VEGETABLES PRODUCT CASE
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Ecosuperb Food Grains & Cereals
By promoting the consumption of whole grains and cereals, Ecosuperb Foods aims to enhance public health while reducing the ecological footprint of food production. Through partnerships with quality conscious food suppliers and stringent quality control measures, we ensure that every product upholds their standards of excellence. Ecosuperb’s dedication to promoting healthier eating choices through grains and cereals signifies a promising shift towards a more sustainable & nourishing food future.
By ensuring authenticity and sustainability in every purchase and sale, we look forward to be develop sustainability and high-quality food grains in India and the world over.
Here are the variety of grains & cereals that we deal in –
Almonds (Badam) Ecosuperb
Almonds, known as “badam” in many South Asian languages, are nutrient-dense tree nuts prized for their versatility and health benefits. Native to the Middle East, these oval-shaped nuts have been cultivated for thousands of years and are now grown in various parts of the world, with California being the largest producer. Ecosuperb supplies high quality imported & Indian Almonds. Almonds are rich in vitamin E, magnesium, protein, and healthy fats, making them a popular choice for health-conscious consumers and a staple in many diets.
These nuts are widely used in culinary applications, from sweet to savory dishes. They can be eaten raw, roasted, or blanched, and are commonly used in baking, confectionery, and as a garnish. Almond milk, flour, and butter are popular alternatives for those with dairy or gluten sensitivities. Beyond their culinary uses, almonds are also valued in traditional medicine systems like Ayurveda for their perceived benefits to brain function, skin health, and digestion.
Cashew (Kaju) Ecosuperb
Cashews, known as “kaju” in Hindi & several other Indian languages, are kidney-shaped nuts native to Brazil but now widely cultivated in tropical regions around the world, particularly in India, Vietnam & parts of Africa. These nuts are actually seeds that grow on the bottom of the cashew apple, a fruit that is less well-known internationally but popular in regions where cashews are grown. Cashews are prized for their rich, creamy flavor and smooth texture, making them a favorite in both sweet and savory dishes.. Ecosuperb has W – 210, W – 240, W – 340 which are the finest grades of cashews in the world.
Nutritionally, cashews are packed with heart-healthy monounsaturated fats, protein, and essential minerals like iron, zinc & magnesium. They’re also a good source of antioxidants and have been associated with various health benefits, including improved heart health and blood sugar control. In culinary applications, cashews are incredibly versatile. They’re often eaten as a snack, used in trail mixes, added to stir-fries and curries, or processed into cashew butter. In vegan cuisine, cashews are particularly valued for their ability to create creamy textures in dairy-free sauces, cheeses, and desserts.
Pistachios (Pista) Ecosuperb
Pistachios, known as “pista” in Hindi and several other languages, are small, green nuts native to regions of Central Asia and the Middle East. These distinctive nuts grow in clusters on trees and are encased in a hard shell that splits naturally as the nut ripens, giving pistachios their characteristic partially open appearance. The United States, particularly California, are the world’s largest producers of pistachios. India’s Pistachios are also very famous and are of very high quality. Ecosuperb imports and exports the finest Pistachios globally.
Nutritionally, pistachios are a powerhouse. They’re rich in protein, fiber, and healthy fats, particularly monounsaturated and polyunsaturated fats. They also contain significant amounts of vitamins and minerals, including vitamin B6, thiamine, phosphorus & copper. Pistachios are lower in calories compared to many other nuts and have been associated with various health benefits, including weight management, improved heart health & better blood sugar control. In culinary applications, pistachios are versatile. They are enjoyed as a snack on their own or used as a topping for desserts and also ground into flour for baking & added to savory dishes for texture & flavor.
Raisins (Kishmish) Ecosuperb
Raisins, known as “kishmish” in Indi other South Asian languages, are dried grapes that have been enjoyed for thousands of years. These sweet, chewy fruits are produced by drying various types of grapes, either in the sun or through mechanical dehydration processes. The most common varieties are made from Thompson Seedless grapes, resulting in the familiar brown raisins, while sultanas are made from green grapes and golden raisins are treated to preserve their light color. Raisins are produced in many regions worldwide, with California, Turkey, India and Iran being major producers.
Nutritionally, raisins are a concentrated source of energy, natural sugars, and various essential nutrients. They are rich in dietary fiber, potassium, iron, and certain antioxidants. Despite their high sugar content, raisins have a relatively low to moderate glycemic index, meaning they don’t cause rapid spikes in blood sugar levels when consumed in moderation. In culinary applications, raisins are incredibly versatile. They’re commonly eaten as a snack or added to breakfast cereals & used in baking for breads, cookies & cakes.
