Products – Shree International Impex

We Supply Huge Quantity of Powder state Or Raw Materials (Chilli, Coriander, Fennel , Cardamom, Fenugreek, Rice, Pulses, Flours and Dry Fruits ) in Tons Customized Packing

Chili Powder

Chili powder may help lower cholesterol levels and reduce the risk of heart disease.

Asafoetida Powder

A strong, pungent spice used in Indian cuisine, particularly in vegetarian dishes.

Fenugreek Powder

A slightly bitter spice used in cooking and traditional medicine.

Fennel Powder

A sweet, licorice-like spice used in both sweet and savory dishes.

Cardamom Powder

A fragrant spice with a sweet, citrusy flavor, often used in desserts, teas, and savory dishes.

Saffron Powder

An expensive spice that’s extracted from a rare flower. It’s often used to bring a natural red color to dishes.

Cloves Powder

A main ingredient in garam masala, cloves are also used in curries, meat dishes, and hot beverages.

Turmeric Powder

A vibrant yellow spice with an earthy flavor and a bright color. It’s used in many classic dishes, curries, rice dishes, and beverages.

Star anise powder

A versatile spice that adds a distinctive licorice-like taste and aroma to both sweet and savory recipes.

Basil Powder

Basil is an herb. The parts of the plant that grow above the ground are used to make medicine.

Bay leaf Powder

Bay leaf can add something extra to most savory dishes and may have health benefits.

Black pepper Powder

Black Pepper adds flavor to almost every food of every nation in the world.

Black salt Powder

Black salt has antioxidant properties and has surprisingly low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies.

Coriander Powder

Coriander powder is widely used in south Indian preparations, especially rasam, kara kuzhambu, vegetable preparations, etc.

Curry leaves Powder

Curry leaves are rich in antioxidants, vitamins (such as A, B, C, and E), and minerals. They are believed to have various health benefits.

Caraway seeds Powder

Caraway spice is a staple ingredient in many typical German, Hungarian, and Polish dishes. It can add a warm, peppery flavor to fruit-based desserts like tarts and pies.

Ginger powder

It’s used as a food flavoring and medicine. Ginger contains chemicals that might reduce nausea and swelling.

BASMATI RICE

Compared with other types of rice, basmati is generally lower in arsenic, a heavy metal that can harm your health and potentially increase your risk of diabetes, heart problems, and certain cancers.

RAW RICE

Pachai Arisi, also known as Raw Rice or Pacharisi is an unpolished, natural rice variety popular in South Indian cuisine. Retaining its nutrients, it’s healthier than polished white rice and is ideal for making idlis, dosas, and other traditional dishes.

PARABOILED RICE

Parboiled rice, also called converted rice, easy-cook rice, sella rice, and miniket is rice that has been partially boiled in the husk

Non Basmati RICE

Non Basmati rice is any rice variety that is not basmati rice. Rice variants include short-grain, medium-grain, and long-grain rice. Non-basmati rice is grown in the Indian subcontinent’s southern areas.

BROKEN RICE

Rich in Carbohydrates: Broken rice, like other rice varieties, is a good source of carbohydrates, providing you with energy to fuel your day. Low in Fat: It’s naturally low in fat, making it a healthy choice for those watching their fat intake.

BROWN RICE

CHANA DAL PULSES (BABY CHICKPEAS)

Chana Dal can be commonly known as baby chickpeas. The look and taste is similar to kernels of sweet corn. Delicious in a soup, roasted as a snack, or a side dish as part of a larger meal. Baby chickpeas can be used in a wide variety of dishes

GREEN MOONG WHOLE (MUNG BEAN)

Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia.

RAJMA RED KIDNEY BEANS (COMMON KIDNEY BEANS)

Rajma is a good source of calcium and magnesium, both crucial for maintaining strong and healthy bones. It also provides phosphorus, another mineral important for bone structure and strength. Rajma is also rich in folate, which supports joint health and reduces the risk of osteoporosis and osteomalacia.

YELLOW SPLIT MOONG DAL (GEEN GRAM BEANS)

So head first for the name of the bean which is “mung” or also spelt as “moong.” Mung or moong dal is the split version (which is yellow*) of the whole mung bean (which is green, more readily available, and takes longer to prep and cook), mung dal is the perfect Sattvic detox food in Ayurveda and is a staple in Indian

RED MASOOR DAL (RED LENTILS)

Red Masoor dal is full of iron, protein, and folate! Therefore it supports foetal development and lessens the risk of baby birth defects. Iron is a must for increasing RBC, keeping the mother energized, combating fatigue, and helping in the overall journey.

