• agar

    Chinese Agar Agar

    Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added […]

  • liquid glucose

    Liquid Glucose Corn/Rice

    Liquid Glucose is a food syrup, made from the hydrolysis of starch. Rice and Corn is Commonly used as the source of the starch in India.  Glucose is produced by, Enzyme hydrolysis. Liquid Glucose used in confectionery manufacture contains varying Amounts of glucose, maltose and higher oligosaccharides, depending on the grade. Glucose is used in […]

  • tamrind paste

    Thailand Tamarind Paste

    Delicately sweet and sour tamarind is rich in anti-oxidant agent tartaric acid. Apart from culinary uses, its pulp has been used as laxative  

  • maize starch powder

    Maize(Corn) Starch Powder

    Starch has been used for decades as one of the best-known excipients in various pharmaceutical formulations. The Powdered Product is a highly refined unmodified corn starch, with different moisture contents for specific formulation needs.

  • sugar


    Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food.

  • Coffee Beans

    Coffee Beans is one of the most consumed beverages in the world. Besides providing antioxidants and a jolt of morning energy, coffee offers a host of benefits, according to research studies, including reducing the risk of several medical conditions such as diabetes and Parkinson’s disease.

  • tea


    The world’s second-most popular drink, after water, tea is a timeless, aromatic beverage enjoyed by people of all ages throughout the world. Said to have originated in China as a medicinal drink, tea became very popular in the British Empire during the 17th century, and soon exporting and importing of tea flourished throughout the world. […]

  • ghee


    Ghee is a class of clarified butter that originated in India and is commonly used in Pakistani, Indian, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals.

  • butter


    Butter is a 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 and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

  • powered milk

    Milk Powder

    Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its […]

  • tomato paste

    Tomato Paste

    Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.