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Bihar Famous Aam ka Aachar
Discover the authentic recipe of Bihar’s famous Aam ka Aachar. Learn how to make traditional mango pickle with mustard oil & spices. Taste of Bihar in every bite!
Ingredients:
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Raw mangoes – 1 kg (washed, dried, chopped)
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Mustard oil – 300 ml
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Fennel seeds (saunf) – 2 tbsp
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Fenugreek seeds (methi) – 2 tbsp
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Nigella seeds (kalonji) – 1 tbsp
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Mustard seeds (rai/sarson) – 3 tbsp (coarsely ground)
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Turmeric powder – 2 tbsp
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Red chili powder – 2 tbsp
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Asafoetida (hing) – ½ tsp
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Salt – 100 g (adjust to taste)
Method:
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Wash raw mangoes, wipe completely dry, and chop into small pieces.
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Lightly roast fennel, fenugreek, and nigella seeds, then coarsely grind them.
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In a large bowl, mix mustard seeds, turmeric, chili powder, roasted spices, asafoetida, and salt.
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Add chopped mango pieces and mix well so they are evenly coated with the spices.
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Heat mustard oil until it smokes, let it cool slightly, and pour it over the mango mix. Stir thoroughly.
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Transfer the mixture to a clean, dry glass jar.
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Keep the jar in sunlight for 7 to 10 days, stirring once daily with a dry spoon.
Storage Tips:
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Always use a dry spoon when serving to prevent spoilage.
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Store in a cool, dry place for longer shelf life.
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Properly stored pickle can last up to a year.
Why Bihar’s Aam ka Aachar is Special:
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Made using traditional mustard oil and whole spices.
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Bold, tangy, and spicy flavor profile.
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Sun-cured for enhanced taste and preservation.
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Passed down through generations as a cultural staple.
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Kishmish (Raisins)
Premium-quality dried grapes grown in the Sangli region of Maharashtra, India. Known for their natural sweetness, golden-green color, and soft texture, these kishmish are rich in iron, fiber, and antioxidants. They are commonly used in Indian sweets, snacks, and health foods.
Information:
Grade AAA – Premium Export Quality
- Appearance: Long, plump, golden-yellow raisins with uniform size and glossy texture.
- Taste: Exceptionally sweet and juicy.
- Usage: Ideal for export, gourmet packaging, and premium gifting.
Grade AA – High-Quality Domestic Use
- Appearance: Round, golden-yellow raisins with good size and consistency
- Taste: Naturally sweet with a soft texture.
- Usage: Suitable for retail sales, sweets, and daily consumption.
Grade A – Standard Quality
- Appearance: Greenish-yellow raisins with slight size variation.
- Taste: Sweet with a chewy texture.
- Usage: Commonly used in household cooking and baking.
Grade B – Economy Quality
- Appearance: Smaller, mixed-color raisins with more wrinkles.
- Taste: Moderately sweet.
- Usage: Used in bulk processing, confectionery, and budget-friendly products.
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Banana Maharashtra (Jalgaon)
India is the world’s largest banana producer, with Maharashtra (Jalgaon) leading in exports. Indian bananas are preferred for their sweetness, shelf life, and size.
Popular Varieties:
- Grand Naine (G9) – for fresh export
- Robusta – large size, rich flavor
- Nendran – Kerala, used for chips & processing
- Yelakki / Poovan – South Indian sweet varieties
Packing Details:
- 13 kg / 14 kg / 18 kg 5-ply or 7-ply corrugated fiber boxes
- Ventilated and with foam netting / food-grade poly liners
Export Notes:
- Cold Chain Maintenance: Pre-cooling and reefer container usage
- Shelf Life: 3–4 weeks under controlled temperature
- HS Code: 080390
- Available Year-Round
Red Onion
Maharashtra is India’s largest onion-producing state, especially known for its high-quality red onions grown in Nashik, Ahmednagar, Pune, and Solapur regions. These onions are rich in flavor, have a firm texture, and excellent storage capacity, making them ideal for export.
Key Features:
- Grown in well-irrigated black soil regions
- High pungency and deep red skin
- Shelf life: 45 to 60 days under proper storage
- Ideal for cooking, bulk supply, and long-distance export
Available Sizes:
- Small: 25–40 mm
- Medium: 40–55 mm
- Large: 55–70 mm
Packing Options:
- 5 kg, 10 kg, 25 kg mesh/jute bags
- Container Load: 20 FT / 40 FT (normal or reefer)
White Onion
White onions from Maharashtra, especially from regions like Jalgaon and Pune, are appreciated for their mild flavor and high quality. These onions are in demand for salad use, sauces, and food processing industries across international markets.
Key Features:
- Mild taste with low pungency
- Clean, shiny white outer skin
- Shelf life: 30 to 40 days (better under cold storage)
- High demand in Europe, Gulf, and processed food sectors
Available Sizes:
- Standard Export Grade: 40–60 mm
- Larger bulbs available on special request
Packing Options:
- 10 kg, 20 kg, 25 kg poly mesh bags
- Reefer container recommended for distant markets
Why Choose Onions from Maharashtra?
- Year-round cultivation & supply
- Largest onion market yard in Asia (Lasalgaon, Nashik)
- Best post-harvest infrastructure & sorting facilities
- High quality, export-compliant grading & packaging
- APEDA-registered exporters with global experience
Black Pepper
India is one of the world’s largest producers of black pepper, especially in states like Kerala, Karnataka, Tamil Nadu, and parts of the Northeast. Indian black pepper is known for its strong pungency, high piperine content, and natural drying process.
