PRODUCTS

B R I N G I N G Y O UT H E F I N E S TP R O D U C E F R O M A R O U N D T H E W O R L D

Headquartered in Chennai (India), we directly source you the finest produce from around the world. Our long established working relationship with the supplier’s abroad ensures you to receive the finest premium produce.

Our company offers you a wide range of fresh produce, milk products and other consumer items from the premium end. We are a one-stop shop for all your international produce.

FRUITS

BRAEBURNAPPLE

Braeburn originated in New Zealand during 1950’s. These apples rich sweet, tasty/spicy flavour is highly sought after.

HUANIUAPPLE

Huaniu apple, a specialty of Gansu’s Tianshui city, these seasonal apples are available during the months of August and September. They are mostly red in appearance, crispy and sweet in taste.

FUJIAPPLE

Developed in Japan and named after the mountain, Fuji is a large, popular apple with a honey sweet taste. It has a firm, crisp texture, and is very juicy with an extremely dense flesh. Visually, Fuji exhibits a red/dull pink blush over a green yellow background

QINGUANAPPLE

These seasonal apples are available during the months of August and September. They are mostly red in appearance, crispy and sweet in taste.

ROYAL GALAAPPLE

Bold red blush to full bold stripe over a yellowish background are the signature colourings of this crisp, sweet, snappy apple.

COX ORANGE PIPPINAPPLE

Arose in England and remains surpassed for its richness and complexity of flavour. It exhibits a red blush to stripe on a light yellow skin with a firm crisp texture and a rich sprightly sub-acid aromatic flavour.

PINK LADYAPPLE

The variety originated in western Australia. It is a crisp and juicy apple and an excellent almost effervescent flavour.

WASHINGTONAPPLE

The Red Delicious is a clone of apple cultigen, now comprising more than 50 cultivars, recognized in Madison County, Iowa, in 1880. According to the US Apple Association website it is one of the fifteen most popular apple cultivars in the United States.

BLACK JAMUN

Jamun or Black plum is an important summer fruit, associated with many health and medicinal benefits. The black plum is known to relieve stomach pain, carminative, anti-scorbutic and diuretic.

RED POME GRANATE

The pomegranate has seeds that are covered in an red edible red pulp.It is rich in antioxidants which highly effective fight cancer.

KIWI FRUIT

The kiwifruit, native to northern China, was first brought to and cultivated in New Zealand. Kiwis are a nutrient dense food, meaning they are high in nutrients and low in calories.

MANGO

The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. Fresh mango contains a variety of nutrients (right table), but only vitamin C and folate are in significant amounts

RASTALI

Rastali banana famous in south India, “Rastali cools the digestive system, and the `mountain’ variant is good for kids.

GUAVA

Guava is tropical fruit rich in high-profile nutrients. It has a unique flavour, taste, and has several health-promoting qualities. The flesh colour varies from white, pink, yellow or red. This fruit is a powerhouse of nutrients.

PLANTAIN

Plantain is quite different from dessert banana, being taller and larger and more drought tolerant. Like bananas, it too flourishes well under tropical moisture rich, humid low-lying farmlands.

LONGAN

Longan, also known as “dragons eye” (because of a white eye shaped mark on the pit that appears as a pupil in the large eye) are soft and smaller than lychee fruits. They are brown in colour and are referred as little brothers of lychee fruits. Longan fruit contains rich amount of Vitamin C that is equal to 80% of daily requirement. It also contains minerals like iron, phosphorus, magnesium and potassium. It is also rich in Vitamin A and essential in anti-oxidants.

PEAR

As well as being delicious and popular, pears are an incredibly healthy fruit, providing fibre, antioxidants, minerals and vitamins. Pears can be baked, canned, frozen, or eaten fresh. They can be made into jams, jellies or juice. They can also be made into pies and put into salads or baby food.

CRIMSON GRAPES

Crimson Seedless red grapes are known for their late-season harvest, which means you can enjoy this red table grape in fall and winter. The Crimson Seedless boasts a crisp-juicy texture and an excellent, sweet flavour.

STRAWBERRY

Strawberries are cultivated worldwide for its fruit. The fruit is widely appreciated for its characteristic aroma, bright red colour, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates.

DRAGON FRUIT

Dragon Fruit are native to Central and South America where they are known as pitaya or pitahaya. They are one of the most widely distributed members of the cactaceae family, and are now found on six continents. The dragon fruit flesh can be white, red, or magenta all to varying degrees dependant upon variety. It is very popular for it’s health benefits.

