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Export Ready

Papad

Name: Papad
SKU: 8493171
Price: 3.57 USD
Availability: InStock

Sold by sheldon pinto · Manufacturer, Distributor, Exporter, Wholesaler, Startup · Mumbai Suburban

Price

₹ 3.57 /unit

In stock

Inclusive of all taxes

Minimum order: 100000 unit

Export Snapshot

MOQ

100000 unit

Lead time

On request

Packaging

Standard export packaging

Shelf life / longevity

As per product specification

HSN Code

190490

Origin

India

Port of dispatch

On request

Export markets served

Global markets

Values shown are for sheldon pinto.

Suitable for

Importers · Distributors · Wholesalers

Mumbai Suburban Dispatch on request Verified seller

sheldon pinto

Manufacturer, Distributor, Exporter, Wholesaler, Startup · Mumbai Suburban

Registered address: Mumbai Suburban, India.

View profile All products

Established

Not shared

Employees

–

GST

27AXEPP5447P2ZO

IEC code

Not shared

Export markets

Global markets

GlobalLinker Member Since

Not shared

Turnover

Less than $50,000

Incorporation Type

On request

Certifications & Awards

IEC MSME Pg 1 MSME Pg 2 GST Pg 1 GST Pg 2 GST pg 3 FSSAI Pg 1 FSSAI Pg 2 FSSAI Pg 3 FSSAI Pg 4

Product details

What are the specifications of this product?

Overview

Papad (also known as Papadam or Appalam) is a thin, crisp, disc-shaped food from the Indian subcontinent, typically served as an accompaniment to a meal or as a snack. It's made from various types of flours, seasoned with spices, and then dried and either roasted or fried before serving. Main Types of Papad (Based on Ingredients): Urad Dal Papad Moong Dal Papad Chana Dal Papad Rice Papad Sabudana Papad Potato Papad Ragi Papad (Finger Millet Papad) Types of Papad Based on Region or Brand Style: Punjabi Masala Papad Bikaneri Papad Kerala Appalam Madras Appalam Sindhi Papad Cooking Methods: Roasted: Low-fat option; roasted over an open flame or in a microwave. Fried: Deep-fried in oil; puffier and more indulgent. Dry Toasted: Using a tawa or dry pan.

Product Description

Main Types of Papad (Based on Ingredients):

Urad Dal Papad

Moong Dal Papad

Chana Dal Papad

Rice Papad

Sabudana Papad

Potato Papad

Ragi Papad (Finger Millet Papad)

Types of Papad Based on Region or Brand Style:

Punjabi Masala Papad

Bikaneri Papad

Kerala Appalam

Madras Appalam

Sindhi Papad

Cooking Methods:

Roasted: Low-fat option; roasted over an open flame or in a microwave.

Fried: Deep-fried in oil; puffier and more indulgent.

Dry Toasted: Using a tawa or dry pan.

Description provided by sheldon pinto.

Specifications

Primary Ingredients	Lentil flours, rice flour, potato, finger millet, spices
Physical Form	Dried, thin circular discs
Storage Conditions	Store in a cool, dry environment to maintain crispness
Shelf Life	Typically 6-12 months depending on packaging
Preparation Required	Roasting, frying, or dry toasting before consumption
Weight Options	Varies from small retail packs (50g) to bulk commercial packs (5kg+)
Certifications	Typically FSSAI certified depending on manufacturer

Use cases

Category	Food & Beverage > Snacks > Indian Snacks > Papad & Papadam
Primary application	Wholesale, distribution, and international sourcing
Brand	Not specified
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

Commercials (this seller)

Minimum order	100000 unit
Lead time	On request
Payment terms	As per negotiated commercial agreement.

Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Papad. Answers compiled from verified sellers' commercial terms and platform data.

Q: What are the main flour types used in this papad range?

A: This papad range includes flours such as urad dal, moong dal, chana dal, rice, sabudana, potato, and ragi (finger millet), providing various textures and tastes.

Q: Which cooking methods are recommended for preparing these papads?

A: Papads can be roasted over an open flame or in a microwave for a low-fat option, deep-fried in oil for a puffier texture, or dry toasted on a pan as a quick preparation method.

Q: Is there a significant flavor difference between regional papad styles?

A: Yes, regional styles like Punjabi Masala or Bikaneri papad have distinct spice blends, while Kerala and Madras Appalams carry their unique traditional seasoning typical to their cuisine.

Q: What is the typical shelf life for these papads?

A: When stored properly in a cool, dry place, these papads retain their quality and crispness for 6 to 12 months depending on the packaging.

Q: Can these papads be supplied in bulk for commercial use?

A: Yes, the product is available in various packaging sizes, including bulk options suitable for restaurants, caterers, and wholesale distributors.

Q: Are these papads certified for food safety compliance in India?

A: Typically, these papads come with FSSAI certification depending on the manufacturer, ensuring they meet Indian food safety standards.

Question not answered? Ask sellers directly — typical response within 4 hours.