Garlic Powder
लहसुन · Lahsun
Madhya Pradesh (Mandsaur) · Gujarat
बिरिस्ताBirista
Fried Onion (Crispy Onion)
Made in the same Mahuva belt that supplies dehydrated onion, from onions grown for processing.
- Dehydrates
- Form: fried
- HS 2005.99
Origin
Where it grows.
- Mahuva (Bhavnagar, Gujarat)
Sliced onion fried in vegetable oil develops Maillard browning — the caramel, savoury notes that raw or dehydrated onion cannot give.
The science
Sliced onion fried in vegetable oil develops Maillard browning — the caramel, savoury notes that raw or dehydrated onion cannot give.
Why Indian
Made in the same Mahuva belt that supplies dehydrated onion, from onions grown for processing.
What it does for your formulation
Ready-to-use crispy topping and base for biryani, salads, burgers and meal kits.
Profile summarised from published ingredient science; lot-specific data on the COA.
Typical specifications
The numbers we quote against.
| Appearance | Crispy fried slices |
|---|---|
| Color | Golden brown |
| Odor & Taste | Sweet, roasted, savory |
| Moisture | ≤4% |
| Frying medium | Refined vegetable oil (declared per lot) |
| Shelf Life | Up to 12 months |
| Packaging | Food-grade / customized |
| Storage | Cool & dry place |
Applications
- Biryani & rice kits
- Salad & burger toppings
- Ready meals
- Retail packs
Who buys this
- Ethnic & Asian food wholesaler
- HoReCa & catering wholesaler
- Snack & extruded food manufacturer
- Retail chain / private label
Compliance & documents
For your market.
What to expect · US
- FDA Food Facility Registration and Prior Notice apply to the importer’s entry; we support with documentation.
- FSVP: your importer will ask for supplier verification records — we share specs, process summaries and lab reports.
- Labelling in English with net weight, lot, origin “Product of India”.
Documents usually asked
- Commercial invoice
- Packing list
- Certificate of origin
- Phytosanitary certificate (where applicable)
- Certificate of analysis
Incoterm we usually quote for US: FOB. FOB and CIF both available.
What to expect · EU
- EU MRL panel (pesticides) and heavy metals per Regulation (EC) 396/2005 and 2023/915 — ask for the lab panel before shipment.
- Indian spices and some dried vegetables are under increased official controls at EU borders; documentation must be complete and consistent.
- Labelling per Regulation (EU) 1169/2011; allergen statements available per product.
Documents usually asked
- Commercial invoice
- Packing list
- Certificate of origin
- Health/phytosanitary certificate
- Certificate of analysis
- ETO-free declaration (spices)
Incoterm we usually quote for EU: FOB. FOB and CIF both available.
What to expect · GCC
- GSO labelling: Arabic labelling requirements apply at retail; bulk industrial packs carry English labels with lot and origin.
- Importer registration on the destination food-import portal (e.g. UAE, SFDA) is handled by your side; we supply matching documents.
- Shelf-life declaration and production date on every pack.
Documents usually asked
- Commercial invoice
- Packing list
- Certificate of origin (attested where required)
- Certificate of analysis
- Health certificate
Incoterm we usually quote for GCC: CIF. FOB and CIF both available.
What to expect · SE Asia
- Import permits and product registration vary by country; your importer applies, we supply matching specs and certificates.
- Phytosanitary certificates are commonly required for whole spices and grains.
- Labelling in the destination language where required for retail; bulk packs in English.
Documents usually asked
- Commercial invoice
- Packing list
- Certificate of origin
- Phytosanitary certificate
- Certificate of analysis
Incoterm we usually quote for SE Asia: CIF. FOB and CIF both available.
HS classification is indicative; confirm with your customs broker for the destination tariff line.
Packaging & shelf life
How it ships.
- HDPE export bag (outer food grade)
- BOPP / brown kraft paper bag
- Multi-layer laminated bulk box
- 25 kg food-grade fibre drum
- Small pack sizes supported on request
Shelf life: Up to 12 months in cool, dry, hygienic storage. FCL and LCL.
Seasonality
When to book.
- Jan
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
- Harvest
- New crop — best booking
- From stock
- Lean
Fried on the same season’s onions; stock through the year.
Indicative windows from public Indian crop data. Ask us for the current season.
Get fried onion moving.
Add it to a sample kit, download the spec sheet, or ask for today's price. Samples available — ask us.
