Pampers Prima Wet Towels For Sensitive Skin 3x56
Wet wipes 75% alcohol antibacterial hand sanitizing cleaning wet wipes. PREMIUM QUALITY INGREDIENTS: These hand wipes are made with 75% pharmaceutical grade ethyl alcohol. The finished product meets the FDA requirements for drug products. They are Unscented and do not contain any added fragrance. SOFT AND DURABLE MATERIAL: Made of Premium 45GSM non-woven fabric, soft & wear-resistant. Safe to use on skin, the size is 15 x 20cm large size for greater coverage. RESEALABLE PACKAGE: Keeps hand sanitizing wipes moist and fresh. ACTIVE INGREDIENT: 75% Ethyl Alcohol made from corn Packaged in a soft pack easy dispenser, 50 wipes per package.
wet wipes 75% alcohol antibacterial hand sanitizing cleaning wet wipes PREMIUM QUALITY INGREDIENTS: These� hand wipes are made with 75% pharmaceutical grade ethyl alcohol. The finished product meets the FDA requirements for drug products. They are Unscented and do not contain any added fragrance. SOFT AND DURABLE MATERIAL: Made of Premium 45GSM non-woven fabric, soft & wear-resistant. Safe to use on skin, the size is 15 x 20cm large size for greater coverage. RESEALABLE PACKAGE: Keeps hand sanitizing wipes moist and fresh. ACTIVE INGREDIENT: 75% Ethyl Alcohol made from corn Packaged in a soft pack easy dispenser, 50 wipes per package.
Wet Salted Cow Hides, Sheep Hides, Goat Skin ,Donkey Hides WET SALTED COW HIDES Machine flayed Hand helped in belly No tick, no grubs, no hump No brands Weight: 20kgs and up Average weight: 26 to 28 kgs Selection: 90% A, 10% B WET SALTED COW HIDES 80% machine flayed, 20% hand flayed No grubs, no ticks, no brands Minimum weight: 17 kgs salted weight Average weight: 22 to 24 kgs Selection: 70% A, 30% B WET SALTED COW HIDES 80% machine flayed, 20% hand flayed No grubs, no ticks, no brands Minimum weight: 36 kgs salted weight Average weight: 32 to 34 kgs Selection: 70% A, 30% B WET SALTED COW HIDES Machine flayed, all European breed No humps, no grubs or ticks Trimmed 0-3 brands Weight: 24 to 32 kgs Average weight: 28 kgs approx Selection: TR
Wet blue sheep skin, wet salted cow leather.
WET BLUE COW HIDES: Selection of Normal or medium wet blue cow hides: Grade selection = TR,IV,V Run selection, NO low grade Size = 20 square ft up to 29 soft Average size = 24-25 sqft Thickness = 3MM Asking CIF price = USD 0.85/sqft Selection of Large wet blue cow hides: Grade/selection = TR,IV,V Run selection, NO low grade Size = 30 square ft plus Average size = 32-33 sqft Thickness = 3MM Asking CIF price = USD 0.95/sqft Selection of calf wet blue cow hides: Grade/selection = TR,IV,V Run Selection NO low grade Size = 12 sqft+ up to 19.5 sqft Average size = 17-18 Sqft WET BLUE GOAT AND SHEEP SKINS: Selection of Wet Blue Goat Skins: Selection = TR/,I,/V Where as: Grade = TR - 20% Grade = IV - 40% Grade = V - 40% Size : Small = 5% 3.0 sqft - 3.5 sqft Medium = 50% 4.0 sqft - 4.5 sqft Large = 30% 4.5 sqft - 5 sqft Extra Large = 15% 5sqft and above Average sqft per piece = 4.5 sqft Average sqft per dozen = 53-56 sqft Asking CIF Price - $56/dozen Selection of Wet Blue Sheep skins: Selection = TR/,I,/V Where as: Grade = TR - 20% Grade = IV - 40% Grade = V - 40% Size : Small = 5% 3.0 sqft - 3.5 sqft Medium = 50% 4.0 sqft - 4.5 sqft Large = 30% 4.5 sqft - 5 sqft Extra Large = 15% 5sqft and above Average sqft per piece = 4.5 sqft Average sqft per dozen = 53-56 sqft Asking CIF Price - $45/dozen
Wet blue cow hides, bovine salted skins and horse hides.
