Shree Ram Exports

Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world\\\'s cultures. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom and Australia, and are referred to simply as \\\"pickled onions\\\". Onions are widely used in India and Pakistan, and are fundamental in the local cuisine. They are commonly used as a base for curries or made into a paste and eaten as a main course or as a side dish. They often make the person cry when cutting the onion so wear protective eye gear. Tissue from onions is frequently used in science education to demonstrate microscope usage, because they have particularly large cells that are readily observed even at low magnifications.

It is the base vegetable of world\'s most delicious dishes including soups and casseroles. Sauerkraut is the world fame fermented cabbage dish associated with Germany, Alsace, and the Netherlands. \"Cabbage rolls\" are quite popular at all corners of the globe. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht.

The potato contains vitamins and minerals that have been identified as vital to human nutrition, as well as an assortment of phytochemicals, such as carotenoids and polyphenols. A medium-sized 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals. Nutritionally, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.[48][49][50] The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.[51] The nutrients of the potato seem to be fairly evenly distributed between the flesh and the skin. For a medium potato, with and without the skin, nutritiondata.com gives the following:[52][53] Nutrient Without skin (156 g) (% RDA) With skin (173 g) (% RDA) Vitamin C 33 28 Thiamin 11 7 Niacin 11 12 Vitamin B6 23 27 Folate 4 12 Pantothenic Acid 9 7 Iron 3 10 Magnesium 10 12 Potassium 17 26 Copper 17 10 Dietary Fiber 9 15 Almost all the protein content of a potato is contained in a thin layer just under its skin.[54] The cooking method used can significantly impact the nutrient availability of the potato. Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high fat or high protein toppings).[55]

Tomato plants are vines, initially decumbent, typically growing six feet or more above the ground if supported, although erect bush varieties have been bred, generally three feet tall or shorter. Indeterminate types are \\\"tender\\\" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates. Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines.[26] Tomato plant vines are typically pubescent, meaning covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if there is some issue with the vine\\\'s contact to its original root. Most tomato plants have compound leaves, and are called regular leaf (RL) plants. But some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that close cousin. Of regular leaves, there are variations, such as rugose leaves, which are deeply grooved, variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves.[27] Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil\\\'s style. Flowers in domestic cultivars tend to be self-fertilizing. Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities. The seeds need to come from a mature fruit, and be dried/fermented before germination.

Many of us have walked along the vegetable aisle of the grocery store and seen fruits and vegetables that…well, we were afraid to ask about. Eggplants probably fall into that category. Those large purple pear shaped vegetables look so appealing. If only we knew what to do with them. But then the questions comes to mind - is there anything in eggplant that is good for me? Should I be eating more eggplant Eggplant (Solanum melongena) also known as aubergine, belongs to the Solanaceae family of plants. Eggplant requires a long growing season, so it is usually started in the greenhouse. The nutrient content of eggplant is not very exciting. It is low in fat and protein but does contain some fiber A search of the scientific literature shows that most interest has centred on the peels of purple eggplant. The skin gets it colour from a chemical called nasunin or more correctly delphinidin-3-(p-coumaroylrutinoside)-5-glucoside. Nasunin has been shown to have both antioxidant and antiangiogenic activities. In the field of cancer research, antiangiogenisis agents were heralded as a new way of preventing cancer cells from growing and spreading by stopping the development of new blood vessels. As a cancer grows, it needs new blood vessels close by to provide nutrients. When new blood vessels are prevented from developing, the cancer starves and dies. The whole vegetable has also potential beneficial effects. Eggplant fruit juice exhibits an antimutagenic activity when tested in laboratory tests. It is suggested that there are multiple components that exist in the eggplant fruit including lutein that may be responsible. Perhaps the most obvious question that comes to mind is “how did this purple vegetable get its name?” The answer may lie in a white variety of aubergine. When ripe the vegetable looks exactly like a big egg. Like its namesake, you might want to have more eggplant in your diet.

