Equo Rice Drinking Straws Standard 1000 Suppliers and Manufacturers

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.

Color - Red and black Broken Ratio - 0.5% Max. Moisture - 13.5% Admixture - 1% Use - Food

5-Hour Energy (Pack of 12 Shots) Zero sugar and herbal stimulants, only four calories, 5 hours of energy with no crash Contains as much caffeine as a cup of the leading premium coffee Takes just seconds to drink, light and portable, and no refrigeration required Packed with B vitamins, amino acids and other nutrients, and non-carbonated Package: * 24 pcs/ carton * 2377 cartons/ cont 20 FT

Product Name:Aluminum sulfate Molecular Formula:AL2(SO4)3 Hs Code:2833220000 CAS Code:10043-01-3 Standard:HG2225-2010 Shape:flake, powder, 2-4cm lump and 2-5mm/3-8mm granular Properties:There are two types,anhydrous aluminium sulphate and aluminium sulphate octadecahydrate. In normal condition , it is AL2(SO4)3�·18H2O; AL2(SO4)3�·14H2O after efflorescence, can be white powder , glittering flaky or crystalline flakes, odorless, sweet to slight bitter. Use:Sewage Treatment, treatment of drinking water, Sizing of paper , Cement Additive. Specifications Item name Standard AL2O3 15.6% 16.5% 17% Fe2O3 0.5 %  0.005 % 0.004% PH value 3.0 3.0 3.0 Water insoluble matter 0.2% 0.04% 0.03% Packing 25kg or 50kg or 1000kg in plastic lined woven bag

Product Name:Aluminium sulphate Molecular Formula:AL2(SO4)3 Hs Code: 2833220000 CAS Code:10043-01-3 Standard:HG2225-2010 Shape:flake, powder, 2-4cm lump and 2-5mm/3-8mm granular Properties:There are two types,anhydrous aluminium sulphate and aluminium sulphate octadecahydrate. In normal condition , it is AL2(SO4)3 18H2O; AL2(SO4)3 14H2O after efflorescence, can be white powder , glittering flaky or crystalline flakes, odorless, sweet to slight bitter. Use:Sewage Treatment, treatment of drinking water, Sizing of paper , Cement Additive. Specifications Item Name Standard AL2O3 15.6% 16.5% 17% Fe2O3 ¤0.5 % 0.005 % 0.004% PH value .0 3.0 3.0 Water insoluble matter 0.2% 0.04% 0.03% Packing 25kg or 50kg or 1000kg in plastic lined woven bag

Commodity: Sodium Bisulfite Molecular Formula: NaHSO3 Molecular Weight: 104.06 Properties: White monoclinic crystalline powder with sulfur dioxide odor; relative density: 1.49; very easily soluble in water; can be decomposed when heated; slightly soluble in ethanol; aqueous solution is acidic; has strong reducing property; can be oxidized in the air or loose sulfur dioxide. Quality Standard: HG/T3492-80 Technical Indicator High-purity grade Acrylic grade Food grade Refined grade Industrial grade 1 NaHSO3 % 99.5 Insol. in water % 0.003, 0.005, 0.03, 0.04, 0.05 Chloride(Cl) % 0.003, 0.004 Iron(Fe) % 0.001 0.002 0.005 Heavy metal(Pb) 0.001 Arsenic(As) % 0.0001 Clarity test Qualified Use: It is used in the bleaching of cotton textiles; as reducing agent in dyes, paper-making, leather, chemical synthesis; in the manufacture of pharmaceutical intermediates, developer, food bleacher, antiseptic and anti-oxidants. Packing: In PP woven bag lined with PE bag; paper-plastic composite bag, and kraft paper bag etc. Net wt.: 25/50/1000 kgs/bag or upon clients' request.

