PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.
PRODUCT INFO Jackfruit spread through the rest of India and on to South-east Asia. The tree is large and the fruit itself grows not at the tip of limbs but rather out of the trunk. The jackfruit is the largest tree-born fruit in the world. A single pod can reach a length of nearly a meter and weigh close to 40 kilograms. USES The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks. Jackfruit is very nutrient-dense. It is a great source of fiber, protein and vitamin B. It also contains potassium, iron and calcium. The deep yellow-orange color of the Jackfruit bulbs is the result of phytonutrients like beta-carotene, giving the fruit powerful antioxidant properties. SEASON Jackfruits can be produced nearly all year round.
PRODUCT INFO Dimocarpus longan (Lum Yai) , commonly known as the longan, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but less aromatic in taste "Anecdotal uses of longan fruit as a natural remedy include: a general tonic to increase energy and boost the immune system. depression. reducing stress. decreasing fatigue. boosting memory. improving memory. snake bites as an anti-venom." SEASON Longan is available between June - August.
PRODUCT INFO Yam Bean is a legume. The appearance of the yam tree is a creeping vine. The plump head extends from the taproot. solid conan Square shape, flattened, 1 yam, with only one head. The part used to eat is the tapioca root. USES The head of the yam bean part used for eating Appearance is light brown, inside is white. When chewed, it feels crispy like a fresh pear fruit. It also has a flour-like flavor but is sweet. It is generally eaten fresh. or dipped in salt and pepper It can also be used to cook both savory and sweet dishes as well, such as kaeng som, wild curry, sweet and sour stir-fry, and egg stir-fry. It is a mixture of steamed buns. and Ruby Krob. SEASON Yam beans are available year-round.
PRODUCT INFO Young tamarind is a local tree. The pods are spherical, straight, curved, and the bark is thin green with a brownish tint. Juicy flesh, light green juice. Adjacent to the rind there are young seeds inside the flesh. Sour taste. Young tamarind pods have a thin, brown rind. The flesh is attached to the rind. and no hard seeds, firm flesh, chewy, slightly acidic and astringent taste. Can be eaten fresh by dipping with chili paste, salt chili or shrimp paste. USES The menu that cannot be lacking in young tamarind is Tamarind and Tom Klong The young tamarind must be scraped off the brown husks completely. leaving only the flesh in the fresh green therefore gradually used But the trick is easier than that. Bring the young tamarind to boil water for about 5 minutes before it can easily scrape off the skin. Season Young tamarind is available between Feb - Apr.
PRODUCT INFO Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies. SEASON Sweet Tamarind is available between Nov - Feb.
PRODUCT INFO Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available year-round.
PRODUCT INFO Bai Yor is native to Polynesia. Countries in Oceania It is an archipelago in the South Pacific Ocean. That area is called "Nonu", Malay called "Megadu", has a language called or a common name in English, Great Morinda or Beach Mulbery or Indian Mulbery. The islanders, the islanders, are very popular to eat. when crossing to Asia The Hawaiian region is also abbreviated as "NONI" (NONI). Some people call it cheese balls. The rotten smell, the villagers call it "Nai Nui", but the general people who know how to use it for cooking and making medicine are called "Yor", Noni Leaf, Noni Tree, Noni Tree Bai Yor is useful as food. If you call it a vegetable It is a perennial vegetable that is large, medium-sized, about 3-8 meters tall. must use method or climbing the top of the leaves which the saplings will give their leaves as food all year round Noni fruit will be released during the winter. Young noni leaves are boiled or boiled as vegetables and dipped in chili paste. Cook red curry, curry with pork, fish, and chicken. The most popular is the bottom of the wrap or banana leaf Krathong wrapped in fish, Hom Mok pork, Hom Mok chicken, Hmong fruit, green fruit. Isan people bring papaya salad instead of papaya salad. Many yummy? have to ask the people of the northeast or those who know who used to pound noni papaya salad together. USES Fresh leaves are used to boil drinking water. Or bring it to dry ground and brew it as a tea to drink. help cure wasting Relieve aches and pains under the wrists, ankles, treat tuberculosis, diarrhea, reduce fever, cough, expectorant, relieve heartburn, diabetes, prevent heart disease and blood vessels, cure gout, help drive menstruation Relieve nausea and dizziness SEASON Bai Yor is available year-round with a peak season in the summer and fall months.