Raw salt is salt that is extracted directly from ponds. It hasn't received any more care yet. The elements that make up this salt include NaCl, Sodium Sulfate (Na2SO4), Magnesium Sulfate (MgSO4), as well as a few impurities. It is a flavouring that is used in cosmetics, cooking, and eating. This type can be obtained by drying seawater with seawater intended for this purpose. The significance of consuming natural, unprocessed salt is amply illustrated: 1. Supports the immune system 2. Raw salt gives the right alkali medium 3 -Lowers inflammation USES Sea salt is a sort of salt that has undergone minimum processing; it gives food taste and can be used in a number of DIY cures. Sea salt can be used in non-culinary ways, including in your bath, to help your skin and in other ways. Many different businesses use raw salt, including the paper industry, pickles, ayurvedic remedies, De-icing, water softening, and chlorine plants.
Product name: Epsom Salt Molecular Formula: MgSo4.7H2o HS Code: 28332100 CAS 10034-99-8 Purity: 98% min. Most of us use bath salts as a way to enhance a relaxing soak in the tub, but bath salts are believed to provide several health benefits for people with: muscle pain and stiffness stiff, aching joints arthritis circulation problems headaches anxiety and stress skin conditions, such as eczema dry and itchy skin
Cow and bull wet blue splits from Uzbekistan. Bull skin - Grates: A, B, C Size: 32,5 m2 and more Thickness: 1,8 mm Cow skin - Grates: A,B Size: 27 m2 Thickness: 1,4 mm
Salt, edible salt, industrial salt, wet blue cow skin, cow skin.
"Gillette Blue II Ultra Grip 1'S (Hangcard)". - Razors that have two blades. - Convenient to use - Equipped with lubricating strip containing Aloe and Vitamin E that prevents irritation to your skin .
KODOMO Baby Wet Wipes are wet wipes with soft extract ingredients that can clean effectively and maintain moisture and softness of baby's skin so they are safe to use on baby's skin. With an alcohol-free formula. paraben free, and perfume free. Available in 3 variants : - Classic Blue - Rice Milk - Anti Bacterial Size : -72 x 10 sheets -24 x 50 sheets
We supply and dealing cow wet blue split leather in Bangladesh. We can possible to provide at very competitive price with suitable quality. Wet Blue Cow Split Leather-- Double Butt Size: 5sqft up, 7sqft up, and 10sqft up Thickness: 1.1/1.3mm, 1.2/1.4mm, 1.4/2.0mm Interested buyers, please feel free to contact for more details and information.
Hello This is world leather bd co., from Dhaka, Bangladesh looking for an exporter of cow split wet blue leather (drop split) and dye crust split leather. Our company can capable to supply big qty wet blue cow split leather every month. Quality will be good and stable. Pls see below the offer of splits from our company: Wet blue cow split leather, shoulder leather, full chrome 1) size 3 sf up, shoulder, thickness 1.3mm up at usd0.09/sf. 2) size 5 sf up, shoulder, thickness 1.4mm up at usd0.14/sf 3) size 7sf up, single butt, thickness 1.2 mm up at usd0.20/sf. 4) size 9sf up, single butt, thickness 1.2mm up at usd0.23/sf. 5) size 7sf up, double butt, thickness 1.2 mm up at usd0.20/sf. 6) size 10sf up, double butt, thickness 1.4mm up at usd0.23/sf. 7) size 12sf up, full side, thickness 1.6mm up at usd0.26/sf. Price term cnf/CIF any port by sea. Payment by LC at sight or TT. Pls, reply with your interest in the above quotations. Looking forward to receiving your kindly response. Thanking you,
Nuvo Family Antiseptic Wet Wipes are antiseptic wet wipes that can kill germs in 10 seconds, are alcohol free, and dermatologically tested so they can be used every day. Available in 2 variants : Original (red) & Fresh (blue). Ready in 2 size : -72 pcs x 10 sheets -24 pcs x 50 sheets
Wet blue cow split leather Size: 10 sqft. up , 7 sqft up , 5 sqft up and as per Buyer's requirement (Double Butt and Single Butt) Thickness : as per Buyer's requirement Price : Negotiable Quality: 100% suede quality and another quality.
Origin Europe, - Own production Machine pulled Range 20 kg to 30 kg, And 25/26 kg 100 % european breeds, premium quality. Suitable for shoe upper, bags Available 2 container loads
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.
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.
