• IR-36

    IR-36

    IR-36 Rice is a high-yielding, non-basmati rice variety developed for its resilience and productivity. With medium to short grains and a slightly bold texture, IR-36 is widely used in households and industrial kitchens across Asia. It cooks quickly, offering a soft consistency and neutral taste, making it suitable for everyday meals such as steamed rice, fried rice, and rice-based snacks.

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  • IR-64

    IR-64

    IR-64 Rice is a popular non-basmati, long-grain rice variety known for its high yield, affordability, and wide adaptability. Grown extensively in India and Southeast Asia, IR-64 features slender grains and a mild aroma. It cooks to a soft, fluffy texture, making it ideal for daily meals, rice bowls, and large-scale food service operations.

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  • Light Red Kidney Beans

    Light Red Kidney Beans

    Light Red Kidney Beans are medium-sized, kidney-shaped legumes with a smooth texture and mild, slightly sweet flavor. Lighter in color than their dark red counterparts, they are rich in protein, fiber, iron, and essential nutrients. These beans hold their shape well when cooked, making them ideal for soups, stews, salads, chili, and rice dishes.

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  • Light Speckled Kidney Beans

    Light Speckled Kidney Beans

    Light Speckled Kidney Beans are medium to large kidney-shaped beans with a pale cream base and distinctive reddish speckles. They have a smooth, creamy texture and a mild, nutty flavor, making them ideal for stews, soups, curries, and casseroles. Rich in protein, dietary fiber, and essential minerals like iron and magnesium, these beans are a nutritious and versatile choice widely used in Asian, Middle Eastern, and Latin American cuisines

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  • LSKB(Pinto Beans)

    LSKB(Pinto Beans)

    LSKB (Pinto Beans) are medium-sized legumes with a beige base and reddish-brown speckles, known for their creamy texture and earthy, slightly nutty flavor. Commonly used in Latin American and Southwestern cuisines, they are perfect for refried beans, chili, soups, and stews. Rich in protein, fiber, and essential nutrients, LSKB Pinto Beans are a nutritious, versatile option that holds their shape well during cooking while absorbing flavors beautifully.

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  • Moong Beans

    Moong Beans

    Moong Beans (also called green gram) are small, green legumes prized for their mild, slightly sweet flavor and high nutritional value. They are rich in protein, fiber, vitamins, and minerals, making them a healthy choice for various diets. Commonly used whole or split, moong beans cook quickly and are popular in soups, salads, stir-fries, and traditional dishes across South Asian cuisine.

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  • Moong Dal

    Moong Dal

    Moong Dal (split green gram) is a highly nutritious lentil known for its mild, slightly sweet flavor and quick cooking time. Rich in protein, fiber, and essential vitamins, it is widely used in soups, dals, khichdi, and desserts across many Asian cuisines. Moong Dal is easy to digest, making it ideal for all ages and a popular choice for healthy, wholesome meals.

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  • Mustard Seed

    Mustard Seed

    Mustard Seeds are small, round seeds that come in various colors, including yellow, brown, and black. Known for their pungent, spicy flavor, they are a key spice in many cuisines around the world, especially in Indian, European, and Middle Eastern cooking. Mustard seeds are used whole for tempering, ground into powders, or processed into mustard condiments.

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  • Niger Seeds

    Niger Seeds

    Niger Seeds are small, black seeds native to Ethiopia and widely cultivated in parts of Asia and Africa. They have a mild, nutty flavor and are primarily used for oil extraction, known as niger seed oil, which is valued for cooking and medicinal purposes. Additionally, niger seeds serve as bird feed, especially for finches and other small birds.

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  • Non Basmati Broken Rice

    Non Basmati Broken Rice

    Non-Basmati Broken Rice consists of fragments of rice grains produced during the milling process. Though broken in size, these rice grains retain all the nutritional benefits and flavor of full grains, making them a cost-effective choice for a variety of dishes. Commonly used in porridge, kheer, puffed rice, animal feed, and brewing, broken rice cooks quickly and has a soft texture. It’s a practical option for bulk consumption in households, food processing industries, and restaurants.

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  • Peanut Kernel

    Peanut Kernel

    Peanut Kernels are the edible seeds extracted from peanuts, known for their rich, nutty flavor and crunchy texture. They are widely used as a snack, in cooking, baking, and for producing peanut oil and peanut butter. Packed with protein, healthy fats, vitamins, and minerals, peanut kernels are a nutritious and energy-dense food enjoyed worldwide.

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  • Pigeon Peas

    Pigeon Peas

    Pigeon Peas (also known as Toor Dal or Arhar Dal) are small, round legumes with a beige or pale yellow color. They have a mildly nutty flavor and a firm texture that softens upon cooking. Widely used in Indian, Caribbean, and African cuisines, pigeon peas are a staple ingredient in dals, stews, soups, and rice dishes. Rich in protein, fiber, and essential nutrients, they provide a nutritious, hearty base for wholesome meals and are valued for their versatility and quick cooking time.

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