PRODUCT INFO Boiled cassia leaves are a vegetable and herb that can be easily found in the market. In addition to being used to make food to eat In the textbooks of Thai traditional medicine, there are also many uses of the cassia tree, such as to cure constipation, to nourish blood, to nourish bile, to improve appetite. help get rid of dandruff Clean hair, make me moisturized, shiny, etc. and in addition, Cassia also contains a substance "Barrachon" (Baracol) that has a sedative effect. and has the effect of being a mild sedative to make you sleep well But it's not that it will work as many people understand. Because in the cooking process to be safe, the water must be boiled first. USES Boiled cassia leaves are used as food in many countries such as Thailand, Burma, India and Malaysia, etc. In Thai traditional medicine textbooks have recorded the benefits of cassia in many areas, such as being used to relieve constipation. Used to cure insomnia use to clean hair Makes hair moist, shiny, no dandruff, helps appetite, nourishes bile and nourishes blood, etc. In addition, it is also popularly used for cooking, such as curry, cassia, a young leaf. which is a tree that grows well in every region of Thailand to cook In addition to eating in the household It is also popular to treat guests at various festivals such as ordination, weddings, funerals with a bitter taste of cassia. Before cooking, the water must be boiled and discarded first to help reduce toxic substances. and make it taste better when cooked. SEASON Boiled cassia leaves are available year-round.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 -12 m (32- 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 -25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20 - 45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm' s reach.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - .5 cm (1/2) long and 2.0 cm (3/4 ) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.
Wellhead Christmas Tree In oil and gas extraction, oil recovery trees or "trees" are a combination of valves, casing tetrads and fittings used to regulate pipe flow in oil wells, gas wells, water injection wells, water treatment wells, gas injection wells, condensate wells and other types of wells. Product Description Wellhead and Christmas tree equipment is an important equipment of oil and gas drilling, the casing head, tubing head, and oil (gas) tree of three parts, used to connect the casing string and tubing string, and the sealing between the layers of casing and tubing annulus, and can control the production wellhead pressure and adjust the oil (gas) wellhead flow, also can be used in acid fracturing, injection, testing and other special operations. Wellhead devices and trees can be divided into oil production wellhead devices, gas recovery wellhead devices, fracturing and acidification wellhead devices, thermal recovery wellhead devices, and other wellhead devices. The Wellhead devices and tree is mainly assembled by a gate valve, throttle valve, three-way, four-way, plug valve emergency cut-off valve and other pressure components. Working Pressur:2000PSi,3000PSi,5000PSi,10000PSi,15000PSi, Technical Parameters 1. Nominal diameter:2-1/16,2-9/16,3-1/16,4-1/16, 2.Specification level:PSL1,PSL2,PSL3,PSL3G,PSL4 3. Performance levels: PR1, PR2 4. Material level: AA, BB, CC, DD, EE, FF, HH 5. Temperature level: K, L, N, P, S, T, U, V 6. Working Medium: Oil, Natural Gas, Mud and Gas Containing H2S, CO2 7. Execution standard: API 6A, NACE MR0175 8. Main Components: Casing Head, Tubing Head, FC type Gate Valves, Flange, Cross, Choke Valve, Casing Hangers, Tubing Hangers, Pressure Gauges, etc. Wellhead Christmas Tree Features Well Intervention Pressure Relief Chemical injection Tree and well-monitoring points Flow composition and rates Valve and throttle position feedback Connection points