YELLOW TOOR DAL (SPLIT PIGEON PEA)

Split pigeon peas or Toor Dal (Cajanus cajan) split-desi chickpea or Chana Dal (Cicer arietinum) and split yellow peas or Matar Dal (Pisum sativum) are commonly referred to as split yellow peas, although they belong to different species in the bean family leguminosae (Fabaceae).

WHITE CHEAKPEAS KABULI CHANA BOLD (GARBANZO BEAN)

Unsalted roasted white chickpeas (or garbanzo beans) are a wholesome, fiber-rich snack. These whole white chickpeas are first humidified to make them soft and are then oven-roasted to perfection.

BLACK CHANA WHOLE BOLD (BLACK CHICKPEAS)

Black chana is a delicious and versatile legume. It offers a wealth of health benefits. It is packed with essential nutrients like protein, vitamins, fibre, and minerals. Black chana nutrition goes beyond aiding digestion and weight management. It potentially improves heart and skin health.

BLACK URAD WHOLE (LENTILS)

In many South Indian houses, urad dal is used to make idlis and dosas by soaking it with rice. They taste delicious with coconut chutney and sambhar. Urad dal can also be used to make flour by grinding it and using it to make bread, flatbreads, etc. Hulled split urad dal is used to make papadum.

CHICKPEAS SMALL KABULI WHITE (GARBANZO BEANS)

Seeds of chickpea (Cicer arietinum L.) from kabuli varieties. Kabuli (also called garbanzo) chickpeas are tan-coated and are grown primarily in the Mediterranean area and in South America. They contain less crude fibre than the smaller and dark-coated desi types grown in the Indian subcontinent.

WHITE URAD DAL SPLIT (LENTILS)

Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour.

SPLIT GREEN MOONG DAL (GREEN GRAM BEANS)

Chana dal or bengal gram or split skinned chickpeas all mean the same these lentils have a sweet and nutty taste. Chane ki dal is very common indian household recipe.

RAW SOYBEANS

Soybean, commonly known as Soy, is a leguminous crop that contains high amounts of beneficial components such as proteins, fibers, etc. It has high oil content and contains nutrients like calcium, zinc, magnesium, phosphorus, etc. Soybean improves metabolism which helps in weight management.

COWPEA RED WHOLE (LOBIA)

Black-Eyed Peas (Cowpeas): Nutrition Facts and Benefits. Black-eyed peas are highly nutritious and offer many health benefits, including weight loss, heart health, and digestive health. Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe.

RAW GROUNDNUT SEEDS

Great in Granola- raw peanuts are great in homemade granola- just roast them with oats and add them to your favorite yogurt and you have a delicious, healthy breakfast. Here is one of our favorite peanut granola recipes.

ORGANIC CORN

Organic white and yellow food grade corn is produced for use in organic cereals, tortillas, corn chips, snack foods, cornmeal, and other corn-based processed products. Organic corn is also used as animal feed in organic beef, dairy, poultry, and hog production.

FINGER MILLETS

High in Nutrients: Millets are bre, protein, and antioxidantsa rich source of vitamins, minerals, and other essential nutrients, such as (Table 2). These nutrients help to improve overall health, boost the immune system, and reduce the risk of chronic diseases.

PEARL MILLETS

Many traditional foods and beverages and specialty products are produced from pearl millet. Pearl millet is becoming widely used in commercial small-scale food manufacture. Iron- and zinc-biofortified pearl millet has been developed for improved nutrition.

SORGHUM (JOWAR)

Sorghum is a non-GMO, gluten free, ancient grain that is most commonly used as feed for livestock but is also a popular food grain for people residing in Asia and Africa. Because of it’s gluten free properties, sorghum is a welcome whole grain alternative for those who deal with gluten intolerance or celiac disease.

WHEAT

Most wheat is typically milled into flour and is then used to make a wide range of foods including breads, muffins, noodles, pasta, biscuits, cakes, cookies, pastries, cereal bars, sweet and savory snack foods and crackers.

MAIZE

Maize, or corn, is the most grown cereal grain in the whole world by weight. In 2021, the world produced over 1.2 billion tonnes of maize for use in everything from food, drink, fuel, and even fish bait. But it’s been a long journey to get here.

ATTA FLOUR

Whole wheat flour commonly used in Indian cuisine for flatbreads like roti and chapati

RICE FLOUR

Gluten-free, good for delicate pastries and Asian cuisine.

SEMOLINA

Coarse durum wheat semolina, used for pasta and couscous.

ALL PURPOSE FLORE

All-purpose flour is a versatile and general-use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically at a 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked goods, such as bread, biscuits, pizza, cookies, muffins, etc.