Dates (Khajoor) Ecosuperb
Ecosuperb supplies both imported & Indian variety of dates, known as “khajoor” in Hind. Dates, have become increasingly popular in India over the past few decades. While India does produce dates domestically, particularly in the states of Gujarat and Rajasthan, a significant portion of the dates consumed in the country are imported. The majority of these imported dates come from Middle Eastern countries, with Iran, Saudi Arabia, and the United Arab Emirates being major suppliers. These imported varieties are often prized for their superior quality, larger size, and diverse range of flavors compared to locally grown dates.
The Indian market sees a variety of imported date types, including the popular Medjool dates known for their large size and caramel-like taste, Deglet Noor dates valued for their firm texture, and Ajwa dates from Saudi Arabia which are particularly esteemed for their religious significance in Islam. Our imported dates are not just a fruit but also a cultural symbol, often exchanged as gifts during festivals and special occasions. They are consumed fresh, used in traditional sweets and desserts, and are increasingly incorporated into modern culinary creations. The demand for imported dates typically peaks during the month of Ramadan, when they are traditionally used to break the daily
Dried Dates (Chuara-Kharik) Ecosuperb
Dried dates, known as “chuara” or “kharik” in various parts of India, are a popular form of preserved dates that have been dehydrated to extend their shelf life. This process concentrates their natural sugars, resulting in a sweet, chewy fruit with a distinct flavor profile. Dried dates are produced by allowing fresh dates to naturally dehydrate on the tree or through controlled drying methods after harvesting. This traditional preservation technique has been used for centuries, allowing people to enjoy dates long after the harvest season.
Nutritionally, dried dates are a concentrated source of energy and nutrients. They are rich in natural sugars, dietary fiber, potassium, and various antioxidants. Despite their sweetness, dried dates have a lower glycemic index compared to many other sweet snacks, making them a popular choice for those looking for healthier alternatives to processed sweets. In Indian cuisine and traditional medicine, dried dates play a significant role. They are often consumed as a natural energy booster, added to winter dishes for warmth, used in preparing traditional sweets, and are a common ingredient in Ayurvedic and Unani preparations. During winter months, many people in North India consume dried dates soaked in milk as a nutritious and warming drink.
Walnuts (Akhrot) Ecosuperb
Walnuts – known as “akhrot” in Hindi are nutrient-dense tree nuts prized for their distinctive taste and numerous health benefits. Native to the region stretching from the Balkans to China, walnuts are now cultivated in many parts of the world, with China, the United States, and Iran being major producers. In India, they are primarily grown in the northern states of Jammu and Kashmir, Himachal Pradesh, and Uttarakhand. Walnuts are unique among nuts for their high content of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
Nutritionally, walnuts are powerhouses. They are rich in healthy fats, protein, fiber, and various vitamins and minerals, including vitamin E, magnesium, and phosphorus. They also contain potent antioxidants, particularly polyphenols. These nutrients contribute to walnuts’ reputation for supporting heart health, brain function, and potentially reducing inflammation in the body. In culinary applications, walnuts are incredibly versatile. They are enjoyed as a snack on their own, added to baked goods for texture & flavour, used in savory dishes like pesto and salads & are a key ingredient in many traditional sweets across various cuisines. In Indian cooking, they’re often used in rich gravies, desserts, and as a garnish for special dishes.
Peanuts (Moongphali) Ecosuperb
Peanuts, known as “moongphali” in Hindi are a popular legume widely consumed across the world. Despite their name, peanuts are not true nuts but rather legumes that grow underground, earning them the nickname “groundnuts.” Originally native to South America, peanuts are now cultivated in many tropical and subtropical regions, with China, India & the United States being major producers. In India, peanuts are an important crop, particularly in states like Gujarat, Andhra Pradesh, and Tamil Nadu.
They are rich in protein, healthy fats (primarily monounsaturated), fiber & various vitamins and minerals, including vitamin E, magnesium and phosphorus. Peanuts also contain significant amounts of antioxidants, particularly resveratrol. In culinary applications, peanuts are incredibly versatile. They are consumed as a snack (raw, roasted, or boiled), ground into peanut butter, used in cooking oils, added to savory dishes for texture and flavour. They are a key ingredient in many traditional recipes across various cuisines. In Indian cooking, they’re often used in chutneys & curries as a crunchy topping for chaats and other street foods. Ecosuperb is a major supplier of high quality peanuts (moongphali). Major oil companies buy our oil for producing peanut oil.
