Wanted : Fresh Herbs Like Basil Mint Suppliers and Manufacturers

Mint is a genus of flowering plants in the Lamiaceae family. It is a valuable addition to any kitchen and can be used to improve the flavor and aroma of many dishes.

Enzim toothpaste is specially formulated for braces users. Effective to overcome secondary problems that arise from the use of fixed devices such as canker sores, gingivitis, bad breath and dry mouth and facilitate cleaning between the teeth and gums. Variant: Fresh Mint, Classic Mild, Orthodontic

PRODUCT INFO Yanang or Botanical name Tiliacora triandra (Diels) is one type of herb native to the South East Asian mainland. In traditional Southeast Asian medicine, Yanang has been used as food and medicine for a long time. In the Northeast of Thailand, people call this plant "Never get old for a thousand years" USES Yanang contains many health benefits that go along with its cooling affect. Yanang contains Vitamin A, B-carotene, Phosphorus, Polyphenols, Flavonoids, alkaloids, and minerals such as calcium and iron. SEASONS Yanang Leaves is available year-round.

Barbara vulgris, herba High quality winter cress herb for wholesale. Common cress is used as a medicinal plant. The above-ground parts of the plant are collected for medicinal purposes. Its leaves are rich in ascorbic acid, and its seeds are rich in thioglycosides. Crescent has a wound-healing and diuretic effect and stimulates the appetite. Used as an antiscorbutic agent. Stems, leaves and inflorescences, which are harvested during flowering, are used as medicinal raw materials. Soup, puree, and side dishes are prepared from the green parts of the common rapeseed. Mostly young leaves and unblown inflorescences of colza are used in cooking. Its leaves taste a little like mustard. We provide drying of our products meeting all requirements to keep max of useful substances. Country of origin - Ukraine

Catuaba(Ceratonia Siliqua) The Amazon forest is home to countless medicinal herbs and plants and is the home of the relatively small but fast growing Catuaba tree known mainly for its aphrodisiac abilities. The tree itself produces yellow flowers and an inedible fruit but it is the bark which is harvested for its medicinal properties and made into supplements. Catuaba or Anemopaegma mirandum comes from a tree known scientifically as Erythroxylum vacciniifolium which belongs to a larger family of trees. There is quite a bit of confusion regarding the actual tree species harvested for use and products from both the small catuaba and big catuaba trees are used for the same purpose and marketed interchangeably. The bark from the catuaba tree is sometimes referred to as trichilia catuaga. According to research, catuaba contains tannins, alkaloids like catuabine, fatty resins and aromatic oils. It also possesses certain flavonoids, sesquiterpenes and phytosterols. Research published in 2007 discovered that catuaba bark contained epicatechins which are powerful antioxidants said to have both antibacterial and anticancer properties It is still used primarily as an aphrodisiac in Brazil. Recently it has started to appear as an ingredient in aphrodisiac supplements in the United States. Can protect skin cells against cytotoxic activity Has anti-inflammatory health benefit Has promising activity against Parkinson’s disease. Has Antimicrobial and HIV protective activity Has mood ,vigor and vitality enhancer properties

KAPADIYA EXPO COMPANY produce on contract Organic and Conventional Basil. Our Basil are as per international standards of American, European and Asian countries, we produce Basil Dry whole leaves, Powder, Tea cut leaves and extract, we also produce small customized packing for national and international customer brands with logo and products description. We can provide Basil with 100% pure and clean. We use only Premium quality herbal materiel to get optimum potency of active ingredients from herbs & Seeds. We Produce Dry Basil Leaves, Fresh Basil Leaves, Basil Seeds, Powder & Basil Syrup. We have also facility of ETO, GAMMA, and Steam Sterilization as per customer demand, we also produce Private Labeling and OEM Production on customized need. Use: Tea flavour, as medicine care, helps recover from problems like dysentery, nausea and stomach ache due to gas. Health Benefits of Basil: Basil is herbs of immunity booster. Basil is helpful to fight with air born infections, bacterial and cough and cold due to environmental changes. It can be used as tonic to digestive, nervous and respiratory system. It Helps to provide soothing effect in abdominal distention, nasal congestion and sinus congestion. Basil promotes healthy and happy mood feeling. it also supports healthy urinary system and urination. Basil contains trace mineral copper needed to absorb iron. Aqueous decoction of Basil leaves is given as a tonic in gastric and hepatic disorders

PRODUCT INFO White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor. USES White eggplants are best suited for cooked applications such as sauteing pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sauteing with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place. SEASONS White eggplants are available during the summer months.

Anamu is a perennial herb plant of family Phytolaccaceae Genus Petiveria and Species alliacea. It grows up to one meter in height. It is native to the Amazon rainforest and tropical areas of Central and South America ,Africa and the Caribbean. It yields dark green color, leathery leaves that lie close to the soil. It also has tall spikes lined with small white flowers. It is sometimes called garlic weed, because the plant, and especially the roots, have a strong garlic smell. It is called by some scientific names like P. foetida, P. graveolens, P. hexandria, P. corrientina, P. paraguayensis, Mapa graveolens. In Brazilian herbal medicine, it is considered as diuretic, antispasmodic, menstrual promoter, sweat promoter, and stimulant.Health practitioners use it for arthritis, malaria, edema, edema, poor memory, rheumatism. They also use it as a topical analgesic and anti-inflammatory for skin conditions. The research published on this plant reveals that it has a broad range of therapeutic properties, including anti-leukemic, anti-tumorous, and anti-cancer activities against various types of cancer cells.It was found out that water extracts and ethanol extracts of Anamu plant retard the growth of the leukemia cells and several other strains of cancerous tumor cells in an in vitro study by Italian researchers in 1990. Anamu extracts were resistant to a number of bacterial and fungal strains. Two of the phytochemical compounds in the anamu plant dibenzyl trisulphate and astilbin are believed to destroy cancer cells while leaving healthy cells unharmed. Taditional use of anamu as a treatment for cold and flu symptoms Its extracts can even relieve pain and inflammation when applied to the skin. Natural choice for people suffering from arthritis and rheumatism One study showed that blood sugar dropped by as much as 60%.

PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.

PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.