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Mushroom Dealers in Shimla

(40 products available)
Anaj Mandi Rohru Dhalli
  • Guchhi Herb

    Guchhi Herb

    12,000 / kg
    • MOQ2 Kilogram
    • Number Of FlowerDried
    • Storage ConditionNatural
    • GradeSuperior
    • Shelf Life6 Months
    • Purity100%
    • We have provide pure natural..

    Shri N R Agro

    Sunni, Shimla
    7 yrs 5.0 (1)
  • DRIED MORELS DRY WILD BLACK MUSHROOMS

    DRIED MORELS DRY WILD BLACK MUSHROOMS

    13,000 / Kilogram
    Quality Description.  1.Special Morels 2.Extra Morels 3.Standard Morels 4.Mini Morels 5.Morels Broken /Industrial Morels 6.Verpa Bomica 7.Morel Tail or Stem

    SHAKTI TRADERS

    Anaj Mandi, Shimla
    8 yrs
  • Dried Morels +2

    Dried Morels

    8,000 - 14,000 / Kilogram
    • Cultivation TypeNatural
    • Storage ConditionDried
    • Packaging TypePlastic Bags
    • Number Of FlowerDried Morels
    • Country of OriginIndia
    ...more

    S.K. Traders

    Anaj Mandi, Shimla
    GST 3 yrs
  • Mushroom

    Mushroom

    20,000 - 25,000 / pack
    • Country of OriginIndia
    • Cultivation TypeCommon
    • Shelf Life3 Months, 6 Months
    • Packaging TypePolythene Bag
    • Brand NameSuresh kumar shyaltu
    • Drying ProcessGood quality
    • TypeWild Mushroom
    • ApplicationCooking
    • PartVegetable
    • GradeA
    • at home 

    At Home

    Rampur Bushahr, Shimla
    3 yrs
  • Wild Morels Mushroom(Guchhi)

    Wild Morels Mushroom(Guchhi)

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    • MOQ50 Bag(s)
    • Brand NameHimachal Products
    • Shelf Life2 year
    • Number Of FlowerMushrooms
    • Drying ProcessNatural
    • Place of OriginHimachal Pradesh
    • We would be glad to serve you with our quality products. Now we would be able to offer himalaya most popular products morel mushrooms. the morchella esculenta (guchi) is a wild morels mushroom which grows in deep himalayan forests (upper himachal region) .morschella, the true morels belong to the rare genus of mushroom family, which is found in upper himalayas in march to sept period. It grows naturally and has not been commercially cultivated due to its rare and distinctive characteristics. kindly let us have your specific products of interest to send you more comprehensive information with product specifications and pricing.
    ...more

    Himachal Products

    Chotta Shimla
    10 yrs
  • Dry Morels (Morchella/ Guchhi) Dry Wild Black Mushroom

    Dry Morels (Morchella/ Guchhi) Dry Wild Black Mushroom

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    Shelf Life:- 2 year from date of packing, if kept dry and the moisture content should be checked regularly. Store in dry place. Origin: – Shimla (Himachal Pradesh,India). Premium quality fresh morels picked in the Himalayas and then dried. Species: – Morchella esculenta. Quality: – Managed by our quality care team Manager Mr. B.L Thakur who is in this field for the last 30 years. 80% moisture free. Great care is taken to ensure the highest quality product reaches our clint’s. Color:- A morel of the same species may appear in various colors: reddish, gray, black, ashen, or brown. Black coloured are the best dried morels because of their bold, smoky flavor. Morels Size of these mushrooms varies from small (5 mm) to large (100 mm). An excellent variety has a small stem with no soil or broken pieces. Dried morels must always be cooked before consuming. Morels may contain trace amounts of soil which need to be washed out. Put morels in a bowl and pour warm water to cover. Soak until soft for about 30 minute. Wash thoroughly for 7 to 9 times. Morel cannot be rubbed or brushed. All our esteemed customers return for this excellent product year after year. We have been dealing in dried morels for the last 40 years. 95% of the produce is exported to the international market. Most expensive and valued ‘wild mushroom’ in the world, considered a very delicious and nutritive food. Morel is a high protein, zero cholesterol product highly recommended for diabetic and heart patients.
    ...more

