Agro / Foodstuff / Seafood / Beverages

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Agro / Foodstuff / Seafood / Beverages - All Products

Banana Chips

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

We are the manufacture of natural banana chips. we will give 100% natural products
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Egg

businessChinnakani Export   (India )
personMr. Kuthalingam N
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homeMadurai Road, Srivilliputhur, TAMIL NADU, 626125, India

dear sir,i am exporter of eggs,best rate and timing teliwery..please condact my mail id
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Shri R K Gingers

businessShri R K International   (India )
personMr. A. Ram Kumar
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home2/237, Raamu Avenue, Udumalai Road, Pollachi Coimbatore - 642003 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 642003, India

Dry Ginger (Sukha Adrak)is the very essential spice that is used not only to add taste or aroma but also to add essential nutrients so that the problems like indigestion,arthritis,diarrhea,nausea,common cold etc., From the ancient times dry ginger slices are used for the preparation of medicines.We are on the excellent dried ginger exporter and supplier in india.
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Clove

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with marijuana to create marijuana spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies. Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in chai tea along with green cardamoms. In the south indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice. Along with the recreational uses of cloves, they are also said to be a natural anthelmintic. Cloves are ingredients in many classic spice mixtures. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry, game and meat. They feature in classic sauces and are used in the bakery industry and the processed meats industry as a ground spice.
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Chilli

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

If powdered red chilli is applied to the part affected by a dog bite, immediately it minimizes the affect of the poison. It also acts as an antiseptic by preventing the formation of puss in the wound. Boil water, mixed with one spoonful of powdered chilli and one spoonful of salt in it. If this hot solution is drunk, it is beneficial in cholera. Boil water, in which powdered red chilli has been mixed, sprinkle this water on those areas where bed bugs are present, bed bugs will be eliminated. When seeds of chillies are swallowed with hot water, then the stomachache due to cold, gets vanished.
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Turmeric

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian, Thai and Malay dishes, not only in curry, but also in masak lemak, rendang and many more. Although most usage of Turmeric is in the form of powder from the roots, not merely for color but in case of Indian cuisine more for the medicinal value, in some regions (especially in Maharashtra) leaves of turmeric are used to wrap and cook food especially when on picnic in a field but really at homes as well. This usually takes place around where turmeric grown, since the leaves are used freshly picked. This imparts a distinct flavor but has medicinal value as well. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc.[citation needed] It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric). Turmeric (coded as E100 when used as a food additive) [3] is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron). Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use Turmeric, for the coloring of rice bottoms as well as as a starter ingredient for almost all Iranian fry ups (which typically consist of oil, onions and turmeric followed by any other ingredients that are to be included). In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color as well as for its medicinal value. In South Africa turmeric is traditionally used to give boiled white rice a golden color.
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Ginger

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

The medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA\'s \"generally recognized as safe\" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as it promotes the production of bile.[7] Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.[8]
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Cardamom

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

Food and drink Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. In Arabic, cardamom is called Hayl or \"Habahan.\" In Hebrew, it is called hel (הל). In Persian, it is also called hel. In Gujarati (a derivative of Sanskrit), it is \"Ē-lī-chē\".In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar; a mihbaj, and cooked together in a skillet; a \"mehmas\" over wood or gas, to produce mixtures that are as much as forty percent cardamom. In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea). Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size (\'Moti Elaichi\'). Individual seeds are sometimes chewed, in much the same way as chewing-gum; it is even used by Wrigley\'s (\'Eclipse exotic Breeze\') in which it states \"with cardamom to neutralize the toughest breath odors\". It has also been known to be used for gin making. It is also used in curries. [edit]Traditional medicine Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Japan, Korea and Vietnam.Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. \"Tsaoko\" cardamom Amomum tsao-ko is cultivated in Yunnan, China and northwest Vietnam, both for medicinal purposes and as a spice. Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos and Vietnam, people typically isolated from many other markets. Until recently, Nepal has been the world\'s largest producer of large cardamom. Guatemala has become the world\'s largest producer and exporter of cardamom
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Black Pepper

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn
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Coconut Fiber

businessShree Ram Exports   (India )
personMr. G. Balakrishnan
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home159 - Nanjundapuram Road, Ramanathapuram Coimbatore - 641045 Tamilnadu INDIA, Coimbatore, TAMIL NADU, 641045, India

Brown fibre The fibrous husks are soaked in pits or in nets in a slow moving body of water to swell and soften the fibres. The long bristle fibres are separated from the shorter mattress fibres underneath the skin of the nut, a process known as wet-milling. The mattress fibres are sifted to remove dirt and other rubbish, dried in the sun and packed into bales. Some mattress fibre is allowed to retain more moisture so that it retains its elasticity for \'twisted\' fibre production. The coir fibre is elastic enough to twist without breaking and it holds a curl as though permanently waved. Twisting is done by simply making a rope of the hank of fibre and twisting it using a machine or by hand. The longer bristle fibre is washed in clean water and then dried before being tied into bundles or hunks. It may then be cleaned and \'hackled\' by steel combs to straighten the fibres and remove any shorter fibre pieces. Coir bristle fibre can also be bleached and dyed to obtain hanks of different colours. White fibre The immature husks are suspended in a river or water-filled pit for up to ten months. During this time micro-organisms break down the plant tissues surrounding the fibres to loosen them — a process known as retting. Segments of the husk are then beaten by hand to separate out the long fibres which are subsequently dried and cleaned. Cleaned fibre is ready for spinning into yarn using a simple one-handed system or a spinning wheel.
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