# BLESSING EXPORTS

Indian Rice, Spices, and Grocery Staples for Global Importers

Blessing Exports supplies Basmati rice, spices, pulses, and edible oils to importers, distributors, and wholesalers across the Middle East, Africa, Southeast Asia, and Europe.

- Canonical: https://catalog.reevol.com/p/marketing/blessing-exports
- Language: en
- Last updated: 2026-08-12

## Supplier facts

- Export markets: Middle East, Southeast Asia, Africa, Europe
- HS codes: 1006.30, 1006.40, 1101.00, 0904.21, 0906.11, 0907.10, 2009.90
- Product categories: Rice & Grains, Wheat Flour, Pulses & Legumes, Spices, Edible Oils, Fruits & Vegetables, Fruit Pulp, Groceries & Staples, Soaps & Personal Care, Beauty Parlour Supplies, Rice, Basmati Rice, Sella Rice, Agricultural Commodities, Food & Beverage
- Country of origin: India
- Buyer types served: Importers, Distributors, Wholesalers

## Products Available for Export (34)

### india gate basmati rice
Key SpecificationsGrain Type: Extra-long, slender, and fine uniform grains.Aging: Naturally aged up to 1-2 years to reduce moisture content and improve elongation/fluffiness.Cooking Characteristics: Grains expand to more than twice their original length upon cooking without breaking or sticking together.Aroma: Distinct, subtle, and traditional nutty/floral basmati fragrance.Origin: Harvested from 

### Wheat Flour
Whole Wheat Flour (Atta) SpecificationsMoisture: 11.0% – 12.0% maxProtein: 11.0% – 12.5%Total Ash: 1.3% – 1.5% maxWet/Dry Gluten: 9.0% – 10.0%Crude Fiber: 2.3% – 2.5%Refined Wheat Flour (Maida) SpecificationsMoisture: 13.0% – 14.0% maxProtein: 10.0% – 11.0%Total Ash: 0.50% – 0.56%Wet Gluten: 26.0% – 30.0%Dry Gluten: 10.0% – 11.5%Please tell me:Are you looking for specifications for whole wheat (at

### Pulses and Legumes
Legumes and pulses are nutrient-dense plant foods from the Fabaceae family. Legumes refer to the entire plant family that grows pods (including fresh beans, fresh peas, peanuts, and soybeans), while pulses are the specific subset of dry, harvested edible seeds (like lentils, chickpeas, and dry beans).
Key Specifications of Legumes and PulsesProtein Content: High plant-based protein, averaging 20–2

### Spices
Whole and processed Indian spices covering four major commodity categories under HS 0904.21, 0906.11, and 0907.10. cardamom, and cinnamon. Specifications involve plant parts used, flavor profiles, and primary uses. Detailed visual and technical properties guide their application in traditional and modern cooking [0.6.1, Key Spice SpecificationsTurmeric (Haldi)Plant Part: Dried rhizome/rootFlavor/A

### Edible Oils, ginglee oil, groundnut oil
Gingelly oil (also known as Sesame oil or nallennai) is a traditional edible and medicinal vegetable oil extracted from raw or toasted sesame seeds (Sesamum indicum). It features a clear golden-yellow to amber-brown appearance, a distinct nutty aroma, and high heat stability.Physical and Chemical SpecificationsAppearance: Clear, transparent liquid varying from pale yellow to deep golden-brown.Arom

### ladies beauty parlour items
Everyday consumer goods including soaps, brushes, and ladies beauty parlour items, suitable for wholesale and retail distribution.

### ir64 5 per broken parboiled rice
IR64 5% broken parboiled rice is a popular, long-grain non-basmati variety known for its pale yellow to creamy-white color, firm texture, and high nutritional value. It costs roughly ₹32 to ₹70 per kg depending on packaging and grade, and is widely used for daily meals and bulk cooking.
Key SpecificationsVariety: IR64 Non-Basmati Parboiled (Sella) RiceAverage Grain Length: 5.8 mm to 6.2 mmBroken G

### ponni rice photo
Ponni rice is a popular, medium-grain hybrid rice variety from South India with slender grains that cook soft and fluffy without sticking. It is widely grown along the Kaveri River in Tamil Nadu and comes in raw or parboiled (boiled) white and brown forms.Physical SpecificationsGrain Length: Medium-short, averaging 5.0 mm to 5.5 mmGrain Shape: Plump yet slightly slender, double-polished or semi-po

### chick pea
Chickpeas (Cicer arietinum), also called garbanzo beans or Bengal gram, are nutrient-rich pulse crops featuring plump, round, tan-colored seeds. Per 100 grams of boiled mature chickpeas, they provide roughly 164 calories, 8.9 grams of protein, 7.6 grams of dietary fiber, and 2.6 grams of fat.Physical and Botanical SpecificationsPlant Type: Annual grain legume growing 15 to 80 cm tall.Seed Types: D