    Shakti Traders

    Anaj Mandi, Shimla
    8 yrs
  • Dried Morels +4

    Dried Morels

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    • Shelf Life2 Years
    • SpecialityPesticide Free (for Raw Products)
    • Size2-7cm
    • PackagingBottled Packaging
    • Is It OrganicOrganic
    • We are ranked among renowned Suppliers of a comprehensive assortment of Dried Morels. Gown using 100% pure and natural fertilizers; our entire range of Dried Morels is free from additive, synthetic ingredients and chemicals. We offer Dried Morels in food-grade packaging and provide customized packaging solutions   Specials Head size 1 - 5 cm , no tails Head size 1 - 4 cm , no tails Head size 2 - 4 cm , no tails Head size 2 - 5 cm , no tails Extras Head size 1 - 4 cm with tails 1.0 cm Head size 1 - 4 cm with tails1.5 cm Head size 2 - 4 cm with tails 1.0 cm Head size 2 - 4 cm with tails 1.5 cm Head size 2 - 5 cm with tails 1.0 cm Head size 2 - 5 cm with tails 1.5 cm Standards Head size 2 - 4cm with tails max. 2 cm Head size 2 - 5cm Verpa Specials Head size 2 -4 cm , no tails Head size 2 -5 cm , no tails Minis Head size 0.5 - 2cm , no tails Tails    Size 0.5 & up, sand bag cut Brokens    Cut out of special heads, no tails Cut out of Industrial morels, no tails  Other Names : The Common Morel, Sponge Mushroom,Morchella Esculenta is one of the most easily recognized of all the edible fungi. It is also known as Morchella Esculenta , Gucchi ( Indian Name) etc.  For this reason, it is considered one of the safest Mushroom for the amateur to collect. Basics : In India Sponge Mushrooms can be found in early spring in moist wooded areas, or less commonly in grassy areas. After the winter season , immediately after the melting of snow, Sponge Mushroom starts growing in the hilly areas. Then the local people along with their families rush to those places to search and collect the Sponge Mushroom. After collecting it is dried & stored in their houses and ultimately sold to traders / exporters. Morels : Morchella angusticeps, M. conica, M. deliciosa, M. esculenta Besides April showers and May flowers, springtime brings the mushroom hunter some of his or her happiest hours. The small, seductive, yet humble morel becomes the lord of the orchards and forests. So esteemed is this fungus with the hollow pitted hat that its admirers will travel hundreds of miles in its pursuit. Part of the morel's mystique is its ability to blend into the background. That dark, perhaps black, triangle of shadow in the distance. Is it a morel or a pine cone? A piece of bark? A stone? Burned wood? Mushroom collectors will race to it to see if a tasty reward awaits the keenest of eye and swiftest of foot. There are many theories as to the best places to look for these mushrooms, but in the end, everyone admits that morels only grow where the hunter finds them. A morel of the same species may appear in various colors: Morchella angusticeps within the same forest area may be reddish, gray, black, ashen, or brown. It may be isolated or clumped, and has been found in such unlikely places as damp cellars in San Francisco at Christmastime. Unfortunately, it's a Christmas present you can't count on! Morels emerge as the snow recedes. They fruit most abundantly on disturbed, burned, or recently cleared ground. They may be found under elms that have just died, or in one- to two-year-old wood chip mulch. They also enjoy popping up in fruit orchards. A plentiful crop does not mean that they can be found in the same area in subsequent years, for morels get bored easily and enjoy traveling. Caps usually begin to appear in April in the Continental United States, although we have harvested them in the first week in July in the Sierra Nevada. Because of its appearance, the morel is sometimes called "the sponge mushroom." The classification of the Morchella genus intrigues the experts. While they all recognize morels, there is still much uncertainty as to whether there are a few or many species. There is much variation in size and color. To us, differentiation between the species is academic. All kinds are cleaned and cooked in the same manner. Avoid morels whose caps are soft or mushy, or become granular when rubbed: they are too old and wormy. Morels occasionally contain insect larvae that drop out during the drying process. The mushroom- lovers we know have disregarded this aspect of morel enjoyment. After all, they are very small worms. Fresh morels are occasionally sold in markets. The price is very high. Select them individually, because each one will be costly. So far, no one has been able to cultivate morels commercially. A company in Felton, California, once harvested them in adequate numbers, but went out of business because they couldn't remove sand from the caps. More recently, a graduate of San Francisco State University developed a technique for growing morels that is now being patented. We hope that his process will soon be converted into a commercially profitable product. Cleaning : Because of the irregular nature of its surface a morel cannot be rubbed