in ethnic designs, patterns, textures, colors and Woollen clothes are designed with luxurious fiber and available with attractive colors and exclusive ranges of a soft comfortable warm feel and incredible looks.

We enjoy a spotless record in the global market and we pride ourselves on the extensive variety of the products we deal with for exports, excellent pricing, packaging, service and rapport.
 
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