Almonds Nuts
Angustifolious
Areca nut/Betel nut
Betel nuts are small in size and are round to oblong in shape. The fleshy outer husk is coarse and matures from green to yellow-orange and may also contain patches of red. Within the husk, there are layers of fibrous pale yellow strands surrounding a hard light brown seed or nut, which is the dried endosperm. When the husk is green and immature, the nut and surrounding fibers are soft, but when the fruit matures, and the husk turns orange-yellow, the nut and fibers become hard, wood-like, and firm. Betel nuts offer a chewy texture with a spice-like flavor similar to nutmeg and cinnamon.
Dried Betel nut: Whole, sliced or portioned.
- Peeled
- Moisture max: 15%
- Impurites max: 1%
- Natural fragrance
- No mouldy pcs.
-No mold
-Packing: As per customers request.
Asafoetida
Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 meter. High).
Leveraging the skills of our qualified team of professionals, we are instrumental in offering a wide range of Asafoetida Powder.
Asafoetida is extensively used for flavoring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.
azuki bean
Barley
Pearl barley is by far the most popular form of barley in the United States. Extensive processing removes the two outer hulls along with the bran layer resulting in uniformly-sized, ivory grains with very little fiber. This processing makes it less chewy to the bite, but it also removes a vast majority of the barley’s inherent nutrition. Its flavor is mild and nutty, and it cooks in 30 to 45 minutes.
Barley
We now offer two types of Malted Barley:
- Whole Malted Barley - Grind at home for the freshest sprouted seed tea
- Milled Malted Barley - This has already been crushed so it's ready for your sprouted seed tea right out of the bag.
Barley feed
Barley malt
Pearl barley is by far the most popular form of barley in the United States. Extensive processing removes the two outer hulls along with the bran layer resulting in uniformly-sized, ivory grains with very little fiber. This processing makes it less chewy to the bite, but it also removes a vast majority of the barley’s inherent nutrition. Its flavor is mild and nutty, and it cooks in 30 to 45 minutes.