Foxnut (Makhana) Ecosuperb
Foxnut, known as “makhana” in Hindi are the puffed seeds of the Euryale ferox plant, a species of water lily native to eastern Asia. They are small, off-white, puffed kernels & have been a part of traditional Indian cuisine & Ayurvedic medicine for centuries. Makhana is primarily cultivated in the wetlands and ponds of Bihar, as well as parts of West Bengal & Assam in India. They are harvested from the water, sun-dried, and then roasted or puffed to create the light, crunchy texture they’re known for.
Nutritionally, foxnuts are considered a superfood. They are low in calories but high in protein, carbohydrates & essential minerals like magnesium, potassium & phosphorus. They also contain antioxidants and are gluten-free, making them a popular choice for those with dietary restrictions. In traditional medicine, makhana is believed to have various health benefits, including supporting digestive health, reducing inflammation, and promoting cardiovascular health. In culinary applications, foxnuts are versatile. They are often roasted and seasoned as a healthy snack, used in sweet dishes like kheer (Indian rice pudding), added to curries for texture & ground into flour for use in various recipes. During fasting periods in Hindu traditions in India, makhana is a popular food due to its nutritional value and ease of digestion.
Pine Nuts (Chilgoza, Nioze) Ecosuperb
Pine nuts, known as “chilgoza” or “nioze” in various parts of India, are the edible seeds of several species of pine trees. These small, elongated nuts are harvested from pine cones and have been a part of human diets for thousands of years. While pine nuts are found in various regions globally, the variety most common in India comes from the chilgoza pine (Pinus gerardiana), which grows in the western Himalayas, particularly in parts of Himachal Pradesh and Jammu and Kashmir. Harvesting these nuts is a labor-intensive process, contributing to their relatively high cost and status as a luxury food item.
Nutritionally, pine nuts are rich in healthy fats, primarily monounsaturated fats, and are a good source of protein. They contain essential minerals such as manganese, magnesium, and zinc, as well as vitamins E and K. Pine nuts are also known for their high concentration of pinolenic acid, a fatty acid that may help suppress appetite. In culinary applications, pine nuts have a delicate, buttery flavor and a soft texture when raw, becoming crunchier when toasted. They are used in both sweet and savory dishes across various cuisines. In Indian cooking, they’re often used in rich gravies, biryanis, and desserts, particularly in Kashmiri cuisine. Globally, they’re a key ingredient in pesto sauce and are commonly used in salads, baked goods, and as a garnish for various dishes.
Hazelnut Ecosuperb
Hazelnuts, also known as filberts, are the edible nuts produced by trees of the genus Corylus, particularly the species Corylus avellana. Native to temperate regions of the Northern Hemisphere, hazelnuts are primarily cultivated in Turkey, Italy & the United States, with Turkey being the world’s largest producer. These round nuts are encased in a smooth, hard shell surrounded by a leafy husk that splits open as the nut ripens. Hazelnuts have been cultivated for thousands of years and have played significant roles in various cultures and cuisines.
Nutritionally, hazelnuts are a rich source of healthy fats, particularly monounsaturated fats, which are associated with heart health. They are also high in protein, fiber, vitamin E, manganese, and various B vitamins. Hazelnuts contain significant amounts of antioxidants, including proanthocyanidins, which may help reduce inflammation and support overall health. In culinary applications, hazelnuts are prized for their sweet, buttery flavor and distinctive aroma. They are widely used in confectionery, particularly in chocolate products & are a key ingredient in spreads like Nutella. Hazelnuts are also used in baking & as a flavoring for coffee and also liqueurs & used in savory dishes to add texture and depth of flavor. In some cuisines, hazelnut oil is used as a flavorful cooking oil or salad dressing.
Dried Figs (Anjeer) Ecosuperb
Dried figs, known as “anjeer” in Hindi and “athi” in Tamil, are the dehydrated form of the fruit from the Ficus carica tree. Native to the Middle East and Western Asia, figs have been cultivated for thousands of years and hold significant cultural and culinary importance in many regions. The drying process concentrates the fruit’s natural sugars and nutrients, resulting in a chewy, sweet treat with a distinctive texture and flavor. While fresh figs are highly perishable, dried figs can be stored for extended periods, making them a popular commodity in trade and a staple in many cuisines.
