Tur dal is the pulse of every Indian kitchen. With its rich, nutty flavor and protein-packed punch, it forms the base of the quintessential dal dishes, providing comfort and nourishment in every spoonful. For detailed product and pricing information, click the Inquiry Now button.

Our Rajma is more than just a bean—it's the heart of soulful, satisfying dishes. Rich in protein and fiber, these kidney beans are perfect for slow-cooked curries that melt in your mouth and warm your soul. For detailed product and pricing information, click the Inquiry Now button.

Meet Moong, the humble green gram that’s a powerhouse of protein and easy on the stomach. Perfect for sprouting, soups, and light curries, it’s a staple that nurtures health with every serving. For detailed product and pricing information, click the Inquiry Now button.

From fluffy idlis to crispy dosas, Black Gram is the secret ingredient that makes South Indian cuisine irresistible. Packed with protein and flavor, it’s an essential for every kitchen. For detailed product and pricing information, click the Inquiry Now button.

The Bengal Gram is a culinary chameleon, perfect for everything from crispy snacks to hearty curries. Rich in protein and fiber, it’s a pantry essential that brings versatility and nutrition to your meals. For detailed product and pricing information, click the Inquiry Now button.

Larger, softer, and creamier, Kabuli Chickpeas are the heroes of hummus and the delight of curries. This international favorite is your ticket to a world of delicious possibilities. For detailed product and pricing information, click the Inquiry Now button.

Cotton is a soft, fluffy staple fiber that grows in a boll, or protective case, around the seeds of the cotton plants of the genus Gossypium in the mallow family Malvaceae. The fiber is almost pure cellulose. Under natural conditions, the cotton bolls will increase the dispersal of the seeds. The plant is a shrub native to tropical and subtropical regions around the world, including the Americas, Africa, Egypt and India. The greatest diversity of wild cotton species is found in Mexico, followed by Australia and Africa.[1] Cotton was independently domesticated in the Old and New Worlds. The fiber is most often spun into yarn or thread and used to make a soft, breathable textile. The use of cotton for fabric is known to date to prehistoric times; fragments of cotton fabric dated to the fifth millennium BC have been found in the Indus Valley Civilization. Although cultivated since antiquity, it was the invention of the cotton gin that lowered the cost of production that led to its widespread use, and it is the most widely used natural fiber cloth in clothing today. Current estimates for world production are about 25 million tonnes or 110 million bales annually, accounting for 2.5% of the world's arable land. China is the world's largest producer of cotton, but most of this is used domestically. The United States has been the largest exporter for many years.[2] In the United States, cotton is usually measured in bales, which measure approximately 0.48 cubic meters (17 cubic feet) and weigh 226.8 kilograms (500 pounds).

Cottonseed, seed of the cotton plant, important commercially for its oil and other products. Cottonseed oil is used in salad and cooking oils and, after hydrogenation, in shortenings and margarine. The cake, or meal, remaining after the oil is extracted is used in poultry and livestock feeds.
Cottonseed, seed of the cotton plant, important commercially for its oil and other products. Cottonseed oil is used in salad and cooking oils and, after hydrogenation, in shortenings and margarine.
Linters, the short cellulose fibres left on the seed after the staple cotton is removed by ginning, are used to make coarse yarns and many cellulose products.
The ancient Chinese and Hindus had crude methods for recovering cottonseed oil and used it as medicine and in lamps.

Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
Uses
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
INDIAN NAME OF SPICES
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Bengali : Safaid jira or Zeera Gujarati : Jiru or Jeeru Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Sindhi : Zero Sanskrit : Jiraka, Jira Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
FOREIGN NAME OF SPICES
Spanish : Comino French : Cumin German : Romischer Kummel Swedish : Spiskummin Arabic : Kammun Dutch : Komijn Italian : Comino Portuguese : Cominho Russian : Kmin Chinese : Machin

Peanut or groundnut is a species in the legume or "bean" family.
India is the second largest producer of groundnuts in the world. Indian groundnuts are available in different varieties
They have a rich nutty flavour, sweet taste, crunchy texture and over and above a relatively longer shelf life. Soil conditions in some producing regions are ideally suited for dry, clean and spotless Groundnuts in Shell.
Major growing states are Gujarat, Rajasthan, Andhra Pradesh, Madhya Pradesh.
Gujarat produces small round shape Peanut known as Magdi which is vert sweet in taste and have delicious flavour.

Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence across the world. They also come with a range of potential health benefits. In India it is known as Kabuli Chana.
Though the most common type of chickpea appears round and beige, other varieties can be black, green, and red.
Like other legumes, such as beans, peas, and lentils, chickpeas are high in fiber and protein, and contain several key vitamins and minerals.
Fast facts on chickpeas:
They are a good source of protein, carbohydrates, and fiber.
Chickpeas have been associated with a number of possible health benefits.
Because of their high fiber content, choline, folate, the iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K, chickpeas help to prevent constipation and promote regularity for a healthful digestive tract.
Diabetes, Bone health, Blood pressure, Heart health, Cancer, Cholesterol, Inflammation, Digestion and regularity, Weight management and satiety, Irritable bowel syndrome.

Mangifera ‘Gir Kesar’ The 'Gir Kesar' mango, also called Kesar, is a mango cultivar grown in the foothills of Girnar in Gujarat, western India. The mango is known for its bright orange colored pulp and was given the geographical indication status in 2011. Kesar is India’s second mango variety in terms of exports. In terms of flavour, it is second only to Alphonse, which many describe as the best on the planet. Kesar is an intensely sweet mango that cannot fail to be satisfying.
Nutrition Facts “The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities and often labeled as “super fruits." Health Benefits
1. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
2. According to new research study, mango fruit has been found to protect from colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic antioxidant compounds in mango are known to offer protection against breast and colon cancers.
3. Mango fruit is an excellent source of Vitamin-A and flavonoids like β-carotene, α-carotene, and β-cryptoxanthin. 100 g of fresh fruit provides 765 IU or 25% of recommended daily levels of vitamin-A. Together; these compounds have been known to have antioxidant properties and are essential for vision.
4. Vitamin-A also required for maintaining healthy mucosa and skin. Consumption of natural fruits rich in carotenes is known to protect from lung and oral cavity cancers.
5. Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
6. It is also an excellent source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents as well as scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine required for GABA hormone production within the brain.
7. It also controls homocysteine levels within the blood, which may otherwise be harmful to blood vessels resulting in coronary artery disease (CAD), and stroke.
8. Further, it composes moderate amounts of copper. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper also required for the production of red blood cells.
9. Additionally, mango peel is also rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols.

Sesame plant is a tall annual herb in the Pedaliaceae family, which grows extensively in Asia, particularly in Burma, China, and India. Flavorful, crunchy sesame seeds are widely considered as healthy foods. 100 grams of seeds carry 573 calories
The seeds are also valuable sources of dietary protein with fine quality amino acids that are essential for growth, especially in children
There are white, brown, or black seeds depending upon the cultivar type, arranged in vertical rows inside thin sacs.

Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. The root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics. Turmeric is commonly used for conditions involving pain and inflammation, such as osteoarthritis. It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching. Some people use turmeric for heartburn, thinking and memory skills, inflammatory bowel disease, stress, and many other conditions, but there no good scientific evidence to support these uses.
Ten Proven Health Benefits of Turmeric:
1. Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties
2. Curcumin Is a Natural Anti-Inflammatory Compound
3. Turmeric Dramatically Increases the Antioxidant Capacity of the Body
4. Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases
5. Curcumin Should Lower Your Risk of Heart Disease
6. Turmeric Can Help Prevent (And Perhaps Even Treat) Cancer
7. Curcumin May Be Useful in Preventing and Treating Alzheimer's Disease
8. Arthritis Patients Respond Very Well to Curcumin Supplements
9. Studies Show That Curcumin Has Incredible Benefits Against Depression
10. Curcumin May Help Delay Aging and Fight Age-Related Chronic Diseases