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Saffron is a spice made from the stigmas of the fall-flowering plant Crocus sativus, a member of the iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. Saffron threads are fine and have a yellow tendril on one end and a flute on the other. Ground saffron is red to red-orange in color. Saffron is suitable for vegan, gluten-free, and paleo diets.

Cooking With Saffron:
Saffron threads should be crushed before using them in recipes. For ground saffron, it is best to start with saffron threads and lightly toast and grind them yourself. Just be extremely careful not to burn them or they won't be usable. Often, recipes call for only a pinch of saffron, so a little goes a long way. One common procedure is to steep saffron threads in the cooking liquid before using them. The longer you steep the saffron threads, the stronger the flavor and color of the cooking liquid. Some frugal cooks steep saffron threads and use the liquid in the recipe, and then dry and reuse the threads a second time.

Where to Buy Saffron:
Saffron will be available at a well-stocked grocery store, but it is often not out on the open shelf where it might tempt thieves. It might be in a special locked cabinet in the spice area, or you will need to ask at the service desk.
It is best to buy saffron threads rather than ground saffron. One reason is that it is easier to detect counterfeits and know that you are getting the true saffron you are paying for. Powdered saffron is not as strong, tends to lose flavor, and is also easily adulterated with fillers and imitations.
Since so little saffron is needed, you will find ground saffron sold in packets of about 1/16 teaspoon, and threads equaling about 1/4 gram or 1/2 of a teaspoon. Yet, these seemingly small amounts will often flavor more than one dish.
You can also order saffron online, but you must be wary of any deals. If the price is far below that from other spice purveyors, it may not be authentic saffron.

Rice, edible starchy cereal grain and the plant by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans.
White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in some Western countries due to its health benefits. Various products are made from rice. These include rice flour, rice syrup, rice bran oil, and rice milk.

The nutrient value of rice depends on the variety and cooking method.
Manganese: A trace mineral found in most foods, especially whole grains. It is essential for metabolism, growth, development, and the body's antioxidant system.
Selenium: A mineral that is a component of selenoproteins, which have various important functions in the body.
Thiamin: Also known as vitamin B1, thiamin is essential for metabolism and the function of the heart, muscles, and nervous system.
Niacin: Also known as vitamin B3, niacin in rice is mostly in the form of nicotinic acid. Soaking rice in water before cooking may increase its absorption.
Magnesium: Found in brown rice, magnesium is an important dietary mineral. It has been suggested that low magnesium levels may contribute to a number of chronic diseases.

Copper: Often found in whole grains, copper is low in the Western diet. Poor copper status may have adverse effects on heart health.
Rice is typically rinsed before cooking to remove excess starch. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste.
Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours.
Health Benefits:
Rice is a highly beneficial food that is important for any healthy diet. In fact, the USDA recommends 6 to 11 daily servings of rice and other grain-based foods. Plus, it tastes great!
A gluten-free food
Low in calories, with just 160 calories in a 3/4-cup serving
A non-fat food
A great source of complex carbohydrates
Cholesterol-free
Naturally low in sodium

High feed rates of NPN result in the generation of large amounts of ammonia that are adsorbed into the blood and create a change in the acid-base balance of the blood.

Studies have shown that clinoptilolite added to the feed of young animals improved their growth rate by stimulating their appetites and decreasing the incidence of diarrhea.

The animals on the Clinoptilolite supplemented diets gained 20% more weight on average than those in the control diet. Although the test animals consumed more feed, the feeding costs per kilogram weight gained were significantly less than the control group.

Natural Zeolites, like Clinoptilolite redound to a cleaner, confident environment in a great number of applications. In fact nearly every application of natural zeolites has been driven by environmental concerns and plays a significant role in reducing toxic waste.
It has a natural negative charge which gives it the capacity to adsorb cations and some organic contaminants.