Dried figs are essential nutrients. They are an excellent source of dietary fiber, potassium, calcium & various antioxidants. Dried figs also contain significant amounts of vitamins K and B6, along with minerals like magnesium and copper. Their high fiber content contributes to digestive health, while their natural sugars provide a quick energy boost. In culinary applications, dried figs are versatile. They are often enjoyed as a standalone snack, added to trail mixes, used in baking for breads and cakes, incorporated into savory dishes like stuffings and sauces & are a common ingredient in Mediterranean and Middle Eastern cuisines. In India, dried figs are often used in traditional medicine practices and are consumed soaked in milk or water as a nutritious drink.
WaterMelon seeds Ecosuperb
Watermelon seeds, known as “magaz” in Hindi are often overlooked but highly nutritious components of the watermelon fruit. These small, flat, oval-shaped seeds are typically black or dark brown in color and have a mild, nutty flavor when roasted. While many people discard watermelon seeds or opt for seedless varieties, these seeds have been consumed for centuries in various cultures, particularly in the Middle East, China & parts of Africa & India.
Nutritionally, watermelon seeds are surprisingly rich in nutrients. They are an excellent source of protein, healthy fats (particularly omega-6 fatty acids), magnesium, zinc, iron, and B vitamins. The seeds also contain significant amounts of antioxidants & amino acids. In many parts of India and the Middle East, watermelon seeds are often roasted and salted as a snack food. They can be ground into a flour used in baking or added to soups and stews for added nutrition and texture. In some traditional medicine practices, watermelon seeds are believed to have diuretic properties and are used to support kidney and urinary tract health. Despite their nutritional benefits, it’s worth noting that watermelon seeds are calorie-dense, so they should be consumed in moderation as part of a balanced diet.
Aam Papad Ecosuperb
Aam Papad, also known as Amavat or Mango Leather, is a traditional Indian sweet made from mango pulp. This chewy, tangy-sweet confection has been a popular treat in India for centuries, especially in regions known for mango cultivation. The process of making Aam Papad involves cooking ripe mango pulp with sugar and sometimes spices like cardamom or saffron, then spreading the mixture thinly and drying it in the sun or low-temperature ovens until it forms a leathery texture.
This preserved mango treat serves multiple purposes in Indian culture. It’s not only a delicious snack enjoyed by people of all ages but also a way to preserve the seasonal abundance of mangoes for year-round consumption. Aam Papad varies in taste and texture depending on the region and recipe, with some versions being sweeter and others maintaining a more tangy flavor profile. It’s often cut into small pieces or strips and can be enjoyed on its own or used as an ingredient in other desserts. In some parts of India, Aam Papad is also believed to have digestive benefits and is sometimes consumed after meals.
Apricot (Khubani) Ecosuperb
Apricots, known as “khubani” in Hindi and several other Indian languages, are small, round fruits with a velvety skin and sweet-tart flesh. Native to parts of Asia, these golden-orange fruits are members of the Prunus family, which also includes peaches, plums, and cherries. Apricots are believed to have originated in China and have been cultivated for over 4,000 years. They were introduced to Europe by the Greeks and later spread to other parts of the world. In India, apricots are primarily grown in the northern mountainous regions, particularly in Ladakh, Himachal Pradesh & Jammu and Kashmir.
Nutritionally, apricots are a good source of vitamins A and C, potassium & dietary fiber. They are also rich in antioxidants, particularly beta-carotene and other carotenoids, which give the fruit its characteristic orange color. Fresh apricots have a relatively short season, but they are often dried to preserve them for year-round consumption. In Indian cuisine, both fresh and dried apricots are used in various dishes. Fresh apricots are enjoyed as a fruit, while dried apricots are used in desserts, chutneys & savory dishes, particularly in Hunza and Ladakhi cuisines. In traditional medicine systems like Ayurveda, apricots are believed to have cooling properties and are used to support digestive health.
Peach Ecosuperb
Peaches are juicy, sweet fruits belonging to the Prunus genus, which also includes plums, cherries, and apricots. Native to Northwest China, peaches have been cultivated for thousands of years and are now grown in many temperate regions around the world. These fruits are characterized by their fuzzy skin, which can range in color from pale yellow to deep red, and their soft, aromatic flesh that surrounds a hard, almond-shaped pit. Peaches come in two main varieties: freestone, where the flesh easily separates from the pit, and clingstone, where the flesh adheres tightly to the pit.
