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Agicultural Products

Agicultural Products

ON THE MARKET SINCE 2014

Red Onions

Red onions are also a fantastic source of chromium which lowers blood sugar and enhances cellular insulin sensitivity. Nearly 50% of the US population is deficient in chromium which is greater than any other developed nation (7). This is due to over cropping that has stripped the land of chromium and processed food consumption. Chromium deficiencies lead to diabetes and heart disease.

The anti-oxidant flavonoids are extremely rich in the outer layers of the onion. Many people will peel off the first few layers and lose much of these critical nutrients. Be sure to utilize the outer, fleshy edible portions as much as possible. Overpeeling, by taking off the outer 2 layers of flesh will cost one about 20% of its quercetin and over 75% of its anthocyanins..

Garlic

Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take.Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste.

However, throughout ancient history, the main use of garlic was for its health and medicinal properties.Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese. Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of those is known as allicin. However, allicin is an unstable compound that is only briefly present in fresh garlic after it’s been cut or crushed. Other compounds that may play a role in garlic’s health benefits include diallyl disulfide and s-allyl cysteine). The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.

Small Onion

We hold expertise in offering fresh Small Onion that is sourced from the reliable vendors of the market. It is cultivated under the most favorable climatic conditions without using harmful fertilizers to ensure natural taste. The offered Small Onion is one most important ingredients of the various cuisines thereby widely demanded in the global market. This is available in various packaging option as per the precise needs of the clients at highly competitive price.

Mangoes

Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days. To speed up ripening, place mangos in a paper bag at room temperature. Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

Green Cilli

Raw, fried, roasted in your tadkas or added to curries, this little spice is not only delicious but also rich in so many vitamins. It comes with a pack of health benefits that it almost seems unbelievable.

Let’s look at some healing benefits this humble spice offers:

1. We should begin with the ultimate benefit - i.e. green chillies come with zero calories. In fact, they speed up one’s metabolism as much as 50% for up to three hours after eating.
2. Protection against cancer: Green chillies are loaded with antioxidants, that protect the body against free radicals by acting as natural scavengers. Green chillies can also keep prostate problems at bay.

Red Chilli

Red chilli plant is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring. Chillies are a common ingredient in many cuisines – Indian, Thai and Mexican to name a few. There are many different species, about 200 have been identified, all containing capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Capsaicin is the cause of the heat and has the effect of stimulating the palate and increasing blood circulation. This makes the body sweat, which in turn has a cooling effect. That is why chillies are so dominant in tropical areas.

The flavour and heat of chillies is quite addictive as endorphins are released to deal with the heat – no wonder chilli lovers are always looking for that chilli punch in their food. Some chillies produce rapid, sharp sensations at the back of the throat while others ignite a lingering, low-intensity burning on the tongue and middle palate. Heat ratings (with 10 the hottest) indicate the concentration of capsaicins and are a useful guide to judging heat levels. But each chilli will have its own flavour profile in addition to its heat level, and specific chillies are used to provide not only heat but additional flavours. And thus, combining chillies in a dish can increase its flavour complexity.