Our Products

Our focus is on bringing high quality, delicious food to the global market. And at the same time giving the best service possible for our clients.

We see it as our obligation to offer products that have been produced responsibly in symbiosis with nature and leave the earth in the same condition for coming generations. We also recognize that a lot of people are dealing with lactose and gluten intolerance, so we guaranteed that all our products are gluten and Lactose free.

At Scitra AgrOrganics we feel that there are so many high quality products that are not getting the attention they deserve. And we see it as our mission to get these products into the highlight and familiarize the global consumer with them.

Along with these products we will offer well-known Asian Subcontinent foodstuff of superior quality. What signifies Scitra AgrOrganics is that we never compromise on quality and we will always do everything we can and more for our clients. We believe in a straightforward and honest business relationship with our clients, combined with frequent communication.

Grains & Seeds

We operate on an integrated global basis to source, process, transport & distribute grain and oilseeds around the world. The main bulk products we handle are wheat, corn, oilseeds, barley and sorghum, as well as vegetable oils and meals. We have developed significant expertise in handling identity preserved and differentiated products that sustain their distinctiveness in overseas markets.

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Vegetables & Fruits

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Vegetables

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fruit

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potatoes

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Onion

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Cabbage

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Garlic

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Carrots

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Apples

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Frozen Vegetables

Herbs & Spices

The use of plants as herbs has been important to all cultures since long before history was recorded. Hundreds of tribal cultures have used wild and cultivated herbs for medicinal and food purposes for thousands of years. Herbs are mentioned in Genesis, the first chapter of the Bible, and throughout its text. As civilizations developed so did the knowledge for the use of herbs.

The spice trade developed throughout South Asia and Middle East by at least 2000 BC with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade.

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According to Indian philosophy, food is source of nutritional and medicinal qualities. Different ingredients, herbs and spices are categorized by their therapeutically and tasteful aspect. Based on the basic values of traditional cooking, we explore new vistas in modern gastronomy, with emphasis on a light and healthy meal.

Confectionary & Beverage

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Pasta

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Rice

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Edible Oils

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Palm Oil:

Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep-frying and is resistant to oxidation compared to highly unsaturated vegetable oils. Since about 1900, palm oil has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep-frying or in baking at very high temperatures and for its high levels of natural antioxidants.

Oils that are suitable for high-temperature frying (above 230 °C or 446 °F) because of their high smoke point.

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Mustard Oil:

This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan.

The characteristic pungent flavor of mustard oil is due to allyl isothiocyanate, Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid)

Linseed oil:

Linseed oil, also known as flaxseed oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction. Linseed oil is a drying oil, meaning it can polymerize into a solid form. Due to its polymer-forming properties, linseed oil can be used on its own or blended with combinations of other oils, resins or solvents as an impregnator, drying oil finish or varnish in wood finishing, as a pigment binder in oil paints, as a plasticizer and hardener in putty, and in the manufacture of linoleum. Linseed oil use has declined over the past several decades with increased availability of synthetic alkyd resins—which function similarly but resist yellowing.

Linseed oil is edible oil in demand as a nutritional supplement, as a source of α-Linolenic acid, (an omega-3 fatty acid). In parts of Europe, it is traditionally eaten with potatoes and quark. It is regarded as a delicacy due to its hearty taste that enhances the flavor of quark, which is otherwise bland.

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Other Edible Oils:

  • Hazelnut Oil
  • Peanut Oil
  • Soybean Oil – Crude & Refined
  • Sunflower Oil – Crude & Refined
  • Vinegar

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