Key Features * Blu-ray Disc Support * BDXL Support * M-DISC Support * Silent Play * Win 10 Compatible Tech Specs * Max Speed - BD 16x BD-R Write 12x BD-R DL Write BDXL 8x BD-R TL Write 6x BD-R QL Write DVD 16x DVD+/-R Write 8x DVD+/-R DL Write 5x DVD-RAM Write CD 48x CD-R Write * Host interface - SATA (Serial ATA) * Dimentions (W x H x D) - 146mm x 41.3mm x 165mm (Without Bezel) * Net Weight - 650g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Blu-ray Disc Support * BDXL Support * M-DISC Support * Silent Play * Win 10 Compatible Tech Specs * Max Speed - BD 16x BD-R Write 12x BD-R DL Write BDXL 8x BD-R TL Write 6x BD-R QL Write DVD 16x DVD+/-R Write 8x DVD+/-R DL Write 5x DVD-RAM Write CD 48x CD-R Write * Host interface - SATA (Serial ATA) * Dimentions (W x H x D) - 146mm x 41.3mm x 165mm (Without Bezel) * Net Weight - 650g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Blu-ray Disc Support * BDXL Support * M-DISC Support * Silent Play * Win 10 Compatible Tech Specs * Max Speed - BD 16x BD-R Write 12x BD-R DL Write BDXL 8x BD-R TL Write 6x BD-R QL Write DVD 16x DVD+/-R Write 8x DVD+/-R DL Write 5x DVD-RAM Write CD 48x CD-R Write * Host interface - SATA (Serial ATA) * Dimentions (W x H x D) - 146mm x 41.3mm x 165mm (Without Bezel) * Net Weight - 650g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Blu-ray Disc Support * UHD Blu-ray Disc Support * BDXL Support * M-DISC Support * Silent Play * Win 10 Compatible Tech Specs * Max Speed - UHD Blu-ray 8x UHD BD-ROM Read BD 16x BD-R Write 12x BD-R DL Write BDXL 8x BD-R TL Write 6x BD-R QL Write DVD 16x DVD+/-R Write 8x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - SATA (Serial ATA) * Dimentions (W x H x D) - 146mm x 41.3mm x 165mm (Without Bezel) * Net Weight - 650g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Blu-ray Disc Support * BDXL Support * M-DISC Support * Silent Play * Win 10 Compatible Tech Specs * Max Speed UHD Blu-ray 6x UHD BD-ROM Read BD 6x BD-R Write 6x BD-R DL Write BDXL 4x BD-R TL Write 4x BD-R QL Write DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - SATA (Serial ATA) * Dimentions (W x H x D) - 128mm x 9.5mm x 127mm (Without Bezel) * Net Weight - 129g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 144mm x 17.5mm x 135.5mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Slimmer to Slimmest * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 141 mm x 14 mm x 136.5 mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Slimmer to Slimmest * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 141 mm x 14 mm x 136.5 mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Slimmer to Slimmest * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 141 mm x 14 mm x 136.5 mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Slot-in Design * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 145.5mm x 15mm x 136 mm * Net Weight - 240 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours
Key Features * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Slimmer to Slimmest * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 141 mm x 14 mm x 136.5 mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Key Features * Android Connectivity * TV Connectivity * M-DISC Support * Silent Play * Super Multi Compatibility * Win 10 & MAC OS Compatible * 8x Writing Speed * Slimmer to Slimmest * Lighter to Lightest Tech Specs * Max Speed - DVD 8x DVD+/-R Write 6x DVD+/-R DL Write 5x DVD-RAM Write CD 24x CD-R Write * Host interface - USB 2.0 (3.0 compatible) * Dimentions (W x H x D) - 141 mm x 14 mm x 136.5 mm * Net Weight - 200 g * MTTF(Mean Time To Failure) - 60,000 POH (Power On Hours)
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
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.
Blue Lotus Bases
Kodomo Powder Available Powder Baby Rice milk Pink, Classic Blue, Powder Kids Blue, Pink, Violet. Packing Bottle 48x50gr, 12x200gr, 12x300gr. Product is Manufactured by PT Lion Wings.