or brushed. You may find this worrisome, wondering about what kind of things lurk in the dark pits ready to jump into your béchamel sauce. Never fear, most morels are very well groomed, and the pits are very shallow. Try not to use water. Even brief soaking removes their flavor, as with other foods such as strawberries. If you must, run water over them rapidly and cook them at once. Cut lengthwise or cross-section them to clean out the centers.Cooking Large specimens may be stuffed through the hollow base, or halved and packed with fillings. Do not discard the stems. Fry or cook morels whole, especially smaller, younger ones. It is difficult to describe the famous morel flavor. It is nutty, meaty, and unique whether cooked or dried. There is no substitute for butter to bring out its subtle but treasured character. It adjusts extremely well to a light cream sauce with Madeira wine, which can be poured over chicken breasts or thin slices of veal. Never eat raw morels or raw morel-like mushrooms such as Helvella lacunosa. Cooking with Dried Morels The intensity and character of the morel flavor is not lost in drying. We have used them after three years of storage and found them to be just as aromatic, if not more so, as when fresh. Reconstitute them in hot water for 5 minutes or simmer them in cream until soft, about 15 minutes, not allowing the cream to boil. Always add the rehydrating liquid to the dish for which your morels are intended. A great deal of the flavor remains in the liquid. When incorporating dried morels in a recipe calling for fresh specimens, use 3 ounces as the equivalent of 1 pound of mushrooms. Once reconstituted, they should be equal in volume. Preserving Morels are easily and quickly dried. You may cut them into smaller pieces or leave them whole. Classically, they are strung like beads on thread using a needle, with a button at the bottom. Hang in a warm, dry place. Dehydrators work well too. Before placing them in a sealed can or bottle, let them dry for a few days in a paper bag hung in a warm place to allow all moisture to escape. Otherwise, mold contaminants will jeopardize your treasures. Another good way to preserve morels is to sauté them in butter and freeze. Morel Cracker Crumb Fry Serves 6 to 8 as an appetizer Collecting morels in May is a Midwestern American tradition for many admirers of this mushroom. Be sure to keep the mushrooms dry and crisp. Cook small amounts at a time so they can be served hot. 20 to 30 small morels 1 egg, slightly beaten with 2 tablespoons cold water 1/2 cup cracker crumbs Salt and pepper to taste 5 tablespoons butter 2 tablespoons olive oil    Roll the morels in the egg mixture. Put the cracker crumbs, salt, and pepper in a paper bag. Quickly shake the morels a few at a time in the bag. Melt the butter with the oil in a sauté pan or skillet. Sauté the morels until brown and crisp. Louise Freedman : Alternate Mushrooms - Oyster Mushroom, Puffballs Morels and Buttermilk Serves 10 as an appetizer Harry Knighton, founder and executive secretary of the North American Mycological Association, recommends preparing morels this way. 1 teaspoon salt 1/4 teaspoon ground white pepper 1/2 teaspoon paprika 1/2 teaspoon sugar 1/4 teaspoon dry mustard 1/8 teaspoon ground turmeric 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 cup flour 20 to 25 large morels, cut halved lengthwise 1/2 cup buttermilk 4 tablespoons butter 2 tablespoons mild vegetable oil Combine the salt, pepper, paprika, sugar, mustard, turmeric, garlic powder, and onion powder with the flour. Dip the morels in the buttermilk and roll in the flour mixture. Melt the butter with the oil in a sauté pan or skillet and sauté the morels until crisp and brown on all sides.Harry Knighton : Alternate Mushrooms - Puffballs Morels Stuffed with Sausage Serves 10 as an appetizer Stuffed morels are great finger food for parties. They harmonize with sherry or a red wine such as zinfandel or cabernet sauvignon. 1 pound finely ground sausage 1 tablespoon minced onion Salt and pepper to taste 1/8 teaspoon ground nutmeg 1 tablespoon chopped fresh parsley 1/3 cup cracker crumbs 20 to 25 large morels, halved lengthwise In a sauté pan or skillet, fry the sausage quickly and break it into small pieces. Add the chopped onion and cook for 2 to 3 minutes. Remove as much fat as possible with a spoon. Add the salt and pepper, nutmeg, parsley, and cracker crumbs. Fill the morels with the mixture, mounding the filling. Place the mushrooms in a buttered shallow baking dish. Bake for 15 to 20 minutes in a preheated 450º oven.Kitchen Magic with Mushrooms : Alternate Mushrooms - Common Store Mushroom, Shiitake Morels Stuffed with Walnuts Serves 4 to 6 as an appetizer Morels are great for stuffing--especially with bacon and walnuts. 