Zeolites are highly selective absorber of a variety of metal cations that can be removed from liquid effluents through the process of ion-exchange.
Natural zeolites are excellent ion exchangers for the removal and recovery of heavy metal cations from drinking and waste-waters.
Ammonia is a major issue for the treatment of municipal wastewater. This remarkable mineral has a huge capacity for adsorbing ammonia.

Clinoptilolite is the new ideal filter medium for swimming pools in replacement of sand.

Clinoptilolite has many advantages over sand due to its high porosity, durability and cation exchange capacity.

Clinoptilolite can remove contaminants such as dissolved ammonia that sand and DE filters simply cannot handle.

Clinoptilolite has a high selectivity and capacity for ammonium via cation exchange capacity (CEC). Once the ammonium ion is within the Clinoptilolite lattice, it is not water-soluble. When used as an ion-exchange filter medium the Clinoptilolite can reduce ammonium content of circulating freshwater from aquaculture systems by as much as 97%.

Clinoptilolite provides a unique and simple way of removing algae buildup in your fresh water aquariums. Clinoptilolite does this by absorbing the Ammonia in the water that the algae feed on; collecting the algae that is then attracted to the unique Clinoptilolite rocks; and providing an easy method for removing the algae from your aquarium.

Mantra Authentic Ayurveda formulation Beard Oil rich in variety of pure natural nutrients penetrate the hair follicle root, repair and activate the dormant hair follicles, improve nutrient absorption rate and accelerate hair regeneration.

PROPERTIES

CASTOR OIL contains high content of ricinoleic acid that improves blood circulation in the scalp which provides nutrition to the hair follicles.

OLIVE FRUIT OIL helps in beard growth by penetrating hair follicle and stimulating them.

Your beard hair will become stronger and grow faster.
SESAME OIL avoid skin irritation will help to stimulate the growth of facial hair.

AVOCADO OIL has vitamins A, D, and E. The oil plumps up Collagen production and give your beard a fuller and more healthy appearance.

SUNFLOWER OIL is a top contender of natural oils for beards because it helps prevent breakage and hair loss. The oil is rich in omega, fatty acids & vitamin E, C, B, A, ingredients that together moisturize hair and keeps it soft.

ALMOND OIL is rich in Vitamin E, potassium, zinc, proteins, and monounsaturated fatty acids. These properties are beneficial for increasing beard growth,

METHOD OF APPLICATION
Use the convenient glass dropper to put a couple drops of Beard Oil into your palm. Then rub hands together. Massage upward into the beard and skin under your chin and cheeks. To finish, groom beard

CAUTION: Natural Products can also be allergic to some people. Test patch on inner elbow and leave for thirty minutes. Discontinue if irritation occurs. There may be variations in color in natural products.

STORAGE CONDITIONS
Store at temperature from +5C to +25C., avoid contact with sunlight.

PACKING -
Net Contents: 50ml e1.7.fl.oz

SHELF LIFE
Best before 24 months from mfg date

Sea bream HOG, 200-300 g/pcs
Sparus aurata
IQF type, 10% glazing, bulk 5 kg
Origin Turkey
Price 7,35 Eur/kg FCA Slovakia
Goods in Slovakia

Frozen Sea Bream HOG (Head-On, Gutted) is a high-quality whole fish product, carefully processed and frozen to preserve its natural taste, firm texture, appearance, and freshness. With a convenient 200â??300 g per piece size range, it is suitable for restaurants, hotels, seafood distributors, supermarkets, wholesalers, and international seafood buyers. The HOG presentation provides a traditional whole-fish format that is convenient for various cooking and foodservice applications.

Advantages
Premium-quality frozen Sea Bream
Head-On, Gutted (HOG) presentation
Convenient 200â??300 g/pc size range
Naturally rich in protein and essential nutrients
Firm texture and mild, appealing flavor
Hygienically processed and frozen
Suitable for retail and foodservice markets
Ideal for bulk and export orders

Frozen Tilapia fillets, IQF 20%, 140-200g, bulk 5 kg.
China origin.
Product currently in Slovakia.

