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International Brand Marketed by Paramount Exim in India



The Parboiled Rice provided by us is generally produced by imposing process of soaking, pressure steaming, drying prior to milling etc. We are a well established name for manufacturing and exporting the finest grade of parboiled rice. With the excellent quality of parboiled rice supplied by us, we have attained a fair amount of success as Parboiled Rice manufacturers, Indian Parboiled Rice exporters.

With only the finest quality of paddy used in the manufacturing process, we have established ourselves as the well-known name for producing high grade Non Basmati Raw Rice. With our domain expertise, we specialize in offering variety of Non Basmati Raw Rice that includes Golden Raw Rice, Green Raw Rice, Orange Raw Rice, and Red Raw Rice. Our Non Basmati Raw Rice is constantly appreciated for its purity and taste. Moreover, our Non Basmati Raw Rice is available in hygienic packaging; thus, it is free from any foreign particles.

The world's most relished Basmati Rice is cultivated in the foothills of Himalayas. Soil and climate of the region account for the unique aroma, taste and texture of Basmati Rice. The word 'Basmati' comes from the Hindi language, meaning 'Queen of Fragrance'. Basmati has a fine aromatic flavor with long and slender grains. Its perfumed, nutlike flavor and aroma can be attributed to the fact that the grain is aged, to decrease its moisture content. When cooked, it swells only lengthwise, thereby resulting in long slender grains that are dry, separate and fluffy.

Basmati Rice is nature's exclusive gift to the Indian sub-continent. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and the post cooking elongation. Basmati rice has been known to the world since the early days of the 19th Century though the British and the Portuguese and for a millennium and more it’s known to the Gulf, the Mediterranean and up to Greece.

By virtue of its geographical position, water and soil quality plus special weather conditions, this rice is different from other rice varieties. It is grown only in Northern India.

In India, Basmati Rice is characterized by extra long, superfine slender grains having a length to breadth ratio > 4.3, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India's gift to the whole world.

Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.
The oil from the nutrient rich seed is popular in alternative medicine - from traditional massages and treatments to modern day fads. The traditional Indian medical practice of Ayurveda uses sesame oil to pacify stress related symptoms. Ongoing research also indicates that the rich presence of antioxidants and polyunsaturated fats in sesame oil could help control blood pressure.
The oil is popular in Asia and is also one of the earliest known crop-based oils, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.

Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut oil consumption show that these populations are generally in good health, and don’t suffer as much from many of the modern diseases of western nations where coconut oil is seldom consumed anymore.
Coconut oil was once prevalent in western countries like the United States. With a long shelf life and a melting point of 76 degrees, coconut oil was a favorite in the baking industry. But a negative campaign against saturated fats in general, and coconut oil in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils that come from the main cash crops in the US, particularly soy.

Mustard is a well-known oil seed and an annual crop. It has round stem with long inter-modes, simple, alternate and very soft yellowish green leaves. The fruit is a pod containing seeds. Dry mustard seeds are small, round and darkish-brown or grayish-brown in color. They have no smell, but when pounded and moistured with water, they emit a peculiar strong smell.

Mustard oil is of vegetable origin and is obtained from seeds of the black and white (Sinapis alba) mustard plants. In the crude state, black mustard oil (Brassica nigra, light color) has a spicy odor and a strong taste. When refined it is neutral in odor and taste. White mustard oil (yellow color) has a bitingly pungent taste due to the allyl mustard oil it contains.

The sunflower seed oil shall be clear and brilliant when held at 70 degrees to 85 degree Fahrenheit. The sunflower seed oil shall be free from sediment, such as metal, wood, dirt, glass, paint, insects, insect parts, or any other foreign material. The sunflower seed oil shall have a bland odor and flavor and shall be free from beany, rancid, painty, musty, metallic, fishy, putrid, or any other undesirable odor and/or flavor. The sunflower seed oil shall have a light viscosity shall and not have a heavy oily mouth feel.

Soybean oil is widely used oil and is commonly called ‘vegetable oil’. Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. Saturated fat and cholesterol cause heart diseases and mainly found in products from animal origin such as milk, cheese and meat products.
Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity.

Green peas are winter crops. Fresh green peas are readily available from December till April. However dry seeds or products of seeds like split peas, flour...are made available in the markets all around the year.
While shopping for green peas look for fresh pods that are full, heavy in hands and brimming with seeds. Avoid those with wrinkled surface or over-matured, yellow colored pods.
Peas are best eaten immediately after their harvest since the sugar content in the seeds rapidly converted in to starch. If you have to store at all, then place them inside the vegetable compartment of home refrigerator set with high relative humidity where they keep fresh for 2-3 days.

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