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5+ Suta Makhana (Jumbo / Gold Grade Fox Nuts)
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5+ Suta Makhana (Jumbo / Gold Grade Fox Nuts)

Extra Large, Extra Crunchy – The "Gold Standard" of Mithila Makhana.

5.00 out of 5
(497 customer reviews)

Origin

Katihar, Bihar, India

SKU

PLS-RAW-5P-003

MOQ

100kg

FOB Price

₹990.00*/kg

*Price varies as it is not fixed and may vary based on current market price.

BULK DISCOUNTS AVAILABLE
  • Curcumin: ≥5%
  • Moisture: ≤11%
  • Purity: 99%+

Packaging Options

Need custom specifications?

Our team can customize grind size, packing, and labeling to your requirements.

Contact Export Team →

ISO 22000:2018

Food Safety

USDA Organic

Certified

FDA Approved

US Standards

Halal Certified

Islamic Standards

Product Description

When size matters, PLS Agro Foods' 5+ Suta Makhana stands unmatched. In the world of fox nuts, the "5 Suta" grade represents the "Bold" category—significantly larger and rounder than the standard commercial varieties. Sourced from the best ponds in Katihar, Bihar, these seeds are processed to achieve maximum expansion, resulting in a light, airy texture that melts in the mouth.

This grade is often referred to as "Phool Makhana" (Flower Makhana) due to its beautiful, blossom-like appearance. It is specifically segregated for high-end markets where visual appeal is as important as taste.

Why Choose 5+ Suta Grade?

  • Visual Appeal: The large, round size (approx. 19mm-20mm) looks premium in clear packaging, making it ideal for high-value retail packs.

  • Superior Crunch: The larger surface area allows for a better roast, resulting in a louder, more satisfying crunch.

  • Higher Meat Ratio: You get more actual food content per seed compared to smaller grades.

  • Export Quality: This is the specific grade most requested by our clients in the USA, Dubai, and Australia for the health-conscious gourmet demographic.

Technical Specifications

Grade 4+ Suta (Medium / Standard)
Origin Katihar, Bihar (India)
Shelf Life 12 Months
Curcumin ≥5%
Moisture ≤11%
Purity 99%+
Additives None (100% Organic & Natural)

Quality Analysis

Microbiological Testing

Salmonella, E. Coli, Total Plate Count (TPC), Yeast & Mold detection

Heavy Metal Analysis

Lead (Pb), Cadmium (Cd), Arsenic (As), Mercury (Hg) detection

Pesticide Residue Testing

396 parameter testing for pesticide residues (US EPA standards)

Aflatoxin Screening

Detection of Aflatoxin B1, B2, G1, G2 at ppb levels

Physical Inspection

Color consistency, texture, aroma, and foreign matter detection

Processing Steps

1

Harvesting

Fresh makhana harvested at peak maturity from farms.

2

Cleaning & Sorting

Makhana are thoroughly cleaned and sorted by size and quality.

3

Drying

Sun-dried for 1-3 days to achieve optimal moisture levels and flavor concentration.

4

Grading & Processing

Dried makhana is graded with human resources & modern equipment with food safety standards.

5

Testing & Packaging

Final quality testing performed, then packaged in food-grade materials under controlled conditions.

Benefits & Applications

Anti-Inflammatory

Curcumin helps reduce inflammation and supports joint health.

Brain Health

Supports cognitive function and may improve memory retention.

Antioxidant Rich

High in antioxidants to combat free radicals and oxidative stress.

Culinary Uses

Essential ingredient in curries, spice blends, and traditional recipes.

Beauty & Skincare

Used in cosmetics and traditional beauty treatments worldwide.

Supplement Industry

Primary ingredient in health supplements and wellness products.

Storage & Handling

Storage Conditions

Temperature 20-30°C (68-86°F)
Humidity 40-60% RH
Light Exposure Minimize direct sunlight
Container Type Airtight containers

Handling Instructions

  • Keep container tightly sealed when not in use
  • Use dry utensils to avoid moisture contamination
  • Store away from strong odors
  • Avoid storing near heat sources or stovetops
  • Can be frozen for extended shelf life (up to 36 months)

Frequently Asked Questions

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We offer competitive FOB pricing and flexible shipping terms for international buyers.

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