PRODUCT INFO Avocado fruits are becoming more popular in Thailand. Apart from being consumed as fresh fruits for their palatability, food value with high protein, vitamin E and digestible fat content, their oil is used also in the cosmetic industry. USE Their rather neutral flavour profile allows the avocados to be paired with almost any ingredient and menu, both sweet and savoury. One of the proudly presented was ripe avocado chunks served with the refreshing coconut ice cream, with optional extra Japanese red bean topping. Season July marks the opening of the avocado season in Thailand and the best time of the year.
At Giva Agro, we're passionate about bringing the purest forms of nature right to your doorstep. Our range of fruit oils is a testament to our commitment to quality, purity, and sustainability. Extracted from the finest fruits, our oils are a beacon of health, beauty, and culinary excellence, designed to enrich your life with nature's best. Dive into a World of Aromatic Bliss ð??º Our fruit oils are carefully extracted to preserve the aromatic and therapeutic properties of each fruit. From the zesty kick of Citrus oils to the sweet tranquility of Berry oils, every drop is a journey through the most fragrant orchards and lush landscapes. These oils are not just ingredients; they're an experience, enhancing your beauty routines, health regimens, and culinary adventures. Beauty Beyond Compare ð???â??â??ï¸?ð???â??â??ï¸? Giva Agro's fruit oils are nature's answer to your skincare and haircare needs. Infused with essential vitamins, antioxidants, and fatty acids, they're designed to nourish, rejuvenate, and protect. Whether it's combating the signs of aging with Pomegranate oil, moisturizing with Avocado oil, or adding a natural sheen to your hair with Coconut oil, our products ensure you look and feel your best. A Commitment to Sustainability ð??? At Giva Agro, we believe in giving back to the planet. Our fruit oils are sourced through practices that support environmental sustainability and ethical farming. We partner with local communities to ensure every bottle reflects our commitment to quality and responsibility. Why Choose Giva Agro's Fruit Oils? ð??? 1. Pure and Natural: No additives, no preservatives, just 100% pure fruit oil. 2. Sustainably Sourced: Ethically obtained, supporting local communities. 3. Versatile: Perfect for skincare, haircare, aromatherapy, and culinary uses. 4. Health-Boosting: Rich in vitamins, antioxidants.
PRODUCT INFO Yardlong bean should be picked young while it is at its most crisp, sweet and tender. Young beans develop within sixty days of cultivation, and the long pods grow in pairs from the stem. Known for their extraordinary length beans can grow up to thirty inches in length but for best flavor and texture should be harvested when between twelve and eighteen inches. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. If beans are allowed to fully mature, they can be shelled and the seeds used as other shelled beans and peas. The flavor of China Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the China Long bean varieties the green is known to be the sweetest and most tender. Yardlong bean are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron. USES Yardlong bean should be very fresh when purchased. When young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans China Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sauted, grilled, dry-fried, or deep-fried. China Long beans can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, Sichuan peppercorns, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken. China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy. SEASON Yardlong beans are available year-round with a peak season in the summer and fall months.
PRODUCT INFO Garden peas have a large bright green pod which encases plump, round peas or berries. The pods grow on vines and unlike snow and sugar snap peas are too fibrous to be edible. Pods must be shelled first by snapping off the end and pulling the fibrous string along the length of the pod. Each pod contains five to eight emerald hued peas. Peas have a tender yet slightly crunchy texture and a sweet pea flavor. For best flavor prepare or freeze peas soon after they are harvested, the high sugar content of the peas begin to convert to starch as soon as the peas are picked from the vine.Fresh garden peas are rich in vitamin A and vitamin B (particularly folic acid), calcium, iron, zinc, and potassium. In addition they contain protein and fiber as well as lutein which has been shown to promote healthy vision. They also contain phytonutrients which have anti-inflammatory properties and can aid in the prevention of diabetes, heart disease and arthritis. To best preserve nutrients use peas raw or prepare steamed or stir-fried. USES A versatile vegetable, fresh garden peas are sweet and tender enough to be eaten raw but may also be prepared cooked. Shelled peas can be blanched and pureed to make a spread or dip. Add raw peas to green and grain salads. Their sweet, fresh flavor will complement rich pasta and risotto as well as spicy curries and soups. The shells of garden peas can be used to add flavor to vegetable stock. For best flavor and texture wait to shell peas till you are ready to use them. Peas can also be shelled and frozen, dried or canned for future use. Season A peak season in spring through early summer, garden pea are available year-round with sporadic gaps in availability throughout the year.