JACKFRUIT

Botanically this popular Asian tropical frit belongs to the family moraceae.the fruit deliciously sweet in taste. It is also rich in vitamins and fibers.

LITCHI

Litchi which means “gift for loyal life” surely lives up to its name. The litchi benefits have been tried and proven in countries such as China and India and have also been well documented in ancient Chinese books

RED GLOBE GRAPES

Red Globe grapes are distinctively large and round. They have large seeds, a crisp skin, fleshy pulp and are pinkish red in colour. globe grapes. such as Red Globe contain vitamin C, vitamin B6, potassium, phosphorous and thiamine.

DURIAN

The durian is regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotonergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats.

RAMBUTANT

Rambutan is native to tropical Southeast Asia and commonly grown throughout Indonesia, Malaysia, Thailand and the Philippines. It has spread from there to various parts of Asia, Africa, Oceania and Central America.

MANGOOSTEN

Mangosteen is a native plant to Sunda Islands and the Moluccas of Indonesia. Highly valued for its juicy, delicate texture and slightly sweet and sour flavour, the mangosteen has been cultivated in Java, Sumatra, Mainland Southeast Asia, and the southern Philippines since ancient times.

BLUEBERRY

Blueberries are perennial flowering plants with indigo-coloured berries. Fresh blueberries are high in vitamins B6, C and K and dietary fibre, Blueberries are an antioxidant powerhouse. Our Fresh Blueberries are sourced from the very best farms in New Zealand.

PAPAYA

Species in the genus Carica of the plant family Caricaceae.Papayas can be used as a food, a cooking aid and in traditional medicine.

ORANGE

The Valencia orange is the late season orange and is the leading sweet orange variety around the world. The ‘Valencia’ was first found in the Azores and is considered of Portuguese origin. Its excellent internal quality

TAMARIND

Tamarind (Amli) is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavour. The pulp must be soaked before usage. It adds a distinctive cooling quality to curries, chutneys.

JUJUBEE

Jujube, also known as Chinese red date, is a popular “drupe” fruit of origin. Dry jujube has similar taste and nutrition profile as that of dates; packed with energy, minerals and essential vitamins.

VEGETABLES

GREEN CHILLI

Green chilies add a unique flavour and taste to meals. They are widely used in food preparations across India. Its rich in Vitamin C.They are strong anti-oxidants and prevent against free radicals.

YAM(ELEPHANT FOOT)

Yam is used in traditional medicine systems and in Ayurveda it is used for numerous illnesses ranging from minor ailments, for liver and spleen disorders. As a vegetable the tuber is used to treat piles and hemorrhages.

WING BEAN

It grows abundantly in hot, humid equatorial countries, from the Philippines and Indonesia to India, Burma, Malaysia , Thailand and Sri Lanka.Seeds can be roasted like peanuts and have nutrient value comparative to soy beans.

SPRING ONION

Scallion, green onion, and spring onion are English names. All of the Allium have hollow green leaves, but these are used while they lack a fully developed root bulb, they are eaten either raw or cooked. Scallions have a milder taste than most onions.

ONION (BOMBAY)

This is a popular short-day variety in India. It is suitable for dry and warm conditions.Bulbs are medium-large, semi round in shape and red in colour. Aside from its antioxidant properties it has been found to possess cancer fighting.

JACKFRUIT SEED

These seeds have rich nutritional value. Eating jack fruit seeds benefits people as it is a high source of carbohydrates, dietary fiber and vitamin A, C and B. It is also packed with minerals like calcium, zinc, and phosphorous.

SMALL ONION

Small onion or shallots originated in Asian countries. which are very small and deep dark purple. Its flavour is milder than an onion’s, but its bite is still sharp when uncooked. While the French incorporate the shallot into many dishes, it’s also popular throughout southeast Asian cuisine.

LADIES FINGER

Okra or Okro known in many countries as ladies’ fingers. The geographical origin of okra is disputed with supporters of West African and South Asian origins.Okra is a popular health food due to its vitamin C. Okra is also a good source of calcium and potassium.

LONG BEANS

Green beans are originat-ed in Peru. fiber content of green beans is very high, and it also provides some of your daily protein requirements. In terms of minerals green beans are a good source of calcium, silicon, iron, manganese, potassium, and copper.

