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Hydrogen peroxide

Hydrogen peroxide is well-known for its strong oxidizing properties, making it effective in killing bacteria, viruses, and other microorganisms. As a result, it is widely used as a disinfectant and antiseptic for wound care, sterilization of medical equipment, and cleaning surfaces in healthcare settings.

Low-density polyethylene (LDPE)

Low-density polyethylene (LDPE) is another type of thermoplastic polymer used in various applications. It is produced by the polymerization of ethylene monomers but has a lower density and different molecular structure compared to high-density polyethylene (HDPE).

High Density Polyethylene (HDPE)

High-density polyethylene (HDPE) is a versatile and widely used thermoplastic polymer known for its exceptional strength, durability, and high density. It is produced from the polymerization of ethylene monomers, resulting in a linear polymer chain with a high molecular weight.

Palm kernel cake (PKC)

Palm kernel cake, also known as palm kernel expeller or palm kernel meal, is a byproduct of the oil extraction process from the seeds (kernels) of oil palm fruits. After the oil is extracted, the remaining residue is dried and processed to produce palm kernel cake.

Soybean meal

Soybean meal is a widely used and highly nutritious protein-rich feed ingredient in animal nutrition. It is derived from soybeans after the oil extraction process, making it a valuable byproduct of soybean oil production.

Lentil husk

Lentil husk, the outer protective layer of lentil seeds, can be utilized as a valuable component in animal feed. After lentils are processed for human consumption, the husks that remain can serve as a nutritious and fibrous feed option for livestock and poultry.

Polypropylene granule (PP)

Polypropylene granules are small, plastic resin particles derived from polypropylene, a thermoplastic polymer widely used in various industries. Polypropylene is known for its high strength, lightweight, and chemical resistance properties, making it a popular material in manufacturing and packaging applications.

Red Lentils

Red lentils are a nutritious and versatile type of lentils known for their vibrant reddish-orange color. They are a popular staple in many cuisines around the world and are especially prevalent in Indian, Middle Eastern, and Mediterranean dishes. Red lentils cook relatively quickly and have a delicate, soft texture when prepared, making them perfect for soups, stews, curries, and salads.

Kabuli Chickpeas

Kabuli chickpeas, also known as garbanzo beans, are a type of legume that is widely consumed and appreciated for its nutty flavor and versatile culinary uses. These chickpeas are one of the oldest cultivated crops and have been a staple in many cuisines around the world for thousands of years.

black mustard

black mustard is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia.

DEG/MEG

Ethylene glycol derivatives that find widespread use as solvents, antifreeze agents, and in the production of polyester fibers.

Sodium sulfide

A soluble inorganic compound used in the production of sulfur dyes, pharmaceuticals, and other chemical applications.

Acetic Acid

A versatile weak acid used in the manufacture of a variety of chemicals, such as vinyl acetate, and also in food preservation and flavoring.

Caustic Flake

A strong alkaline compound commonly used in various industrial processes such as pulp and paper manufacturing.

Formic acid

A strong acid used in leather tanning, as a preservative, and in the production of various chemicals.

LABSA / LAB

Linear alkylbenzene sulfonic acid, a highly effective surfactant used in the production of detergents and cleaning agents.

Dry Plum

A small, sour fruit commonly used in Indian and Pakistani cuisine for its distinctive tart flavor.

Black eyed beans

A small, creamy-white bean with a distinctive black "eye," commonly used in Southern and Creole cooking.

Desi Chickpeas

A type of chickpea with a small, dark seed coat and a nutty flavor, used in Indian cuisine.

Barley

A nutritious cereal grain that can be used in a variety of dishes, from soups to stews to salads.

Walnut

A nutrient-dense nut with a mild, buttery flavor commonly used in baking, cooking

Golden Raisin

A type of raisin made from yellow or green grapes, commonly used in baked goods and savory dishes.

Dried Fig

A sweet, chewy fruit with a soft flesh and small seeds, commonly enjoyed fresh or dried and used in baking and cooking.

Dry Apricot

A dried version of the apricot fruit commonly used in cooking and baking for its tangy, sweet flavor.