PRODUCT INFO Water Mimosa is a wetland plant which has a taproot that attaches to edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, called an aerenchyma, is an air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be bouyant and float on the top of the water. From the stems grow branches, which bear small, olive green leaves that grow separately, in opposite pairs. The leaves are oblong in shape, and measure arond 4 to 14 millimeters in length, to 1 to 3 millimeters in breadth. Stems have of 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome, and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor. Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein and riboflavin. USES The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosa is most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles and garlic. It can also be found in recipes with noodles, minced chicken or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week. SEASON Water Mimosa is available year-round.
PRODUCT INFO Yellow Sesbania Flowers (Dok Sanoh) are small oval blooms, averaging 2 to 8 centimeters in length, and have a curved, broad, and flat shape. The flowers appear in groupings of 2 to 8 blooms on the end of slender green stems and are nestled between branches of straight, smooth, and oval pinnate leaves ranging 1 to 2 centimeters in length. These leaves fold in on each other, closing at night, and reopen when the run rises following the sunâ??s path throughout the day. The flower petals are bright yellow and have a delicate, velvety, and soft texture. Sesbania flowers have a slight crunch and a succulent, tender quality when consumed raw, releasing a mild, sweet, and subtly green flavoring. Some consumers note their similarity in taste to a sweet pea. When cooked, the flowers soften and take on the other flavors in the dish, contributing added texture and a faint floral taste. USES Yellow Sesbania Flowers (Dok Sanoh) are a source of fiber to stimulate the digestive tract, antioxidants to guard the cells against free radical damage, and calcium and phosphorus to protect bones and teeth. The flowers also provide some iron to develop the protein hemoglobin for oxygen transport through the bloodstream and lower amounts of vitamins A and C, magnesium, and B vitamins. In India, Sesbania flowers and leaves are used in poultices. They are customarily used to soothe internal ailments and are said to have inflammatory and antibacterial properties. Season Sesbania flowers are available year-round.
PRODUCT INFO Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2017, world production of lettuce and chicory was 27 million tonnes, 56% of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in gardens. USES Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella. SEASON Lettuce is available year-round.
PRODUCT INFO Melon Cucumber Laithai are used as fresh vegetables as well as cucumbers. It is commonly eaten fresh as a dipping vegetable. It tastes like cucumber but has a firmer texture (less water). It is also used in salads and curries as well as cucumbers. Including being able to pickle as a pickled melon as well, preferably pickled to have a sweet and slightly salty taste than pickled sour. USES Ripe Melon Cucumber Laithai are eaten in desserts or eaten as a fruit by blending melons into a drink. Thai melon blended or mixed with coconut milk. Besides making sweets Ripe melons can also be eaten directly like watermelons, but they are not as popular as watermelons because they are not as sweet. Including not as popular as melon (cantaloupe) because the taste is not as sweet and the meat is more messy.As usual, we usually eat melons cooked with coconut milk and called Thai melons. Or eat it with white sugar, it's delicious, but no matter how you eat it, melon has outstanding properties to treat disease. such as coughing from tuberculosis, constipation, and urinary tract infections, thus helping to alleviate such symptoms and diseases and have the opportunity to eventually recoverThe smell and taste of fresh Thai melon is also suitable for making Thai melon juice because it is easy to make, good smell and taste, beautiful color, high nutritional value. Because it is very high in vitamin A, it also contains a lot of vitamin C, phosphorus, calcium, etc. Season Melon Cucumber Laithai produces a good yield during From July to September, Thai melons can be planted in all regions of Thailand.
Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread. The nutritional composition of the wheat grain varies somewhat with differences in climate and soil. On an average, the kernel contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibres. Thiamin, riboflavin, niacin, and small amounts of vitamin A are present, but the milling processes removes most of those nutrients with the bran and germ. Specifications: Gain humidity: Up to 14.5% Protein content: Not less than 12.5% Grain density in a suture state: Not less than 76 kg/hl Falling number: Not less than 250 s total impurities content: Up to 6.0% Terms: CIF USD 320 / mt ITLC / SBLC / TT from a top 50 bank Draft of the letter of credit to be approved by the Seller before issuance
PRODUCT INFO Phak wan are vegetables that can be used to cook many types of food. and also a medicinal plant high nutritional value It is a source of protein, vitamin C, beta-carotene, which aids in vision, nourishes the eyes and has antioxidant properties with high calcium and phosphorus. Helps maintain strong bones and teeth and Contains dietary fiber that helps in excretion It is also both food and medicine of the summer. Cure the symptoms of the fire element according to Thai traditional medicine. The most popular part is used for cooking. It has a sweet, crispy flavor that helps to cure the heat in thirsty. and cooling or cooking green medicine to reduce fever, reduce heat. USES When used in cooking, the shoots, young leaves and young fruit bunches of both types of Phak Wan are sweet, crispy, delicious and can be used in many types of cooking, whether it's boiled with chili paste or jaew, stir-fried, soft, curry with bamboo shoots, or curry, mushroom curry, curry. Liang, clear soup, stir-fried vegetables, vegetable salad SEASON Phak wan is 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.
PRODUCT INFO Lotus stem (Sai Bua) are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut. It has a delicate flavor. Almost all parts of the plant like the root, young flower stalks, seeds, etc. are edible. The stem is lime green in color with a whitish flesh. Store it in the refrigerator; it lasts for about a week. Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity. USES Lotus stem is eaten raw when added in salads. Its salad along with pork and prawns is a delicacy in many popular cultures. Lotus stem curry is prepared by boiling or stir-frying the stem. The curry is a good accompaniment for rotis and rice. SEASONS Lotus stem is 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.
Aloe Vera Gel has various health benefits. Here are some of the the benefits : Soothes Skin & Heals Wounds : Aloe vera contains Natural antibacterial and analgesic properties which helps not only to reduce wound contraction but also promotes quicker healing process as it enhances the growth of regenerative skin cells. Prevents Sun Damage against harmful UV Rays and helps in treatment of sun damage such as sunburn, blemishes, dark spots, etc. Minimizes Wrinkles Aloe Vera Gel increases the production of collagen, making the skin look younger and fresh. It also enhances the elastin fibers in the skin to prevent premature aging and improve the skinâ??s overall texture. Aloe Vera gel has cohesive effects on retaining the skinâ??s lost moisture. Promotes Hair Growth Aloe Vera gel is rich in antioxidants such as Vitamin A, B12 C, and E. These help in strengthening hair and preventing hair problems such as hair loss, breakage, and split-ends. Aloe Vera is used as ingredient in manufacturing across products. Here are some examples: Cosmetic Products â?? such as make up foundations, makeup cleansers, facial creams, Skincare Products skin care cream, sunscreen, Anti-allergic Creams Hair Care products such as shampoo and conditioner. Request for Certificate of Analysis. To request for Certification of Analysis(COA)
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
PRODUCT INFO Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract. USES Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use. Season Hog Plum are available in the fall through winter.
PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.
