Our Products

Chilli
2 Products available
- Black Pepper
- Green Pepper
Artificial Plants & Flowers
1 Products available
- Potpourri
Fresh, Organic & Preserved Vegetables
1 Products available
- Cassava
Food Grains & Cereals
1 Products available
- Dessicated Coconut Powder
Corrugated Packaging Boxes & Cartons
1 Products available
- Kerala Matta Rice
Cooking Spices
1 Products available
- Cardamom
Cooking Spices And Masala
1 Products available
- Clove
Fresh Vegetables
1 Products available
- Ginger
Whole Spices
1 Products available
- Cinnamon
Tropical Fruits
1 Products available
- Banana
Others Products 2 Products available
- Porotta
- ayurvedic soaps

Our Products

We offer the best product range of Porotta.

Dessicated Coconut Powder

Coconut has been the staple food of people in many parts of Asia and Pacific Islands. The dehydrated shredded flesh of coconut known as desiccated coconut is often used as a substitute to grated coconut in food preparations such as curries, cakes, sweets and chutneys. Confectionery and bakery units are the main consumers of desiccated coconut. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut. In India the product is manufactured by small-scale units scattered in Karnataka, Tamil Nadu, Kerala and Andhra Pradesh. A study conducted by the Coconut Development Board has revealed that a growing consumer demand for desiccated coconut powder could be developed in the country by resorting to organised market promotion activities for the popularisation of the product in consumer packs for household uses. The survey has also shown that desiccated coconut powder in consumer packs is acceptable not only in non-coconut producing states but also in Kerala. From the survey it was revealed that a sizeable section of the middle class and upper class families residing in cities and towns in Kerala would prefer desiccated coconut powder, if readily available, to raw nuts.

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Banana

We are offering banana is the common for herbaceous plants of the genus musa and for the fruit they produce. It is one of the oldest cultivated plants. They are likely to have been first domesticated in papua new guinea. Today they are cultivated through out the tropics. They are grown in at least 107 countries primarily for their fruit and to a lesser extent to make fiber banana wine and as ornamental plants. Its fruits rich starch grow in clusters hanging from the top of the plant. They come in a variety of sizes and colors when ripe including yellow purple and red.

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Cassava

Cassava is the third-largest source of food carbohydrates in the tropics. Cassava is a major staple food in the developing world, providing a basic diet for around 500 million people. Cassava is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava. Cassava root is a good source of carbohydrates, but a poor source of protein. A predominantly cassava root diet can cause protein-energy malnutrition. Cassava is classified as sweet or bitter. Like other roots and tubers, Cassava contains anti-nutrition factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves. The more-toxic varieties of Cassava are a fall-back resource (a "food security crop") in times of famine in some places.[

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Porotta

we are offering porotta etc. We are offering porotta.a parotta, porotta or barotta, is a delight and common layered flat bread of southern india. This is not to be confused with the north indian paratha. Parottas are usually available in restaurants and road side shops across tamil nadu, kerala, karnataka, and the middle east introduced by the south indians.

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Cinnamon

We are offering cinnamon innamon (play /snmn/ sin--mn) is a spice obtained from the inner bark of several trees from the genus cinnamomum that is used in both sweet and savoury foods.

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Clove

We are offering clove loves are the aromatic dried flower buds of a tree in the family mytaceae. Cloves are native to the maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and sri lanka. They have a nubing effect on mouth tissues

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Cardamom

We are offering cardamom (or cardamon) refers to several plants of the similar genera elettaria and amomum in the ginger family zingiberaceae. Both genera are native to india, nepal and bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Today, the majority of cardamom is still grown in southern india, although some other countries, such as guatemala and sri lanka, have also begun to cultivate it. Elettaria pods are light green while amomum pods are larger and dark brown.

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Ginger

We are offering ginger or ginger root is the rhizome of the plant zingiber officinale, consumed as a delicacy, medicine or spice. I lends its name to its genus and family. Other notable mambers of this plant family are turmeric, cardamom and galangal. Ginger cultivation began in south asia and has since spread to east africa and the caribbean

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Kerala Matta Rice

Country of Origin India
Type Matta Rice
Certification FSSAI Certified
Application Cooking
Cultivation Type Organic
Shelf Life 6months
Color White

The Kerala Matta rice has been very popular from early days because of the richness of rice, its unique taste and use in preparations of rice-snacks like Kondattam, Murukku etc.[4] The Palakkadan Matta ari Kanji ('ari' in Malayalam means Rice) is also famous for its rich nutrient qualities. The Kerala Matta rice is referred to in the work Rice in Kerala authored by Sri.P.C. Sahadevan and published by the Government of Kerala in the year 1966. The unique rice is mentioned in Tamil Classics like Thirukkural. During the ancient times Palghat District was part of Tamil Nadu. Rice in the days of Chera/Chola Kingdoms was considered as a royal food. The commoners were happy with Chama (an inferior variety of cereal). One adventurous farmer chanced upon this unique rice variety in the kings farm and carried it away in a Matta meaning Areca Leaf. The rice variety fell into the public domain and was sown by the farmer and soon became a regular rice crop in Palakkad. This rice was popularly referred to as Matta and exclusively cultivated in Palakkad and later came to be known as the Kerala Matta Rice. Some of the old and popular varieties of Kerala Matta are Chenkazhama, Chettadi, Aruvakkari, Aryan, Vatton, Ilupappoochampan, Chitteni, Thavalakkannan[5] and the newer varieties like Kunjukunju and jyothi. In page 65 of the 2nd volume of KRISHISASTRAM, a book authored by Mr. J.V. Akkarappatti (a Retired Agricultural Officer) in 1957, there is a special reference to the Kerala Matta rice.

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Black Pepper

We are offering black pepper is a flowering vine in the family piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as peppercorn when dried is approximately 5 millimetres in diameter, darak red when fully mature and like all drupes, contains a single seed. Peppercorns and the powdered pepper derived from grinding them may be described simply as pepper or more precisely as black pepper, green pepper and white pepper

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