Besides drink, food and shade, coconut tree offers the possibilities of housing, thatching, hats, baskets, furniture, mats, cordage, clothing, charcoal, brooms, fans, ornaments, musical instruments, shampoo, containers, implements and oil for fuel, light, ointments, soap, and more. Its leaves are used to make baskets, roofing thatch etc., apical buds of adult plants are an excellent palm-cabbage, an alcoholic drink known as Toddy or palm wine is extracted from its sugar sap, tapped from the inflorescence by means of apposite cuttings. The tree is considered the most useful tree in the tropics because it provides everything needed to sustain life - The Kalpa Vriksha

We offer dry coconut to our valued customers which is a simple nut obtained from the palm family. Each part of the dry coconut is exceptionally useful as it can be widely used for the different purposes. It has seed which is used for the edible purposes, the cir is used for making ropes and mats, coconut water is consumed for the high nutritional content and its oil is used for the medicinal and cosmetic purposes. Dry coconut can also be delivered within given time frame

Two types of copra namely milling and edible are made in India. Milling copra is used to extract oil while edible grade of copra is consumed as a dry fruit and used for religious purposes. Milling copra is generally manufactured by adopting sun drying and artificial means. Substantial quantity of milling copra is manufactured using modern hot air driers resulting in the availability of superior quality copra which is required for the manufacture of best grade coconut oil. A good number of farmers\' co-operative societies are also involved in the manufacture and marketing of milling copra. Milling copra is available in different grades. Edible copra is made in the form of balls and cups. Different grades of edible copra are available in the market according to the size, colour etc.

Shell Charcoal is an important product obtained from coconut shell. Shell charcoal is used widely as domestic and industrial fuel. It is also used by blacksmiths and goldsmiths and in laundries. Shell Charcoal is also used to produce activated carbon. Activated Carbon produced from coconut shell has certain specific advantages as the raw material can adsorb certain molecular species. Shell is carbonized by using methods like pit method, drum method, destructive distillation etc. The shell charcoal is the raw material required for the manufacture of activated carbon. The shell charcoal is manufactured by burning shells of fully matured nuts in limited supply of air sufficient only for carbonisation, but not for complete destruction. The output of charcoal in the traditional pith method is just below 30 per cent of the weight of the original shells. In India the average output in the traditional method has been found to be 35kg of charcoal from 1000 whole shells or about 30,000 whole shells yield 1 tonne of charcoal. Sometimes, especially when the processing is defective, the output is still lower and nearly 50,000 shells are required to produce one tonne of charcoal. To obtain good quality charcoal, fully dried, clean, mature shells should be used. Now several modern methods are in vogue for the production of charcoal. In the modern waste heat recovery unit the heat generated by the burning of coconut shells is used for drying copra and shell charcoal is obtained as by-product. A simple and efficient method adopted for the production of charcoal on cottage scale is given below.

If the soil is fertile and contain components like micro and macronutrints, many gardening problems can be nullified. Much attention must be paid to keeping it in good condition.The ideal vegetable garden soil is deep, friable, well drained, and has high organic matter content. Proper soil preparation provides the basis for good seed germination and subsequent growth of garden crops. Careful use of various soil amendments can improve the physical and biological condition of soil and provide the best possible starting ground for your crops.Coirpith not only revitalizes your plants, it induces uniformity in growth by enhancing water retention and microbial activity. Coir pith contains high quality of nutrients that keep the soil healthy in a natural way. It acts as a top dressing that helps maintain moisture and reconditions the soil. Coir pith enhances the nutrient carrying capacity of plants.Sustainable agriculture practices such as this creates a healthy perfect loop from table to earth. Pure and natural, this organic biodegradable matter is an economical and natural alternate for rockwool slabs, peatmoss and perlite . This natural spongy coir industry by-product is a perfect organic growing medium for fruits such as strawberry, vegetables such as pepper, cucumber, tomatoe, and flowers such as gerbera, gladiol, lily, anthurium and rose.

Brown fibre The fibrous husks are soaked in pits or in nets in a slow moving body of water to swell and soften the fibres. The long bristle fibres are separated from the shorter mattress fibres underneath the skin of the nut, a process known as wet-milling. The mattress fibres are sifted to remove dirt and other rubbish, dried in the sun and packed into bales. Some mattress fibre is allowed to retain more moisture so that it retains its elasticity for \'twisted\' fibre production. The coir fibre is elastic enough to twist without breaking and it holds a curl as though permanently waved. Twisting is done by simply making a rope of the hank of fibre and twisting it using a machine or by hand. The longer bristle fibre is washed in clean water and then dried before being tied into bundles or hunks. It may then be cleaned and \'hackled\' by steel combs to straighten the fibres and remove any shorter fibre pieces. Coir bristle fibre can also be bleached and dyed to obtain hanks of different colours. White fibre The immature husks are suspended in a river or water-filled pit for up to ten months. During this time micro-organisms break down the plant tissues surrounding the fibres to loosen them — a process known as retting. Segments of the husk are then beaten by hand to separate out the long fibres which are subsequently dried and cleaned. Cleaned fibre is ready for spinning into yarn using a simple one-handed system or a spinning wheel.

