This product is 250 grams Grade A. Our Kalimantan Oud Agarwood Chips are sourced from the renowned forests of Kalimantan, Indonesia, known for producing some of the finest and most sought-after agarwood in the world.These chips are of the highest quality, available in various grades including AAA and Super, ensuring a rich and complex fragrance.When lit, the agarwood chips emit an earthy, fresh, and sweet aroma with notes of woodiness and spice. Each piece of wood has its own distinct characteristic, offering a unique olfactory experience.Burning Kalimantan Oud Agarwood Chips is known to relax the mind and provide psychological and spiritual benefits. It can improve mental clarity and create harmony in your mind, body, and home. The chips are also believed to have medicinal properties, including aiding digestion and reducing stress. **Usage:** To use, light a coal and place it in a burner. Add one chip, usually the size of a thumbnail, to the coal. Let the charcoal cool for 5-10 minutes or use a mica plate to prolong the burning time. Place the burner in a room to fill it with the beautiful aroma. **Warning:** Never leave the burner unattended or near flammable materials. Keep away from children and pets, and use on a heat-resistant area. **Quality and Sourcing:** Our agarwood chips are 100% natural, ethically sourced from sustainable plantations, ensuring the highest quality and minimal environmental impact. **Ideal for:** Perfect for perfuming clothes, fabrics, and homes, these chips offer a long-lasting, deep, and fresh fragrance. Ideal for major events like weddings and parties, as well as for relaxing and meditative purposes. Experience the unique and exquisite woody fragrance of our Kalimantan Oud Agarwood Chips, a true delight for the senses and a testament to the rich aromatic heritage of Indonesia.
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Parmal Rice 26/44 Steam
Parmal Rice 26/44 Raw
Parmal Rice 26/44 Golden Sella
It serves as basic raw material for the production of starch, oil and protein, alcoholic beverages, food sweeteners, and more recently fuel. Special crops grown primarily for food include sweet corn and popcorn, although dent, starchy or floury and flint maize are also widely used as food. Non-GMO Yellow maize producing states in India are Gujarat, Madhya Pradesh, Rajasthan, UP-Bihar and Maharashtra. We have made a steady progress as a prominent Exporter & Supplier of Non-GMO Yellow Maize Seeds. The high-quality assortment of the Non-GMO Yellow Maize Seeds, offered by the company, is widely demanded across the world. We ensure the timely delivery of the Non-GMO Yellow Maize Seeds at the best prices with guaranteed transit safety.
ICUMSA 600-800 Consumable Brown Sugar: This sugar is consumable by humans, and is generally regarded as being very tasty on porridge.
Our Non-GMO white corns are selected by hybrid through comparison testing to optimize process yield and market advantage. They are produced from both commercial and our exclusive hybrids to meet your specific product and process requirements. This means that our white corns are carefully chosen for their quality and suitability for use in a variety of products. By using both commercial and exclusive hybrids, we are able to offer a range of white corns that meet the diverse needs of our customers. We offers: Non-GMO and Organic available Identity-Preserved ? traceable to American farms High-quality food grade white corn, cleaned and ready to cook Standard, in-house testing for quality, mycotoxin screening, GMO content we can provide white corn hybrids that offer distinct advantages: Absorbs water twice as fast as commodity corns Cooling requires less energy Gels at lower temperatures Higher protein levels Pleasing, sweet taste
There are a variety of factors involved in choosing what rice will best suit your establishment's needs. Take a look at these 10 common types of rice to determine which grain size, texture, and flavor profile will work best for your next recipe. Arborio Rice Basmatic Rice Black Rice Bomba Rice Brown Rice Jasmine Rice Long Grain White Rice Parboiled Rice Sticky Rice Sushi Rice
Kidney Bean
AGL-6.00 MM MOISTURE - 14% MAX BROKEN-5% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.5% MAX MILLING DEGREE - WELL MILLED ORIGIN INDIA
AGL-6.00 MM MOISTURE - 14% MAX BROKEN-5% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.5% MAX MILLING DEGREE - WELL MILLED ORIGIN-INDIA
IR 64 Raw
Hard white wheat berries when ground into flour is the best choice for light colored breads. Because it is a "hard" wheat with high gluten content, it is good for bread, yet because of iis light color it can easily be used in French bread and pizza crusts for the nutrition of whole wheat without the "brown bread" look.
Hard red winter wheat is the most common variation of wheat grown in the US. The majority of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and grows only a few inches until winter causes it to go dormant. Many home-flour millers use hard red winter wheat because of its stronger flavor than white wheat alternatives. It is known as ?red wheat? because of its reddish hued husk. The berries appear somewhat darker than most whites. With a protein content of about 10.5%, it is quite versatile as a general purpose flour. Winter wheats often produce a higher yield of berries, depending on time of sowing. Hard winter wheats can also have higher gluten content than spring varieties.
Hard red spring wheat flour is named for its berries, which are closely related to hard red winter wheat. This variety is usually grown in the northern United States and Canada. Planted in spring and harvested in the fall, hard red spring wheat has the highest protein content of all the wheat varieties (13.5%). Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza flour. Many bakers will add this to flour made from softer wheat for the extra protein content it imparts to the bread. Like hard red winter wheat, hard red spring wheat has a reddish colored husk and produces a slightly darker flour than a white wheat. Spring wheat tends to have more gluten content than the more common winter wheat varieties. Reds are generally considered more nutty or bitter than their white wheat counterparts. This can be a benefit or a detriment, depending on what flavors you are trying to produce.
Halal Lamb Whole Leg
Halal Lamb Tripe
Halal Lamb Tongues
