Mustard Seeds Are Small Round Seeds Of Various Mustard Plants. The Seeds Are Usually, About 1 Or 2 Mm In Diameter. Mustard Seeds May Be Coloured From Yellowish White To, Black. They Are An Important Spice In Many Regional Foods. The Seeds Can Come From, Three Different Plants: Black Mustard (Brassica Nigra), Brown Indian Mustard (B., Juncea) And White Mustard (B. Hirta/Sinapis Alba). Black Mustard Seeds Have The Most, Pungent Taste, While White Mustard Seeds, Which Are Actually Yellow In Colour, Are The, Mildest. Brown Mustard, Which Is Actually Dark Yellow In Color, Has A Pungent Acrid, Taste. In India It Is Cultivated Mainly In Gujarat And Rajasthan... Specifications: Type: Bold, Thin Purity: 99% Moisture: 5% Max Physical Test Specification: 1. Appearance: Characteristics 2. Color: Natural 3. Odour: Natural Chemical Test Specification: 1. Moisture: 8% Max. 2. Foreign Matter: 0.1% Max. 3. Damaged, Discoloured: 0.5% Max. 4. Ss Slightly Damaged: 0.5% Max. 5. Admixture Of Other Varieties: 1% Max. 6. Other Edible Seeds / Grains: 0% Max. 7. Splits: 0.10% Max.
Pepper is the first cultivated commodity in Aceh. This pepper was originally introduced by merchants from Malabar, India in the late 13th and early 14th centuries. Pepper is a traditional commodity that has been known since a long time and cultivated in Indonesia. Pepper is a fruit cultivated from a plant called Pepper nigra in Latin. Pepper fruit is small round, and about 1-2 millimeters in diameter. Pepper fruit has a spicy, warm, and slightly bitter taste. As seasoning, pepper fruit is processed as white pepper and black pepper product. White pepper as powder is commonly used in vegetable soups, stir-fried vegetables, steak sauces, and stews. While black pepper granules are mostly mixed in dishes such as meat with black pepper sauce. Specification Variety: Black pepper Product Type: Single Herbs & Spices Drying Process: Sun Dry Style: Dried Processing Type: Raw Shape: Granule Color: Black Place of Origin: Indonesia Shelf Life: 2 Years Colour: Black Natural Taste: Spicy Grade: Food Grade Moisture: 14% Max Supply Ability: 200 Metric Tons / Month Minimum Order Quantity: 500 Kilograms Payment Terms: T/T & L/C Port: Port of Belawan (IDBLW)
Medicinal Herbs, Petals, Flower, Cornflower, Malva, Calendula, Centaurea Cyanus, Helianthus, Sambukus Nigra, Lemon Balm,.
Essential oils like pinus nigra, pinus halepensis, , satureja montana, juniperus oxycedrus and helychrisum itallicum.
Pepper is the first cultivated commodity in Aceh. This pepper was originally  introduced by merchants from Malabar, India in the late 13th and early 14th centuries. Pepper was then cultivated by the Acehnese and became the first commodity in the Kingdom of Aceh Darussalam. This commodity is one of reasons that cause Portuguese want to colonize Aceh. After Malacca fell into Portuguese hand, Portuguese successfully send pepper to Lisbon via Cape Town in South Africa. Aceh managed to send spices to Jeddah, via the Mediterranean Sea as well as to Europe, between 40 thousand to 50 thousand quintals per year. Acehnese traders were even able to supply pepper to various countries in Europe. Pepper is a traditional commodity that has been known since a long time and cultivated in Indonesia. Pepper is a fruit cultivated from a plant called Pepper nigra in Latin. Pepper fruit is small round, and about 1-2 millimeters in diameter. Pepper fruit has a spicy, warm, and slightly bitter taste. As seasoning, pepper fruit is processed as white pepper and black pepper product. White pepper as powder is commonly used in vegetable soups, stir-fried vegetables, steak sauces, and stews. While black pepper granules are mostly mixed in dishes such as meat with black pepper sauce. Pepper tree is flowering vine. The vine grows up when it find a pole. If in contrary, this plant will grow creeping on the ground. The stems are small. Its length can reach 15 meters. Pepper reproduces by seeds. However, most farmers prefer to grow pepper with stem cutting. Pepper can be harvested after 3 years. The suitable condition for harvesting is when the pepper stalk turns into slightly yellow. Meanwhile, some fruits which are already yellow or color means it is ripe. The North Aceh District Government, Aceh, in 2015 developed 40 hectares of pepper managed by community groups in 27 sub-districts. This is become one way to restore the glory of pepper in Aceh. Specifications: Item Value Variety: Product Type: Drying Process: Style: Processing Type: Shape: Color: Place of Origin: Shelf Life: Colour: Taste: Grade: Moisture: White pepper Single Herbs & Spices Sun Dry Dried Raw Granule Black Indonesia 2 Years White Natural Spicy Food Grade 14% Max Supply Ability: 200 Metric Tons / Month Minimum Order Quantity: 1 Tons Payment Terms: T/T & L/C Port: Port of Belawan (IDBLW)
American Elderberry, Sambucus Canadensis Frozen Berries.
