Amethyst Clusters Suppliers and Manufacturers

Seeds Purity 98% Seeds Germination Rate 85% Storage In a clean cool dry place Keep away from strong direct light The vitamin moringa seed more vitamin C than ever before, so not only the leaves, flowers, nuts, , slow down the aging process of the body. So in the beauty of the cluster is also an option was sent in favor. Moringa seed also has anti-inflammatory antibacterial properties thanks to the available compounds in plants such as zeatin, alpha-sitosterol ... have the ability to increase immunity prevent cancer cells, stimulate the nervous system and cardiovascular . Moringa seed also have beneficial effects, cooling blood sugar and improving male physiology.

Seeds Purity 98% Seeds Germination Rate 85% Storage In a clean cool dry place Keep away from strong direct light The vitamin moringa seed more vitamin C than ever before, so not only the leaves, flowers, nuts, , slow down the aging process of the body. So in the beauty of the cluster is also an option was sent in favor. Moringa seed also has anti-inflammatory antibacterial properties thanks to the available compounds in plants such as zeatin, alpha-sitosterol ... have the ability to increase immunity prevent cancer cells, stimulate the nervous system and cardiovascular . Moringa seed also have beneficial effects, cooling blood sugar and improving male physiology.

PRODUCT INFO Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic. SEASON Red Shallots are available year-round.

Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.

Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.

Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.

PRODUCT INFO Spring onions are comprised of small round to oval bulbs, averaging 2 to 5 centimeters in diameter, attached to a straight, layered stalk of overlapping leaves. The bulbs are smooth, firm, crisp, and succulent, found in bright white to red hues, depending on the variety. There may also be a cluster of fresh, flexible, and fine tan roots attached to the bulb's base. The slender, tubular leaves have a stiff, thick, and crunchy consistency and are hollow, bearing dark green hues on the edges and lightening to a pale green tone near the bulb. Spring onion bulbs contain sugars and are absent of the gases developed in more mature bulbs, creating a sweet and mild, mellow flavor. The leaves have a stronger taste and contribute herbaceous, pungent, and grassy nuances. USES Spring onions contain vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to promote faster wound healing. The onions also provide calcium to protect bones and teeth, potassium to balance fluid levels within the body, antioxidants to reduce inflammation, and other nutrients, including phosphorus, magnesium, and copper. Season Spring onions are available year-round.

PRODUCT INFO Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor. USES Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor. SEASONS Cowslip Creeper flowers are available in the late spring through early fall.

PRODUCT INFO Pea eggplant are small and round, about the size of a pea and one centimeter in diameter. These tiny fruits are arranged in clusters of ten to fifteen bunched together in a fashion similar to grapes and as the fruits ripen their thin skin will turn from light green to yellow. The fruits grow on shrubs that can reach up to sixteen feet in height. The stems and leaves of the pea eggplant are covered in fine hairs, and small hooked thorns and the flowers of the plant are most often white. Each fruit can contain up to two hundred tiny, flat, brown, and edible seeds. pea eggplant range in flavor from bitter to tart when raw, and their texture is exceptionally crunchy. Once cooked they will take on a soft quality and the bitter flavor is minimized. USES Pea eggplant are used in both raw and cooked preparations. When fresh they are popularly used in nam prik kapee, a chili and shrimp paste blend commonly made in Thailand. They can also be pickled, dried, or served raw with dipping sauces. Pea eggplant can be grilled, braised, added to curries, soups, and stews, or tossed whole or chopped into stir-fries. To cut the bitterness, Pea eggplant can be boiled briefly before use. Pea eggplant pair well with mint, turmeric, cumin, cardamom, curry paste, rice, yams, and meats such as poultry and beef. Pea eggplant will keep up to three days when stored in a cool and dry place. SEASONS Pea eggplants are available year-round with peak season during the summer months.

PRODUCT INFO Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin. USES Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented. SEASON Peteh Bean is available year-round.

PRODUCT INFO Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium. USES Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator. SEASON Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.

PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka is available year-round.

M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 -12 m (32- 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 -25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20 - 45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm' s reach.

M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.

M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - .5 cm (1/2) long and 2.0 cm (3/4 ) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.

The grape is a fruit that grows in tight clusters. It has a white or purple flesh of sweet taste, eaten raw or in juice, although it is chiefly used for making wine. They are also used to make preserves. It contains various minerals and vitamins, and it is considered to be antioxidant and anti-carcinogenic. The clusters are dried to make raisins; besides, there are multiple preserves made from grapes, like caramel grapes, grape syrup, grapes in alcohol and grape jelly.

Grapes are fruits that develop in clusters of 15 to 300. They can be green, black, red, or any number of different colors. The Indian grape exporter exports tonnes of grapes to a number of international locations today. When considering its use in exclusive cuisines and its dietary benefits, global demand for grapes has been on the rise in recent years. The grape export from India has hence considerably grown. A fruit so simple, prosperous and nutritious, it is difficult to no longer indulge. Our sparkling, flavourful natural grapes are available all round the year. They are wholesome, plump and juicy, and are of high quality and inexperienced in colour. Maharashtra is world-renowned for its grapes and vineyards, and we at Oksea Overseas in producing and exporting first-rate fantastic grapes from our farms. We are the main Indian clean grape exporters and suppliers, and our grapes are exported to Europe, the USA, and different nations throughout the globe. Grapes are a perennial favourite snack for many Color : Green HSN Code : 8061090 Nutrients : Vitamin C, K, Potassium, Manganese Size ; Round Health Benefits ; Protects against diabetes, Improves heart health, hair and skin