Dry Laung

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MOQ : 100 Kilograms

Dry Laung Specification

Ingredients
100% dried clove buds

Purity(%)
99% pure

Oil Content %
High

Flavor
Strong, warm, sweet, aromatic

Usage
Culinary, medicinal, flavoring

Variety
Syzygium aromaticum (Clove)

Physical Form
Whole, dried

Moisture (%)
<8%

Product Name
Dry Laung (Clove)

Product Type
Whole Spice

Shape
Buds with stem, elongated

Processing
Sun dried

Color
Brown

Grade
A Grade

Shelf Life
12-18 months

Weight
As required (commonly 50g, 100g, 500g, 1kg packs)

Taste
Spicy, pungent, aromatic

Storage
Cool and dry place, airtight container

Allergen Information
Gluten-free, Nut-free

Non-GMO
Yes

Preservatives
No added preservatives

Export Quality
Yes

Packaging Type
Plastic pouch, jar or bulk pack

Usage Instructions
Use as seasoning, in curries, biryanis, or as a mouth freshener

Adulteration
Free from adulterants

Dry Laung Trade Information

Minimum Order Quantity
100 Kilograms

Payment Terms
Cash in Advance (CID)

Supply Ability
1000 Kilograms Per Month

Delivery Time
5-7 Days

Main Domestic Market
All India

About Dry Laung

Dry Laung (Clove) stands out with favorable reviews, thanks to its matchless purity and splendid taste. This first-string spice unlocks a world of flavors in both culinary and medicinal applications. Harvested as whole, elongated brown buds and sun-dried for an ephemeral, aromatic profile, it's free from gluten, nuts, adulterants, and preservatives (Non-GMO). Packaged in jars, pouches, or bulk for export quality delivery, Dry Laung is A Grade, high oil content, and boasts 99% purity. Use in curries, biryanis, or as a freshener-store cool and airtight for 12-18 months of optimal freshness.

Versatile Uses and Notable Features of Dry Laung

Dry Laung (Clove) is widely used by home cooks, chefs, and herbalists for seasoning, flavoring, and medicinal preparations. It is ideal for use in curries, biryanis, pickles, and as a refreshing mouth freshener. The strong, aromatic flavor and high oil content make it a preferred choice in various application media, ranging from traditional Indian kitchens to global gourmet dishes. Other features include a naturally pungent taste and a long shelf life when stored properly.

Certifications, Delivery, and Payment Details for Dry Laung

Dry Laung is accompanied by stringent quality certifications, making it suitable for both domestic and export markets. Payment terms are flexible and quotations are promptly provided upon request. The dispatching process ensures timely delivery, typically within a week across the domestic mar and for international orders. Buyers receive their orders in secure, food-grade packaging that maintains product integrity from warehouse to kitchen.

FAQ's of Dry Laung:

Q: How should Dry Laung be stored to maintain its freshness?

A: Store Dry Laung in an airtight container, kept in a cool and dry place, to ensure it retains its spicy aroma and freshness for the entire 12-18 month shelf life.

Q: What are the main uses for Dry Laung in the kitchen?

A: Dry Laung is commonly used as a seasoning in curries, biryanis, and pickles, and can also serve as a natural mouth freshener or for aroma in tea blends.

Q: Where is this Dry Laung sourced and processed?

A: Our Dry Laung is sourced and processed in India from select Syzygium aromaticum buds, using a sun-drying method to preserve purity and oil content.

Q: What makes your Dry Laung different from regular cloves?

A: Our Dry Laung is first-string, A Grade, with a purity level of 99%, free from any adulterants, and tested to be gluten-free, nut-free, and Non-GMO-making it a matchless culinary choice.

Q: When can I expect my Dry Laung order to arrive after purchase?

A: Orders are dispatched promptly, with typical delivery times of about one week domestically, subject to order volume and location. International shipments are efficiently handled for timely arrival.

Q: What are the benefits of using Dry Laung in daily recipes?

A: Using Dry Laung enhances flavor with its strong, aromatic profile while also offering digestive and medicinal benefits traditionally recognized in Indian and global cuisines.

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