Main Ingredients: Anthraquinones, styrene acrylic pyrrole ketone, glycosides, fatty acids, polysaccharides, amino acids, flavones, volatile oils, miroelements, etc.
Function :
1.Clear liver, improve eyesight, prevent and treat eye diseases
2.Adjust blood pressure, reduce blood fat
3.Improve constipation, lose weight
4.Adjust and enhance immunity
Character:
1.Keep the special smell and taste of the product
2.Good solubility, the solution is clear and transparent
3.Easy to be used to produce both liquid drinks and solid drinks
Application: functional food, solid drinks, liquid drinks, health care products, dietary supplement, nutritional supplement, etc.
Package: 5kg/bag, 25kg/drum
Storage: sealed stored in dry, cool and ventilated place
Product Specification
Packaging Type Gunny Bag
Packaging Size 50 Kg
Is It Dried Dried
Brand NT
Botanical Name Cassia Absus
Part Used Seed
Country of Origin Made in India
Minimum Order Quantity 50 Kg
Product Description
Description :
This is a suffruiticose, eract herb with a height of about 2 meters, clothed with white pubescence. The eaves are about 5 cms. long, the leaflets areovate-oblong or ovate elliptic. The flowers are pale yellow or tinged red, in terminals and leaf opposed in long racemes.
Details :
Arabic Name : Tashmeezaj, Shishm
Bengali Name : Ban Kulthi
English Name : Absus Seeds
French Name : Absus Semences
German Name : Chichimkassie, Chichonpflanze
Gujarati Name : Chimad, Chinola
Hindi Name : Chaksu, Bankulthi
Kannada Name : Kreed, Nindratach
Latin name : Cassia absus Linn.
Marathi Name : Chimn, Chinol, Kankuti
Part Used :Seed
Medicinal Uses :
The leaves and the seeds are used for treatment of anemia, asthma and hiccups.
The seed extract is used to purify blood and to treat mucous disorders. A decoction of the seeds is used to treat certain eye diseases.
Keyword : Cassia Absus Herbal Seed,Plant Seed,Organic Seed
Additional Information
Item Code 93
Delivery Time 10 Days
Port Of Dispatch Anymode
Production Capacity 100 Ton
Packaging Details As per Client Requirement
Product Specification
Type Natural, Dried
Pack Type Standard
Brand NT
Minimum Order Quantity 1 Kilogram
Product Description
English name- Ring worm plant
Botanical Name: Cassia Tora,Cassia Tora Seeds
Family: Fabaceae
Latin Name: Foetid cassia
Indian Name: Chakunda, Puwar, Takala, Chakramandrakam, Kawaria, Dadmari, Sickle Pod, Coffee Pod, Tovara, Chakvad Parts.
Used: Seeds Description An annual foetid herb, with a height of 30 to 90 cm, Cassia Tora is mainly found in the states of Uttar Pradesh and Madhya Pradesh, in India. It has pinnate leaves, which are about 10 cm long. Each leaf has three pairs of leaflets that are opposite, ovate, oblong and oblique at the base. The yellow-colored flowers are bearded in the axel of the leaves. The flowers comprises of five petals, each about half inch in diameter.
Medicinal Uses:
1.Cassia Tora is used as a coffee substitute and has a maturing and anodyne action.
Useful in treating skin diseases like ring worm and itch and psoriasis. The alcoholic or vinegar maceration of pounded fresh leaves is used externally to treat eczema and dermatomycosis. Decoction of the fruit of Cassia Tora is used in the treatment of fever.
Since the herb acts as a kapha and vata dosha suppressant, it acts as a nerve tonic.6.It is consumed in worm infestation and cures the infection occurring in the body.
Keyword - cassia powder, cassia tora,Herbal Seeds,Cassia Tora Seeds,Cassia Tora Seeds
Additional Information
Item Code Herb94
Delivery Time 3-5 Days
Port Of Dispatch Jhansi
Payment Terms L/C (Letter of Credit)/D/A/T/T (Bank Transfer)/Other
Moringa Leaves Powder USDA Certified free from chemical pesticide, heavy metals and E-Coli can be supplied in bulk packing/pouches of 100 gms/jars of 100 gms
Terminalia Chebula [Harad]
Indian Origin
MOQ 23 MT
Packing- 50 kg HDPE Bags
Payment- 50% by SWIFT transfer against our P.I. and balance on e-mailing the bill of lading after exports
Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description
Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage
Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery.
The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.
lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.
Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