Dates

A sweet, chewy fruit with a caramel-like flavor commonly enjoyed as a snack or used in baking.

Cashew

A kidney-shaped nut with a creamy, rich flavor commonly used in cooking, snacking, and as a dairy-free alternative to cheese.

Pistachio

A small, flavorful nut with a distinctive green color and creamy texture, commonly used in cooking and as a snack.

Almond

A versatile and nutrient-rich nut commonly eaten raw or roasted, used in baking, and made into almond butter.

Green Tea

A beverage made from the leaves of the Camellia sinensis plant enjoyed around the world for its stimulating effects and wide range of flavors.

Tea

A beverage made from the leaves of the Camellia sinensis plant, enjoyed around the world for its stimulating effects and wide range of flavors.

Roasted gram

A roasted, whole chickpea that is commonly used as a snack in South Asian cuisine.

Cumin Seeds

cumin seeds have a warm and earthy flavor, commonly used in Middle Eastern, Indian, and Mexican cuisine.

Dill seeds

Dill seed is an ancient Indian spice. Its seeds, seed oil and whole plant is used in Indian culinary.

Coffee beans

The roasted seed of the coffee plant used to produce the world's most popular beverage.

Black sesame seeds

A small, nutty seed often used as a garnish or ingredient in Asian dishes and baked goods. Calary Seed:

Celery seeds

A small, aromatic seed commonly used in Middle Eastern and Indian cooking to add flavor and texture to dishes. Castor Seeds: Seeds of the castor plant used to produce castor oil, a versatile and widely used vegetable oil.

Flax seeds

A tiny, nutritious seed used to add texture and health benefits to foods like bread, granola, and smoothies.

Anise Seed

With its sweet and licorice-like flavor, anise seed is commonly used in baking and as a flavoring for drinks.

Desiccated Coconut Powder

Made from finely ground coconut flesh, desiccated coconut powder is commonly used in baking and cooking, as well as a topping for desserts.

Red Chilli

Made from ground-dried chilies, the chilly powder is a staple spice used in many dishes to add heat and flavor.

Basil Seeds

These small black seeds have a slightly sweet and nutty flavor, commonly used in drinks and desserts.

Coriander seeds

A versatile spice with a slightly citrusy and nutty flavor, coriander seeds are used in a variety of dishes across different cuisines.

Fennel Seeds

These sweet and aromatic seeds are a popular spice in Italian cuisine, often used in sausages, meat dishes, and salads.

Star Anise

A unique and highly aromatic spice, star anise has a sweet and licorice-like flavor, often used in Asian cuisines.

fenugreek seeds

A common ingredient in Indian and Middle Eastern cuisines, fenugreek seeds have a slightly bitter and nutty flavor.

Dry Ginger

A pungent and aromatic spice, dry ginger is commonly used in both sweet and savory dishes to add warmth and depth of flavor.

Nutmeg

A highly aromatic spice with a sweet and warm flavor, nutmeg is commonly used in sweet and savory dishes, as well as in baking.

Chilly

With its fiery heat and bold flavor, chilly is a popular spice used in a variety of cuisines around the world.

Cassia

A relative of cinnamon, cassia is a fragrant spice with a sweet and warm flavor, commonly used in baking and cooking.

Caraway Seed

Caraway seeds are a versatile spice used in European, Middle Eastern, and Indian cuisines, known for their warm, earthy flavor with a slightly sweet undertone.

Black Cardamom

Known for its strong smoky flavor, It is a versatile spice used in both sweet and savory dishes.

Bay Leaves

A staple herb in Mediterranean and Indian cuisine, bay leaves add depth and complexity to dishes.

Cardamom

Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae

White Pepper

A milder alternative to black pepper, white pepper has a subtle and delicate flavor often used in light-colored dishes.

Cloves

These highly aromatic flower buds are known for their sweet and warm flavor, often used in both sweet and savory dishes.

Black Pepper

A classic spice with a sharp and pungent flavor, black pepper powder is used in a variety of dishes around the world.

Tumeric

Known for its bright yellow color and numerous health benefits, turmeric has a slightly bitter and earthy flavor, commonly used in curries and other dishes.
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