SMALL BRINJAL

Brinjal is known to be king of vegetables. High on nutrients, this vegetable has many health benefits and hence, you should consume it at least once a week. Although a lot of people don’t like the taste, if you cook it well, it can be extremely delicious.

DRUMSTICK LEAVES

The leaves are mainly spherical in shape. The leaves function as a tonic for babies as well as growing kids. For better results, juice needs to be obtained from leaves, filtered and combined with milk. This mix becomes a fantastic tonic for strong and healthy bones.

BITTER GOURD

Bitter gourd from Okinawan and kerala,widely grown in Asia, Africa which is extremely bitter.bitter melon are its ability to help manage diabetes, prevent and reduce symptoms of cancer, improve respiratory health, improve skin health, and boost the immune system.

DRUMSTICK

The drumstick is an extremely well-known veggie, cultivated in several regions of India. It’s got excellent therapeutic values and high nutrition content. Additionally it is cultivated in several other nations throughout the world, yet mainly it is cultivated in India.

POTATO

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. It is the world’s fourth-largest food crop.The potato contains vitamins and minerals, as well as an assortment of phytochemicals.

PURPLEPOTATO

Most sweet potato cultivars that contain the word “gold” or the word “red” in their title are orange-fleshed varieties.Purple-fleshed sweet po-tatoes, on the other hand, are a fantastic source of anthocyanins (especially peonidins and cyanidins) and have outstanding antioxidant activity.

YELLOW POTATO

The orange and yellow potato types contain the most vitamin A, the purple sort is an excellent way to get antioxidants, the Cleveland Clinic reports.

YAM

Yam is used in traditional medicine systems and in Ayurveda it is used for numerous illnesses ranging from minor ailments, for liver and spleen disorders. As a vegetable the tuber is used to treat piles and hemorrhages.

WHITE AUBERGINE

Its familiar shape typically has curves like a bell and its colouring notably egg white with a flesh the colour of cream.contain over ninety percent water and are high in potassium and very low in both fats and protein. They also offer B vitamins, magnesium and copper as well as phytonutrients and niacin.

GALANGA

Galangal is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. The rhizomes are used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups,

SMALL RED & GREENCHILLI

The chili pepper also chile pepper or chilli pepper,members of the nightshade family, Solanaceae. it is usually known simply as the chilli.Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain and headaches.

BANANA BLOSSOM

Banana blossoms are native to India and Southeast Asia. Purple buds appear from the heart of the tip and white flowers along with dietary fibers, proteins and unsaturated fatty acids, banana flowers are rich in Vitamin E. They also possess immense medicinal value.

LEMONGRASS

Cymbopogon, better known as lemongrass is a genus of Asian, African, Australian.It is widely used as a culinary herb in Asian cuisine and also as medicinal herb in India.

CASSAVA

Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people

TARO

Taro is a common name for several plants in the Araceae family which are used as vegetables for their corms (thickened underground stems), leaves, and leaf-stems (petioles).Taro contains oxalic acid which forms raphides.

CHAYOTE

Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.Both fruit and seed are rich in amino acids and vitamin C.

INDIAN PENNYWORT(VALLARAI)

It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine. It is also known as the Indian pennywort in English, among various other names in other languages.

PUMKIN

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.

NUTS &SPICES

BAY LEAVES

Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance,It is thought to have originated in Asia.Bay leaves are an excellent source of vitamin A.

BASMATI AND NONBASMATI RICE

Rice (Oryza sativa - Asian variety) is a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. Its providing an vitamin B1 to the human body.

CASHEW

Cashew, the edible seed or nut of ancacardium occidentale. The name cashew comes from the Tupi-India tribe of Brazil “acaju”. It proved that nuts in general provide more than twice the energy furnished by meat and fish. They are also richer in proteins.

CURRY LEAVES(KARI PUTHA OR NEEM

Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded.

RAW CASHEW

The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.

TURMERIC (HALDI)

Turmeric (Haldi) comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow colour and a pungent, warm, earthy aroma and taste. Turmeric is an essential spice in Indian food, giving a rich, appetizing colour.

PEPPERCORNS(KALI MIRCHI)

Peppercorns (Kali Mirchi) pepper’s name comes from the Sanskrit Pippali nigrum, which means “black spice”. Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter.

ONION SEED(KALONJI)

Onion Seeds (Kalonji) are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts.

PAPRIKA POWDER

Paprika powder is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red colour and a mild, sweet flavour with a cardamom aroma. It is highly versatile spice.

