Agri Products – Saumesvar International Pvt. Ltd.

Oil Seeds

adminsaum — Tue, 04 Aug 2020 11:59:38 +0000

A seed is an embryonic plant enclosed in a protective outer covering called the seed coat, usually with some stored food. It is a characteristic of spermatophytes (gymnosperm and angiosperm plants) and the product of the ripened ovule which occurs after fertilization and some growth within the mother plant. The formation of the seed completes the process of reproduction in seed plants (started with the development of flowers and pollination), with the embryo developed from the zygote and the seed coat from the integuments of the ovule.

The term “seed” also has a general meaning that antedates the above—anything that can be sown, e.g. “seed” potatoes, “seeds” of corn or sunflower “seeds”. In the case of sunflower and corn “seeds”, what is sown is the seed enclosed in a shell or husk, whereas the potato is a tuber.

Peanuts

Peanuts, popularly known as groundnuts, monkey nuts, pig nuts, etc belong to the Fabaceae (bean) family. Peanuts, Arachis hypogaea is a legume species, and native to South America, Mexico and Central America. An annual herbaceous plant, that grows almost to ground level, with very slender stems, leaves that are opposite and pinnate with four leaflets, flowers that are pea-shaped, and fruits (legumes) that are basically seeds that sprout and mature underground. Presently, its cultivated world over in climates that are favorable for its growth; long warm periods and plenty of rain.

Peanuts contain monounsaturated and polyunsaturated fats that keep the heart healthy. A good level, of both; monounsaturated and polyunsaturated fats results in lowering blood cholesterol levels, and thereby reducing the risk of coronary heart diseases.

Protein is essential to the health of our cells. The cells in our body are constantly being replaced and repaired. To ensue that the new cells are healthy, and the damaged ones are repaired well, we need protein. Peanuts are an extremely high source of plant protein. It should be regularly incorporated in diet for children, vegetarians and protein deficient people.

A rich source of minerals like magnesium, phosphorus, potassium, zinc, calcium, sodium, etc, so needed by our body to function well, is ensured by a regular consumption of peanuts. Adequate supply of these minerals ensure a healthy heart, and ensure minimized risk of mineral deficient diseases.

Vitamins are important for overall growth and development. Vitamins ensure vital health for cells and tissues, and for fighting infections, etc, that in return ensure smooth functioning of our organs. Peanuts provide our body with essential vitamins, that also help in regulating metabolism, converting fat and carbohydrates into energy, and facilitating bone and tissue formation. A good source of folate, peanuts reduce the incidence of birth defects, and anemia related conditions.

Groundnut Inshell

The Groundnut Shelled offered by us is cultivated in tropical and sub tropical regions all over the world and can also be grown in warm temperate regions. We process these Groundnuts in a healthy and hygienic manner in order to retain its freshness and purity level.

Sesame Seeds

We handle and process only Gujarat origin sesame seed which is considered to be the best among all varieties world over.
For crushing purpose we select appropriate grade of natural sesame seed good for crushing and clean it to 99.99% pure.
We have state-of-the-art crushing and filtering equipments.
We crush the sesame seeds at low temperature so that the natural aroma, nutritional values and characteristics of sesame oil remain intact.
The oil is properly filtered to obtain its best possible appearance and purity.
Our this quality product is clear “GOLDEN” and 100% pure

Hulled Sesame Seeds

Hulled sesame seeds are considered as the most nutritious seeds because of its proteins and valuable minerals.They are processed in absolute germ – free & hygienic conditions.Our hulled sesame seeds are processed and re-cleaned in such a way that itÃ¢â‚â”¢s intrinsic richness, nutritionÃ¢â‚â”¢s and flavors remains in one piece & intact. Our hulled sesame seeds are produced in a manner that its original white color is sustained even after it is baked.They are sprinkled on breads as well.

Hulled Sesame seeds are nothing but sesame seeds without the outer husk. We specialize in exporting Hulled Sesame Seeds which are nutritious and rich in proteins & minerals. Before handling this hulling process we conduct various stages of cleaning the raw material. Hulling is carried out on ultra modern equipment ensuring germ free and hygienic end product. Mechanically hulled sesame seeds are mostly used in breads, burgers, cereals, candies, soups, and other confectionery products.. Hulled Sesame seeds are rich in proteins, minerals including calcium, irons and phosphorus. These sesame seeds are useful to control the digestive system of human beings.

