DAXABEN SANJAYBHAI CHAVDA

Indian cardamom is classified into various grades based on pod size, color, and quality. Below are the commonly traded grades with detailed specifications:

1. AGEB (Alleppey Green Extra Bold)
2. AGB (Alleppey Green Bold)
3. AGS (Alleppey Green Superior)
4. AGS Superior-I (Alleppey Green Superior-I)
5. AGS Superior-II (Alleppey Green Superior-II)

Indian Chilli Powder/Paprika Powder is typically categorized based on its pungency (heat level) and color intensity. The following are the most common grades of Indian chilli powder based on Scoville Heat Units (SHU), color, and quality:

1. Teja Chilli Powder

2. S17 Byadgi Chilli Powder

3. S4/Sannam Chilli Powder

4. Kashmiri Chilli Powder

5. Reshampatti Chilli Powder

Indian soybeans are classified into various grades based on quality factors such as size, moisture content, protein levels, and foreign matter. The typical international grades are:

1. Premium Export Quality (Common in markets such as the USA, EU, and Japan)
2. Standard Export Quality (Preferred in Southeast Asia and the Middle East)
3. Organic Soybeans (Certified organic, popular in health-conscious and organic markets globally)

Indian coriander seeds are typically categorized based on size, color, and purity. The following are the most common grades based on these parameters:

1. Eagle Coriander Seeds

2. Single Parrot Coriander Seeds

3. Double Parrot Coriander Seeds

4. Scooter Coriander Seeds

5. Extra Bold Coriander Seeds

6. Split Coriander Seeds

Key Grades Available:

1. CRE 101 (European Grade): Highest quality cumin seed, used for export to European markets.

2. CRE 102 (European Grade): Second grade for European markets, slightly lower in purity and size than CRE 101.

3. CRE 103 (European Grade): Used for food processing, industrial applications, and bulk supplies in European markets.

4. CRE 104 (Singapore Grade): Highest quality cumin seed for export to Singapore and Southeast Asian markets.

5. CRE 105 (Singapore Grade): Medium quality, often used in bulk supply for food processing in Southeast Asia.

6. CRE 106 (Gulf Grade): Exported to Gulf countries, suitable for use in food products and culinary applications.

7. CRE 107 (Gulf Grade): Second-grade quality for the Gulf region, used primarily for industrial and food manufacturing purposes.

Note:

Packaging can be customized according to customer requirements. Whether it’s adjusting the weight, type of packaging, or specific labeling needs, we offer tailored solutions to meet the unique demands of our global clients.

Indian black pepper is classified into various grades based on the size of the peppercorn, color, and quality. Below are the commonly traded grades with detailed specifications:

1. TGSEB (Tellicherry Garbled Special Extra Bold)

2. TGEB (Tellicherry Garbled Extra Bold)

3. TG (Tellicherry Garbled)

4. MG-I (Malabar Garbled Grade I)

5. MG-II (Malabar Garbled Grade II)

6. MUG-I (Malabar Ungarbled Grade I)

7. MUG-II (Malabar Ungarbled Grade II)

Available Product Grades:

1. Singapore Quality 99 (SQ99): Premium quality, large seeds with high oil content.
2. Singapore Quality 99.5 (SQ99.5): Superior quality, larger seeds with maximum purity.
3. European Quality 99 (EQ99): High-quality seeds with minimal defects.
4. European Quality 99.5 (EQ99.5): Premium quality, larger seeds with superior flavor and aroma.
5. USA Quality (USA-Q): Standard quality seeds, meeting USA specifications.

Product Grades:

• Premium Grade 99 (PG99): High-quality, fine powder with a light cream to pale yellow color, minimal foreign matter, and rich onion flavor.
• Standard Grade 99.5 (SG99.5): Superior quality powder with a slightly coarser texture, high purity, and natural flavor.
• Commercial Grade 99 (CG99): Standard quality with a fine to medium-fine texture, suitable for various food applications.
• Food Service Grade 99.5 (FSG99.5): High-purity, medium-coarse powder ideal for culinary and food processing purposes.
• Industrial Grade (IG): Economical grade with slightly higher impurities, primarily for industrial uses.

Product Grades:

1. Alleppey Finger Grade: Known for high curcumin content (above 5%), vibrant orange-yellow color.
2. Madras Finger Grade: Slightly lower curcumin content (2-3%), lighter yellow color; popular in North America.
3. Nizamabad Bulb Grade: Medium-quality turmeric with a curcumin content around 3-4%.
4. Salem Turmeric Grade: Known for smooth texture and rich color, with curcumin content above 4%.
5. Rajapore & Sangli Turmeric Grade: High-quality, with curcumin levels around 3.5-4.5%, renowned in Europe.

