We deal in large number of products...

“A product should be made intentionally” ― Sunday Adelaja.

Export Quality Products. Live & Fresh.
Available for Domestic & Export market.
Open for B2B & B2C transactions.

All qualities are available.
Average Grain Length: Typically around 8.40 mm (before cooking).
Purity: Generally 92% to 95% minimum.
Moisture Content: Max 12.5%.
Broken Grains: Max 1%.
Damage/Discoloration: Max 1%.
Foreign Matter: Nil (or very minimal).
Aroma: Strong natural basmati fragrance.
Texture after cooking: Non-sticky, with high elongation and a fluffy consistency
Available for domestic and Export.
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All qualities are available.
Average Uncooked Grain Length: 8.30 mm to 8.40 mm
Cooked Grain Length: Up to 19 mm – 22 mm (elongation 2 to 2.7 times)
Aroma: Strong, natural, nutty basmati fragrance
Texture After Cooking: Fluffy, light, long-grained, and non-sticky
Moisture Content: Maximum 12% – 12.5%
Broken Grains: 0.5% to 2% (varies by grade)
Purity: Minimum 95% purity of 1121 Basmati rice
Health Benefits: Low fat, cholesterol-free, gluten-free, easily digestible, good source of carbohydrates
Available for domestic and Export.
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All qualities are available.
Grain Type: Medium-grain
Average Length: Typically around 5.0 mm to 5.2 mm (some sources cite up to 5.5 mm)
Color: Off-white or creamy
Moisture Content: Generally 12-14% maximum
Broken Grains: Typically 2-5% maximum
Purity: Usually 95% minimum (with natural admixture of around 5%)
Available for domestic and Export.
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Guntur Sannam (S4/334): One of the most in-demand varieties for its medium heat and bright red color, widely used in various global cuisines.
Teja (S17): Known for its high heat and deep red color, popular for sauces and flavoring agents.
Byadgi: Valued primarily for its very high color value and mild heat, making it ideal for color-intensive applications in food processing.
Kashmiri: A mild-heat chilli known for imparting a rich, pleasing deep red color to dishes.
Bhut Jolokia: Also known as the "ghost pepper," an extremely hot chilli exported in forms like flakes and powder for specialty use.
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Black Tea: The dominant export, known for its robust and full-bodied flavor. Assam black tea, with its malty richness, and Darjeeling tea, often called the "Champagne of Teas" for its light, floral aroma, are world-renowned varieties. It is primarily exported as CTC (crush, tear, curl) and orthodox whole leaf.
Green Tea: Though a smaller percentage of overall exports than black tea, the demand for Indian green tea is growing, especially in health-conscious markets in Europe and North America.
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"You cannot inspect quality into the product; it is already there"- W Edwards Deming