Tabarok Bandari Pickle 680g

Unlike standard pickles packed in clear brined vinegar, Bandari pickle features a viscous, savory red sauce formulated from concentrated Tabarok tomato paste, natural tamarind pulp, crushed red chilies, and warm spices, creating an intense spicy-tangy glaze over the chunky vegetables.

Tomato paste delivers natural red color, opacity, and suspension body, while tamarind brings natural tartaric acid that imparts a complex tangy-sweet depth, preventing watery syneresis and creating a rich clinging texture.

Packed 12 jars per master carton with heavy-duty cell dividers, domestic wholesale MOQ is 50 cartons (600 jars). For export shipping, standard pallets take 75 to 85 master cartons (900 to 1,020 units) within gross weight parameters.

Fresh vegetables undergo rapid flash-blanching calibrated to preserve the structural pectin matrix within cell walls. Precise osmotic salt-acid equilibrium alongside timed tunnel pasteurization guarantees firm, crunchy mouthfeel across florets and roots.

No; Tabarok Bandari Pickle is completely free of synthetic preservatives. Its 24-month shelf life relies entirely on natural hurdle technology: organic acids from vinegar and tamarind, hermetic steam-vacuum sealing, and commercial pasteurization.

Warehousing mandates covered, dry facilities maintained between 15°C and 25°C away from direct sunlight. Extreme sub-zero temperatures (freezing risks) or temperatures above 35°C must be avoided to safeguard sauce viscosity and vegetable crunch.

Product labels feature bilingual Persian and English nutritional facts, ingredient listings, and production/expiry dates. For volume export contracts, customized destination labeling in Arabic or Russian is coordinated to meet local import mandates.