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Crop Vendor

Jodhpur, Rajasthan

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Crop Vendor is a world's leading provider of crops and agricultural products. Having been established in 1974, we are the oldest continuously operating company in India. We are breaching the gap between the farmer and the consumers. We are committed to developing our operating systems using the world's best practices and have company-wide accreditation through the WQA and MSA quality assurance programs. With an established track record of environmentally sensitive land use, we are one of the first companies to employ our own field range lands officer. Over the past decade, we have expanded into value-adding crops and transforming the business to make it available for our foreign clients in Americas, Europe and Australia.+ Read More

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GPS Tracking Service With Full Database And Webapp
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GPS Tracking Service with Full Database and WebApp for your vehicles, mobile and any type of application. The complete application and database will be provided, hosted on your local server. We also provide tunneling services to open the connections directly on internet in case server is not available. 
Please contact for inquiries. 

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Chickpeas (Chana, Dalar Chana)
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Chickpeas (Chana, Dalar Chana)

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The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram,or Bengal gram,garbanzo or garbanzo bean, and sometimes known as hummus, Egyptian pea, ceci, cece or chana, or Kabuli chana (particularly in northern India). Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.

Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).

Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. In Punjabi cuisine the flour (besan) is used as a batter to coat vegetables before deep frying to make pakoras.

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Daal Masoor (pulse)
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Daal Masoor (pulse)

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The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dalmung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali,Pakistani, Sri Lankan and Bangladeshi cuisine. Dal or lentils is staple food eaten with rice and roti or chapati (wheat-based flat bread) throughout India, Pakistan, Bangladesh and Nepal where Dal Bhat (literally: dhal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing no meat.

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Daal Moong (pulse)
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Daal Moong (pulse)

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The mung bean (Vigna radiata), alternatively known as the moong beangreen gram, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. It is also cultivated in hot, dry regions in Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes.

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Cumin seed
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Cumin seed

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Cumin SeedWith the set standards of the food sector, we are offering a quality array of Cumin Seeds.

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Dollar Chana
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Dollar Chana

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Desi' has small, darker seeds and a rough coat. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia,Mexico, and Iran. Desi means 'country' or 'local' in Hindustani; its other names include Bengal gram or kala chana ("black chickpea" in both Hindiand Urdu) or chhola boot. 'Desi' is probably the earliest variety because it closely resembles seeds found both on archaeological sites and the wild plant ancestor Cicer reticulatum of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated. 'Desi' chickpeas have a markedly higher fibre content than other varieties, hence a very low glycemic index, which may make them suitable for people with blood sugar problems. The 'Desi' type is used to make chana dal, which is a split chickpea with the skin removed.

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