dr.nutsandseeds

India is the world's second or third largest producer of several dry fruits, agriculture-based textile raw materials, roots and tuber crops, pulses, farmed fish, eggs, coconut, sugarcane and numerous vegetables. India ranked in the world's five largest producers of over 80% of agricultural produce items, including many cash crops such as coffee and cotton, in 2010. India is one of the world's five largest producers of livestock and poultry meat, with one of the fastest growth rates, as of 2011. One report from 2008 claimed India's population is growing faster than its ability to produce rice and wheat. Other recent studies claim India can easily feed its growing population, plus produce wheat and rice for global exports, if it can reduce food staple spoilage, improve its infrastructure and raise its farm productivity to those achieved by other developing countries such as Brazil and China. Read more  :   agriculture seeds in india

Most seed companies or resellers that sell retail, produce a catalog – generally published during early winter for seed to be sown the following spring. These catalogs are eagerly awaited by the amateur gardener, as during winter months there is little that can be done in the garden, so this time can be spent planning the following year’s gardening. The largest collection of nursery and seed trade catalogs in the U.S. is held at the National Agricultural Library. The earliest catalogs there date from the late 18th century, with most published from the 1890s to the present. Shakers were among the earliest commercial producers of garden seeds; the first seeds sold in paper packets were produced by the Watervliet Shakers. Read more  :   best seeds company in india

A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible. In general usage, a wide variety of dried seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). The translation of "nut" in certain languages frequently requires paraphrases, as the word is ambiguous. A nut in botany is a simple dry fruit in which the ovary wall becomes increasingly hard as it matures, and where the seed remains unattached or free within the ovary wall. Most nuts come from the pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True nuts are produced, for example, by some plant families of the order Fagales. Read more  :   buy dry fruits and nuts online india

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value[citation needed], and long shelf life. Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwi fruit and pineapple are most often candied fruit. Read more  :   dry fruits list

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near Greece. C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete. It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has

Dry fruits undoubtedly are great energy foods that are loaded with vital nutrients like minerals and vitamins. Anjeer or fig is one of the most popularly used dry fruit, and has multiple benefits. So, it's essential to include this fruit in your diet. Anjeer or fig can be consumed in multiple ways. First is, by sun drying it and having it raw. You can even store this dried fig throughout the year. People across the country love the milk shake of Kaju Anjeer. For which, you need to soak some figs and add them along with cashews to the milk. Alternatively, you can even roughly cut them and add to your salads. The most delicious way to have figs is by adding them in your desserts. You can also make sweets like barfi and peda (milk sweet) with this healthy ingredient. Read more  :   anjeer good for health