• Split Mung Beans

    Split Mung Beans

    Split Mung Beans (Moong Dal) are small, green legumes that have been hulled and split to reveal their vibrant yellow interior. Rich in protein, fiber, and essential nutrients, they are a staple in many Asian cuisines. Known for their quick cooking time and mild, slightly sweet flavor, split mung beans are ideal for soups, dals, salads, and snacks. They are naturally gluten-free and easy to digest, making them a healthy choice for everyday meals.

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  • Split Pigeon Peas (Arahar Dal)

    Split Pigeon Peas (Arahar Dal)

    Split Pigeon Peas (Arahar Dal) are hulled and split lentils known for their nutty flavor and soft texture when cooked. A dietary staple in Indian and South Asian kitchens, Arahar Dal is rich in protein, fiber, and essential nutrients, making it perfect for dals, soups, and stews.

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  • Sugandha

    Sugandha

    Sugandha Sella Basmati Rice is a high-grade, parboiled (sella) rice variety that offers the signature aroma and long grain of traditional basmati at a more affordable price. With its golden hue and non-sticky texture after cooking, Sugandha is a favorite for households, restaurants, and catering services.

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  • Sugar & Others

    Sugar & Others

    Sugar & Others refers to a category that includes sugar and various related products used as sweeteners or ingredients in food processing. This include raw sugar, refined sugar, powdered sugar, jaggery, and alternative sweeteners like jaggery powder or molasses. The “Others” also cover additional food additives or ingredients like salt, spices, and other complementary products that enhance flavor or preservation.

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  • Swarna

    Swarna

    Swarna Rice is a popular variety of non-basmati rice known for its medium grain size, mild aroma, and soft texture. Cultivated mainly in the eastern regions of India, Swarna rice is highly regarded for its affordability, high yield, and versatility in everyday cooking. It is ideal for dishes like steamed rice, khichdi, and curd rice. Rich in carbohydrates and easy to digest, Swarna rice is a staple choice for households, schools, and institutional kitchens.

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  • Turmeric

    Turmeric

    Turmeric is a vibrant yellow-orange spice derived from the root of the Curcuma longa plant. Known for its warm, earthy, and slightly bitter flavor, turmeric is a staple in Indian, Southeast Asian, and Middle Eastern cuisines. It is widely used in curries, rice dishes, and sauces for both its color and taste. Beyond its culinary uses, turmeric is celebrated for its powerful anti-inflammatory and antioxidant properties, making it popular in traditional medicine and modern health supplements.

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  • Urad Dal

    Urad Dal

    Urad Dal (also known as Black Gram) is a highly nutritious lentil widely used in Indian cooking. With a rich, earthy flavor and creamy texture when cooked, it is a key ingredient in popular dishes like dals, idlis, dosas, vadas, and papads. Available in whole, split, or skinned varieties, Urad Dal is an excellent source of protein, fiber, iron, and other essential nutrients.

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  • White Kidney Beans

    White Kidney Beans

    White Kidney Beans (also known as cannellini beans) are large, kidney-shaped legumes with a smooth, creamy texture and a mild, slightly nutty flavor. Rich in protein, fiber, and essential nutrients like iron and folate, they are a heart-healthy addition to soups, stews, salads, and casseroles. White kidney beans hold their shape well during cooking, making them ideal for both vegetarian and meat-based dishes.

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  • White Kidney Beans-Japanese

    White Kidney Beans-Japanese

    White Kidney Beans – Japanese are high-quality legumes known for their large, kidney-shaped appearance, smooth texture, and mild, slightly nutty flavor. Popular in Japanese and international cuisines, these beans are rich in protein, fiber, and essential nutrients like iron and folate. They hold their shape well after cooking, making them ideal for soups, stews, salads, and side dishes.

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  • Whole Yellow Peas

    Whole Yellow Peas

    Whole Yellow Peas are dried legumes with a mild, slightly sweet flavor and firm texture. They are a rich source of protein, fiber, and essential nutrients like iron and potassium. Commonly used in soups, stews, dals, and purees, whole yellow peas cook to a tender yet hearty consistency and hold their shape well. Their earthy taste and nutritional benefits make them a popular choice in vegetarian and vegan cooking across various cuisines.

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  • Yellow Peas Split

    Yellow Peas Split

    Yellow Split Peas are dried, peeled, and split field peas with a mild, earthy flavor and creamy texture when cooked. Rich in protein, fiber, and essential nutrients, they are commonly used in soups, stews, dals, and purees across global cuisines. Yellow split peas cook relatively quickly and break down into a smooth consistency, making them ideal for hearty and nutritious meals.

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