Product Grades:

Indian Split Chickpeas (Chana Dal) are categorized into various grades based on size, quality, and processing types

1. Desi Chickpea Chana Dal (Small Size)
2. Kabuli Chickpea Chana Dal (Large Size)
3. Organic Split Chickpea (Chana Dal)
4. Unpolished Chana Dal
5. Polished Chana Dal

Product Grades:

1. Milling Wheat Grade 1: High-quality wheat with minimal impurities, suitable for flour production.
2. Milling Wheat Grade 2: Good-quality wheat used for standard flour production.
3. Lokwan Wheat: Premium, hard wheat variety known for high protein content.
4. Sharbati Wheat: Known for superior taste and softness, often preferred for high-quality chapati flour.
5. Durum Wheat: High-protein wheat variety used for pasta and semolina production.
6. DWR (Dharwad) Wheat: Known for its slightly softer grain, ideal for baking and chapatis.
7. Emmer Wheat (Khubrani): An ancient wheat variety with a rich, nutty flavor, often used in artisanal products.

Indian wheat flour is classified into various grades based on its fineness, extraction rate, and specific end-use purposes. The most commonly recognized grades are:

• Whole Wheat Flour (Atta): Common in the Indian subcontinent, primarily used for making flatbreads like chapati and roti.
• Refined Wheat Flour (Maida): Used for bakery products like bread, cakes, and pastries; known for its fine texture.
• Semolina (Sooji/Rava): Coarse flour used for making pasta, upma, and other semolina-based dishes.
• All-Purpose Flour: A versatile grade used for a wide range of cooking and baking applications.
• Bread Flour: Higher gluten content, specifically used for yeast-leavened bread production.

Non-Basmati rice is categorized into various grades based on grain size, texture, and processing type. Below are the key grades commonly exported from India:

1. IR64 Non-Basmati Rice
2. IR36 Non-Basmati Rice
3. Sona Masoori Rice
4. Swarna Rice
5. PR14 Non-Basmati Rice
6. Sugandha Non-Basmati Rice
7. Parmal Non-Basmati Rice

Basmati rice from India is categorized into various grades based on grain size, texture, aroma, and processing type. Below are the key grades:

1. Traditional Basmati Rice
2. 1121 Basmati Rice
3. Pusa Basmati Rice
4. Sugandha Basmati Rice
5. Sharbati Basmati Rice
6. 1509 Basmati Rice
7. 1401 Basmati Rice

Indian millets are classified into various grades based on their purity, size, color, and quality for specific uses. Some common grade names for different types of millets are:

1. Pearl Millet (Bajra)
2. Finger Millet (Ragi)
3. Proso Millet (Cheena/Mesta)
4. Foxtail Millet (Kangni/Thinai)

Grade Names of Indian Corn / Maize: 

• Indian corn/maize is classified into various grades based on its end use (food, feed, or industrial), size, quality, and color. Below are the common grade names:

1. Feed Grade Maize
2. Food Grade Maize
3. Yellow Corn
4. White Corn

Indian peanuts are renowned for their excellent flavor and nutritional benefits. They are meticulously processed to ensure freshness and quality. With stringent quality standards and efficient export practices, Indian peanuts are a preferred choice in international markets, known for their superior quality and reliability.

Key Grades of Peanuts Available:

1. BOLD
2. JAVA
3. TJ
4. WHOLE BLANCHED
5. SPLIT BLANCHED

Indian Cashew Nuts are categorized based on size, shape, and kernel count per kilogram, with distinct quality specifications for each grade:

1. W-180 (King of Cashews) – Whole, large size
2. W-210 (Jumbo Cashews) – Whole, large size
3. W-240 – Whole, medium size
4. W-320 – Whole, medium size
5. W-450 – Whole, smaller size
6. SW (Scorched Wholes) – Whole, slightly discolored due to roasting
7. SWP (Scorched Wholes Pieces) – Whole but heat-discolored
8. LWP (Large White Pieces) – Large broken pieces
9. SWP (Small White Pieces) – Small broken pieces
10. BB (Baby Bits) – Smallest broken cashew pieces

Product Grades

• Organic Moringa Leaf Powder - Premium Grade: Pure, organic powder with high nutritional value and superior green color, used in health supplements, nutraceuticals, and functional foods.
• Conventional Moringa Leaf Powder - Food Grade: High-quality, non-organic moringa powder, ideal for food applications and wellness products.
• Pharma Grade Moringa Leaf Powder: Ultra-fine powder with enhanced purity, formulated for pharmaceutical uses.
• Cosmetic Grade Moringa Leaf Powder: Specifically processed for skincare and beauty products, rich in antioxidants and essential nutrients.
• Feed Grade Moringa Leaf Powder: Suitable for animal nutrition, with higher crude fiber content and essential nutrients for livestock and poultry.

Indian Green Gram (Moong Dal) is classified into various international grades based on quality, size, color, and region of export. The typical international grades are:

• Premium Export Quality (Common in markets such as the USA, EU, and Singapore)
• Standard Export Quality (Preferred in the Gulf countries and Southeast Asia)
• Organic Green Gram (Certified Organic Moong Dal, popular in health-conscious markets globally)

With a commitment to delivering excellence, we provide our international clients with reliable access to this essential pulse, backed by our expertise in export logistics, quality assurance, and customer service. Whether catering to large-scale industrial needs or specialized retail demands, our Indian chickpeas are the ideal choice for those seeking quality and consistency in their offerings.

Key Grades:

1. Kabuli 7-8 mm
2. Kabuli 8-9 mm
3. Kabuli 9-10 mm
4. Bold Desi Chickpeas
5. Small Desi Chickpeas