### yellow moong dall
Yellow moong dal is a pale yellow, flat, split lentil made by skinning and splitting whole green mung beans. It features a mild, nutty flavor, cooks quickly without heavy soaking, and is heavily used across India in dals, khichdi, and sweets.Physical AppearanceColor: Light or pale yellowShape: Flat, split halves with a smooth surfaceSize: Small grains, typically 2 to 4 mm in diameterTexture: Clean

### channa dall
Chana dal is a split, dried pulse derived from black chickpeas (Bengal gram), featuring a bright yellow color, flat-convex shape, and a nutty aroma. For visual reference, you can view clean split legume stock options via the Shutterstock Chana Dal Gallery.Physical & Quality SpecificationsAppearance: Flat on one side, rounded on the other, split kernel with a smooth, polished surface.Color: Uniform

### green moong dall
Physical SpecificationsSize: About 1/4 inch round or oval.Color: Olive green on the outside with a light yellow or off-white interior.Botanical Name: Vigna radiataFamily: FabaceaeTexture & Taste: Soft texture when cooked with a mild, sweet, and earthy flavor.Nutritional Profile (Per 100g cooked approx.)Protein: ~24g to 25g (high plant-based source)Dietary Fiber: High (helps digestion and lowers ch

### split green moong dall
Physical SpecificationsSize: About 1/4 inch round or oval.Color: Olive green on the outside with a light yellow or off-white interior.Botanical Name: Vigna radiataFamily: FabaceaeTexture & Taste: Soft texture when cooked with a mild, sweet, and earthy flavor.Nutritional Profile (Per 100g cooked approx.)Protein: ~24g to 25g (high plant-based source)Dietary Fiber: High (helps digestion and lowers ch

### split massor dall
Physical & General SpecificationsAppearance: Flat, lens-shaped halves with a smooth surfaceColor: Bright orange to reddish-orange (turns soft yellow/golden when cooked)Size: Medium to bold (approx. 3–5 mm diameter)Processing: Skin removed, polished or unpolished varieties availableMoisture Content: Max 14%

### whole urad dall
Physical SpecificationsColor: Solid black outer husk with an inner creamy-white lentilShape: Small, oblong, cylindrical beans with a square-cut or rounded endSize: Around 4 to 6 millimeters in lengthBotanical Name: Vigna mungoTexture & Taste: Hard, dry raw seed; yields an earthy, rich, nutty flavor and soft, creamy texture when slow-cookedQuality Standards & Nutrients (per 100g)Protein: ≥ 24% to 2

### split black uraddall
Physical SpecificationsShape/Type: Flat, split seedsSize: 2 mm to 4 mmColor: Black skin on one side with a creamy white inner faceMoisture: Maximum 12% to 14%Foreign Matter: Maximum 0.5%Purity: Minimum 99%Nutritional Value (Per 100g)Calories: ~347 kcalProtein: ~24 gCarbohydrates: ~60 gDietary Fiber: High (essential for digestion)Would you like a recipe that uses split black urad dal, or do you nee

### black eyed bean
Physical SpecificationsShape: Kidney-shaped to oval with a flat or slightly curved profile.Size: 6 to 8 millimeters in length.Color: Creamy-white body with a prominent black, brown, or purple spot (the "eye").Moisture Content: Maximum 14% (for dried commercial grades).Nutritional Profile (Per 1 Cup / ~165g Cooked)Calories: 160–198 kcalProtein: 13 g (cooked) / High source of plant proteinDietary Fi

### rajama pink
Physical & Visual SpecificationsAppearance: Plump, kidney-shaped beans with a pale pink or cream background decorated with red-brown speckles and lines.Origin: Commonly cultivated in the Himalayan foothills (such as Kashmir, Jammu, and Uttarakhand).Processing: Typically sold unpolished and natural, preserving maximum dietary fiber and authentic farm-fresh nutrients.Texture & Cook Time: Soaks easil

### kabul channa 
Physical SpecificationsColor: Light cream, beige, or tan.Coat: Thin and smooth.Size Range: Typically 7 mm to 12 mm in diameter.Count Per Ounce (CPO): Ranges from 44/46 CPO for large 11mm seeds to 75/80 CPO for smaller 7mm seeds.Moisture Content: Maximum 13% to 14%.Nutritional Profile (Per 100g Cooked)Calories: ~164 kcalProtein: ~8.9 gDietary Fiber: ~7.6 gCarbohydrates: ~27.4 gFat: ~2.6 gWould you 

### black channa
Visual and Physical SpecificationsColor: Jet-black or dark brown, featuring natural anthocyanin pigments.Shape & Size: Small, angular, round globules with a rough, wrinkled seed coat and a distinct tiny beak.Type: Desi variety of chickpea (also called Bengal gram).Texture: Hard and dry when raw; soft, dense, and nutty once soaked and boiled.Nutritional Profile (Per 100g Cooked/Boiled)Calories: ~16

### ajwain 
Physical SpecificationsSize: 2 to 3 millimeters longShape: Oval and curved with tiny ridgesColor: Light brown to greyish-greenPurity: 99% clean whole seedsMoisture: Under 10%

