OurPopular Products

• Rice & Grains: Basmati (1121/1509), Sona Masoori, Kolam, idli/dosa rice (5kg/10kg/20kg/40lb).
   
• Pulses: Toor dal, chana dal, urad dal (whole/split), moong (2lb/4lb/20kg).
   
• Flours & Staples: Atta (chakki), maida, sooji, besan (gram flour), millet flours (2lb/10lb/20kg).
   
• Spices (Whole/Ground): Turmeric, cumin, coriander, chili powders, garam masala, cardamom, clove, cinnamon, mustard seed, asafoetida (hing).
   
• Oils & Ghee: Mustard oil, groundnut oil, sesame oil, coconut oil; cow/buffalo ghee (500ml–5L; 500g–15kg tins).
   
• Condiments: Pickles (mango, lime, mix), chutneys, tamarind pulp, curry pastes, ginger-garlic paste, jaggery blocks/powder.
   
• Ready-to-Eat/RTS: MRE curries, dal, biryani kits, heat-and-eat rotis/naans.
   
• Snacks & Confectionery: Namkeen mixes, khakhra, papad (urad/moong), biscuits (Marie, glucose), traditional sweets (soan papdi, gulab jamun mixes).
   
• Beverages: Masala chai, Darjeeling/Assam tea, instant coffee, mango drinks, lassi/buttermilk UHT.
   
• Frozen: Paratha, stuffed paratha, idli/dosa batters, paneer, vegetables, seafood.

• Rice & Grains: Miniket, Nazirshail, Katari Bhog, Chinigura (5kg/10kg/20kg).
   
• Lentils & Pulses: Red masoor (split/whole), moong, chola (chickpeas) (2lb/4lb/20kg).
   
• Flours: Atta, Maida, Suji (semolina), Rice flour (2lb/4lb/20kg).
   
• Oils: Mustard oil (500ml/1L), soybean oil (1L/4L).
   
• Condiments: Panch phoron, roasted cumin, achar (mango, olive/jalpai), kashundi mustard sauce (300g/500g).
   
• Snacks: Chanachur, bhujiya, puffed rice (muri) (200g/400g/1kg).
   
• Sweets: Rosogolla, chomchom, sandesh (tin/pouch); packaged date molasses (nolen gur) seasonally.
   
• Frozen/Chilled: Hilsa, rupchanda/pomfret, rohu; paratha, samosa, singara; frozen vegetables (1kg/2kg).
   
• Beverages: Black tea, herbal tea blends (200g/500g).

• Rice: Extra-long grain Basmati (Super Kernel/1121) (10lb/20lb/40lb).
   
• Pulses: Chana, masoor, moong, mash (2lb/4lb/20kg).
   
• Flours: Atta (chakki), maida, suji (2lb/10lb/20kg).
   
• Spices & Blends: Nihari, biryani, karahi, chapli kebab masalas; whole spices (cumin, coriander, black cardamom).
   
• Oils & Ghee: Mustard oil; banaspati ghee.
   
• Condiments: Pickles (mixed, mango), chutneys, imli (tamarind), achar masala.
   
• Snacks & Bakery: Savory nimco, rusks, cake rusk, biscuits.
   
• Frozen/Chilled: Paratha, samosa, spring rolls, kebabs; halal poultry and beef value-adds.
   
• Beverages: Rooh Afza and sharbat concentrates; black/green tea.

• Rice: Red raw rice, sudu kekulu, samba (5kg/10kg).
   
• Coconut Products: Coconut milk/cream, desiccated coconut, coconut oil, coconut treacle.
   
• Spices: True Ceylon cinnamon (sticks/powder), black pepper, cloves, nutmeg/mace, curry leaves (dried).
   
• Condiments & Pastes: Pol sambol mix, seeni sambol, lunu miris, roasted curry powders (fish/meat/vegetable).
   
• Tea: Ceylon black/green/white teas (loose & bags).
   
• Snacks & Ready Foods: Hoppers/appa mixes, string hopper flour, short eats, kokis.
   
• Seafood: Canned mackerel, dried fish varieties.

• Sauces & Pastes: Laksa, rendang, satay, curry pastes; soy sauce, oyster sauce, chili sauces.
   
• Noodles: Instant mi goreng, laksa noodles, rice vermicelli, kway teow (dry/frozen).
   
• Coconut & Palm: Coconut milk/cream, gula Melaka (palm sugar).
   
• Snacks & Sweets: Shrimp chips/krupuk, kaya spread, biscuits, white coffee.
   
• Frozen/Chilled: Roti canai/paratha, curry puffs, dim sum lines (select Malaysian producers).
   
• Beverages: Teh tarik mixes, herbal beverages.

