Rajma Red

Rajma Red is a culinary staple in many cuisines and a preferred choice for canned and prepared foods due to its colour and gravy-holding characteristics. Buyers evaluate red rajma for appearance after cooking and for predictable texture in sauces. Below are application guidance, technical attributes, QA checks and procurement notes.

Applications & use cases

• Canning and ready-meal processors: Rajma Red integrates into sauces, curries and canned products where visual appeal is important.
• Retail: packaged into ethnic food lines and premium retail assortments.
• HORECA: provides predictable texture for high-volume kitchens.

Processing notes and performance

• Hydration: Rajma Red absorbs gravy well, giving a tender interior while retaining external form.
• Broken ratio and moisture control are central to canning yield.
• Typical moisture under 12% helps maintain consistent fill weights and reduce spoilage risk.
• Sorting and cleaning minimize stones and dust before packing.

Quality and traceability

• Standard batch tests include moisture and visual checks; COA is available per batch on request.
• Packaging: 25 kg bulk cartons with inner liners for bulk shipments; printed retail pouches for consumer channels.

Logistics and lead time

• Lead time: 12–20 days depending on order size and packing.
• Supply cadence: scheduled monthly shipments and standing orders supported for chain buyers.