Cashew came to India with the Portuguese and is a native of Brazil. Cashew is the third largest consumed tree nut in the world. The Indian soil favored this nut so well that India has been cultivating cashew nuts as a popular native crop, making this country the second largest cashew producers in the World. Over 60% of the cashews consumed globally are processed in India. The cashew nut kernel is constituted of three different portions - the shell, the kernel and the adhering test. The shell of the fruit is taken off and the thin skin peeled off from the nut inside before we get the kernels we call cashew nuts. Thus, raw cashews refer to the cashew fruits as they appear on the trees, and the proper term for cashew nuts is cashew kernels. The primary product of cashew nuts is the kernel, which is the edible portion of the nut and is consumed in three ways: Directly by the consumer; As roasted and salted nuts; In confectionery and bakery products, for example, finely chopped kernels are used in the production of sweets, ice creams, cakes and chocolates, both at home and industrially, and as paste to spread on bread. We trade in different grades of cashew nuts which refer to their size in numbers of Cashew nuts per Kg W-180, W-210, W-240, W-320 and W-400. In broken peace we supply SMALL WHITE PIECE and LARGE WHITE PIECE respectively. Cashew nuts are significant sources of iron (essential for red blood cell function and enzyme activity), magnesium (promotes energy release and bone growth), phosphorus (builds bones and teeth), zinc (essential to digestion and metabolism) and selenium (has important antioxidant properties, thus protecting the body from cancer). These nuts are also good sources of protein. In comparison to other tree nuts, cashew nuts have a lower fat content. They are also, like all other tree nuts, cholesterol free. Cashew nuts also contain significant amounts of phytochemicals with antioxidant properties that protects the body from cancer and heart disease.
Figs are the fruit of the ficus tree, which is part of the mulberry family. Figs have a unique, sweet taste, soft and chewy texture and are littered with slightly crunchy, edible seeds. Fresh figs are delicate and perishable, so are often dried to preserve. This produces a sweet and nutritious dried fruit that can be enjoyed around the year. Figs are consumed fresh as well as in the dried form. Fresh Figs are delicious and nutritious as they are rich in calorie, protein, calcium and iron. Fig has nutritive index of 11, as against 9 for apple and 6 for raisin. The bulk of the fruit (about 80%) is consumed in the dried form. The fruit is also credited with laxative and medicinal properties and is being applied on boils and for other skin infections. In India 'Poona' is the most popular cultivar grown for consumption as fresh fruit. The health benefits of figs (Anjeer) include its use as a treatment for sexual dysfunction, constipation, indigestion, piles, diabetes, cough, bronchitis, and asthma. It is also used as a quick and healthy way to gain weight back after suffering through an illness. Figs come from the presence of minerals, vitamins, and fiber contained in the fruit. Figs contain a wealth of beneficial nutrients, including vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium, and chlorine.
When most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name - the raisin. A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing. The size of small pebbles, raisins have wrinkled skin surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colours of raisins vary, they are generally deep brown in colour, oftentimes with hints of a purple hue. Raisins are sweet, succulent, dried, seeded or seedless grapes. The term ‘raisin’ also refers to currants and sultanas as well as any other form of dried grape. Raisins can vary in size and are green, golden, brown or dark, depending on the grape variety used and the method of drying. Raisin contains many nutrition value and medicinal properties like fiber, vitamins and minerals, they boost our iron level and keep our bones strong. Apart from all this raisin are the greatest for the snacks. They also have plenty of vitamins like vitamin C, vitamin B – 6, pantothenic acid etc. The health benefits of raisins include relief from constipation, acidosis, anemia, fever, and sexual dysfunction. Raisins have also been known to help in attempts to gain weight in a healthy way, as well as its positive impact on eye health, dental care, and bone quality
Golden raisins are made from seedless grapes. As compared to other raisins, golden one absorbs water easily and are a little bit more sweet and small in size.
Yellow raisins are made through regular grapes which are mostly sold in supermarkets. While yellow raisins are coated with sulfur dioxide and are dipped in warm water for retaining their yellow color. And yellow raisins are dried in air for only 24 hours
Green raisins are made by sun drying green seedless grapes and no additional sugar, oil or fat is added in this raisin. These raisins are fruity in taste and fibrous in texture.
Black raisins are made through regular grapes which are mostly sold in supermarkets. While the black raisins are laid down in sunlight for one week
Brown raisins are made from Muscat grapes. These grapes are treated under mechanical process which results in removal of seeds after drying.