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Black cumin is a part of the buttercup family and the seeds are dark, thin, and crescent-shaped when whole. The seeds have been used for many centuries in the Middle East, the Mediterranean and India. Today, black cumin seeds are used as a seasoning spice in different cuisines across the world due to their nutty flavor. Besides their culinary uses, black cumin seeds also have a wealth of important health benefits and are one of the most cherished medicinal seeds in history. The seeds of the black cumin plant contain over 100 chemical compounds, including some yet to be identified. In addition to what is believed to be the primary active ingredient, crystalline nigellone, black cumin seeds contain: thymoquinone, beta sitosterol, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, protein, vitamin B1, vitamin B2, vitamin B3, folic acid, calcium, iron, copper, zinc, and phosphorous.

Nutmeg and mace spice contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmeg such as myristicin, elemicin, eugenol and safrole. The other volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. This spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. It is also rich in many vital B-complex vitamins, including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.

Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

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.

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Grade A Butyl Compound - Less than 5% vulcanization. Shipped in ribbon stock/wig-wag form. Containers up to 55,000 lbs

LATEX CONCENTRATE (HA) TYPE Natural rubber latex concentrate (HA) is a high ammonia centrifuged concentrated latex of the sap of Hevea brasiliensis trees. This general purpose type latex finds its application in a variety of products. APPLICATION HA latex is the most widely used form of concentrate and has the advantage that the only preservative (ammonia) it contains is volatile. Hence it may be used confidently in food applications and for medical goods. HA latex concentrate has wide applications especially in the dipped products like medical or industrial gloves, balloons, condoms, catheters, finger cots, tubing, etc. It is also used as an adhesive for footballs, bandages, in wood lamination and for binding different types of materials. It gives excellent films of high clarity and has good adhesion characteristic. STORAGE Store the product under shelter at temperatures between 10�°C and 35�°C Creaming of latex may occure during storage. It is therefore necessary to stir well the latex before used. As the product is based on natural rubber latex changes in colloidal properties may occur on storage. TYPICAL PROPERTIES Total Solids Content (TSC), % 61.00 min Dry Rubber Content (DRC), % 60.00 min Non Rubber Content (NRC ), % 1.70 max Ammonia Content (on total weight), % 0.65-0.75 pH Value 11.00 max KOH Number 0.70 max Volatile Fatty Acid Number 0.05 max M.S.T. @55% TSC, sec. 650 min Magnesium Content, (on solids), ppm 40 max HANDLING PRECAUTION Before handling, read product information, chemical safety data sheets and container label for safe use, physical and health hazard information. PACKING Available in both bulk and drum.

Major Types of Natural Rubber 1. Hevea Rubber (Hevea Brasiliensis) - The primary raw material for natural rubber comes from the Hevea tree (Hevea Brasiliensis), mainly cultivated in Southeast Asia, particularly in Thailand. 2. Sumatra Rubber - Rubber is also produced in Sumatra, Indonesia, serving as another globally significant production region. Natural Rubber Supply Chain Process: 1. Cultivation and Harvesting: 2. Processing and Production: 3. Domestic and International Trade: 4. Product Manufacturing: Applications of Natural Rubber 1. Automobile Tires: - Natural rubber is a key raw material for the manufacturing of automobile tires due to its excellent wear resistance and elasticity. 2. Shoe Soles: - Widely used in the production of shoe soles, providing cushioning and durability during walking. 3. Industrial Products: - Utilized in a variety of industrial products, serving as vibration control materials and sealing materials. 4. Medical Devices: - Used in the production of medical gloves and some medical devices due to its flexibility and biocompatibility. Applications of RSS (Rubber Smoked Sheet) and TSR (Technically Specified Rubber): 1. RSS (Rubber Smoked Sheet): - Automobile Tire Manufacturing: - RSS is extensively used in the production of high-end automobile tires due to its excellent physical properties and quality, making it a reliable material for tires that require high wear resistance and durability. - High-Quality Products: - Additionally, RSS is employed in the manufacturing of other high-quality rubber products, including industrial goods, luxury consumer goods, and some medical devices. 2. TSR (Technically Specified Rubber): - Automobile Parts Manufacturing: - TSR products are widely used in the manufacturing of automobile parts. In components requiring vibration control, such as engine mounts and bushings, TSR is selected for its specific properties. - Industrial Applications: - Used in the manufacturing of industrial products, TSR is an ideal material for products where the flexibility and elasticity of rubber are essential. - Medical Devices: - TSR is also used in some medical devices, playing a crucial role in the production of medical products due to its biocompatibility.

"FJLB" likely refers to the Finger Joint Laminated Board, which is a type of engineered wood product. It is made by bonding pieces of wood together to form longer lengths, thereby utilizing smaller pieces of wood that might otherwise be wasted. Finger jointing involves cutting complementary, interlocking profiles in the ends of the pieces to be joined, which increases the gluing surface area and improves the strength of the joint. Available Thickness: 18mm, 17 mm, 16mm, 12mm, 8mm

item value Classification Sulphate Type - Magnesium Sulphate CAS No. - 7H2O Place of Origin - Thailand, Shandong Grade Standard - Agriculture Grade, Industrial Grade Purity - 99.60% Related products Nbr Latex- Supply NBR Latex- Water Base Nitrile Butadiene Rubber

Nitrile butadiene rubber, also known as nitrile rubber , NBR, Buna-N, and acrylonitrile butadiene rubber, is a synthetic rubber derived from acrylonitrile (ACN) and butadiene. Product Paramenters Item Units Appearance Type QD-701 Appearance Milk white Solid content % 43.5-46% PH value Min 8.0 Viscidity mPa.s Max 40 Coagulum % Max 0.1 Mechanical stability % Max 0.1 Packaging 23tons /flexitank IBC drum*20, 20tons/FCL Shipping: Promote shipping usually 7--14 days after receiving TT deposit

Origin: Japan Category: Film Grade: Natural Quantity: 19 Tons Loading weight: 19 Tons Price FOB: 490-690 USD/ Ton

Applications: Chlorine manufacturing In petrochemical manufacturing Rubber manufacturing Caustic Soda manufacturing In animal feed In curing of hides Soap and detergent manufacturing As water softeners In highway or road deicing In textile industries In paper and pulp industries In drilling Packaging: 35 kg per bag 50 kg per bag 1 ton jumbo bag 1.5 tons jumbo bag 2 tons jumbo bag