Experience the purity and potency of nature with Giva Agro's Organic Essential Oilsð??±. Sourced directly from the lush foothills of the Himalayas, each oil is crafted from the finest organic herbs and plants. At Giva Agro, we commit to sustainability and ethical sourcing, ensuring that every drop of oil not only enhances your wellbeing but also supports the environment and local communities. Our collection of organic essential oils ranges from the soothing lavender and invigorating peppermint to the deeply calming sandalwood and rejuvenating tea tree oil. Perfect for aromatherapy, personal care, or enhancing your living spaces, our oils are extracted using the most natural methods to retain all the beneficial properties without any harmful chemicals. Giva Agro's Organic Essential Oils are not just products; they are a pledge towards health and harmony. Elevate your senses, soothe your mind, and nurture your body with the purest essence of nature, bottled with care by Giva Agro. #EssentialOils #Aromatherapy #NaturalLiving #Wellness #HolisticHealth #OrganicOils #HealthAndBeauty #SelfCare #NaturalRemedies #PureEssence #EssentialOilBlends #HealthyLiving #PlantPower #MindBodySoul #EcoFriendly #Naturopathy #HomeRemedies #EssentialOilBenefits #GreenBeauty #healthylifestyle
PRODUCT INFO Banana leaves are large, wide, elongated, and slightly rounded, averaging two meters in length, a half a meter in width, and 8-12 leaves per tree. The surface of the leaves are waxy, flexible, and glossy, and range in color from lime, olive green, to dark green. There is a central midrib that runs the length of the leaf and two laminas, or leaf halves are found on either side of the midrib. The leaves do not have branching veins, and this makes them vulnerable to tearing easily. Banana plants also have a pseudostem, which is a false stem that looks like a trunk but is multiple fleshy leaf sheaths that are tightly overlapped. Banana leaves have a grassy and sweet, green flavor. USES In addition to culinary uses, Banana leaves have also been used in the Buddhist and Hindu religion as decorations and as bowls, plates, and offerings in special religious celebrations such as marriage ceremonies. They are also used in India and the Philippines to construct fences and thatched roofs and have even been used as umbrellas. SEASONS Banana leaves are available year-round.
PRODUCT INFO The pods of the Drumstick or Moringa tree are long, smooth-skinned, dark green, and three-sided. The pods, which can reach anywhere from 6 to 18 inches in length, are soft when mature and have bumps that run the length of the pod, revealing the seed nodes. Within the pods is a fleshy pulp and pea-sized seeds encased in wing-shaped hulls. The Drumsticks are tapered at each end. Moringa pods are bitter with a somewhat sweet taste; their muted flavor allows for a variety of seasoning options. Drumstick pods are rich in nutrients like iron, vitamin c, beta-carotene, copper and iodine. USES Young Drumstick pods are ready to eat when they snap apart when bent in half. If the pod is too old, it becomes fibrous and woody. Drumstick pods are typically prepared by cutting into one or two inch pieces and adding to soups, curries, and Sambhar. They are pickled, boiled, steamed, and fried. Drumsticks can be prepared much like green beans or asparagus. The pods can be sliced lengthwise and the pulp scooped out and eaten; in India this is a delicacy. SEASON Moringa Drumstick are available year-round in warmer, tropical regions.