Product Name: Standard Basmati Rice Product Description: Standard Basmati Rice is a premium, long-grain rice variety that is revered for its exquisite aroma, delicate texture, and outstanding flavor. Sourced from the fertile regions of the Indian subcontinent, this rice is meticulously cultivated, harvested, and processed to meet the highest quality standards. It has earned its reputation as the "King of Rice" and is a preferred choice for those who appreciate the superior characteristics of genuine Basmati rice. Key Features and Characteristics: Long-Grain Excellence: Standard Basmati Rice is characterized by its slender, long grains that remain separate and fluffy when cooked. This unique grain length sets it apart from other rice varieties. Exquisite Aroma: The hallmark of Basmati rice is its enchanting aroma, often described as nutty, floral, and fragrant. The aroma intensifies during cooking, filling your kitchen with an enticing scent that enhances the overall dining experience. Delicate Texture: When cooked, Basmati rice maintains a delicate and tender texture with each grain remaining distinct. It has a satisfying mouthfeel that complements a wide range of dishes. Exceptional Flavor: Standard Basmati Rice boasts a subtle, nutty flavor that enhances the taste of your meals without overpowering other ingredients. It is a versatile choice for various cuisines and dishes. Culinary Versatility: Basmati rice is incredibly versatile and pairs well with a wide variety of ingredients and flavors. It is a staple in many Indian, Middle Eastern, and Asian dishes, including biryanis, pilaffs, stir-fries, and more. Ethical Sourcing: We are committed to responsible sourcing practices, supporting sustainable agriculture, and fair trade principles in the cultivation and harvesting of our Basmati rice. Quality Assurance: Our Standard Basmati Rice undergoes rigorous quality checks to ensure that it meets strict industry standards and customer expectations. We prioritize purity, aroma, and taste. Packaging: Available in various packaging sizes to accommodate the needs of both home cooks and professional chefs. Our packaging is designed to protect the rice from moisture and contaminants, preserving its quality. Standard Basmati Rice is the epitome of rice perfection, known for its unparalleled aroma, flavor, and texture. Whether you're preparing a fragrant biryani, a savoury pilaf, or any other rice-based dish, our premium Basmati rice is the ideal choice for discerning chefs and rice aficionados. Elevate your culinary creations with the finest Basmati rice, and savor the luxury of an extraordinary dining experience.

Our company is a manufacturer in Vietnam of Bio-compost resin based on bio-polymer (PLA, PBAT) mixed with Cassava starch (a popular plant in Vietnam) or Baggase (natural source) and this blend of resin can undergoing degradation following the TUV OK-compost Industrial certificate. And, Biobased resin based on PP and PE resin with baggase and cassava starch also, - OK compost resin for press molding application - OK compost resin for cast-thermo forming application (Tray, Tableware) - OK compost resin for blown film and film application (Mulching Film, Pallet wrap, bubble wrap film) - OK compost resin for Injection molding application - OK compost resin for blown molding application - OK compost resin for Straw application If you have any interest in our resin and need more information, please let me know and contact me by email.

Moisture: 14% Max Broken: 5%,10%,15%,25% Foreign Matter: 0.1% Max Damage Kernels: 0.5% Max Yellow Kernels: 0.5% Max Chalky Kernels 3 basis: 5% Max Red and Red Streaked Kernels: 0.5% Max Immature Kernels: 0.5% Max Average Length of Grain: 6.2mm Min Paddy Grain: 15seeds/Kg Max

Moisture: 14% Max Broken: 5%,10%,15%,25% Foreign Matter: 0.1% Max Damage Kernels: 0.5% Max Yellow Kernels: 0.5% Max Chalky Kernels 3 basis: 5% Max Red and Red Streaked Kernels: 0.5% Max Immature Kernels: 0.5% Max Average Length of Grain: 6.2mm Min Paddy Grain: 15seeds/Kg Max

Whole kernels - 60 % Head rice,Brokens - 5 % Small brokens - 7 % Small brokens (cl)- 0.10 % Long grain class 1 - 20 % Long grain class 2 and class 3 -70 % Short grain - 10 % Red and undemilled kernels - 2 % Yellow kernels - 0.5 % Chalky Kernels - 6 % Damaged Kernels - 0.25 % Undeveloped kernels/ immature kernels /Foreign matter and other seeds - 0.3 % Glutinous rice - 1.5 % Paddy grains ( 1 kg) - 10 % Moisture - 14 % Milling degree - Well Milled

Whole kernels - 60 % Head rice,Brokens - 5 % Small brokens - 7 % Small brokens (cl)- 0.10 % Long grain class 1 - 20 % Long grain class 2 and class 3 - 70 % Short grain 10 % Red and undemilled kernels 2 % Yellow kernels 0.5 % Chalky Kernels 6 % Damaged Kernels 0.25 % Undeveloped kernels/ immatured kernels /Foreign matter and other seeds 0.3 % Glutinous rice 1.5 % Paddy grains ( 1 kg) 10 % Moisture 14 % Milling degree Well Milled