Dry Fruits & Nuts
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Featured Products
Refined Icumsa 45 Sugar
Inspection: SGS at sellers Loading Port and at seller’s cost.
Packing: 50 Kgs Bags
Almond Nuts
Almonds are a popular snack item. They are also a delicious addition to baked goods such as breads and biscotti, stir fry dishes and as part of a granola mix. They are an excellent source of vitamin E, the B-complex vitamins and a good source of minerals such as calcium, iron, zinc, magnesium, potassium and selenium.
Hennessy Master Blender’s No.4-50cl Limited Edition
Limited Edition
Water, Grapes from Cognac,burnt sugar (E 150 a) with colourant
Rémy Martin, Fine Champagne Cognac, 1738 Accord Royal, 70cl
Rich flavours that are smooth and well-balanced
Mellowness of butterscotch, baked spices with hints of dark chocolate
Round with a creamy aftertaste and a concentration of nutty aromas
Extra Quality Santa Rosa Plums
Size: 36 mm ± 3mm
No visible foreign matter,
Free from pests
No damage caused by pests
No external moisture,
NO foreign smell and/or taste.
Perfect shape and taste
Condensed Milk
Min. Order (MOQ): 25 Metric Ton
Fat: 4.5%
Magnesium: 2%
Calories: 42
Calcium: 12%
Energy: 71.3.k.cal
Supply Ability: 208000 Piece/Pieces per Month
Storage Type: Dry Place
Storage: Cool & Dry Place
Dried Plum Candy
So2(g/kg): max0.05
Brix.: max25%
Whole milk
Whole milk, commonly known as “regular” milk, is thick and creamy. While it’s typically pasteurized and homogenized, it’s basically in the same format as it is when it comes out of the cow.
Johnnie Walker Blue Label Blended Scotch Whisky and Royal Doulton Crystal Decanter Seasons Set, 1 x 700ml
The perfect luxury gift for a whisky lover
Whisky – Johnnie Walker Blue Label has won more gold medals for excellence than any other super premium whisky
Decanter Set – Uses a traditional design to create giftware of astonishing clarity (Gift Boxed)
Crude Coconut Oil
FFA (as Lauric): 0.07% max
Moisture: 0.1% max
Iodine Value (wijs): 7-12
Peroxide Value, mEq/Kg: 1.0 max
Saponification Value: 250-264
Unsaponifiable Matter: 1.0%max
Slip Melting Point: 23-26 deg C
Color: 1.0 max RED; 10.00 max YELLOW
Fatty Acid Composition: (Actual Analysis)
Caproic Acid, C6:0.4%
Caprylic Acid, C8:6.5%
Capric Acid, C10:5.6%
Lauric Acid, C12:44.8%
Myristic Acid, C14:19.8%
Palmitic Acid, C16:10.4%
Stearic Acid, C18:2.9%
Oleic Acid, C18:1:7.6%
Linoleic Acid, C18:2:2.0%
Solid Fat Content at 10 deg Celsius: 100%
20 deg C: 30.8%
25 deg C: 0%
Kabuli Chick Peas
Imperfect: Max. 3%
Damaged: Max. 0.5%
Admixture: Max. 1%
Moisture: Max. 16%