2 shallots or green onions, minced 2 tablespoons butter 1/2 cup bread crumbs 1 bacon slice, cooked crisp and finely crumbled 1/2 cup chopped walnuts 1/2 cup heavy cream Salt 10 to 15 large morels, sliced lengthwise In a sauté pan or skillet, sauté the shallots in the butter until translucent. Stir in the bread crumbs, bacon, and walnuts. Remove from the heat and mix in the cream. Add salt to taste. Stuff the morels, using your fingers. Place the mushrooms in a shallow buttered baking dish and bake in a preheated 450º oven for 20 minutes or until they turn brown.Louise Freedman :  Alternate Mushrooms - Common Store Mushroom, Horse Mushroom, Meadow Mushroom Stuffed Morels, Japanese Style Serves 10 as an appetizer The stuffing in this recipe is equally tasty with other mushrooms. Try filling common store or shiitake mushrooms with this mixture. 20 large morels, halved lengthwise 1/2 pound ground pork 1 small onion, minced 9 canned water chestnuts, minced 2 tablespoons soy sauce 1/8 teaspoon five-spice powder 1 tablespoon dry sherry 1 tablespoon arrowroot In a mixing bowl, combine the pork, onion, water chestnuts, soy sauce, five-spice powder, and dry sherry. Stir in the arrowroot. Mound as much filling as will fit into the hollow morels. Arrange the mushrooms in a large baking pan. Bake in a preheated 450º oven for 20 to 25 minutes.Louise Freedman Morels Stuffed with Panade Paste Serves 12 to 15 as an appetizer In this dish, whole morels are filled with a rich bacon-flavored stuffing. Panade Paste 4 bacon slices, cut into 1-inch slices 1 tablespoon chopped fresh parsley 2 tablespoons butter 1/2 cup fine bread crumbs White pepper to taste 1/3 cup half and half or more 30 to 35 morels, large enough to be filled through the stem 3 to 4 tablespoons butter 1/4 cup Madeira   Detail : To make the panade paste, fry the bacon until very crisp. Remove from the pan with a slotted spoon and drain on a paper towel. Allow the bacon to cool. Blend it in a blender or food processor with the parsley until it is almost a paste. Melt the 2 tablespoons butter in a small saucepan. Add the bread crumbs, bacon-parsley mixture, and the white pepper. Stir for 1 minute or until the bread crumbs are slightly browned. Turn off the heat and blend the cream slowly into the bread crumb mixture until it becomes a pliable paste. Prepare the morels by trimming the stems to accommodate the filling. Fill each morel, using a pastry bag. Melt 3 to 4 tablespoons butter in a large sauté pan or skillet. Sauté the morels until they are brown on all sides. When nearly done, pour the Madeira over the morels. Quickly turn each morel to coat it with the sauce.   Louise Freedman Morel Bisque Serves 4 as a first course The characteristic flavor of morels is highlighted in this bisque. Add buttery croutons to each soup bowl just before serving, if you like. 4 tablespoons butter 1 small onion, minced 1 pound morels, chopped 2 tablespoons flour 3 cups beef broth 2 cups half and half White pepper to taste 2 tablespoons dry sherry Salt to taste 2 tablespoons minced fresh parsley or chives In a sauté pan or skillet, melt the butter and sauté the onions and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes. Stir in the beef broth until well blended. Add the half and half and white pepper. Simmer, but do not allow the soup to boil. Just before serving, add the sherry and salt, and sprinkle the parsley on top.Louise Freedman : Alternate Mushrooms : Chanterelle, Fairy-ring Mushroom, Shaggy mane Steamed Morels Serves 4 to 6 as a side dish Steaming makes morels plump and succulent. 20 to 25 small firm morels 5 tablespoons butter 1 garlic clove, minced 2 teaspoons chopped fresh tarragon 2 tablespoons chopped fresh chives or parsley Salt and pepper Steam the morels for 10 minutes. While they are cooking, melt the butter in a saucepan. Add the garlic, tarragon, chives, and salt and pepper to taste. Place the morels in a serving dish and pour the butter sauce over them. Save the liquid from the steamed morels for use with other dishes. Bill Freedman Morels in Madeira Sauce Serves 4 to 5 as a side dish Philip Turniey owner-chef of a restaurant in Mariposa, California, prepared our collected morels in this classic way. He served sourdough bread to dip into the sauce that remained. 1 pound morels, split lengthwise 3 tablespoons butter 1/4 cup Madeira Salt to taste Chopped fresh chives (optional) In a sauté pan or skillet, sauté the mushrooms in the butter for 2 to 3 minutes on each side. Remove the morels to a warm serving dish with a slotted spoon. Add the Madeira to the pan. Taste the sauce and add salt. Boil rapidly until the liquid is reduced to the consistency of syrup. Pour the sauce over the morels. Sprinkle the chives on top.Philip Turniey, Gardenia Cantina Restaurant Chicken Breasts and Morels Serves 4 as a main course Chicken and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine. 2 dozen fresh morels, sliced, or 2 ounces dried morels and 1/2 cup heavy cream 1/4 cup flour 4 single chicken breasts, skinned, boned, and pounded flat 5 tablespoons butter 2 tablespoons oil 2 tablespoons brandy 1/4 cup beef broth 1/4 cup heavy cream (use the reserved cream if you have used dried morels) 1/2 teaspoon green peppercorns, crushed 2 tablespoons fresh lemon juice Salt and pepper
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    Himalayan Agro Products

