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Dry Fruits

Dry Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Dry Fruits also provide a wide range of health-boosting antioxidants.Dried fruit is fruit that has had almost all of the water content removed through drying methods. The fruit shrinks during this process, leaving a small, energy-dense dried fruitDried fruit can be preserved for much longer than fresh fruit and can be a handy snack, particularly on long trips where refrigeration is not available..

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Almond

Almonds are said to be one of the world’s most loved tree nuts that are highly nutritious and filled with fats, antioxidants including vitamins and minerals. Most people are aware of the facts that almonds are good for your health.

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Pistachios (Pista)

The pistachio tree, a tiny tree native to Central Asia and the Middle East, is a member of the cashew family. Many people eat the seeds that the tree produces.Pistacia vera is frequently mistaken for other species of Pistacia that are also referred to as pistachios.

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Anjeer Fig

Anjeer is a powerhouse of minerals like zinc, manganese, magnesium, iron and thus promotes reproductive health. The high concentration of antioxidants and fibre in this dry fruit protects against hormonal imbalances and post-menopausal issues.

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Cashew

Its nut, often referred to as cashew, is frequently consumed as food. The nut is also used to manufacture medication by people. There is not enough credible scientific data to support the use of cashew for conditions including diabetes.

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Walnut

Walnuts are most often eaten on their own as a snack but can also be added to salads, pastas, breakfast cereals, soups, and baked goods. They're also used to make walnut oil — an expensive culinary oil frequently used in salad dressings.

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Raisins

The soluble fibre in raisins helps our digestion and lessens gastrointestinal problems. Tartaric acid is also present in raisins. According to research, this protein may be anti-inflammatory, improve intestinal function.

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Copra Coconut

Copra is prized for the coconut oil that can be produced from it as well as the leftover coconut-oil cake, which is mostly utilised as livestock feed. Due to a lack of dairy fats, copra was first introduced as a source of edible fat in northern Europe in the 1860s.

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