Apricot is a moderate, light, or strong orange to strong orange yellow colored edible fruit of the Prunus armeniaca – a deciduous Asian tree, which have alternate leaves and clusters of usually white flowers. The fleshy fruit encloses a hard nut surrounding a droplet-shaped, reddish-brown seed or pit. Its’ size ranges from small (about 25–30 g per fruit) to large (100–130 g).
Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they’re closely related.
NGUM ESTHER NDIKUM CO is one of the prime sources for Betel Nut / Areca Nut from Thailand. We source and procure good quality Betel Nut from reliable vendors and farmers strengthened by a strong sourcing network which ensures timely delivery across the nation.
Hazelnut is also called filbert. It is the edible nut of a hazel, having a hard smooth brown shell. These nuts grow in bunch on the tree in temperate zones around the world. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell.
Hazel nut is cultivated in orchards in Europe, Turkey, Iran and Caucasus. In fact, the name “hazelnut” applies to the nuts of any of the species of the genus Corylus. This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin which has a bitter flavor and is sometimes removed before cooking.
We export various varieties including bold peanuts, java peanuts, blanched bold peanuts, blanched java peanuts, peanuts in shell bold, peanuts splits and peanuts shell java. Peanuts are popularly used in Thailand, Western and Eastern cooking. They impart a nutty aroma to the food and enhance flavours.
We also supply raw as well as salted peanuts as per the requirement of our clients. The peanuts are dark pink in colour and are used in the oil manufacturing industry, medical industry and food industry. We supply both kind of groundnut with running type of count.
Pecan is a smooth, thin-shelled oval nut of a commercially important deciduous tree – Carya illinoinensis – native to central and southern United States. It is a member of the hickory family. The nut’s smooth, tan shell averages about 1 inch in length and, though hard, is relatively thin. The buttery-rich kernel is golden-brown on the outside and beige inside. Chopped or halved shelled pecans are available year-round in cellophane packages, cans and jars. Though unshelled pecans are also available throughout the year, their peak season is during the autumn months.
Pecans contain different forms of vitamin E, which protects blood lipids from oxidation. Oxidation of lipids in the body – a process akin to rusting – is detrimental to health. When the “bad” (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries. Thus just adding just a handful of pecans to one’s diet each day may help inhibit unwanted oxidation of blood lipids, thus helping prevent coronary heart disease.
Pecans can aid in weight loss and maintenance. According to this study/research peacan consumption may increase metabolic rates and enhance satiety. When used in conjunction with a healthy low-fat
Pine Nuts are the edible seeds of certain pines, such as the pinon. The seeds vary in size – are found enclosed in the cone which take 3 to 4 years to mature. The seed are cylindrical in shape and can be up to 2,5 cm in length. One tree can bear about 25 cones, each producing about 100 seeds.The two main kinds are the triangular Chinese pine and the slender Italian Pine nuts.
Pine nut oil extracted from the edible seeds of several species of pine, has a delicate, nutty taste and is used as a flavoring agent. The oil’s rich flavor makes it a good choice for marinades, for use on vegetables, or in salad dressings. Since pine nut oil has a relatively low smoke point, it is therefore not generally used during cooking.
Raisins are processed by sun drying and tray drying several different types of grapes. They are small and sweetly flavored with a wrinkled texture. Indian Raisins are available in different size and colors. They have a flavor similar to the grapes from which they are made, but the drying process which creates them concentrates the amount of sugar making them taste much sweeter. They are a naturally stable food and resist spoilage due to their low moisture and low pH.
The only raw material for making raisins is grapes. To make 1 kilo of raisins, over 4 Kg of fresh grapes are required. These grapes must have certain qualities in order to produce quality raisins. For example, they must ripen early and be easy to dry. Additionally, they must have a soft texture, not stick together when stored, have no seeds, and have a pleasing flavor. The most important grapes for raisin production include Thompson Seedless, Sonakka, Rudstalk. Raisin production for selected countries is forecast at almost 1.2 million metric tons (tons), up 100,000 tons from the previous year.