    Mall Road, Shimla
    11 yrs
  • Fresh Mushrooms

    Fresh Mushrooms

    150 / Kilogram
    • Packaging TypePlastic Pouch, Plastic Packet, Jute Bag
    • SpecialityGood For Nutritions, Good For Health
    • Packaging Size10kg, 20kg
    • Cultivation TypeOrganic
    • StorageCold Storage
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    Apple Way International LLP

    Dhalli, Shimla
    GST 5 yrs 5.0 (1)
  • Morchella Mushroom +1

    Morchella Mushroom

    15,000 - 25,000 / Kilogram
    • MOQ100 Kilogram
    • Country of OriginIndia
    • Storage ConditionFresh
    • TypeMoral Mushroom
    • ApplicationCooking
    • PartVegetable
    • Morchella esculenta ( Gucchi)       Morchella esculenta, also known as Gucchi mushrooms are an economically beneficial wild mushrooms possessing a plethora of health benefits   It is known by different names such as morels, true morels, yellow morels and sponge morels. These fungi have generally been found to have a mycorrhizal or saprobic relationship with coniferous trees and hardwood.   Gucchi mushrooms can grow at higher altitudes and at colder temperatures only . Due to the restrictions being their growth taking place in mainly high altitude areas where the temperatures are low has led them to be made available mainly in the Himalayas   Gucchi mushrooms are commonly seen in the forests of Jammu and Kashmir and Himachal Pradesh, which are used by tribal communities for medicinal purposes.   These mushrooms were found to be the most expensive ones in the world.   Morels carry high amount of Vitamin D, approximately 206 IU in 100 g of the sample. Gucchi mushrooms exhibits antioxidant activity. The presence of β-carotene and linoleic acid shows its antioxidant properties. Bioactive components such as tocopherols, organic acids, phenolic compounds and carotenoids are present in these wild mushrooms. Anti-tumour and anti-inflammatory activities of these mushrooms are well known.   They also possess anticancer and antihypertensive properties. The conventional method of its cultivation is impractical and since they are a rare wild species of nutrient rich source, submerged fermentation has been developed. Polysaccharides present in these mushrooms showed potential anti-tumour activity. The antibacterial properties of Gucchi mushrooms as against Salmonella typhimurium, E-coli, Staphylococcus aureus, Listeria monocytogenes, Enterobacter cloacae was also noted. Evidences revealed that it is useful in the treatment of head ache, cold, stomach ache and Hepatitis B sleeplessness and blood cholesterol level .  
    ...more

    Himalaya Agro Exports

    Jubbal, Shimla
    4 yrs 5.0 (3)
  • Cordyceps Militaris Mushroom

    Cordyceps Militaris Mushroom

    75,000 - 100,000 / Kilogram
    • ColorNatural
    • TypeMushroom
    • OriginHimalayas
    • Altitude7200 Feet
    • Cultivation LocationLaboratory At 7200 Feet In The Himalayas
    • Cultivation EnvironmentNatural Environment
    • BenefitsMedicinal Properties
    • PackagingStandard Packaging
    • Harvesting MethodCultivated
    • Shelf LifeStandard Shelf Life
    • AvailabilityAvailable
    • कॉर्डिसेप्स मिलिटेरिस हिमालय की घाटियों में पाया जाता है। हम हिमालय में 7200 फीट की ऊँचाई पर स्थित प्रयोगशाला में इसकी खेती करते हैं। इससे खेती के लिए प्राकृतिक वातावरण मिलता है। आप सभी जानते हैं कि जब किसी चीज की खेती ऐसे प्राकृतिक वातावरण में की जाती है, तो उसके औषधीय गुण भी कहीं अधिक प्राकृतिक होते हैं।
    ...more

