• Garlic paste

    Garlic Paste is mainly used as a condiment in various food preparation and also serves as a carminative and gastric stimulant in many medicine preparations. As a condiment, it is used for flavouring mayonnaise and Tomato Ketchup sauce, Salads, meat sausages, chutney, pickles, Biryani, Fried Rice etc.

  • Gelatin

    Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

  • Ginger

    Aromatic, pungent and spicy, ginger adds a special flavor and zest to all the dishes it has been added to. In India, ginger is liberally used in daily life. Ginger-infused tea is a household favorite, and is grandma’s choice of medicine to battle cold and flu. Available round the year, ginger has tremendous benefits including Gastrointestinal Relief, Anti-Inflammatory Effects and Immune Boosting Action to name a few.

    Eating fresh ginger just before lunch helps to fire up the digestive juices and makes you feel hungry. Ginger helps in releiving cold and flu, including the pesky sinuses that tend to flare up from time to time. In fact, Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting and cold sweating. Ginger contains very potent anti-inflammatory compounds called gingerols which is said to help in reducing arthritis and other related joint pains. Other uses include pain relief from muscle soreness, menstrual pain, upper respiratory tract infections and bronchitis. Ginger is also sometimes used for chest pain, low back pain, and stomach pain.

    Choose fresh ginger over the dried form of the spice since it is not only superior in flavor but contains higher levels of gingerol. Purchase fresh ginger root, make sure it is firm, smooth and free of mold. Fresh ginger can be stored in the fridge for up to three weeks or up to six months if stored in the freezer - unpeeled

  • Ginger paste

    A purée of fresh ginger - a kitchen staple quick and easy to use. Ginger is an essential ingredient in Indian cooking. This product saves time and wastage, peeling, chopping or crushing. Also this is a ginger puree without the fiber found in some pastes. Smooth and instant ginger is a boon for any Indian cook.

  • Ginger-garlic paste

    Ginger and Garlic Paste is mainly used as a condiment in various food preparation and also serves as a carminative and gastric stimulant in many medicine preparations. As a condiment, it is used for flavouring mayonnaise and Tomato Ketchup sauce, Salads, meat sausages, chutney, pickles, Biryani, Fried Rice etc.

  • Grains/Flour

    Cereals, grains, or cereal grains are grasses cultivated for the edible components of their fruit seeds. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.

    The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

    Flour is a powder which is made from grinding cereal grains, other seeds, or roots. It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.

  • Gram flour

    Gram flour is a flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan. Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking. Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India. Some of India’s most popular dishes are made with gram flour. Many deep-fried dishes are coated with a batter made of gram flour, egg, and water. These include potato croquettes called bonda, vegetable fritters called pakora, and stuffed chilies called bajji. Gram flour is also used to make a crispy Indian flatbread called papadum. Much like chickpeas themselves, gram flour is relatively high in both protein and carbohydrates. It is also rich in B-vitamins, calcium, and other minerals such as iron, phosphorous, and magnesium. As a gluten-free product, gram flour is especially favored by those with food allergies and special dietary needs.

  • Grapes

    Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are often covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes and as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit). Better blood sugar balance, better insulin regulation, and increased insulin sensitivity have been connected with intake of grape juices, grape extracts, and individual phytonutrients found in grapes.

    Irrespective of the type of grape you eat, you can be assured that they are choke full of essential vitamins like Vitamin A, Vitamin C, Vitamin B6, Vitamin B and Folate. A four Oz serving of grapes can contain anywhere close to 20-25% of your daily required serving of Vitamin C. Other minerals found in grapes are Copper, Zinc, Calcium, Phosphorous, Iron and Selenium.

    It has been studied that drinking red wine can reduce the risk of lung cancer by 13%, owing to high concentration of antioxidants like resveratrol. You can get the same benefit from eating purple grapes on daily basis, if you don’t want to drink red wine.

  • Green capsicum

    Capsicum refers to a wide variety of tropical pepper plants with the genus of the same name. The name is perhaps derived from the Latin "capsa," or box for the pod-like fruit. Capsicum also refers to the fruit produced by any of these plants, in particular the dried fruits that are typically used in medicine and as condiments. It also commonly refers to the fruits of the pepper plants, which are usually red, yellow, green or orange. Common names for these plants are cayenne, cayenne pepper, chili pepper, paprika, peppers, pimiento, red pepper, sweet pepper, aji dulce, Hungarian pepper, and Mexican pepper. Some of the members of Capsicum are used as spices, vegetables, and medicines.

  • Green chilli paste

    Green chilli is a very well known spice for its fiery taste. It is often preferred by Jain people. It can be made into paste by washing them thoroughly, removing the stem and chopping into medium pieces. Further, grind them into mixture with sufficient lemon juice and salt. Do not add water. Lemon and Salt will act as preservative and will keep it fresh and green in frozen form.