Moringa oleifera leaves are rich in protein (27.0% to 30.3% crude protein content in dry leaves). Moringa oleifera leaf extracts are rich in amino acids, with 19 kinds in total, including glutamic acid, aspartic acid, threonine, valeric acid and valerian. Amino acid, alanine content is higher. At the same time, Moringa leaves are rich in a variety of minerals, vitamins, unsaturated fatty acids, glycosides and polyphenolic compounds, sterols, alkaloids and other small molecular active substances. Type: Herbal Extract Form: Powder Variety: Moringa Leaf Extract Part: Leaf Extraction Type: Liquid-Solid Extraction Packaging: Drum, Vacuum Packed, Vacuum foil bag Place of Origin: Jombang, Jawa Timur, Indonesia Grade: Food Grade Brand Name: JAJOST Application: Health Food Cultivation method: artificial planting Product Name: Moringa Leaf Extract Latin Name: Moringa oleifera Lam. Appearance: Green Fine Powder Particle Size: 95% Pass 80 Mesh Packing: 25kg/drum 1kg/foil Bag Shelf Life: 24 Months Certificate: Halal Certificate
"Sambal Suwer" Green Chili Sauce is made from selected chilies that are picked and packaged immediately for an incredibly spicy taste! Detail: - Original 150 gr - It's spicier than other chili sauce - Made from selected fresh green chilies (picked to pack up for a maximum of 51 hours) - Sambal No. 1 Choice of Indonesian Families - 6 months of expiration Composition: Green chilies (36%), water, sugar, salt, garlic (3%), vegetable stabilizers, acidity regulators, preservatives (sodium benzoate and sodium metabisulfite), flavor enhancers (monosodium glutamate and guanylate inosinate), natural sweeteners steviol glycosides.
"Sambal Suwer" Red Chili Sauce is made from selected chilies that are picked and packaged immediately for an incredibly spicy taste! Detail: - Original 150 gr - It's spicier than other chili sauce - Made from selected fresh chilies (picked to pack up for a maximum of 51 hours) - Sambal No. 1 Choice of Indonesian Families Composition: Chili (36%), water, sugar, salt, garlic (3%), vegetable stabilizers, acidity regulators, preservatives (sodium benzoate and sodium metabisulfite), flavor enhancers (monosodium glutamate and guanylate inosinate), natural sweeteners steviol glycosides.
Salam koja or temurui, sicerek, ki becetah, korokeling are plants whose leaves are used as a curry spice, so they are known as curry leaves. These leaves are used as a spice in Aceh. The shape of this leaf is similar to a bay leaf with a smaller size and a sharper smell. Curry leaves are a type of spice native to India that are commonly used in various Indian and Sri Lankan specialties, with a very strong aroma and almost the same use as bay leaves in Indonesian cuisine. This type of spice can be found growing in the southern region of India and Malaysia. Curry leaves are also known as curry leaf or Murraya koenigii which was first discovered by a botanist named Johann Koenig. The size of the tree is relatively small with a maximum height of 4-6 meters. The following characteristics can make it easier for you to recognize this curry leaf/ salam koja/ temuru/ curry leaf. This curry leaf looks like a starfruit leaf, but with a smaller size and the color of the leaves is shiny dark green. Although many say the aroma is 'sharp', once it enters the dish the aroma will be very tempting. The shape of the small clustered white flowers resembles a yellow flower. Don't be surprised if curry leaf flowers have a fragrant aroma like yellow flowers, because this plant is indeed in the same genus as yellow (Murraya paniculata) from the citrus plant family (Rutaceae). Curry leaves are the size of a peanut, green in color and turn dark purple when ripe. Based on research, the content of vitamin C in curry leaves is quite high, you know, it's just that some sources state that the seeds of curry leaves are poisonous. So even though you can eat it, you should think about it before tasting it. Curry leaves are part of the curry tree which originates from India. This plant has a distinctive aroma similar to oranges and also a unique taste. However, these leaves are not the same as curry powder which has been used for cooking. Besides being used for cooking, there are many benefits of curry leaves for the body. This plant has many health benefits because it contains plant protective substances, such as alkaloids, glycosides and phenolic compounds. Research shows that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene. Many of these compounds function as antioxidants that can boost the immune system and protect against exposure to free radicals 1. Can Reduce the Risk of Heart Disease 2. Prevent Alzheimer's Disease 3. Has Anti-cancer Effects 4. Controls Blood Sugar Levels 5. Has Pain Relief Properties 6. Has Anti-Inflammatory Effects 7. Has Anti-Bacterial Properties 8. Lose Weight