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn

Food and drink Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. In Arabic, cardamom is called Hayl or \"Habahan.\" In Hebrew, it is called hel (הל). In Persian, it is also called hel. In Gujarati (a derivative of Sanskrit), it is \"Ē-lī-chē\".In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar; a mihbaj, and cooked together in a skillet; a \"mehmas\" over wood or gas, to produce mixtures that are as much as forty percent cardamom. In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea). Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size (\'Moti Elaichi\'). Individual seeds are sometimes chewed, in much the same way as chewing-gum; it is even used by Wrigley\'s (\'Eclipse exotic Breeze\') in which it states \"with cardamom to neutralize the toughest breath odors\". It has also been known to be used for gin making. It is also used in curries. [edit]Traditional medicine Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Japan, Korea and Vietnam.Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. \"Tsaoko\" cardamom Amomum tsao-ko is cultivated in Yunnan, China and northwest Vietnam, both for medicinal purposes and as a spice. Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos and Vietnam, people typically isolated from many other markets. Until recently, Nepal has been the world\'s largest producer of large cardamom. Guatemala has become the world\'s largest producer and exporter of cardamom

The medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA\'s \"generally recognized as safe\" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as it promotes the production of bile.[7] Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.[8]

Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian, Thai and Malay dishes, not only in curry, but also in masak lemak, rendang and many more. Although most usage of Turmeric is in the form of powder from the roots, not merely for color but in case of Indian cuisine more for the medicinal value, in some regions (especially in Maharashtra) leaves of turmeric are used to wrap and cook food especially when on picnic in a field but really at homes as well. This usually takes place around where turmeric grown, since the leaves are used freshly picked. This imparts a distinct flavor but has medicinal value as well. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc.[citation needed] It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric). Turmeric (coded as E100 when used as a food additive) [3] is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron). Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use Turmeric, for the coloring of rice bottoms as well as as a starter ingredient for almost all Iranian fry ups (which typically consist of oil, onions and turmeric followed by any other ingredients that are to be included). In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color as well as for its medicinal value. In South Africa turmeric is traditionally used to give boiled white rice a golden color.

If powdered red chilli is applied to the part affected by a dog bite, immediately it minimizes the affect of the poison. It also acts as an antiseptic by preventing the formation of puss in the wound. Boil water, mixed with one spoonful of powdered chilli and one spoonful of salt in it. If this hot solution is drunk, it is beneficial in cholera. Boil water, in which powdered red chilli has been mixed, sprinkle this water on those areas where bed bugs are present, bed bugs will be eliminated. When seeds of chillies are swallowed with hot water, then the stomachache due to cold, gets vanished.

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with marijuana to create marijuana spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies. Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in chai tea along with green cardamoms. In the south indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice. Along with the recreational uses of cloves, they are also said to be a natural anthelmintic. Cloves are ingredients in many classic spice mixtures. Whole cloves are frequently used to flavour cooking liquids for simmering fish, poultry, game and meat. They feature in classic sauces and are used in the bakery industry and the processed meats industry as a ground spice.

Engaged in manufacturing and supplying of turned components such as CNC turned components, precision turned parts, machine tool gears, gear boxes, industrial gears, internal gears and tool gears. Industrial CNC turned components and anti corrosive CNC turned components. Also offers machine engineering components.

Engaged in manufacturing and supplying of turned components such as CNC turned components, precision turned parts, machine tool gears, gear boxes, industrial gears, internal gears and tool gears. Industrial CNC turned components and anti corrosive CNC turned components. Also offers machine engineering components.

Engaged in manufacturing and supplying of turned components such as CNC turned components, precision turned parts, machine tool gears, gear boxes, industrial gears, internal gears and tool gears. Industrial CNC turned components and anti corrosive CNC turned components. Also offers machine engineering components.

We are the manufacture of natural banana chips. we will give 100% natural products