Split green Gram (Moong)

Split green grams (moong dal or pesar pappu in India), derived from Vigna radiata domesticated in India 3,500–4,500 years ago, retain their green husk after splitting for faster cooking while preserving fiber. Yellow when skinned (dhuli moong dal), these mild, digestible pulses star in khichdi, soups, dosas, and curries, prized for protein and quick preparation in everyday vegetarian diets.

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Transparency from Soil to Sack

The Journey of Pure Potency

Sustainable Sourcing

Direct procurement from partner farms with full traceability.

Stemless Cleaning

Pods are de-stemmed and sortex-cleaned before processing.

Cryo-Grinding

Milling at sub-35°C to lock in 95%+ volatile oil content.

Quality Shield

Triple-layer barrier vacuum packing for 24-month shelf life.

Culinary Inspiration.

Food Manufacturing

Ideal as a natural coloring agent for ready-to-eat meals, soups, and specialized sauces without excessive heat.

HORECA Sector

The global benchmark for authentic Tandoori marinades and luxury curries requiring a deep crimson finish.

Technical Advantage

Grade Comparison (SpiceExcel vs. Standard)

Attribute	Kashmiri (SpiceExcel)	Standard Grade
Color Pigment (ASTA)	120 - 150 (Deep Red)	40 - 70 (Pale Red)
Oil Retention	95% (Cryo-Ground)	40% (Traditional Milling)
Microbial Purity	ETP / Steam Treated	Non-Treated

Microbial Specs

TPC < 50,000 cfu/g
E.Coli Absent in 1g
Salmonella Absent in 25g

Chemical Properties

Moisture 10% Max
Sudan Dyes Negative
Aflatoxin < 5 ppb

Packing Options

25kg Multi-layer Paper Bags
Vacuum Sealed Packs (1kg - 5kg)
Custom Retail Branding for Private Labels

Trade Quote Request

For Global Wholesale Orders (MOQ: 500kg)