Nutritionally, peaches are low in calories but rich in various vitamins and minerals. They are a good source of vitamins A and C, potassium & dietary fiber. Peaches also contain antioxidants, including polyphenols and carotenoids, which contribute to their potential health benefits. In culinary applications, peaches are incredibly versatile. They can be eaten fresh, baked into pies and cobblers, grilled, used in jams and preserves. They are also added to salads for a sweet twist. In some cuisines, peaches are also used in savory dishes, particularly in salsas. Peach-flavored products, from ice creams to beverages are popular worldwide.
Prunes Ecosuperb
Prunes are dried plums, typically made from specific varieties of plums that are well-suited to drying. The most common type used for prunes is the European plum (Prunus domestica), particularly the variety known as d’Agen. Prunes have a rich, sweet flavor and a chewy texture, with a deep purple to black color. The drying process concentrates the sugars and nutrients in the fruit, making prunes not only a tasty snack but also a nutritional powerhouse. Historically, prunes have been cultivated and consumed for thousands of years, with evidence of their use dating back to ancient civilizations.
Nutritionally, prunes are renowned for their high fiber content, which contributes to their reputation as a natural laxative and digestive aid. They are also rich in potassium, vitamin K & various antioxidants, particularly phenolic compounds. Prunes are a good source of sorbitol, a sugar alcohol that can help promote bowel movements. Beyond their digestive benefits, prunes have been associated with potential positive effects on bone health, blood sugar control, and cardiovascular health. In culinary applications, prunes are versatile. They can be eaten as a snack, used in baking for cakes and breads.They are also added to savory dishes like stews and tagines for a touch of sweetness and also pureed into spreads & sauces. In some cultures, prune juice is a popular beverage, particularly for its potential digestive benefits.
Zante Currant Ecosuperb
Ecosuperb is a supplier of high quality Zante Currant. They are a variety of small, sweet, seedless grapes that have been dried. Originating from the Greek island of Zakynthos (also known as Zante), these tiny raisins are made from the Black Corinth grape variety. Zante currants are significantly smaller than regular raisins and have a deep, purple-black color with an intense, sweet flavor.
These dried fruits have been a staple in Mediterranean and European cuisines for centuries. They are commonly used in baking, particularly in traditional holiday foods like fruitcakes, hot cross buns & Christmas puddings. Zante currants also feature in savory dishes, adding a burst of sweetness to rice pilafs, stuffings & sauces. Rich in antioxidants, fiber & various minerals, they offer nutritional benefits similar to other dried fruits. Due to their small size and concentrated flavor, Zante currants are often preferred over larger raisins in recipes where a more subtle fruit presence is desired.
Saffron (Kesar) Ecosuperb
Saffron, known as Kesar in Hindi, is one of the world’s most expensive and prized spices. Derived from the stigmas of the Crocus sativus flower, each thread is painstakingly hand-harvested, with over 150 flowers required to produce just one gram of saffron. This labor-intensive process, combined with the plant’s limited growing conditions, contributes to its high cost. Saffron is renowned for its distinct flavor, aroma, and vibrant golden-yellow color, which it imparts to dishes even in minute quantities.
Historically valued for both culinary and medicinal purposes, saffron has been used for thousands of years across various cultures. In cooking, it’s a key ingredient in dishes like Spanish paella, Italian risotto Milanese & Indian biryani. Saffron cultivation has a rich history in the Kashmir region of India and neighboring Afghanistan, with both areas renowned for producing some of the world’s finest saffron. Kashmir saffron, often called “Kong Posh” in the local language, is particularly esteemed for its deep red color, strong aroma, and intense flavour. Ecosuperb supplies the highest quality of saffron and we supply both Afghan & Kashmiri saffron globally.
Chironji (Charoli) Ecosuperb
Chironji, also known as Charoli or Chiraunji, is a lesser-known but highly prized nut native to India. These small, almond-flavored seeds come from the Buchanania lanzan tree, which is found in the central and northern regions of the Indian subcontinent. Chironji nuts are about the size of a lentil, flat and oval-shaped, with a pale brown color. They are known for their delicate, slightly resinous flavor that has notes of almonds and pistachios, making them a unique and valuable ingredient in Indian cuisine.
In culinary applications, Chironji nuts are often used in sweet dishes, particularly in traditional Indian desserts like kheer, barfi, and ladoo. They are also incorporated into savory dishes, adding a subtle nutty flavor to curries and biryani. Beyond their culinary uses, Chironji nuts have been valued in traditional Ayurvedic medicine for their potential health benefits, including their high protein content and essential fatty acids. Chironji (Charoli) is also used as gifts in various festivals in India.
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