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Huber Infusion Set SafeStep 19 Gauge1-1/2 Inch Without Port UOM: 20/CS Product Number: LH-0040 Manufacturer: BD
Aromas Oils Presents: Calendula Carrier Oil (Infused) Nature Elixir At Aromas Oils, we take pride in being a premier e-supplier, dedicated to delivering impeccable quality Calendula Carrier Oil (Infused). Our oil is meticulously packaged, adhering to industry standards, ensuring proficiency and efficacy that meet the highest expectations. Botany:Â Calendula, belonging to the Asteraceae family in the plant kingdom, is a short-lived perennial herbaceous plant with a height of 80cm. The oblong to lanceolate leaves, 5-17cm in length, exhibit a hairy texture on both sides with entire margins or a weakly toothed appearance. Overview of Calendula Carrier Oil (Infused):Â Calendula Carrier Oil (Infused) boasts an orange to yellow hue, extracted from the plant's flowers. Rich in vital nutrients and minerals, this oil carries the sweet fragrance of the Calendula flower. Commonly known as English Marigold, Garden Marigold, and Common Marigold, Calendula has historical significance in traditional medicine for cleansing the liver, gall bladder, and treating digestive issues. Historical Uses:Â In ancient times, Calendula Carrier Oil (Infused) played a vital role in traditional medicine, focusing on liver and gall bladder detoxification, as well as addressing various digestive problems. Therapeutic Benefits:Â Calendula Carrier Oil exhibits remarkable therapeutic properties, including antiviral, anti-inflammatory, antiseptic, antifungal, anti-tumor, antioxidant, and more. Precautionary Measures: Individuals with St. John's Wort disease should refrain from using this oil. Pregnant individuals are advised to consult with a doctor before incorporating Calendula Carrier Oil into their routine. Botanical Name:Â Calendula officinalis CAS#:Â 70892-20-5 Color & Odor: Yellow with a rich and balsamic odor F.E.M.A. #:Â 2658 Methods of Extraction:Â Cold Pressed Constituents: a-cadinol Solubility:Â Soluble in alcohol, insoluble in water Specific Gravity:Â @ 20C: 0.905 0.923 Flash Point:Â 240 F Optical Rotation:Â 3.5 +6 Major Constituents:Â a-cadinol Experience the essence of nature with Aromas Oils where purity meets perfection. Volume 100 ml, 250 ml, 500 ml, 1 Ltr, 5 Ltr, 10 Ltr, 25 Ltr
Chamomile Infusion is a delicate tasting, natural chamomile that's best enjoyed to unwind after a long day or before bed to allow you to drift off for a good night's sleep. This premium herbal tea is heat-sealed in a foil bag that works to lock in the freshness and guarantees a consistent aroma and flavour every time.
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Red chili powder can set the taste buds on fire, and sometimes the tummy too! It is basically a spice blend consisting of one or two types of dried red chilies that are ground and pulverized into a fine powder. It is generally used to add spice to otherwise bland foods. Culinary Uses - Chili powder is commonly used in Indian cuisine to make foods spicier. - Used it moderation it adds a lovely red glow and sharp flavour to dishes without making it unpalatable.
PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.
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