Key Features:
- Piperine content: 4–6%
- Sun-dried & machine-cleaned
- Used in cooking, medicine & spice blends
Major Producing States:
- Kerala (Malabar), Karnataka (Coorg), Tamil Nadu
Grades Available:
- TGSEB (Tellicherry), MG1, FAQ
Packaging:
- 5 kg, 10 kg, 25 kg PP/Jute/Vacuum Bags
Cumin
India is the largest producer and exporter of cumin in the world, mainly from Gujarat and Rajasthan. Indian cumin is highly valued for its aromatic oil content and bold grains.
Key Features:
- Strong aroma and earthy taste
- Oil content: 2%–3%
- Used in spice blends, curries, and snacks
Major Producing States:
- Gujarat (Unjha), Rajasthan, Madhya Pradesh
Grades Available:
- Singapore Grade, Europe Grade, USA Grade
Packaging:
- 25 kg / 50 kg PP bags
- Custom bulk options available
Red Chilli (Lal Mirchi)
India is the largest exporter of red chilli in the world. Key producing states like Andhra Pradesh, Telangana, Karnataka, Maharashtra, and Madhya Pradesh grow both high-pungency and deep-colored varieties.
Popular Varieties from Maharashtra:
- Sankeshwari Chilli (Kolhapur Region)
- Medium pungency
- Bright red color
- Used in pickles, powders, and local masalas
- Teja Chilli (Border regions of Maharashtra-Telangana)
- High pungency (up to 90,000 SHU)
- Deep red color
- Preferred in South Asian and African cuisines
- Byadgi-Type (Adapted in Western Maharashtra)
- Low heat, high color value (ASTA 150+)
- Used in spice blends and color extraction
- Reshampatti Chilli (Central Maharashtra)
- Medium heat
- Smooth skin and deep red tone
- Used in powder and seasoning mix exports
Major Export Varieties of Red Chilli from India
India’s diversity in climate and cultivation makes it a global leader in red chilli exports. States like Andhra Pradesh, Telangana, Karnataka, and Madhya Pradesh produce world-renowned varieties with unique characteristics.
| Khola Chilli | Goa | Organic, aromatic, low yield – niche international demand | 10,000–15,000 | 60–70 |
Available Forms & Processing
- Whole Chillies – with stem or stemless
- Red Chilli Powder – fine or coarse grind
- Crushed Red Chilli – for seasoning
- Steam-Sterilized or Machine-Cleaned – food-grade
Processing Facilities Include:
- Grading & color sorting
- Roasting (on request)
- Fumigation & COA-certified packing
- Custom labeling for retail or bulk exports
Packaging Options
- 10 kg, 25 kg, 50 kg PP bags
- LDPE-lined or vacuum-sealed bags for powder
- FCL container loads (20FT/40FT) with fumigation
- Private labeling & barcode printing available
Turmeric (Haldi)
Turmeric is one of India’s top spice exports, known for its deep yellow color and high curcumin content. It is widely used in culinary, medicinal, cosmetic, and dye industries.
Types/Varieties:
- Salem Turmeric (Tamil Nadu) – bright yellow, high aroma
- Rajapuri Turmeric (Maharashtra) – thick fingers, bold aroma
- Nizamabad Turmeric (Telangana) – high curcumin
- Erode Turmeric (Tamil Nadu) – premium quality, organic options available
Packing Details:
- Whole Fingers / Bulbs: 25 kg / 50 kg jute or PP bags
- Powdered Form: 25 kg / 50 kg HDPE bags with inner liner or vacuum packs
- Custom private labeling available on request
Export Notes:
- Export Form: Whole, powder, extract
- Moisture content maintained below 12%
- Lab-tested for curcumin level and aflatoxin-free
- HS Code: 091030
Cardamom (Elachi)
Cardamom is called the “Queen of Spices,” used in both sweet and savory dishes. Indian green cardamom is highly aromatic and demanded globally.
Types/Grades:
- Small Green Cardamom (Kerala, Karnataka)
- Grades: 6mm, 7mm, 8mm+ Bold, Super Bold
- Large (Black) Cardamom (North-East India) – smoky flavor
Packing Details:
- 5 kg / 10 kg / 25 kg cartons or vacuum packs
- Food-grade aluminum pouches for retail use
- Optional: Nitrogen flushing to preserve aroma
Export Notes:
- Export Form: Whole, powdered, oil
- Moisture: Max 10%
- HS Code: 090831
- Storage: Cool and dry environment
Clove (Laung)
Clove is a fragrant flower bud used in spice blends, pickles, and as a natural preservative. India both imports and exports clove and clove oil.
Types/Grades:
- Hand-picked cloves (Grade A)
- FAQ cloves (Fair Average Quality)
- Broken cloves (for oil extraction)
Packing Details:
- Whole Clove: 10 kg / 25 kg jute or paper bags
- Clove Powder: 1 kg / 5 kg / 10 kg foil or laminated packs
- Clove Oil: Packed in 1L, 5L, 20L HDPE barrels
Export Notes:
- Origin: India, also re-exported from Madagascar and Sri Lanka
- HS Code: 090710
- Volatile oil content: 14–20%