Spice

adminsaum — Tue, 04 Aug 2020 11:59:56 +0000

Ajwain Seeds

The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of fruit pods tend to dominate the flavor of a dish.

The plant is mainly cultivated in Iran and northern India. Rajasthan produced about 55% of India’s total output in 2006.

Coriander Seeds

Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges. Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.

Crushed coriander seeds

To crush the coriander seeds, first clean and dry roast the seeds lightly till light aroma comes out from the seeds. Cool and place them between a clean cloth and crush using a rolling pin or a mortar and pestle into coarse or fine powder. Use as per the recipe requirement. For crushed seeds, you can use both whole or split coriander seeds. Store the crushed seeds in a clean dry air-tight container and keep away from humidity.

Fenugreek Seeds

Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.

Dry-roasting of fenugreek seeds enhances their aroma and nutty flavour. Before roasting, sort the seeds to remove stones and other debris. Then, heat a pan till warm and add the seeds. Roast on a medium flame stirring occasionally to avoid charring. Roast till the colour deepens. For a mellow flavour (preferred for subzis and dals) roast lightly and for a more bitter taste (preferred for making some pickle masalas), roast for a longer while.

Cumin Seeds

Today, cumin is the second most admired spice in the world after black pepper, usually get used in foods, beverages, liquors, medicines, toiletries and perfumery. Cumin can be used to season many dishes, either ground or as whole seeds. Cumin is said to help in treatment of the common cold, when added to hot milk and consumed.

Cumin Seeds Nutrition Value :

Cumin seeds are a very good source of iron and a good source of manganese. Other nutritional are Protein, Carbohydrate, Dietary fiber, Vitamin A, B, C, E and K, Calcium, Phosphorus and Potassium.

Colour: Pale Green.
Extraneous matter: All matter from the specific plant other than the required part. The total content of this extraneous matter shall not exceed 1%.
Country of origin: India
Packaging: 12.5 kg, 25 kg & 50 lbs paper/poly bags.
Labelling: As per buyer’s requirement.
Shelf life: 1 year from production date.
Storage condition: Cool and dry (<20C).

Turmeric

Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. India is the world’s primary producer of Turmeric. It is also grown in Vietnam and India.

Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.

Turmeric Store in cool, dark, dry places.Because of its bitter taste, Turmeric should not be used as a flavor substitute for saffron. A Turmeric stain can be washed out with soap and water if treated quickly. Use Turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of Turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.

Dry Ginger

Dry Ginger powder is Soonth powder, Sunth powder, Sukku. Dried ginger is nothing but fresh ginger, which has undergone a drying process. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun-dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish coating, but this is unnecessary and better avoided. When this dried ginger is powdered in a mixer, we get dried ginger powder. It is a fine off-whitish powder, which has a strong aroma and slightly pungent flavour.

Chilly

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz,[6] and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America Chilies were cultivated around the globe after Columbus.[9][10] Diego Álvarez Chanca, a physician on Columbus’ second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494.

he chili pepper features heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India,[12] through Central Asia and Turkey, to Hungary, where they became the national spice in the form of paprika

Dill Seeds

Dill Seeds have a much more potent flavor, similar to a combination of anise and celery. The flat, yellow flowers umbels of late summer give way to the seeds in fall. Dill seed has a camphorous, slightly bitter flavor and has a delicate flavor.

Why Useful:

Drinking dill tea is recommended for those suffering from insomnia.
Dill weed contains the carminative agent and aids with digestion by relieving intestinal gas.
Dill is said to promote lactation in nursing mothers and has been historically used as a weak tea given to babies to ease colic, encourage sleep, and get rid of hiccups.
Dill Weed and Health Teas made with dill seed relieve indigestion and nausea, and produce a lulling effect. · Gripe water is made with dill seed specifically as a remedy for colic in infants.
The seeds contain so much calcium that 1 tablespoon contains 100 milligrams — more than in 1/3 cup of milk.
Dill seed is a very good source of calcium, dietary fiber, as well as the minerals manganese, iron, and magnesium.

Kalunji

Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors. Peshawari naan is, as a rule, topped with kalonji seeds. Nigella is also used in Armenian string cheese, a braided string cheese called Majdouleh or Majdouli in the Middle East.

Fennel Seeds

Fennel seed is a highly aromatic and flavourful herb, derived from a shrub. The seeds are pale greenish in colour and have a faintly sweet and refreshing flavour.

