Papad, also known as papadam, is a thin, crispy Indian wafer made primarily from ground flours such as hulled split black gram, with variations including lentils and rice flour. This traditional savory snack is infused with a rich blend of spices like black pepper, chili, cumin, and anardana, offering a distinct burst of flavors. Originating in the Indian subcontinent, papad has become a globally recognized snack, perfect for accompaniment with meals or as a standalone crunchy delight. It is sun-dried or machine-dried for preservation and ease of cooking, typically roasted or fried before consumption. Its versatile nature, distinct taste profiles, and natural ingredients make it an exceptional product for restaurants, food service businesses, grocery distributors, and ethnic food retailers looking to offer authentic Indian snack options.
Key Features
| Features | Description |
|---|---|
| Product Type | Thin Indian wafer (Papad) |
| Primary Ingredients | Hulled split black gram flour, lentils, or rice flour |
| Flavors Available | Black pepper, chili, cumin, anardana, and more |
| Origin | Indian subcontinent |
| Preparation Method | Sun-dried or machine-dried wafers, roasted or fried before eating |
| Usage | Snack or accompaniment with Indian meals |
| Packaging | Available in bulk or retail packs suitable for food service |
| Shelf Life | Typically 6-12 months when stored in dry conditions |
| Suitable For | Restaurants, caterers, ethnic food stores, and distributors |
| Attributes | Description |
|---|---|
| Weight per Unit | Typically ranges from 5g to 10g per papad |
| Size | Approximate diameter of 6 to 8 inches |
| Ingredients Detail | Black gram dal flour, salt, spices (dependent on flavor), edible oil |
| Color | Off-white to slightly beige with visible spices |
| Texture | Crisp and brittle once prepared |
| Storage | Keep in a cool, dry place away from moisture |
| Allergy Information | Contains lentils; gluten-free but check specific variants for additives |
| Packaging Material | Food-grade plastic or paper wrap with moisture barrier |
| Cooking Instructions | Roast over flame or shallow fry until crisp |
| Shelf Life | 6-12 months when stored properly |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
This product range includes papads made from hulled split black gram flour primarily, as well as variations made from lentils and rice flour. Multiple spice flavor options such as black pepper, chili, cumin, and anardana are available.
Papad should be stored in a cool, dry place away from moisture and humidity to preserve crispness and extend shelf life up to 12 months.
Papad can be roasted directly over an open flame or shallow fried in oil until crisp, depending on preference and usage.
Yes, traditional papad made from lentils or black gram flour is naturally gluten-free. However, it is advised to verify individual spice blends or additives for any gluten-containing ingredients.
Yes, the papad is available in bulk packaging that caters to restaurants, caterers, and ethnic food distributors.
Country Of Origin: India
Papad, also known as papadam is a thin Indian wafer that combines the goodness of dried lentils with a burst of spices.
- Origin: Papad originated in the Indian subcontinent and has become a beloved snack across the world.
- Ingredients: It's typically made from flour ground from hulled split black gram, but variations include lentils, rice etc.
- Flavors: Papads come in various flavors, from classic black pepper to chili, cumin, anardana and more.
