Agriculture & Food

Chewing betel nut – mak – and the ingredients that always accompany it was once a way of life in Thailand, so much so that when chewing gum was introduced here, it was called mak farang – foreign betel nut.

Raw organic macadamia nut pieces and halves out of the shell. Grown free of pesticides and chemicals, these raw macadamia nuts are certified organic by CCOF. They have a smooth, buttery texture and mellow, nutty taste that makes them a real treat for snacking, and the perfect addition to baking or cooking.

Chestnuts belong to the family Fagaceae, which also includes oaks and beeches. The four main species are commonly known as European, Chinese, Japanese, and American chestnuts, some species called chinkapin or chinquapin

Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae.

Ghosh Agri Tech P Ltd. Headquartered in India is an importer of Raw Cashewnuts (Cashew nuts with shell) from Côte d’Ivoire (Ivory Coast), Benin, Nigeria, Ghana, Gambia, Mali, Togo, Guinea Bissau, Mozambique, Tanzania & Indonesia. We have our associate offices in Benin, Ivory Coast, Guinea Bissau, Gambia, Ghana, Indonesia, Vietnam, Tanzania & UAE. With sprawling yards for sun drying of Raw Cashew Nuts, and adequate warehousing facility in each Country; we deliver the finest unshelled nuts to reach the Processors. We are also exporter of Processed Cashew Nut Kernels from India and Vietnam.

Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[1] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.