Agriculture

Black Peppercorns (काली मिर्च / गोले मिर्च) are one of the most widely used spices, known for their pungent flavor and medicinal benefits. Packed with antioxidants, vitamins, and piperine, black pepper enhances digestion, boosts metabolism, and supports immunity. It is a staple in Indian, Asian, and global cuisines, commonly used in curries, soups, and spice blends. In Ayurveda, black pepper is valued for its anti-inflammatory, detoxifying, and respiratory benefits.

Cabbage (पत्ता गोभी) is a nutrient-rich leafy vegetable known for its crisp texture, high fiber content, and versatility in cooking. Grown in Madhya Pradesh, Maharashtra, and Himachal Pradesh, Indian cabbage is valued for its freshness, long shelf life, and health benefits. It is widely used in salads, stir-fries, soups, and pickles and has a high demand in domestic and international markets.

Urad Dal, also known as Split Black Gram (उड़द दाल), is a staple lentil in Indian households. This protein-packed legume is widely used in South Indian and North Indian cuisine, forming the base of dishes like Dal Makhani, Idli, Dosa, and Vada. Urad Dal is available in two common varieties: ✔️ Black Urad Dal (With Skin) – Used in traditional dals & dishes like Dal Makhani ✔️ Yellow Urad Dal (Skinned & Split) – Quick to cook, easily digestible, and perfect for healthy diets

Black Salt (काला नमक), Himalayan Rock Salt, and Pink Salt (संचाला) are mineral-rich salts known for their distinct flavor and numerous health benefits. Black salt, commonly used in Indian chaat, raitas, and Ayurvedic remedies, aids in digestion, reduces bloating, and enhances metabolism. Himalayan Pink Salt is valued for its electrolyte balance, detoxification properties, and mineral content. These salts are natural alternatives to refined salt and are used in both culinary and medicinal applications.

Black-Eyed Peas, also known as Cowpea, Black-Eyed Beans, Alubia, or Lobia (लोबिया/सफेद राजमा), are a protein-rich legume widely used in Indian, African, Latin American, and Mediterranean cuisines. Grown in Madhya Pradesh and Rajasthan, these beans are known for their nutritional value, soft texture, and versatility in cooking.

Cauliflower (फूल गोभी) is a versatile and nutrient-rich vegetable, widely used in Indian, Asian, and Western cuisines. It is grown in Madhya Pradesh, Maharashtra, Uttar Pradesh, and Punjab, known for its firm texture, mild flavor, and high nutritional value. Cauliflower is a great source of fiber, vitamins C & K, and antioxidants, making it highly popular in fresh, frozen, and processed food markets worldwide.