NUTMEG AND MACE(JAIPHAL ANDJAVITRI)

Nutmeg and mace (Jaiphal and Javitri) is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in colour. Nutmeg has more robust flavour than mace, They have nutty, warm and slightly sweet flavour.

MUSTARD SEED (RAI)

Mustard seeds (Rai) in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavour. The larger yellow variety, known as white mustard are much les pungent.

GINGER (ADRAK)

Ginger (Adrak) the fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated.

GARAM MASALA

Garam Masala meaning “hot spices” - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground.

CUMIN (JEERA)

Cumin (Jeera) comes from the parsley family. The seeds are oval with ridges, greenish-beige in colour, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder.

FENNEL (SOONF)

Fennel (Soonf) is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavour. Used sparingly, it gives warmth and sweetness to curries.

CORIANDER SEEDS(DHANIYA)

Coriander seeds (Dhaniya) is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavour.

MINT (PUDINA)

Mints belong to the genus Mentha and comprise approximately 20 species in the plant family Lamiaceae and are grown for their leaves which are widely used as a flavouring.

MANGO POWDER(AMCHUR)

Mango powder (Amchur) This sour powder is made from unripe mangoes. It has a tart taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive.

CURRY POWDER

Curry Powder is a blend of many spices and is used widely in savoury dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy

GARLIC (LASSAN)

Garlic (Lassan) closely related to the onion. It has a powerful pungent or hot flavour when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called “cloves” are the part of the plant most commonly eaten.

FENUGREEK(KASURI METHI)

Fenugreek (Kasuri Methi) is short, upright plant with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown colour with a strong curry-like taste.

COKUM

Cokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries.

CLOVES (LUONG)

Cloves (Luong) small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache.

CHILIES (MIRCHI)

Chilies (Mirchi) it is the hottest flavour on earth. As a general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties.

CINNAMON(DALCHNI)

Cinnamon (Dalchni) is the dried bark of various laurel trees in the cinnamon family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon.

CAYENNE PEPPER(LAL MIRCH)

Cayenne pepper (Lal Mirch) is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers’ bright red colour signals its high content of beta-carotene or pro-vitamin A.

CILANTRO(HARA DHANIYA)

Cilantro (Hara Dhaniya) this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flat-leaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste.

CARDAMOM (ELAICHI)

Cardamom (Elaichi) Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavour. It is world’s second most expensive spice.

CHILI POWDER

Chili powder is red colour, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part

COCONUT

Referred to as kalpa vriksha (Sanskrit for “the tree that supplies all that is needed to live”) in ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.

ASAFOETIDA (HING)

Asafoetida also known as devil’s dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavour and a roasted garlic aroma.

HUSK REMOVED COCONUT

It is a pure and nutritious beverage in the natural state. The coconut husk is an excellent package for the water which contains sugars, minerals, amino acids and vitamins.

SAFFRON (ZAFFRAN)

Saffron (Zaffran) this spice is made from orange coloured dried stigmas of the especially cultivated crocus. It is the most expensive spice of all. It has a distinctively pungent, honey-like flavour and aroma. It is available as whole threads or powdered.

OREANGO (AJWAIN)

Oreango (Ajwain) it has a strong, pungent odour and flavour similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes.

DAIRY & OTHERPRODUCTS

ANHYDROUSFAT MILK (AMF)

Anhydrous Milk Fat is pure milk fat, produced by separation and inversion of fresh cream. The product is packed in steel drums of 210 kg net weight. Product should be stored in a cool, dry environment, protected from moisture and foreign odours.

CANDLES

A candle is an ignitable wick embedded in wax or another flammable solid substance such as tallow that provides light, and in some cases, a fragrance. It can also be used to provide heat, or used as a method of keeping time.

MILK POWDER

Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. Powdered milk and dairy products include such items as dry whole milk, non-fat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.

SILK

Silk is a natural protein fiber, some forms of which can be woven into textiles. Silk is produced by several insects, but generally only the silk of moth caterpillars has been used for textile manufacturing. Silk has a long history in India. It is known as Resham in eastern and north India, and Pattu in southern parts of India

CHEESE

Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavours depend on the origin of the milk

A4 PAPER

ISO 216 specifies international standard (ISO) paper sizes used in most countries in the world today. The standard defines the “A” and “B” series of paper sizes, including A4, the most commonly available size.

BUTTER

Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and cooking, such as baking, sauce making, and pan frying. Available in Bulk packs.

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