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Tender For supply of large cardamom (badi elaichi) as per is 13446,spices and condiments - turmeric whole and ground (v2) as per is 3576,spices and condiments - coriander, whole and ground (v2) conforming to is 2443,spices and condiments - tamarind concentrate (v2) as per is 5955,spices and condiments - cloves, whole and ground as per is 4404,bay leaf,cinnamon whole (v2) as per is 4811,mustard, whole and ground (v2) as per is 2323,fenugreek (methi) as per is 3795,cumin,chilly as per is 2322,black pepper,saunf as per is 3796,dry ginger-is:1908
Tender For supply of maida 50kg bag,atta flour 50kg bag,besan rajdhani one kg pack,dal arhar one kg pack,dal black malka masoor one kg pack,dal chana one kg pack,dal rajma chitra one kg pack,dal moong chilka one kg pack,dal lobia one kg pack,dal moong wash one kg packet,dal chana roasted,dal urad chilka one kg pack,dal urad wash one kg pack,white mater one kg pack,dal urad whole one kg pack,dal kabuli chana one kg pack,dal red malka one kg pack,moong whole one kg pack,black chana one kg pack,jay phal,cardamom small green elaichi,cloves laung,corn starch ararot one kg pack,coriander seeds dhania whole,saunf barik,jeera whole,dabur kewra 250 ml,nutrela soyabean,papad lijjat 200 gm,saffron,saunf moti,sugar 50kg bag,suji barik,red chilly whole,tata salt,yellow chilly powder,white oats one kg pack,kismish,anar dana whole,magaj tarbooj,idli rawa masala mtr 1 kg pack,amchur whole,kaju whole,roasted vermicelli 850 gm pack,makhana,prunes 200 gm pk,dry apricot 200 gm pk,sweet soda,shahi jeera,pasta fussily five hundred gm agnesi,pasta maca
Tender For supply of spices and condiments - tamarind concentrate (v2) as per is 5955 (q3) , spices and condiments - cloves, whole and ground as per is 4404 (q3) , spices and condiments - turmeric whole and ground (v2) as per is 3576 (q3) , cinnamon whole (v2) as per is 4811 (q3) , mustard, whole and ground (v2) as per is 2323 (q4) , asafoetida (hing) as per is 7807 (q4) , chilly as per is 2322 (q4) , black pepper (q4) , saunf as per is 3796 (q4) , dry ginger-is:1908 (q4)