Discover the essence of purity with Giva Agro's Root Oils . Dive deep into the heart of nature with our meticulously sourced and carefully distilled root oils, designed to bring the potent power of the earth right into your hands. From the invigorating Ginger to the soothing Turmeric, each drop is packed with nature's most powerful secrets for your wellness and beauty routines. Unearth your natural glow and wellness with Giva Agro. 1.Ginger Oil: Known for its warming and stimulating effects, ginger oil is widely used to soothe sore muscles, boost digestion, and invigorate the senses. 2.Turmeric Oil: Celebrated for its anti-inflammatory and antioxidant properties, turmeric oil is a powerhouse for skincare, helping to promote a radiant, healthy complexion. 3.Vetiver Oil: Often referred to as the "oil of tranquility," vetiver oil is prized for its grounding, calming effects. It's also used in perfumery for its complex, earthy aroma. 4.Valerian Root Oil: Known for its sedative properties, valerian root oil is often used to promote relaxation and improve sleep quality. 5.Beetroot Oil: Although less common, beetroot oil can be used for its hydrating properties and is rich in vitamins and minerals, making it beneficial for skin health. 6.Licorice Root Oil: Licorice root oil is sought after for its skin-brightening properties and ability to improve the look of dark spots and uneven skin tone. 7.Angelica Root Oil: This oil is known for its purifying properties and is often used in aromatherapy to promote relaxation and reduce anxiety. #RootEssentialOils #NaturalWellness #HolisticHealth #AromatherapyEssentials #PlantBasedHealing #HerbalRemedies #GivaAgroRoots #OrganicOils #TherapeuticOils #SustainableLiving #EcoFriendlyBeauty #HealingOils #RootPower #WellnessJourney #NatureHeals
Dive into the heart of nature with our premium range of carrier oils at Giva Agro!. Our meticulously sourced and expertly extracted oils are the perfect base for your skincare and aromatherapy needs. From the lush fields to your home, we ensure each drop carries the purity and potency nature intended. Coconut Oil: Unlock the secrets of deep moisturization and lustrous hair with our cold-pressed coconut oil. Perfect for nourishing skin and hair to radiant health! Grapeseed Oil: Light yet powerful, our grapeseed oil is your go-to for a non-greasy, hydrating experience, packed with antioxidants for youthful skin. Avocado Oil: Rich in vitamins and fatty acids, our avocado oil deeply penetrates the skin, offering intense hydration and support for soft, supple skin. Jojoba Oil: Mimicking the skin's natural oils, our jojoba oil balances and beautifies, making it ideal for all skin types. Say hello to glowing, healthy skin! Rosehip Oil: Revitalize your skin with our rosehip oil, known for its ability to reduce scars, fine lines, and promote regeneration for a flawless complexion. Every bottle of Giva Agro carrier oil is a promise of purity, sustainability, and the highest quality. Whether you're creating DIY beauty recipes, diluting essential oils, or seeking a natural moisturizer, our carrier oils are the perfect foundation. Explore our collection and transform your wellness routine with the power of nature. Let's embrace beauty in its purest form together!
PRODUCT INFO Winter melon are large fruits, averaging 15 to 80 centimeters in length, and have a bulbous, round to oblong shape with blunt, curved ends. The melons are covered in a thin but tough, light to dark green skin, often enveloped in a textured, chalky layer of wax, depending on the variety. Young Winter melons also bear a pale, fuzzy coating of hair that disappears as the fruit matures. Underneath the hard surface, the flesh is thick, firm, aqueous, and white, encasing a large central cavity filled with pithy membranes and cream-colored oval seeds. The seeds are edible once cooked and have a nutty, neutral taste. Winter melons are not typically consumed raw and contain a mild, vegetal, and subtly grassy flavor reminiscent of a watermelon rind or cucumber. When cooked, the flesh becomes transparent and softens, absorbing accompanying flavors. USES Winter melons are an excellent source of vitamin C to strengthen the immune system and fiber to stimulate and regulate the digestive tract. The fruits also provide antioxidants to protect the body against environmental aggressors, magnesium to maintain healthy nerve functioning, phosphorus and calcium to promote strong bones and teeth, and contain lower amounts of folate, zinc, and iron. In Traditional Chinese Medicine, Winter melons are viewed as a cooling or yin ingredient and are used to reduce inflammation and balance the body through their alkaline properties. SEASON Winter melons are available year-round, with a peak harvest in the late summer through fall.