German Chamomile oil is very popular for its ayurvedic medicinal properties since decades. It is equally popular for its use in manufacturing cosmetics and skincare products and massage oils. It is extracted from the flower. German Chamomile oil possesses both anti-bacterial and anti-inflammatory properties. It helps in healing skin rashes and infections. When used in aromatherapy it helps as a prominent stress buster. Request for Certificate of Analysis. To request for Certification of Analysis(COA) please email us at info@givaagro.com. About us Giva Agro provides wide range of essential oils. We are a leading supplier and distributors of essential oils.. We offer more than 500 Essential Oils and 560 types of Herbal Extracts and Herbal oils. Our products are exclusively grown in India. Here are our strengths: Our Products are 100% Natural . They are known for their finest quality and purity. We do not use any artificial aroma or fragrances during our extraction process. We provide customized labeling and bulk packaging to our customers across Europe and Asia. with Guaranteed Best Price. They are completely safe for your health and skin. Contact us for further details. Private Label solutions At Giva Agro we are committed to help our clients and in building a complete natural & Pure essential oils brand. We provide customized packaging solutions, also known as white labeling. Our solution includes from packaging material to logo printing. We also provide consulting and best practices. Our solution includes small containers to small glass and plastic bottles depending upon customerâ??s requests. We pack our products with highest quality standards. Our team ensures quality checks before shipping. #essentialoil #beauty #cosmetic #oils #skincare #germanchamomileoil #doterraessentialoils #givaagro #sleepingbeauty #aromatherapy #aromatherapie #aromatherapist
PRODUCT INFO Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin. USES Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented. SEASON Peteh Bean is available year-round.
Giva Agro's Hydrosols: A Pure, Versatile Essence for Natural Well-being At Giva Agro, our hydrosols, also known as floral waters, are a testament to our commitment to providing natural, pure, and sustainable wellness solutions. Derived from the steam distillation process of plant materials, our hydrosols capture the essence of the plant in a form that's gentle yet potent, offering a multitude of uses in skincare, aromatherapy, and holistic health practices. What Makes Our Hydrosols Special? Pure and Natural: Each batch is distilled from high-quality, organic plant material, ensuring that every drop is as pure and natural as possible. Sustainably Sourced: We prioritize sustainability in our sourcing, working closely with local farmers and suppliers who share our commitment to the environment and ethical practices. Versatile Applications: Giva Agro's hydrosols are incredibly versatile, suitable for use in cosmetics, aromatherapy, medicinal applications, and even culinary uses, providing our B2B customers with a wide range of possibilities. Quality Assurance: Adhering to our stringent quality standards, our hydrosols are free from preservatives, alcohol, and additives, ensuring they retain their natural properties and benefits. Our Range of Hydrosols We offer an extensive selection of hydrosols to cater to various needs and preferences, including but not limited to: 1.Lavender Hydrosol: Perfect for soothing the skin and calming the mind. Rose Hydrosol: Ideal for hydrating and revitalizing skin, as well as enhancing mood. 2.Chamomile Hydrosol: Known for its anti-inflammatory properties, great for sensitive skin. Peppermint Hydrosol: Refreshing and cooling, excellent for mental clarity and digestion. 3.Tea Tree Hydrosol: Offers powerful antibacterial and antiseptic benefits, suitable for acne-prone skin. Giva Agro is dedicated to harnessing the gentle power of nature through our hydrosols, providing natural, effective solutions for a wide range of applications. Whether you're a spa, wellness center, cosmetic brand, or a business looking to incorporate natural ingredients into your offerings, our hydrosols are designed to meet your needs, ensuring purity, potency, and sustainability. Explore the essence of nature with Giva Agro's hydrosols. Visit our website or contact us to learn more about our products and how we can support your business. #FloralWater #skinroutine #NaturalSkincare #Aromatherapy #OrganicBeauty #SustainableBeauty #PlantBasedSkincare #EcoFriendlyBeauty #HolisticHealth #EssentialOils #GreenBeauty #CleanBeauty #HerbalRemedies #BotanicalBeauty #EcoWellness #NaturalWellness #TherapeuticPlants #SkincareRoutine #BeautyRoutine #sustainableliving
Main uses: - Wrap coir rope around the trunk to keep heat for the tree, not affect the sap in cold weather. - Use coconut fiber rope suitable for vines. Durability over 06 months. After use, you can fertilize the stump to create moisture for the soil. - Using coir rope for decoration brings high artistic effect.