Tamarind

The tamarind is a long-lived, medium-growth, bushy tree, which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun in clay, loam, sandy, and acidic soil types, with a high drought and aerosol salt (wind-borne salt as found in coastal area) resistance.

Leaves are evergreen, bright green in color, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The branches droop from a single, central trunk as the tree matures and is often pruned in human agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up.

The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are pink and are lost when the flower blooms.

The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing six to 12 seeds, whereas African and West Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy brown.

Grains

adminsaum — Tue, 04 Aug 2020 12:00:13 +0000

Sorgham

We offer the finest varieties of sorghum, white sorghum, yellowish sorghum, sorghum seed, pure sorghum, which are well cleaned hygienically processed.

We are the bulk Exporter of sorghum, white sorghum, yellowish sorghum, sorghum seed, pure sorghum and capacity to Export about 1,20,000 MTS Tons a year to various countries in packing of PP Bags & in bulk as per the requirements of the overseas buyers.

Sorghum is recognized to be the most important farm crop behind corn, soybeans and wheat. It features higher resistance against dry weather and high temperatures than soybeans, wheat, corn and other crops.

Cooked sorghum grain is especially versatile. It can be used in place of couscous, bulgur, or pearled barley. In this pilaf recipe, it makes a delicious side dish to accompany chicken or fish. Nuts and dried fruits provide color and texture and a pleasingly sweet contrast to the savory seasonings.

Green Millet

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.

Millet is used in various cultures in many diverse ways: The Hunza’s use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals.

Millet was introduced to the U.S. in 1875, was grown and consumed by the early colonists like corn, then fell into obscurity. At the present time the grain is widely known in the U.S. and other Western countries mainly as bird and cattle feed. Only in recent years has it begun to make a comeback and is now becoming a more commonly consumed grain in the Western part of the world.

Millet is superior feed for poultry, swine, fish, and livestock and, as it is being proven, for humans as well.

Variety

There are many varieties of millet, but the four major types are Pearl, which comprises 40% of the world production, Foxtail, Proso, and Finger Millet. Pearl Millet produces the largest seeds and is the variety most commonly used for human consumption.

The seeds are enclosed in colored hulls, with color depending on variety, and the seed heads themselves are held above the grassy plant on a spike like panicle 6 to 14 inches long and are extremely attractive. Because of a remarkably hard, indigestible hull, this grain must be hulled before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process.

Barley

Barley is an important rabi crop. For human consumption, it is largely consumed by the poor classes either as flour for chapatimaking, pure or mixed with wheat or gram flour, or as parched grains to make sattu. In Bihar and West Bengal the poor as a staple food consume dehusked barley. In Uttar Pradesh and Rajasthan, mixed flour of barley, gram and wheat is used for making `missi roti’. However, almost 60 per cent of the total barley produced in India are consumed as cattle feed. Barley is also used in the manufacture of malt and beer, aryuvedic medicine, cocoa-malt drinks and baby foods. With the coming up of many new breweries, after the liberalised licensing policy, the share of barley in the production of malt for manufacture of beer is expected to rise.

Rich Source Of :

Vitamin B – Vitamin E – Folic acid

Rice

There are only two species of cultivated rice in the world, Oryza sativa (Asian rice) and Oryza glaberrima (African rice). Both species are annual grasses (except in the tropics, where the plant can be perennial) belonging to the family Poaceae which are cultivated for their grain which is considered a staple food in most parts of the world. Asian and African rice plants are morphologically very similar and can be difficult to tell apart. They have rounded stems (called culms) which are divided into nodes and internodes.

Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.

Wheat

Wheat, is the name given to several plants in the genus Triticum including Triticum aestivum, Triticum compactum, Triticum spelta and Triticum durum, which are annual or biennial grasses grown primarily for their grain. Wheat species possess an erect smooth stem with linear leaves that grow in two rows on either side of the stem with larger ‘flag’ leaves at the top of the stem.

Wheat is one of the most important food plants in the world. It is used primarily to produce flour for bread. It is used widely in the production of many other baked goods. Wheat grain is also used in the manufacture of alcoholic beverages and alcohol. Wheat straw is used as an animal feed and in the manufacture of carpets, baskets, packing, bedding, and paper.

Wheat varieties:

One of the first things to consider before planting is which type of wheat you want to grow. There are several different varieties to choose from depending on the time of year and how you want to utilize your harvest. Wheat is broadly categorized into Winter wheat and Spring wheat. Winter wheat is high yielding and is planted in the Fall and harvested in the Spring or Summer of the following year (depending on location). Spring wheat is not as high yielding but tolerated drier conditions. It is planted in the Spring and harvested in the Fall. Both Spring and Winter wheat is then further categorized as soft wheat, hard wheat, spelt or durum.