Advantages of Frozen Tilapia Fillets
High in protein: Provides approximately 20â??22 g of protein per 100 g serving.
Low in fat: Contains relatively little saturated fat, making it a lean protein source.
Convenient: Ready-to-cook with minimal preparation required.
Long shelf life: Can be stored frozen for up to 24 months when maintained at -18C or below.
Consistent quality: Individually frozen fillets help preserve freshness, texture, and flavor.
Versatile: Suitable for grilling, baking, frying, steaming, and curries.
Rich in nutrients: Contains vitamins such as B12 and minerals including phosphorus and selenium.

These specifications can vary by buyer requirements and importing country standards. Exporters typically provide a detailed product specification sheet covering microbiological limits, chemical parameters, packaging details, and labeling requirements.

Rainbow trout HOG, 200-300 g/pcs
Oncorhynchus mykiss
IQF type, 10% glazing, bulk 5 kg
Origin Turkey
Goods in Slovakia
Price 5.45 Eur/kg FCA Slovakia

Frozen Rainbow Trout HOG (Head-On, Gutted) is a premium-quality whole fish product, carefully processed to retain its natural taste, texture, freshness, and nutritional value. The fish is cleaned, gutted, head-on, and rapidly frozen to help preserve quality during storage and transportation. Suitable for wholesalers, seafood distributors, restaurants, hotels, supermarkets, processors, and international seafood buyers.

Advantages
Premium-quality rainbow trout
Head-On, Gutted (HOG) presentation
Naturally rich in high-quality protein
Good source of beneficial omega-3 fatty acids
Clean and hygienically processed
Frozen to maintain freshness and product quality
Suitable for retail, foodservice, and processing
Ideal for international bulk and export markets

Natural Clinoptilolite based fertilizers are known to be â??intelligent fertilizersâ?? due to their high cation exchange capacity and porosity. Recall, Clinoptilolite is the worlds only negatively-charged mineral in existence, it therefore has tremendous breakthrough possibilities and especially in Agriculture applications. Clinoptilolite has a proven ability of a natural slow release mechanism of nutrients to the root zone of new seedling thereby increasing the plantsâ?? strength and performance.

Small (4.5 - 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.

Crimson Lentils (Lens Esculenta) Whole Red Lentil, The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.

Barley, common name for members of genus Hordeum of the grass family (Gramineae). Many wild and cultivated forms occur and, since all cultivated forms and some of the wild ones are interfertile, they are assumed to belong to one species, H. vulgare. Because of its ability to adapt to a wide range of soil and climate conditions, barley is widely grown in many parts of the world and was one of the earliest cultivated crops.

Wheat is the common name for members of genus Triticum of the grass family (Gramineae) and for the cereal grains produced by these grasses. Wheat figures among the three most produced cereals in the world, along with corn and rice. Canada is the world’s sixth-largest producer and one of the largest exporters of wheat, annually producing an average of over 25 million tonnes and exporting around 15 million tonnes.

Field corn (Zea mays) is a spring-sown annual belonging to the grass family (Gramineae). Native to North America, Indian corn, or maize, has diverged so radically from its ancestral species that these forerunners cannot be identified with certainty. Ontario and Québec are the two leading producers, with Ontario accounting for around 65% of the production, and Québec for more than 25%.

About 6-7mm in diameter and usually pale green in color. They have a mild, slightly sweet flavor. They are sometimes coated and eaten as snacks, but have a variety of other uses. When broken in two they produce a split pea that is a darker and more vibrant green in color.

About 6-7mm in diameter and usually pale yellow in color. They have a mild, slightly sweet flavor. They are used in soups and stews and have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in color.

Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas. They are a traditional northern English accompaniment to fish and chips. All over Northern England they are commonly served as part of the popular snack of pie and peas.

Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavoured beans that are dense and smooth. Like other common beans.