Ivy Tips Stem Suppliers and Manufacturers

Variety: Indian Origin Teja with Stem / S-17 CROP YEAR 2017 MOSITURE: < 12% BROKEN CHILLIS, LOOSE SEEDS FOREIGN MATTER: < 4% Aflatoxin: B1+B2+G1+G2 < 15PPB NET 25 KGS NEW PP BAGS 14MTS PER 40HC

We purchase stems from farmers and suppliers as shown in pictures and we then cut them and clean them of foreign matter and we then bag them. We can provide with the following certificates, 1. Processing certificate. 2. SGS certificate. 3. Origin Certificate. 4. Phytosanitary Certificate. 5. USD 3.42/kg CIF China

Variety: Indian Origin Teja Stem Cut / S-17 CROP YEAR 2017 MOSITURE: < 12% BROKEN CHILLIS, LOOSE SEEDS FOREIGN MATTER: < 4% Aflatoxin: B1+B2+G1+G2 < 15PPB NET 25 KGS NEW PP BAGS 14MTS PER 40 Feet HC

Price: DEPEND ON QUANTITY AND KINDS . Specification: Hederacoside C 10% Brand Name : Chemcohealth Place Of Origin : China Moq : 10kgs Color : Brown

Senna Stems in cut sizes

PRODUCT INFO Ivy gourd is a local vegetable with very high nutritional value. and what you see will be pleasing A health lover for sure is that ivy gourds contain beta-carotene. that reduces the rate risk of developing cancer and ischemic heart disease also provide calcium as well For those who have problems driving It's worth trying to eat because gourds contain fiber that helps the digestive system work well. Young shoots and young leaves of ivy gourds It is blanched and steamed as a dipping sauce with chili paste and used to cook as curry, vegetable soup. Some local villagers bring the young fruit of ivy gourds to pickle and eat it with chili paste or cook it as a curry. The young shoots of ivy gourds are a popular vegetable that Thai people eat. Available in fresh markets in every region of Thailand. USES The ivy gourds are also useful as follows: leaves, quenching heat poisoning, neutralizing fever, relieving heat, quenching boils, relieving burning pain, relieving itching, flowers, relieving itching, seeds, pounding mixed with coconut oil to cure scabies, vines, use the juice from the vine to drop the eyes to cure hay fever, red eyes, bruised eyes, watery eyes, eye inflammation. Detoxification, anti-inflammatory, brew with dizzy glass drinking water, roots, quench all poisons, cure blemish eyes, reduce fever, cure vomiting, latex, stem, leaf, root Cure diabetes, headache, eliminate all toxins SEASON Ivy gourd is available year-round.

Dry Red Chilly S-17 with Stem Color- Red Pungency Value- SHU75000 to 110000 Grades- Best Medium Best Deluxe Length- 6 to 9 cms without stem Moisture- Less than 10% Shelf life- 12 months Packing- Jute Bags/P.P. Bags Available without stem also MOQ 8 MT Packing-

High-Quality Clove Stem Origin Indonesia Oil Content 5% - 6%

PRODUCT INFO Lotus stem (Sai Bua) are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut. It has a delicate flavor. Almost all parts of the plant like the root, young flower stalks, seeds, etc. are edible. The stem is lime green in color with a whitish flesh. Store it in the refrigerator; it lasts for about a week. Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity. USES Lotus stem is eaten raw when added in salads. Its salad along with pork and prawns is a delicacy in many popular cultures. Lotus stem curry is prepared by boiling or stir-frying the stem. The curry is a good accompaniment for rotis and rice. SEASONS Lotus stem is available year-round.

Specifications for Red Dry Chilies Kinds: - Sannam S4 best - Teja Best - Byadige - Wrinkle 273 - Wonder Hot - Tomato Chili - Mundu - Yellow Chili Type: - Whole Chili with Stem - Whole Chili without Stem - Grounded Chili Powder

Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger. Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.

Turmeric powder is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India. Used in almost all Indian curries, this spice has almost no calories (1 tablespoon = 24 calories) and zero cholesterol. It is rich in dietary fiber, iron, potassium, magnesium and vitamin B6. Health Benefits of Turmeric The wide range of turmeric health benefits come mainly from its main ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties. Boosting Immunity – Curcumin has a huge therapeutic value and boosting immunity is one of the most important properties of curcumin. “5 to 8 times stronger than vitamin E and stronger than vitamin C, this antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging Anti-inflammatory and Anti-oxidant Property – Free radical causing oxidative damage of DNA and proteins are associated with a variety of chronic diseases such as cancer, atherosclerosis, and neurodegenerative diseases. Curcumin plays an important role in curbing these conditions.

Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.

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.

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.

Marigolds were first discovered by the Portuguese in Central America in the 16th century. Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds. Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Asterales Family : Asteraceae Genus : Tagetes, Calendula Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below: African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type. French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes. Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes. Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low. Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions. As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.

Fadogia Stems

Quality: Traditional w/stems,ground without stems, TBC, Conventional and organic certified, roasted. Packing: PP Bags p/10/25kg, Paper Bags p/25kg, Aluminum Bags p/45kg Season: All year round Origin: Argentina Annual production volume: 1500ton Container capacity: 11-24ton