  Thai Jasmine Rice (Hom Mali Rice) – Premium fragrant long-grain rice, a staple in Thai and Southeast Asian cuisine.
• Glutinous (Sticky) Rice – Used for mango sticky rice, desserts, and traditional dishes.
• Thai Rice Noodles – Flat rice noodles for Pad Thai and stir-fried dishes.
• Instant Pad Thai Kits – Ready-to-cook meal kits with rice noodles and sauce sachets.
• Coconut Milk & Coconut Cream – Essential base for Thai curries and desserts.
• Thai Curry Pastes (Red, Green, Yellow, Panang, Massaman) – Authentic spice blends for quick curry preparation.
• Fish Sauce – Aged anchovy extract; a key umami ingredient in Thai cooking.
• Oyster Sauce – Rich sauce used in stir-fried vegetables, meats, and noodles.
• Sweet Chili Sauce – Popular dipping and glazing sauce with a sweet-spicy flavor.
• Tom Yum Paste / Tom Kha Soup Base – Concentrated paste for Thailand’s signature soups.
• Thai Bird’s Eye Chilies (Fresh or Dried) – Small but extremely spicy chili peppers.
• Basil and Lemongrass Paste – Flavoring paste for soups, curries, and marinades.
• Thai Tea Mix – Orange-colored spiced tea used for traditional Thai iced tea.
• Tamarind Concentrate – Used for Pad Thai and sweet-sour sauces.
• Dried Mango and Coconut Snacks – Tropical fruit snacks popular in retail.
• Shrimp Chips (Krupuk Udang) – Deep-fried puffed snacks made from shrimp and tapioca flour.
• Palm Sugar (Gula Melaka) – Natural sweetener used in Thai and Malaysian desserts.
• Thai Seasoning Sauces (Golden Mountain, Tiparos, Mae Ploy brands) – Widely used condiments in restaurant kitchens.
• Frozen Thai Fruits (Mango, Durian, Rambutan, Mangosteen) – Popular tropical imports for smoothies and desserts.
• Frozen Spring Rolls / Thai Dumplings – Ready-to-fry appetizers for foodservice and retail. 

Basmati Rice & Medium-Grain Rice – Everyday staple rice used in Nepali meals.
• Lentils (Masoor, Moong, Black Gram) – For making dal bhat, the national dish.
• Buckwheat Flour (Phapar) – Traditional grain used in pancakes and flatbreads.
• Gundruk (Fermented Leafy Greens) – Dried, fermented vegetable used in stews.
• Timmur (Nepali Sichuan Pepper) – Unique spice with citrusy, numbing flavor.
• Momo Wrappers & Momo Sauce – Dumpling wrappers and tomato-based dipping sauces.
• Momo Frozen Packs – Chicken, vegetable, and buff (beef) frozen momos for restaurants.
• Achar (Pickles) – Tomato, radish, or chili pickles in mustard oil.
• Beaten Rice (Chiura) – Flattened rice eaten with curries and yogurt.
• Sattu (Roasted Gram Flour) – Used in energy drinks or flatbreads.
• Instant Noodles (Wai Wai, Rum Pum brands) – Popular Nepali snack and export.
• Nepali Tea (Ilam Tea) – Premium highland black and green teas.
• Himalayan Salt – Pink rock salt from the Himalayan foothills.
• Dried Beans & Pulses – Local varieties for dal and soups.
• Herbal Products (Himalayan herbs, teas, honey) – Specialty natural exports.
• Chhurpi (Hardened Yak Cheese) – Traditional chewy snack, popular as a natural product.
• Mustard Oil – Used in cooking and pickling, cold-pressed and aromatic.
• Rice Flakes & Millet Flour – Used for traditional Nepali breakfast and breads.
• Himalayan Honey – Wild, organic honey harvested from mountain regions.
• Traditional Spices (Fenugreek, Turmeric, Coriander, Mustard Seed) – Locally grown spices for curries and dal.

  Vietnamese Jasmine Rice – Fragrant long-grain rice variety grown in the Mekong Delta.
• Rice Vermicelli (Bun) – Thin noodles for pho, bun cha, and cold noodle salads.
• Pho Noodle Soup Kits – Instant or ready-to-cook kits with broth mix and noodles.
• Rice Paper Wrappers (Banh Trang) – For fresh and fried spring rolls.
• Hoisin Sauce – Sweet-savory sauce for pho and dipping.
• Sriracha Hot Chili Sauce – Iconic Vietnamese-style hot sauce.
• Fish Sauce (Nuoc Mam) – Aged anchovy extract, central to Vietnamese cooking.
• Pickled Vegetables (Do Chua) – Carrot and daikon mix for banh mi sandwiches.
• Coconut Water and Juice Drinks – Natural beverages from Mekong coconuts.
• Vietnamese Coffee (Robusta Blend, Ground or Instant) – Strong dark roast coffee used in drip filters.
• Condensed Milk (for Coffee) – Sweetened condensed milk for ca phe sua da.
• Spring Roll Skins and Fillings – Pre-packaged sets for fresh spring rolls.
• Rice Crackers (Banh Phong Tom) – Crisp shrimp or sesame crackers for snacking.
• Instant Pho Noodles – Cup or packet versions of traditional pho soup.
• Fermented Shrimp Paste (Mam Tom) – Pungent paste used in dipping sauces and marinades.
• Vietnamese Spices and Herbs (Star Anise, Lemongrass, Cinnamon Sticks) – Common pho and soup seasonings.
• Coconut Milk and Cream – For curries, desserts, and beverages.
• Dried Fruit Snacks (Banana Chips, Jackfruit, Mango) – Popular healthy snack exports.
• Rice Flour & Tapioca Flour – Base ingredients for Vietnamese desserts and noodles.
• Frozen Vietnamese Rolls (Cha Gio / Nem Ran) – Pre-made spring rolls for deep frying or baking.