We are manufacturer of dehydrated onion and garlic and other vegetables. Our company is located in MAHUVA (GUJARAT). Our company is an ISO: 9001:2008 Certified company. We also supply fresh red onion. We are famous in MAHUVA for our good quality products. We have good health giving quality of all products.
We have good local market in MAHUVA and now we are going to enter in domestic market as well as in international market. We are manufacturer of the dehydrated red & white onion & garlic flakes, chopped, minced, powder, and other vegetable dehydrated product as per the customers' demand. We have also packaging facility as per the customers' requirement. Now all these products are available.
We have 20 years long and good experience of fresh onion supply. We also supply dehydrated carrot, tomato, chilly, tomato, potato ginger, lady's finger, coriander and other vegetables products as per customers' requirement. We supply quality assured products to our customers. At all customer satisfaction is our main aim.
If you are interested to purchase our products, please contact us.
Our onions are dehydrated in a process that removes the liquid while still allowing the strong, recognizable flavor to remain. Nine pounds of raw onions are used to make 1 pound of dehydrated onions. Add onion flakes directly to any dish that has enough liquid to allow the onions to be dehydrated during cooking. If the dish doesn’t have sufficient moisture then you should dehydrate the flakes before adding. To dehydrate place the onion flakes in a small bowl with enough water to cover the flakes. Let stand for about 15 minutes then drain off any excess liquid. You can also mix the flakes with enough cool water and mix a smooth paste that can be added to the dish near the end of cooking. The full-bodied taste of onion is a must for every kitchen. We offer it in several easy-to-use dried forms: Onion Granules, Powder, Certified Organic Onion Powder and Non Organic Onion Flakes
Minced Onion is a dehydrated onion with a larger cut of onion then dehydrated granulated onion, and is smaller then dehydrated chopped onion. Use Minced Onion anywhere that you want the taste and texture of onion in recipes such as soups, stews, and casseroles.
Mix Minced Onions with ground beef to make onion hamburgers. Use Minced Onions instead of fresh onions in potato salad, chicken salad, and chip and vegetable dip recipes. Add zesty onion taste to your steamed vegetables by sprinkling 3 tbsp (1/4 cup) of minced onions over top of green beans, peas, squash and zucchini while cooking. Add minced onion to your spaghetti sauce recipe. Minced onions will provide delicious onion taste without the watery eyes associated with chopping fresh onions.
Cut the onion in half, right through the equator. Take the onion halves and cut the North and South Pole off. Now, lay the two hemispheres, equator-side down on the board. Cut the hemispheres into slices. With one hand on the handle and the other on the dull edge, near the tip, start chopping by picking the knife up and bringing it down on the sliced onions. Don't lift too high. Chop toward you, then away from you. You want the pieces to be about the same size. This is called "coarsely chopped." To "finely chop" the onion use the tip of the knife as a pivot point, keep one hand there. The other hand will move the handle, up and down in a chopping motion and at the same time move around in an arch. Chopping one way and then another until the onion is the size you want.
Granulated Onions are perfect when you are looking for desirable onion flavor, but you don’t need the texture. Also ideal to use when time is of the essence as the flavor is so good nobody but you will know the difference. Onion granules are also easier to measure than Onion Flakes, and they don’t cake like Onion Powder. Use them instead of onion powder if your recipe calls for more bulk and thickness. Granulated onions are used in blends, meats, canned and frozen foods. While granules can directly be added to most foods, it is best to rehydrate them before adding to dishes that don't have sufficient amounts of liquid in them. To rehydrate you can place them in a small bowl, cover the granules with water and let them sit for about 15 minutes then drain off the excess water or you can mix with just enough cool water to make a smooth paste which can then be adding to the dish towards the end of cooking. You can also substitute 1 Tablespoon of granulated onion for 1 /2 cup of minced onion. We also carry Certified Organic Onion Powder and Certified Organic Onion Flakes.
In theory garlic powder is very simple: it's just dehydrated garlic cloves that have been ground to a powder. Some of the high quality brands you can buy are just that, pure garlic. Not all of the garlic powder on the market is pure. Sometimes artificial ingredients are added to "improve" the colour or flavour. As always, it's worth checking the ingredients before you buy. Sometimes garlic powder is included in other dried spice blends in the stores. The most common of these is garlic salt which is usually just salt plus powdered garlic. Obviously if you're using the powder as an alternative seasoning in order to cut down on your salt intake, there isn't much point using garlic salt!
Onion powder is a spice which is made from dried onions. The spice retains some of the pungency and flavor of fresh onions. Some cooks like to use onion powder because it is easier to handle than fresh onions, requiring no chopping or special treatment, and a number of recipes call for it. Most markets carry onion powder, typically with the other dried spices, and depending on where you live, you may be able to find several varieties of onion powder to choose from.
Garlic's tremendous popularity led producers to establish it as one of the first dehydrated vegetable seasonings. Its character and the way it is normally used make it a natural for dehydration. In this form there are no storage problems, no peeling and chopping or pressing, and there is never any waste.
The garlic varieties predominantly used by domestic manufacturers of dehydrated garlic are either late garlic or early garlic. California late garlic matures in eight months, and is usually harvested in late July or August, while California early garlic requires a seven month growing period and is generally harvested in late May or June. Both are extremely well adapted to natural conditions in California, and give dehydrators an extended processing period.
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