Metal scrap, cast iron, red millet, (panicum l.), white mustard seeds, (sinapis alba l.), black mustard seeds, (brassica nigra l.), caraway, (carum carvi), coriander seed, peanuts, wheat/flour, dry coconut, soyseed, hulled sesame seeds.
We export mustard seeds to domestic and international client.We provide excellent quality of mustard seed to our client. There are 3 species of mustard which is known for its condiment value pale yellow or white mustard(Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra).
Brown Mustard Seeds Varieties : Micro & Macro Origin : India Specifications : Machine Clean Packaging : Packaging: 25/50kg PP Bags/Jute Bag/Small Pouch We are supplier of the best quality of Brown Mustard Seeds such as Brissca Junice. Furthermore, we offer highly reasonable prices for these optimally pure Brown Mustard Seeds. Also known as Brassica Nigra, black mustard, Chinese mustard, and Indian mustard. Brassica integrifolia and Brassica juncea have similar taste and medicinal properties and are also sold as brown mustard.
Descripition: Sesbania is a legume also known as a "Swamp Pea". It is great for duckmarshes and quail. Sesbania makes a good cover for ducks and upland game birds, growing as high as 8-12 feet. It is one of the finest quality quail foods available. Dove and wild turkey also have a craving for Sesbania. Grows best in moist, heavy lands though will grow im most soils. Uses: The major use of Sesbania crop has been as fodder for livestock and green. Botanical Name: Brassica nigra Family Name: Sesbania Commericial Part: Seeds
Scientific Name: - Brassica Junce New Corp: - February – March Mustard seed also knows as rape seed. Mustard is one of the oldest spices being used since centuries. The seeds of the plant are grinded and mixed with water to form extensively used condiment called mustard. Mustard seed is also used to manufacture the very popular mustard oil, widely used in food industry. These seeds are an important ingredient in many regional cuisines. The seeds come from three different types of plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B.hirta/Sinapis alba). The Brassica genus includes broccoli, turnips, radishes, cabbage and cauliflowers. The mustard family also includes plant grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds. WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling. BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices. BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black. WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling. BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices. BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black.
Descripition: Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Uses: The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Botanical Name: Brassica juncea Family Name: Brassicaceae Commericial Part: Seeds
Yellow mustard seed (sinapis alba), brown mustard seed (brassica nigra), oriental mustard seed (brassica juncea).