Corn

The corn leaf plant, more commonly known as corn plant (Dracaena fragrans), is a broadleaf evergreen that may grow up to 50 feet tall within its native range in the tropics of western Africa, though it is more commonly seen as an indoor houseplant with a height between 4 to 6 feet. The sensitive plant may only be grown outdoors in the frost free conditions found in U.S. Department of Agriculture plant hardiness zones 10 to 12. Corn plant has a distinct appearance and is fairly easy to identify.

You can get health-supportive antioxidant benefits from all varieties of corn, including white, yellow, blue, purple and red corn. But recent research has shown the antioxidant benefits from different varieties of corn actually come from different combinations of phytonutrients. In the case of yellow corn, it’s the antioxidant carotenoids leading the way, with especially high concentrations of lutein and zeaxanthin. In the case of blue corn, it’s the anthocyanins. There’s one particular hydroxybenzoic acid in purple corn—protocatechuic acid—that’s also been recently linked to the strong antioxidant activity in this corn variety.

Health Benefits:

Corn has gathered a diverse reputation in the U.S. For some people, corn is a “staple” food that provides the foundation for tortillas, burritos, or polenta. For others, corn is a “snack” food that comes in the form of popcorn and corn chips. For still others, corn is a “special summertime food” that is essential at barbecues and cookouts. But regardless of its reputation, corn is seldom considered in the U.S. as a unique source of health benefits. Yet that’s exactly what research results are telling us about this amazing grain.

Chickpeas

Chickpeas are a legume used in many Mediterranean, Middle Eastern and Indian cuisines. Round and tan colored, chickpeas have a mild, nutty flavor and are slightly crunchy even after cooking.

Ground chickpeas are the basis for hummus and falafel, both classic Middle Eastern recipes.

Chickpeas are also known as garbanzo beans or sometimes ceci beans.

Raisins

Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, blue, purple, and yellow. Seedless varieties include the sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. “Golden raisins” are made from sultanas, treated with sulfur dioxide (SO2), and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun-dried to produce Zante currants, miniature raisins that are much darker in color and have a tart, tangy flavor. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran.

Dehydrated Products

adminsaum — Tue, 04 Aug 2020 12:00:27 +0000

DEHYDRATED PRODUCTS

Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter. Dehydrated foods are ideal for backpacking, hiking, and camping because they weigh much less than their non-dried counterparts and do not require refrigeration. Drying food is also a way of preserving seasonal foods for later use.

How dehydration preserves foods

Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. Bacteria, yeast, and molds must have a sufficient amount of moisture around them to grow and cause spoilage. Reducing the moisture content of food prevents the growth of these spoilage-causing microorganisms and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food.

The basics of food dehydration

Three things are needed to successfully dry food at home:

Heat: hot enough to force out moisture (140°F), but not hot enough to cook the food.
Dry air: to absorb the released moisture
Air movement: to carry the moisture away.

Dehydrated Onion

Need GOOD Ventilation! – and Super Easy Veggie to Dehydrate! Dehydrated white onion 570 Dehydrating onions can be a tearful job, and please run your range hood vent (if you have one) and place your dehydrator as close to it as possible … that will help enormously to take the onion odor out of the kitchen and away from your pets sensitive noses and nervous systems – it’s poisonous to them!

Onions are a great source of vitamin A, followed by vitamin C. There are trace amounts of Niacin, Pantothenic Acid, vitamin B6, Riboflavin, and Thiamin. Their minerals are: a great source of Potassium, followed by Phosphorus, and Calcium. There are trace amounts of Iron, Zinc, Manganese, Copper, and Selenium too. They contains Omega-3 and Omega-6 fatty acids.

Dehydrated Garlic

Dehydrating garlic is easy when you use Elephant, often called Mammoth Garlic! As the name implies, it’s much bigger than regular bulbs, like four times bigger! (See photo at the bottom of this page.) It is milder in taste than its regular counterpart.

It is a great source of vitamin A, vitamin C, and vitamin B6, followed by Choline. There are trace amounts of vitamin K, Folate, Niacin, Thiamin, Riboflavin, and Pantothenic Acid. It is a good source of Potassium, Phosphorus, and Calcium, followed by Iron and Manganese. There are trace amounts of Zinc, Copper, and Selenium and contains Omega-3 and Omega-6 fatty acids.

