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| Cereals |
| Seasame Seed |
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.
Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame," the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.
We offer two types of Seasame seeds:
Specification: |
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Purity : |
99/1 , 98/2 , 95/5 |
Oil : |
48% Min |
Moisture : |
85% Max |
FFA : |
2% Max |
Specification: |
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Quality : |
Auto Dry |
Purity : |
99.99% |
Moisture : |
5% Max |
FFA : |
2% Max |
Packing: |
Paper Bag / PP Bags with inner liner |
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Mustard Seed |
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Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).
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In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.
Mustard Seeds are also used for Extraction of oils as it is reach in its oil contents, it has oil up to 42%. |
Specification: |
Moisture : |
12% Max |
Broken : |
2% Max |
Protein : |
10% Max |
Foreign Matter : |
2% Max |
Other Grain : |
1% Max |
Shrivelled : |
1% Max |
Packing: |
Loose in bulk, P.P. Bags or Jute Bags. |
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| Soya Bean Seeds |
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The oil and protein content together account for about 60% of dry soybeans by weight; protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.
The majority of soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soymilk and textured vegetable protein (soy flour) to be made. |
| Soybeans are an important global crop, providing oil and protein. The bulk of the crop is solvent-extracted for vegetable oil and then defatted soy meal is used for animal feed. A small proportion of the crop is consumed directly by humans. Soybean products do appear in a large variety of processed foods.
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Packing: |
P.P. Bags or Jute Bags. |
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