Allspice (Pimenta dioica) Angelica (Angelica archangelica) Anise (Pimpinella anisum) Asafoetida (Ferula assa-foetida) Bay leaf (Laurus nobilis) Basil (Ocimum basilicum) Bergamot (Monarda species) Black cumin (Nigella sativa) Black mustard (Brassica nigra) Black pepper (Piper nigrum) Borage (Borago officinalis) Brown mustard (Brassica juncea) Burnet (Sanguisorba minor and S. officinalis) Caraway (Carum carvi) Cardamom (Elettaria cardamomum) Cassia (Cinnamomum cassia) Catnip (Nepeta cataria) Cayenne pepper (Capsicum annuum) Celery seed (Apium graveolens, variety dulce) Chervil (Anthriscus cerefolium) Chicory (Cichorium intybus) Chili pepper (Capsicum species) Chives (Allium schoenoprasum) Cicely (Myrrhis odorata) Cilantro (Coriandrum sativum) Cinnamon (Cinnamomum verum) Clove (Syzygium aromaticum) Coriander (Coriandrum sativum) Costmary (Tanacetum balsamita) Cumin (Cuminum cyminum) Curry Dill (Anethum graveolens) Dennel (Foeniculum vulgare) Fenugreek (Trigonella foenum-graecum) F�°l�© (Sassafras albidum) Ginger (Zingiber officinale) Grains of paradise (Aframomum melegueta) Holy basil (Ocimum tenuiflorum) Horehound (Marrubium vulgare) Horseradish (Armoracia rusticana) Hyssop (Hyssopus officinalis) Lavender (Lavandula species) Lemon balm (Melissa officinalis) Lemon grass (Cymbopogon citratus) Lemon verbena (Aloysia citrodora) Licorice (Glycyrrhiza glabra) Lovage (Levisticum officinale) Mace (Myristica fragrans) Marjoram (Origanum majorana) Nutmeg (Myristica fragrans) Oregano (Origanum vulgare) Paprika (Capsicum annuum) Parsley (Petroselinum crispum) Peppermint (Mentha �?piperita) Poppy seed (Papaver somniferum) Rosemary (Salvia rosmarinus) Rue (Ruta graveolens) Saffron (Crocus sativus) Sage (Salvia officinalis) Savory (Satureja hortensis and S. montana) Sesame (Sesamum indicum) Sorrel (Rumex species) Star anise (Illicium verum) Spearmint (Mentha spicata) Tarragon (Artemisia dracunculus) Thyme (Thymus vulgaris) Turmeric (Curcuma longa) Vanilla (Vanilla planifolia and V. tahitensis) Wasabi (Eutrema japonicum) White mustard (Sinapis alba)
Nutritional information According to the USDA,[13] 100 grams of mustard oil contains: Energy: 3699 kJ (or 884 kcal) Total lipid (fat): 100.0 g Carbohydrates: 0.0 g Fibers: 0.0 g Protein: 0.0 The fat content comprises (per 100 g)[14]: Fatty acids, total saturated: 11.582 g Fatty acids, total monounsaturated: 59.187 g Fatty acids, total polyunsaturated: 21.230 g Essential oil The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard (Brassica hirta) does not yield allyl isothiocyanate, but a different and milder isothiocyanate.[15] Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil.[16] Because of the contained allyl isothiocyanate, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used by the food industry for flavoring. In northern Italy, for instance, it is used in the fruit condiment called mostarda. It is also used to repel cats and dogs. It will also denature alcohol, making it unfit for human consumption, thus avoiding the taxes collected on alcoholic beverages.[citation needed] The CAS number of this type of mustard oil is 8007-40-7, and the CAS number of pure allyl isothiocyanate is 57-06-7.
Mustard Seeds & Powder: Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important herbs in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba). Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea. Specifications of Mustard Seeds: Moisture : 12% (Max) Purity : 99%(Min) Foreign Matter : 1% (Max) Origin : Indian Packing : In strong pp bags 30/50 kg packing net/gross 1fcl/20ft : 24mt/1fcl I.T.C. H.S. Code : 120500 Used : Human Consumption / Oil purpose Mustard Seeds Powder: We have exporter of Mustard-Powder. Widely used as an ingredient in various types of dishes to enhance the taste, these powders are processed from the best quality mustard seeds. To attain complete client satisfaction, these powders are available in different packaging options. Due to our efficient team of distributors, we deliver this Mustard-Powder at clients' end within stipulated time frame. Specification of Mustard Powder Grade wise: Mustard Powder : KGC-MP1 : KGC-MP11 Moisture : 9%Max : 11%Max Ash : 5% : 6% Origin : India Shelf Life : 2 Years Packing: 25 Kg Pp Bag Or As Per Buyer Requirements
Sinapis Alba, Brassica Juncea, Brassica Nigra Purity - 98.0%, 99.0%, 99.5%, 99.9% Packing - bags or big bags, on pallets or unpalletized
Vacuum dried fruit: plums, apricots, rasspery, essential oils like organic chamomile (matricaria chamomilla), black pine (pinus nigra), yarrow oil (achillea millefolium), juniper oil (juniperus), cold pressed oils like rosehip oil, walnut, plum, linseed, pomegranate.
Mustard is a condiment made from the seeds of a mustard plant (white/ yellowmustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra). ... The taste of mustard ranges from sweet to spicy
Rosehip Oil: 100% Pure, Cold Pressed, Top Quality Oil Soothes and Softens the Skin Perfect. Origin: Bosnia and Hercegovina
