Minimum order 50 lbs. Country of origin: Saint Lucia
Minimum order 50 lbs. Country of origin: Saint Lucia
We have natural seaweed from Vietnam, please contact us on Product Type:Seaweed Style: Dried Place of Origin:Vietnam Moisture :10% max +Protein :18% min +Package :25-50 kg/bag
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.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
Fishery product, agricultural products and processed food (sea cucumber, fish maw, dried salted squid, dried shrimp, dried anchovies, dried salted fish, emping belinjo/melinjo seed, mocaf powder).
Main product: *Raw fish scales *H2O2 fish scales *Ossein fish scales Specifications: Origin: Viet Nam Material: 100% Dried Tilapia fish scales Color: Natural fish scales color/ Transparent white/ slightly transparent Impurity: 4% max, not visible to the naked eyes. Size: 0.5 cm-up Moisture : 10% max Drying: under sun solar heat (Or Drying machine if raining is too long days) Packing : 20kg/PP bag
We supply large quantities of dried fish scales, frozen fish skin, ossein and collagen peptide. With innovation, scientific approach and keeping sustainability in mind, we believe in up-cycling marine waste and create value added ingredients for applications in Food & Beverages, Agro, Animal Feed, Pharma and much more. Specification: Name of product: Dried Tilapia fish Scales ( Decalcification) Size: 0.7cm up pH: 5-6 Ash: 1% max Heavy metal: Not detected Packing: 20 kgs/ PP Bag
Demineralized fish scales ( Ossein ) is a collagen precursor pretty close to 100% protein once moisture is deducted. We obtain it by removing minerals matters from fish scales. Ossein has recently gained popularity as an alternative material to fish skin for marine collagen production. Specification: Name of product: Dried Tilapia fish Scales ( Decalcification) Size: 0.7cm up pH: 5-6 Ash: 1% max Heavy metal: Not detected Packing: 20 kgs/ PP Bag
Dried Sea Moss: Eucheuma Seaweed is the significance for human health and function greatly, it can be found widely in Malaysia, the middle of Vietnam. The popular sources for carrageenan can be obtained from Eucheuma Seaweed. It is merely soluble in water which need be at only such temperature as to dissolve the carrageenan composition, extract the active materials for industrial usage, and with great consumption of seaweed for peopleâ??s living standard has improved and pursued health foods and health care purposes WHY YOU SHOULD CHOOSE SEA MOSS: - Seaweed cartilage is 100% natural, delicious and much better quality than seaweed grown - The product is certified for food safety by the Pasteur Institute TP - Safe and healthy to use (We only sell products we can eat with family) - Absolutely, 100% absolutely do not use any chemicals in the product, including bleaching or preservatives. Rest assured use. Details: Origin: Ninh Thuan, Vietnam Moisture: 10% or 35 - 38% max Impurity: 1% max Brand name: Hang Xanh Color: Golden/ Purple Ingredient 100% Natural Sea Moss Shelf life: 6 months Packing: 50kgs PP bag Service: Free sample Port: Ho Chi Minh Port Lead time: 1x20ft in 7 days Larry Vo (Mr.)
The offered coco peat is washed, dried and compressed into 5 kg blocks. It serves as the ideal peat moss alternative in horticulture supplies. Washing controls the electrical conductivity of the block which is important for root and plant growth. We are coco peat block manufacturers offering blocks that can withstand high compaction. As an ideal soil conditioner and a growing medium, coco peat blocks once hydrated will expand to 15 litres per kg. Coco peat 5 kg blocks are 100% soilless growing medium. It can be used for soil conditioning as well as a mulching agent. Features Ability to withstand high compaction force Eco-friendly and user-friendly 100% soil less growing medium
Coco peat brick is also known as coir pith or coir dust, it’s made from coconut husks. Coco peat primarily consists of the coir fiber pith or coir dust which is obtained by processing coconut husk and removing the long fibers. Planet Coco’s peat brick is low in EC and have very low salt content. Our Coco peat is aged and composted for over 18 months and thorough washed. Our one liter brick can be expanded up to 8 liters by adding 2 liters of water. 650 Bricks are a perfect size to handle and it’s the perfect size for home gardeners. Usage Environmentally-friendly & sustainable organic alternative to peat moss. Used in greenhouses, vertical gardens, landscaping & grow bags.