Jaggery, Pickles & Pulps
Gherkin is a term generally used to refer to a savoury pickled cucumber. Gherkins and commercial cucumbers belong to the same species (Cucumis sativus), but are from different cultivar groups. They are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, “dill pickle”) or brine. India has today emerged as the origin of the finest gherkin cultivation, processing and exporters to the every-growing world requirement
Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing.
Varieties:
Main varieties of Mango Pulp are Alphonso Mango Pulp, Totapuri Mango Pulp, Kesar Mango Pulp.
Jaggery is unrefined natural sugar that is produced without adding any chemicals. More than 70% of the total world jaggery production is done in India. Jaggery is popularly known as the “medicinal sugar” and is nutritionally comparable with honey. It has been used as a sweetener in Ayurvedic Medicine for 3000 years. Indian Ayurvedic medicine considers jaggery to be beneficial in treating throat and lung infections. While refined sugar mainly consists of glucose and fructose, jaggery contains glucose and sucrose.
The individual products under this sub-head are as below:
Cane Jaggery
Jaggery Powder
Palmyra Jaggery
Raw Cane Jaggery
Sugar Confectionery
Chocolates
Chewing gum
Kurdai is a delicious snack akin to papads, but made from Wheat. These are usually made during the summer time,sun dried and stored in every household, just like papads and fried whenever required.You need lots of patience and time to make these pearly white, noodle like Kurdais.
This is a list of commonIndian pickles, which have a wide range of flavours and textures. In Hindi pickle is known as Achar. Indian pickles are generallypickled with oil, vinegar, lemon juice or water. Indian pickles are often made into fresh relish and chutney, which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as mangoes, gooseberries, chilli, lemons. Some Indian families have family recipes for pickles and chutney, passed down through generations.
Cocoanut Chutney Powder.
Sunflower Seed Chutney Powder.
Ground nut Seed Chutney Powder.
Flax seed Chutney Powder.
Seasam black seed Chutney Powder.
Seasam White seed Chutney Powder.
Niger seed chutney Powder.