Desiccated Coconut Powder

adminsaum — Tue, 04 Aug 2020 12:00:43 +0000

Desiccated Coconut Powder is a grated, dried and unsweetened fresh meat or kernel of a matured coconut i.e., Cocos Nucifera. Desiccated Coconut Powder is graded for the purposes of commercialization by its cutting sizes. We are known as one of the leading Desiccated Coconut Powder Exporters and Suppliers in India.

Fine Desiccated Coconut Powder

This is grated Desiccated Coconut Powder of which not less than 80% of the weight shall pass easily through a sieve of square aperture size of 1.40 mm, but of which maximum 20% of the weight passes through a sieve of 0.71 mm square aperture size.

Medium Desiccated Coconut Powder

This is grated Desiccated Coconut Powder of which not less than 90% of the weight shall pass easily through a sieve of square aperture size of 2.80 mm, but of which maximum 20% of the weight passes through a sieve of 1.40 mm square aperture size. Unclassified grated Desiccated Coconut Powder covers all “fancy cuts” or special cuts (i.e. tender or thin flakes, long and thin chips, extra fancy shreds, long shreds, standard shreds, etc.).

Parameter	Test Results	Units	Test Method
Moisture	2.13	%	IS 966-1999
Total Fat	65-75	%	IS 966-1999
Free Fatty Acid	0.18	%	IS 966-1999
Ph	6.52	–	IS 4706 PART 2-1978
Sugar	6.98	%	–
Ash	BDL	%	ICUSMSA GS 1/3/4/7/8-13
Crude Fiber	–	%	AOAC962-09
Dietary Fiber	14.43	%	IS1062-1984
Sulphite( as SO3)	BDL	ppm	AOAC990-28
Total Plate Count	32	G	ISO 5402-2002
Coli form Count	18	G	IS 5401 PART 2-2002
Yeast & Mould Count	1	G	ISO 12587 PART1∓2
Salmonella Count	Nil	G	ISO 6579-2007

Coffee and Chicory

adminsaum — Tue, 04 Aug 2020 12:01:01 +0000

Fine Grade

Instant – or soluble – coffee is made from coffee beans that have been roasted and ground. The ground beans are then extracted with hot water to recover the coffee flavour and aroma. The process is similar to using a coffee percolator at home. The coffee extract is then dried in one of two ways:

Spray-drying

In spray-drying the coffee extract is sprayed into a stream of hot air at the top of a tall cylindrical tower. As the droplets fall, they dry, becoming a fine powder by the time they reach the bottom. The powder may then be texturised into granules to facilitate dosage and dissolution. The quality of the aroma and flavour are preserved thank to the very fast drying occurring during this process. Spray-drying is the most commonly used drying process.

Freeze-drying

In freeze-drying, the coffee extract is frozen to about – 40°C and cut into granules. The frozen granules are then dried at low temperature and under vacuum. The quality of the aroma and flavour are protected by the very low temperature and gentle drying conditions.

Chicory Products

Welcome to the world of SHEETAL UNIVERSAL – Chicory ! Chicory (Cichorium intybus) is a hardy perennial that was brought to North America from Europe in the 1700s, and is now well-established across the continent. Though chicory has a variety of uses, it’s best known for its association with coffee. Chicory root is used for preparing a tasty natural healthy beverage.

One way or another, chicory is an excellent source of natural nutrients, including phosphorus, calcium, iron, potassium, as well as niacin, inulin, vitamins A, C and other useful microelements. Chicory root tea is totally caffeine-free, therefore using ground roasted chicory root instead of coffee beans is a solution for those who have personal sensitivity to caffeinated drinks.

In addition, chicory root tea can be used to reduce the risks of kidney stones, jaundice and other liver diseases. Chicory benefits also include anti-inflammatory properties of this natural remedy, which can also relieve pains of arthritis and headaches. Being a great source of vitamin A, chicory has positive effects on our vision and the function of our nervous system.

The use of chicory as a flavor enhancer and coffee filler can be traced back to as early as 15th century. It gradually became popular in parts of Europe where coffee was a luxurious commodity or couldn’t be grown. It finds prominent place in the Roman recipes.

We offer wide range of Chicory Products

Instant Chicory Powder
Roasted Chicory Powder
Dry and Roasted Chicory Cubes
Liquid Chicory