    Himalyan mural heights

    Shimla
    1 yr
  • Dried Morels

    Dried Morels

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    • SpecialityNo Preservatives
    • Storage ConditionDried
    • Country of OriginIndia

    Raitka Farm

    Rohru, Shimla
    1 yr
  • Guchhi Mushroom

    Guchhi Mushroom

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    Guchhi Mushroom, Wild Morels, Morel Mushroo

    Morel mushroom

    Theog, Shimla
    3 yrs
  • Morel Mushroom Guchhi

    Morel Mushroom Guchhi

    6,000 - 10,000 / Kg
    Morel Mushroom Guchhi, Pine Nuts Chilgoza, Keeda Jadi Cordyceps Militari

    Okani Herbal & Organic

    Rohru, Shimla
    2 yrs
  • Dried Morels

    Dried Morels

    14,000 - 18,000 / Kilogram
    Dried Morels, Wild Morel

    Gucchi traders

    Nerwa, Shimla
    2 yrs
  • Broccoli

    Broccoli

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    Coloured Capsicums, Exotic Vegetables, French Bean

    High tech farmers

    Sanjauli, Shimla
    17 yrs
  • Mushroom

    Mushroom

    Get Price Quote
    Mushroom, Canned Food, Dried Foo

    C M Seeds Farm

    Lower Bazar, Shimla
    14 yrs
  • Mushroom

    Mushroom

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    Mushroom, Grapes, Iqf Fruits, Iqf Vegetables, Mango, Naga Chillie

    Shimla Hills Offerings Private Limited

    Shoghi, Shimla
    18 yrs
  • Mushrooms

    Mushrooms

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    Mushrooms, Apples, Fresh Vegetables, Herbal Medicines, Natural Herb

    Aim International

    Shimla
    12 yrs
  • Organic Fresh Mushroom

    Organic Fresh Mushroom

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    Organic Fresh Mushroom, Anardana Seed

    Jd Agro

    Shimla
    6 yrs
  • Mushrooms

    Mushrooms

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    Mushrooms, Dry Morels, Spices like Anardana, Chillies, Jeer

    Shakti Traders

    Anaj Mandi, Shimla
    20 yrs
  • Mushroom

    Mushroom

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    Mushroo

    Himalyan Farms

    Kotkhai, Shimla
    15 yrs
  • Mushroom

    Mushroom

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    Mushroom, Appl

    Sai Associates

    Sanjauli, Shimla
    16 yrs
  • Morel Mushroom

    Morel Mushroom

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    Morel Mushroo

    Himalayan store

    Vikasnagar, Shimla
    7 yrs
  • Mushrooms

    Mushrooms

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    Mushrooms, Apple, Pear, Morel Mushroom, Cherry, Apricot, Plu

    11harvest

    Beolia, shimla
    14 yrs
  • Oyster Mushroom

    Oyster Mushroom

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    mycelia

    Shimla
    5 yrs
  • Mushroom

    Mushroom

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    Mushroo

    taste and heal

    Shimla
    7 yrs
  • Black Mashrooms

    Black Mashrooms

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    Black Mashrooms, Pomegranate Seeds, Pine Nuts, Yellow Chill

    Thakur Dass & Sons

    Anaj Mandi, Shimla
    GST 17 yrs
  • Reishi Mushroom

    Reishi Mushroom

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    Reishi Mushroo

    Jai Ma Durga Private Limited

    Dhalli, Shimla
    9 yrs
  • Dried Morels

    Dried Morels

    Get Price Quote
    Spanish-Cagarria, French- Morille conique, German- Speisemorchel, Die Morcheln, Italian-Spugnola Comune Turkey -Kuzu Gobegi, Switzerland-Spitz Morcheln, Japanese-Amigasa, Chinese-Morchella Conica India - Black Morels (Guchhi), USA - Dried Morels
    ...more

    Pureindia Private Limited

    Shimla
    14 yrs
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