### white sesamme
Physical and Chemical SpecificationsColor: Creamy white to off-whiteSize/Length: 3 mm to 4 mmPurity: 99.0% to 99.95% (machine clean)Oil Content: Minimum 48%Free Fatty Acid (FFA): Max 1.5% – 2.0%Moisture: Max 5.0% – 6.0%Admixture / Foreign Matter: Max 1.0% – 1.5%Nutritional Value & UsesKey Nutrients: High in protein, dietary fiber, healthy fats, calcium, iron, and magnesium.Common Applications: Top

### black sesamee
Physical SpecificationsSize & Shape: Flat, tear-drop shape, about 3 millimeters long.Color: Dark brown to solid black with a matte finish.Purity Grade: Usually traded at 98% to 99.9% purity.Moisture Content: Maximum 4% to 6%.Admixture: Maximum 0.01% to 1% foreign matter.Nutritional Profile (Per 14g / 2 Tablespoons)Calories: 100 kcalProtein: 3 gTotal Fat: 9 g (rich in healthy mono/polyunsaturated f

### whole cumin
Physical and Botanical SpecificationsShape & Size: Elongated ovals, roughly 3 to 6 mm in length.Color: Grayish-brown, yellowish-brown, or greenish-brown.Surface Features: Five distinct primary ridges and four minor secondary ridges with tiny hairs.Aroma & Flavor: Rich in essential oils (2% to 5%, primarily cuminaldehyde), providing a warm, nutty, and pungent flavor profile.Quality and Nutritional 

### coriander
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having

### bay leaf
Leaf
Description
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. The aroma of the crushed leaves is delicate & fragrant and taste is aromatic and bitter. The size of the leaves is ranging

### green cardamon
Physical and Botanical SpecificationsBotanical Name: Elettaria cardamomumFamily: Zingiberaceae (Ginger family)Pod Shape & Size: Ovoid or oblong triangular capsule, measuring about 0.8 to 1.5 cm (0.3 to 0.6 inches) in length. Commercial grades measure by pod diameter: Bold (7 mm to 8 mm) and Extra Bold (8 mm and above).Color: Light olive green to deep pistachio green exterior with dark angular seed

### guntur red chilli
Key SpecificationsGuntur Sannam (S4 Type):Pungency (SHU): 35,000 to 45,000 SHUASTA Color Value: 50 to 80Capsaicin Content: ~0.226%Appearance: Thick skin, bright to dark red, slightly curved.Teja S17 Variety:Pungency (SHU): 50,000 to 100,000 SHU (very hot)Appearance: Slim, bright red, highly pungent, widely exported to China and Asia.Would you like to know:Current market prices per kilogram?How to 

### whole black pepper
Tellicherry Black Pepper, BOLD Quality - 580 G/L

### whole spices
Spices- Their morphology, parts used, uses, varieties

AI-enhanced description
The document discusses various spices, specifically focusing on cloves, detailing their characteristics, including their color changes from fresh to dried, and their aromatic qualities due to oil glands. It also mentions the structure of the flower bud and its propagation method as well as briefly references turmeric va

### mustard
Plant and Flower SpecificationsFamily: Brassicaceae (cabbage and radish family).Common Species: White/Yellow (Sinapis alba), Brown (Brassica juncea), and Black (Brassica nigra).Flowers: Bright yellow with four distinct petals in a cross shape.Leaves: Alternate, rough, lobed, and hairy or bristly.Growth: Thrives in cool weather and well-draining soil.Seed SpecificationsSize: 1.5 mm to 3.0 mm in dia

### byadgi chilli
Physical & Chemical SpecificationsColor Value: High ASTA color value (100 to 160+, or 150,000–250,000 CU), making it ideal for natural food coloring and oleoresin extraction.Pungency: Very low heat, ranging between 8,000 to 15,000 SHU (Scoville Heat Units).Size & Shape: Long and slender pods measuring about 10 to 15 cm, featuring tightly wrinkled, shriveled skin.Morphological Types: Available as K

### turmeric powder
Physical SpecificationsColor: Bright yellow to deep golden yellow.Texture: Very fine, smooth powder.Particle Size: 60 to 100 mesh size.Smell and Taste: Earthy, warm, and slightly bitter.Chemical and Quality StandardsCurcumin Content: 2% to 5% (gives the yellow color and health benefits).Moisture: Maximum 10% to 12%.Total Ash: Maximum 9%.Purity: Free from added artificial dyes, lead chromate, or st

### chilli powder
Physical and Chemical SpecificationsColor: Bright red to deep redTexture: Fine powder (custom mesh sizes available)Moisture: 8% to 12% maxCapsaicin content: 0.5% to 1.5% (varies by chili variety)Total ash: 6% to 8% maxAcid-insoluble ash: 1% maxQuality GradesPremium grade: Bright red color, very fine texture, and minimal impurities.Regular grade: Slightly darker tone, standard grind texture.Industr

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