Sudanese Senna, Cassia acutifolia, Del C. Senna L is a perennial 1-2 m height undershrub. The stem is erect, smooth, and pale green to light brown with long spreading ascending branches. Leaves are compound with four to six pairs of leaflets. The full grown leaflets are bluish-green to pale- green in color and emit a characteristic fetid smell when crushed. The flowers are small and yellow and axillary arranged racemes. The pods are broadly oblong about 5-8 cm long and 2-3 cm broad, green in beginning and change to greenish-brown to dark brown on maturity. Each pod has 5 to 7 ovate, compressed, smooth, dark-brown seeds. The two most widely exported and officially recognized species of seena are C. acutifolia and C. angustifolia.
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Green Coffee beans Natural Weight : 60 kg Net Country of Origin: India Product Date : 01/06/2023 Expiry Date: 31/05/2025 Robusta Plantation AA Green Coffee beans Natural Weight : 60 kg Net Country of Origin : India Product Date : 01/06/2023 Expiry Date : 31/05/2025 Robusta Chery A
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Ginger (Zingiber officinale), the family Zingiberaceaeis a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescences bear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft.
Sudanese Senna, Cassia acutifolia, Del C. Senna L is a perennial 1-2 m height undershrub. The stem is erect, smooth, and pale green to light brown with long spreading ascending branches. Leaves are compound with four to six pairs of leaflets. The full grown leaflets are bluish-green to pale- green in color and emit a characteristic fetid smell when crushed. The flowers are small and yellow and axillary arranged racemes. The pods are broadly oblong about 5-8 cm long and 2-3 cm broad, green in beginning and change to greenish-brown to dark brown on maturity. Each pod has 5 to 7 ovate, compressed, smooth, dark-brown seeds. The two most widely exported and officially recognized species of seena are C. acutifolia and C. angustifolia. Cassia senna; used as medicine, cosmetics, health hygiene and food supplements in improving the quality of life Both Pods & leaves are used as natural laxative to treat constipation. They act on the large intestine to stimulate peristalsis (the muscular activity of the colon leading to elimination). It is known that several countries utilize the leaves of different indigenously available species for the same purpose. Senna also used as an expectorant, a wound dressing, an anti-dysenteric, and a carminative agent. It is useful in the treatment of gonorrhea, skin diseases, dyspepsia, fevers and hemorrhoids. The herb is used in the form of crude plant material or powder as oral infusion or extracts (liquid or solid). It is always advised to use the drug under the supervision of Physician, because the excess use of senna may have adverse effect leading to sudden and intense stomach pains and colic or abdominal pains.
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MADAGASCAR BLACK BOURBON GRADE A: GOURMET Size: 14 cm to 17 cm Moisture: 32% - 35% Vanilin content: 1.5% - 2.2% Type: natural fresh bean Country of origin: Madagascar Shelf-life: 2 years Birth of a Precious Spice "Discover the allure of Gourmet Madagascar Bourbon Vanilla Beans. Handpicked from the lush fields of Madagascar, our Grade A vanilla pods offer an unparalleled flavor profile. Elevate your culinary creations and unlock a world of flavors with the richness of our gourmet vanilla beans." Vanilla processing 1. Growing vanilla Madagascar Bourbon Vanilla is a unique vanilla plantation that thrives in a tropical climate with balanced humidity and fertile soils. The farmers use a hand-pollination technique to ensure precision in pollination, laying the groundwork for the development of high-quality vanilla beans. The vanilla vines are nurtured for several months, protected from harsh weather, and monitored for ripeness, ensuring the beans reach the perfect stage of maturity. 2. Dipping After harvest, beans are heated to 60-70�?�°C for three days, depending on size, split on the vine, and water temperature. A master curer dips the beans, killing the outer vegetative skin and other pathogens. This stops growth and releases enzymes for the production of vanillin, the bean's primary flavor component. The timing depends on these factors. 3. Sweating After extracting beans from water, they are wrapped tightly in wool blankets and stored in a dark, airtight container to preserve heat and steam. Enzymes convert cellulose and starches into vanillin, giving vanilla its subtle aroma. Steaming is a process that lasts three to four days, keeping the vanilla heat and leather. After drying in the sun, the pods are successful when they turn chocolate color, or dotted with chocolate and green. 4. Drying Drying has two stages: Sun drying and drying in the shade STEP 1 - Sun drying A large bag is used as a mat, followed by sheets, which are blankets or pieces of bags cut out. Vanilla is spread thinly on the sheets, allowing sun drying for two to three hours each day. The pods absorb the appropriate temperature, and the blankets are rolled up and transported back to the box. This process lasts for four days, with the vanilla returned to the box on the fifth day, deposited with rolled sheets or mats while respecting the steaming system. STEP 2 - Drying in the shade Drying in the shade Drying in the shade, as the name suggests, is not done outdoors like previously but inside the store. It consists of placing and spreading in an orderly manner the vanilla pods on drying racks after making by heads. 5. Packaging The packaging of vanilla is divided into 5 successive stages: - Bulk sorting - Classification - Measurement - Packaging - Storage
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