Welcome — Premium Onion & Garlic Exporter from India
Catalogue
Every lot is graded, cured and packed to export specification. All prices are quoted on enquiry against your grade, packing and destination port.
Raw material
Form
28 products
OnionClean, snow-white bulbs with crisp flesh and high solids — the preferred raw material for dehydration and premium fresh retail.
Dehydrated OnionHot-air dried white onion in 8-20 mm sliced flake form, creamy white, moisture 6% max. The largest standard cut, used where visible onion pieces are wanted after rehydration.
Dehydrated OnionHot-air dried white onion cut to a uniform 3-5 mm piece, creamy white, moisture 6% max. The workhorse cut where onion should be visible but not dominant.
Dehydrated OnionHot-air dried white onion milled to a 1-3 mm particle, light creamish white, moisture as low as 5% max on ELB grades. Rehydrates in 2-5 minutes and gives visible specks with a chewy texture.
Dehydrated OnionHot-air dried white onion milled to a free-flowing 0.5-1 mm granule, uniform creamy to off-white. Sits between minced and powder - disperses like a powder but without caking or dust.
Dehydrated PowderCreamy-white dehydrated onion powder with clean flavour and low colour carry-over — ideal for light-coloured seasonings and sauces.
OnionDeep-red, firm export-grade onions with tight skin and low moisture — graded to size and packed for long-haul container shipping.
Dehydrated OnionHot-air dried red onion in flat sliced flake form, 8-25 mm, retaining the red-edged appearance and pronounced pungency of fresh red onion. Supplied to seasoning blenders, soup and ready-meal manufacturers who need visible onion pieces after rehydration.
Dehydrated OnionUniform 3-5 mm square-cut dehydrated red onion, sized smaller and more regularly than kibbled. Chosen by processors who need consistent piece size and predictable dosing in sauces, rubs and formed meat products.
Dehydrated OnionFine 1-3 mm minced dehydrated red onion with the appearance of coarse sand or small chips. Rehydrates quickly and disperses into a formulation rather than reading as visible pieces.
Dehydrated OnionPrecisely screened 0.5-1 mm red onion granules, the finest cut before powder. Free-flowing and fast-rehydrating, with controlled flavour release for dry rubs, marinades and seasoning systems.
Dehydrated PowderFree-flowing dehydrated red onion powder with a strong natural aroma — milled to 100 mesh and packed moisture-tight for export.
Dehydrated OnionOnion flakes fried in refined palm oil to a crisp golden-brown, delivering a sweet caramelised allium flavour and crunch that hot-air-dried flakes cannot reproduce. Because it carries oil, it is a fat-bearing product with rancidity-driven shelf life and barrier-packing requirements quite different from plain dehydrated onion.
Dehydrated OnionDehydrated pink onion flakes are hot-air dried petals of light-red onion, cut 8-15 mm, with a medium pungency and low colour carry-over. Supplied bulk from Mahuva, Gujarat for seasoning, snack and instant-food manufacturers.
Dehydrated OnionDehydrated pink onion chopped is a uniform 3-5 mm square cut, the middle grade between kibbled chunks and fine minced. It rehydrates in 2-3 minutes and disperses evenly through dry blends and wet bases.
Dehydrated OnionDehydrated pink onion minced is a fine 1-3 mm cut that rehydrates in 2-3 minutes and blends into sauces and fillings without leaving visible pieces. This is the best-documented pink onion grade for published specifications.
Dehydrated OnionDehydrated pink onion granules are a free-flowing 0.5-1 mm grind that carries onion flavour through dry seasoning systems without caking. Standard grade for spice blends, dry rubs and retail seasoning packs.
Dehydrated PowderDehydrated pink onion powder at 100-120 mesh is a fine, fully dispersing grind for smooth-texture applications. Note that 80-100 mesh is the industry-standard powder grade; 100-120 mesh is a finer cut that must be specified on the order.
GarlicFirm white garlic bulbs with tight skin and full clove count — graded by diameter for fresh export and processing.
Dehydrated GarlicExport-grade dehydrated garlic flakes, 8-15 mm, made from hot-air dried white garlic cloves with skins and roots removed. Supplied A Grade and Commercial Grade in 20/25 kg poly-lined export cartons from the Mahuva-Bhavnagar dehydration cluster.
Dehydrated GarlicSieve-graded dehydrated garlic cut to a uniform 3-5 mm, the workhorse mid-size cut. Delivers strong garlic aroma with pieces still visible in the finished product, and is the standard grade for pickles, sauces, ready meals and meat products.
Dehydrated GarlicDehydrated garlic sieve-graded to 1-3 mm, replacing the labour of hand-mincing fresh garlic. Fast rehydration and even flavour distribution make it the default cut for sauces, ready meals, seasoning blends and instant food lines.
Dehydrated GarlicFree-flowing dehydrated garlic granules sieve-graded to 0.5-1 mm, roughly 16/24 mesh. Stronger and faster-releasing than flakes but far less prone to caking and clumping than garlic powder, which makes it the preferred dry-blend and seasoning-rub grade.
Dehydrated PowderPungent off-white garlic powder milled to 100 mesh, dried at controlled temperature to protect natural allicin aroma.
GroundnutsLarge, uniform Bold groundnut kernels with reddish-brown skin, rich natural peanut flavour, and crunchy texture — the premium Indian peanut variety for roasting, peanut butter, confectionery, and snack manufacturing.
GroundnutsSmall to medium, round Java groundnut kernels with attractive pinkish-red skin and naturally pleasant taste — ideal for snack manufacturing, roasting, coating, confectionery, and retail packing.
GroundnutsUniform TJ groundnut kernels with good natural peanut flavour, crunchy texture, and suitability for a wide range of food-processing applications — available in multiple kernel counts to meet diverse buyer requirements.
GroundnutsNatural shell-on groundnut pods, carefully selected, cleaned, dried, and graded for consistent quality — suitable for roasting, boiling, wholesale distribution, and further processing.
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