GROUNDNUT KERNELS (Arachis Hypogaea)
India is one of the largest producer and exporter of Groundnut in the world.The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical countries, where it provides a major source of edible oil and vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing countries. There are two most common names used for this crop i.e. groundnut or peanut. The term groundnut is used in most countries of Far East,Asia, Africa, Europe and Australia, while in north and South America it is commonly referred to as peanut.
In India, the important groundnut cultivating states are Gujarat, Karnataka Andhra Pradesh and Tamil Nadu.
Groundnuts are used in various forms, which include groundnut oil, roasted and salted groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or peanut) butter. Groundnut oil is the most important product of the crop, which is used for both domestic and industrial purposes. About 75% of the world groundnut production is used in extraction of edible oil.
SESAME SEEDS (Sesamum Indicum)
India is the Largest Producer of Sesame Seeds which is rich in Proteins, Carbohydrates and Nutrition. Sesame is a flowering plant in the genus Sesamum, commonly known as a Tilla, is one of the oldest cultivated plants in the world. They are tiny, flat oval seeds with a nutty taste and an almost invisible crunch. They come in a host of different colors, depending upon the variety, including white, yellow, black and red.
States Producing Sesame in India: Gujarat is the leading sesame producing state followed by Uttar Pradesh, Madhya Pradesh, Rajasthan, Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra and West Bengal.
Sesame seeds are used to add texture and flavor to a variety of rolls, crackers, salad dressings, bakery & confectionery, candy making, production of Tahini and Sesame Oil (which is used for cooking, manufacturing perfumes, pharmaceuticals, and cosmetic products.
RED DRY CHILI
Chili is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chili fruit when ripened and dried becomes red chili, which is further grounded to form red chili powder.
Apart from its uses in cooking, it has medicinal uses as well. It helps in digestion, it develops blood and is a very rich source of vitamin C, which helps in developing the immune system. It is used as spray weapon also for keeping away attackers and mobsters.
We at INDIA-AGRO Commodities procure the best product from the farms and process and deliver them. The various specification and types are as follows.
MUSTARD SEEDS (Brassica Alba, Brassica nigra)
Indian mustard seeds are small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are an important spice in many regional foods. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea) and white mustard (B. hirta/Sinapis alba). Black Mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the mildest. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste.
RAISINS (Vitus Vinifera)
When most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name – the raisin. A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing.
Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skin surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally deep brown in color, oftentimes with hints of a purple hue.
CHICK PEAS (Cicer Arietinum)
Indian Chickpeas are legumes of the family, Fabaceae, and they are one of the oldest legumes to be cultivated by humans. They are large roundish legumes with a bumpy surface. There are two commercial classes of chickpea: Desi and Kabuli. The desi type has a thick, colored seed coat and a coloured flower. The kabuli type (also known as garbanzo bean) has a thin, white seed coat and a white flower.
The Kabuli variety is relatively bigger in size then other varieties. It is grown in temperate and sub-tropical regions. Kabuli Chickpeas are mainly used in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Middle Eastern and Mediterranean cuisines.