Indian Nerine Lily Flower Bulbs Suppliers and Manufacturers

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

At Flower Bazaaar, we specialize in exporting high-quality Asiatic Lily flowers from India to global markets. Our exquisite Asiatic Lily are handpicked for their vibrant colors and long-lasting freshness. We ensure top-notch quality control and adhere to international export standards. Whether you're sourcing for retail, wholesale, or special events, our Asiatic Lily are perfect for every occasion. We offer competitive pricing and reliable delivery to all major destinations worldwide. Explore our diverse 3 colours of Asiatic Lily i.e WHITE, ORANGE & YELLOW. Contact us today to place your order or request a quote.

At Flower Bazaaar, we specialize in exporting high-quality Oriental Lily flowers from India to global markets. Our exquisite Oriental Lily are handpicked for their vibrant colors and long-lasting freshness. We ensure top-notch quality control and adhere to international export standards. Whether you're sourcing for retail, wholesale, or special events, our Oriental Lily are perfect for every occasion. We offer competitive pricing and reliable delivery to all major destinations worldwide. Explore our diverse 2 colours of Oriental Lily i.e WHITE & PINK. Contact us today to place your order or request a quote.

Price - 100/ Kilogram Product Description Description : An annual herbaceous plant, calendula blooms at the start of almost every calendar month. The basal leaves are spathulate and stalked, while the pale green stem leaves are lanceolate, alternate and sessile. The plant bears flowers in bright yellow, red and orange colors. The fruits are rough and curved achene. Details: Hindi Name : Genda, Gulzafri English Name: Marigold, Calendula Botanical Name: Calendula Officinalis Family Name: Asterceae Chinese Name: Jin Zhan Ju Sanskrit Name: Zergul Common Name(s): Pot Marigold, Garden Marigold, Holigold, Mary Bud Uses: 1.Marigold is useful in stomach upsets, ulcers, menstrual problems, eye infections, inflammations and wound healing. Additional Information Item Code 117 Delivery Time 5 Days Port Of Dispatch Any Production Capacity 1 Ton Packaging Details As per client Requirement Payment Terms L/C (Letter of Credit)/D/A/T/T (Bank Transfer)

Price - Rs 950/ Kg Product Specification Purpose All Applicable Color Natural Life Span 365 days Is It With Vase Without Vase Country of Origin Made in India Material Lavender flower Colur Natural Minimum Order Quantity 50 Kg Product Description Culinary Lavender,Lavandula, Bursera linanoe is an incredibly versatile herb for cooking. ... As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that it's use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Additional Information Item Code HUJIJ Delivery Time 5 Days Production Capacity 10ton Packaging Details As per client requirement

Chamomile preparations are commonly used for many human ailments such as hay fever, inflammation, muscle spasms, menstrual disorders, insomnia, ulcers, wounds, gastrointestinal disorders, rheumatic pain, and hemorrhoids. Essential oils of chamomile are used extensively in cosmetics and aromatherapy

The main reason jasmine is so famous is its strong fragrance. People adore the flower for its strong, sweet smell. Countless cultures worldwide include it in aromatic products like candles, perfumes, soaps, and lotions. You can even infuse your own products at home with the lovely scent of the white bloom

Butterfly pea flower is a common ingredient in many herbal teas, mixed drinks, and cosmetic products. It is rich in antioxidants and may be linked to several health benefits, including increased weight loss, better blood sugar control, and improvements in hair and skin health.

Helps with mood, anxiety and depression: Lavender is known for its ability to calm the nervous system, lift the mood and even lower blood pressure, says Dr. Lin. Research links lavender usage to less anxiety and depression.

Gulmohar Flower Seeds(Delonix Regia Seeds) Price - Rs 200/ Kg Product Specification Soil Specific Well Drained Minimum Order Quantity 1 Kg Product Description Delonix regia is a species of flowering plant in the family Fabaceaesubfamily Caesalpinioideae.. It is noted for its fern-like leaves and flamboyant display of flowers. In many tropical parts of the world it is grown as an ornamental tree and in English it is given the name Royal Poinciana or Flamboyant. It is also one of several trees known as Flame tree.In India it is known as Gulmohar Hindi and Urdu (From Persian) -â??Gulâ?? means â??Flowerâ?? and â??Mohrâ?? is â??coin. Soil Specific :Well Drained Details : Botanical Name : Delonix regia Hindi Name : Gulmohar Bengali Name : Krishnachura Kannada Name : Kempu torai Malayalam Name : Alasippoomaram, Anasippoomaram Arabic Name : Goldmore Bengali Name : Chura,radha Burmese Name : Seinban

We are exporter of Hibiscus Flowers. Botanical name: - (Hibiscus sabdariffa) Tart, cranberry flavor. Shapes (flower, crushed, TBC) Moisture Content: < 10% Purity Level:99.5% Broken to Unbroken: < o.5% Colour: Dark Red

Concept - The use of robusta coffee in a blend can assist in producing a strong & full bodied coffee with the right amount of chicory. Chicory produces more roasted flavour than coffee does. Since chicory tends to darken coffee, the brew appears bitter or stronger. Therefore, a blend of fine roasted coffee with an earthy taste of roasted chicory using technology provides an exclusive cup of good strength, acidity & rich flavour. Availability : Pure Robusta beans with Chicory blend Pack Size - Bulk Pack 25 kgs in Cardboard carton. Inside the master carton we have Polyliners. Packing Type : Jars, Pouches, Tins & Sachets. Minimum quantity : 1 tone / LCL Cargo. Load ability - 7.5 MT/20'FCL; 17.5 MT/40'FCL Shelf Life - 2 Yrs.

Part No : 1725