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Guggulsterones Min.2.5%

Guggul Extract - 2.5% Guggulsterones E & Z by HPLC & 10% by UV

Guggul is used for acne, hardening of the arteries (atherosclerosis), weight loss, and other conditions, but there is no good scientific evidence to support most of these uses.

Price: DEPEND ON QUANTITY AND KINDS .
Specification: 10:1 20:1 30:1
Brand Name : Chemcohealth
Place Of Origin : China
Moq : 10kgs
Color : Brown

Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric . The most commonly used medicinal part of the plant is the rhizome, the root-like stem that grows underground.

It's a rich source of antioxidants including gingerols, shogaols, zingerones and more. Ginger does contain numerous other anti-inflammatory and antioxidant compounds beneficial to health such as gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate.

Common Name Adarak
Botanical Name Zingiber officinalis
Active Ingredient Gingerols
Specification Gingerols upto 15%

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.

Product Name Rosemary Rosmarinus Officinalis
Botanical name Rosmarinus officinalis
HS Code 12119094
Origin Egypt
Rosemary leaves

As a medicinal herb it has long been recommended for strengthening the brain and memory The herb contains substances that are useful for improving digestion and increasing circulation

In cooking rosemary is used as a seasoning in a variety of dishes such as soups casseroles salads and stews Use rosemary with chicken and other poultry game lamb pork steaks and fish especially oily fish It also goes well with grains mushrooms onions peas potatoes and spinach

History
Illustration from an Italian herbal circa 1500
The first mention of rosemary is found on cuneiform stone tablets as early as 5000 BCE after which Egyptians used it for embalming corpses starting in 3500 BCE There is no further mention of rosemary until the ancient Greeks and Romans Pliny the Elder 2379 CE wrote about it in The Natural History20 as did Pedanius Dioscorides c 40 CE to c 90 CE a Greek botanist amongst other things He talked about rosemary in his most famous writing De Materia Medica one of the most influential herbal books in history

The herb later made its way east to China and was naturalized there as early as 220 CE during the late Han dynasty
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Common Name : Ginger

Part Used : Rhizome

Specification : 6:01

Quality: Traditional w/stems,ground without stems, TBC, Conventional and organic certified, roasted.

Packing: PP Bags p/10/25kg, Paper Bags p/25kg, Aluminum Bags p/45kg

Season: All year round

Origin: Argentina

Annual production volume: 1500ton

Container capacity: 11-24ton

Quality: Brand Natura/CostaNorte/Tucangua, traditional cut, ground Without stems, flavored

Packing: Packs p/250gr/500gr/1000gr and tea Bags.

Season: All year round

Origin: Argentina

Annual production volume: 1000ton

Container capacity: 8-16ton

Asparagus Extract - 5% to 40% saponnins by Gravimetry

Asparagus extract is a natural remedy sourced from the spears, root, and rhizomes (the "underground stem") of the asparagus plant.

Fenugreek Extract - 10% to 40% Saponisn by Gravimetry

Fenugreek is an herb with many potential health benefits, including improving cholesterol and blood pressure.

Garlic Extract - 1% Allicin by HPLC

Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage . High doses of garlic supplements have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in people with high blood pressure.

Ginger Extract - 2.5% to 10% Gingerols by HPLC

Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, and hypertension.

Kava Extract - 5% to 10% Kavalactones by HPLC

Kava kava (Kava for short) contains substances called kavapyrones. They act much like alcohol on your brain, making you feel calm, relaxed, and happy. The plant is also thought to relieve pain, prevent seizures, and relax muscles.

Onion Extract - 10% Volatile oil

Onion extract improves scar color and appearance, as well as pain and itching, in people with scars due to burns, tattoo removal, injuries, or surgical removement of .

Juniperus communis

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.