OVERVIEW :

We are one of the leading importer and suppliers of Onion, Garlic, Ginger, Turmeric, Dry Chili, Potato. Providing clients with premium quality products has earned us a respectable position across the globe. 

All our superior quality Onion, Garlic, Ginger, Turmeric, Dry Chili Onion, Garlic, Ginger, Red Chili, are directly taken from the best producers worldwide. We also carry out stringent inspection before shipment to ensure that our products reach our customer in good condition. We also provide our customers with scientific packaging to ensure longer shelf life of the products.

ONION :

Onions are low in calories and, to be truthful, in most vitamins and minerals (although they do supply a little calcium, iron, and potassium). However, the many flavorful members of this plant family-- scallions, leeks, shallots and garlic as well as onions themselves--are rich sources of a number of phytonutrients. They contain allyl sulfides (sulfur compounds that may lower blood pressure and discourage tumor growth), quercetin (a flavonoid with high antioxidant activity), and saponins (substances connected with cholesterol-lowering and tumor inhibition).

Chief among the antioxidants in onions is quercetin, which is known to protect against cardiovascular disease and cancer as well as cataracts. Other research has suggested it may help relieve asthma, eczema and hay fever by blocking allergic and inflammatory responses in the airways and other areas. Scientists also say it may be beneficial against inflammatory joint conditions, including rheumatoid arthritis and gout. Another study showed that consumption of a one gram dry onion per day for 4 weeks increased bone mineral content in rats by more than 17% and mineral density by more than 13% compared to animals fed a control diet. This data suggests onion consumption has the potential to decrease the incidences of osteoporosis. By the way, raw onions are also great for killing harmful bacteria in the mouth – although that is unlikely to help you win new friends!
 

 

GARLIC :

Health benefits of garlic are often reported. The most commonly known benefits of garlic are its potential role in heart disease and cancer. Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those, which did not receive the injection, only survived 2 months.

Garlic is one of the most potent and--from a health perspective--most powerful members of the onion family (Allium). Most of the health benefits derive from the more than 100 sulfur compounds it contains, especially allicin, which is responsible for garlic's characteristic scent and flavor. Allicin is formed when the garlic bulbs are crushed, chopped, or chewed. Among the promising health benefits of garlic are that it may protect against stomach and colon cancer, slow the build-up of artery-clogging plaque, prevent the formation of blood clots, help lower blood pressure, reduce the chances of infection, improve nasal congestion and sinusitis.

In one study of 52,000 women in Iowa, garlic use was a defining element in who did, and who did not, develop colon cancer. In another, residents of Gangshan County, in China, who eat up to 20gms of garlic daily, have the lowest gastric cancer death rate in the country, while residents of Quixia County, who rarely eat garlic, have the highest.
 

 

TURMERIC :

Turmeric, a natural wonder which carries a magical wand at each tip of its fingers. We promise to present to our customers the yellow turmeric with its entire natural marvel intact and enriching its already present qualities to the ultimate possible extent. Be it for medicinal, beautification or culinary purposes, turmeric is predominantly present in all the households. We endeavor to bring out these aspects of turmeric to the foreground with finesse and open the minds of the masses towards the innumerous benefits of this multi-purpose product.

 

GINGER :

Serving the purpose of a taste- maker, an appetizer and a drug, ginger is known as one of the earliest Oriental spice in Europe and has been cultivated in India, Bangladesh as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger was an important spice during the Roman times. During the last centuries of the Middle Ages and the Renaissance, ginger was used to flavor true beer i.e. the alcoholic beverage obtained by fermenting malt.

Originally from Central Asia, today ginger is cultivated in all the tropical and subtropical Asian regions, Brazil, Jamaica and Nigeria. Raw ginger is popular in South East Asia. In Bangladesh ginger tea prepared by cooking slices of fresh ginger for a few minutes, is taken as a spicy and healthy drink to get relieved form cold and cough.

The fresh, dried or powdered rhizome of a slender perennial herb, Bangladeshi ginger is acclaimed worldwide for its characteristic taste, flavor & texture. Ginger is cultivated as a cash crop in Africa and Latin America and its drink known as Ginger ale is very popular in USA. Like root beer the ginger soft drink is not fermented beer but simply sugar, ginger extract and carbonated water.

Bangladesh offers ginger in a variety of forms like, fresh ginger, in brine, pickles and powder form. Though grown all over Bangladesh, the finest quality ginger is grown in Rangamati, Khagrachori and Bandorban.

 

CHILI :

Chilies were first brought to Europe during one of Columbus' expeditions but they did not meet much interest because black pepper seemed a much more promising culinary. However in Spanish and Portuguese colonies chilies did find a place Chilies were and within a few decades chilies became a fixed part in the daily diet of nearly all peoples in South and South East Asia.

One of the reasons for chilies being adopted more easily than any other spice was the difficulty that the farmers had in growing other pungent spices as they were expensive and difficult to cultivate. Chilies as compared to other spices were easy to cultivate and hot and humid climate in tropical regions, glowing hot desert of Northern India and extreme cold and dry seasons of the Himalayas in Tibet were perfect for its growth.

Among all the species of chili only five species of genus Capsicum are cultivated, and the most important species economically is Capsicum Annuum besides Capsicum frutescens that includes the Tabasco chili and is the most famous of all hot chilies.

In South and Central Asia, chilies are used dried mostly. They are sold whole or ground at the market and are intensively fiery, intensively colored and intensively aromatic. Chilies are considered to be the universal spice.

Chilies have two important commercial qualities, as some varieties are famous for red color because of the pigment Capsanthin while others are known for biting pungency attributed by capsaicin.

 

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