Let the cooking paste do the work Ozias has brought a grainy and perfectly blended Ginger Garlic Paste that comes in a hygienically sealed glass jar. The strong aroma of ginger and garlic make it zesty and pungent. This paste's oily and soft texture makes it perfect to pair with any vegetarian or non-vegetarian food. The aromatic flavor of this paste amplifies the taste of any dish. Other than taste, Ginger Garlic paste has a ton of health benefits which make it a must have paste in the kitchen. This paste is prepared from fresh and carefully chosen a ingredients that also aids to treat indigestion and stomach aches. Oziasâ??s Ginger garlic paste can be enjoyed with any Indian and continental dishes. You can also spice it up with stir-fried gravies, cocktails, and tea. Ginger Garlic Paste Let the cooking paste do the work Ozias has brought a grainy and perfectly blended Ginger Garlic Paste that comes in a hygienically sealed glass jar. The strong aroma of ginger and garlic make it zesty and pungent. This paste's oily and soft texture makes it perfect to pair with any vegetarian or non-vegetarian food. The aromatic flavor of this paste amplifies the taste of any dish. Other than taste, Ginger Garlic paste has a ton of health benefits which make it a must have paste in the kitchen. This paste is prepared from fresh and carefully chosen a ingredients that also aids to treat indigestion and stomach aches. Oziasâ??s Ginger garlic paste can be enjoyed with any Indian and continental dishes. You can also spice it up with stir-fried gravies, cocktails, and tea. Product Description Variety : Ginger Garlic Paste Ingredient : Ginger Garlic Brand : Ozias / Private Label Best before ; 24 Month Form : Paste Packaging : 283 gm Glass Jar 400 gm Glass Jar 800 gm Glass Jar Customised packaging will do.
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 Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant at first to the unaccustomed, but when it's cooked up, it's so tasty that most people can't stop eating it and the aroma is just part of the package and soon becomes quite likable. USES The most common way cha-om is cooked is with beaten eggs, like in an omelette, which is then cut into squares or rectangles to serve with pungent nahm prik (hot chilli sauces, usually with fermented shrimp paste - nahm prik kapi in Thai) and fried fish (usually Asian mackerel, or pla too). SEASONS Cha-om is available year-round.
PRODUCT INFO White Turmeric resembles ginger in its shape and size. Each rhizome, or underground stem, is multi-branched with nearly transparent, pale-brown skin that will darken with maturity. Each rhizome and off-shoot can measure anywhere from 5 to 12 centimeters long. The flesh is a pale ivory to light yellow and has an aroma that combines unripe, green mangos and ginger with the earthiness of a carrot. White Turmeric has a bitter flavor and has a mild pungency very similar to ginger. White Turmeric is a good source of starch and therefore energy.The oils contain curcumin, a powerful anti-inflammatory, and other compounds that provide antimicrobial, antifungal, antiulcer, antivenom and anticancer benefits. USES White Turmeric is used in its raw form as well as in powdered form. In India, fresh 'Mango ginger' is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, White Turmeric is cut into pieces and dehydrated, oven or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes. Fresh White Turmeric can be stored in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months. SEASON White Turmeric is available in the spring and through the fall months.
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.
PRODUCT INFO Bottle Gourds are creeping vines. The dried mature fruit is used to make shake instruments. Young gourds have light green rinds, white flesh, soft, because they contain up to 96.8 percent of water. Young gourds can be eaten with the peel. If it's a bit older, it needs to be peeled off before cooking. and if you don't want the cut gourds to be dark Soak in salt water Young gourds are usually blanched to eat with chili paste. Add to kaeng liang, som kang, or stir-fry with meat. But should not be boiled or fried for a long time because the meat will be messy. USES The old gourds have a thick peel. The outer bark turns creamy white and hard. The flesh is dry until hollow, light weight, cut off the pole and remove the seeds for planting. The hard bark also has many uses, including: The Chinese use it as a portable water container. It is also considered as a symbol of auspiciousness. It is believed that it will help money grow, have good fortune, and that the gourd is shaped like the number eight. Therefore used to solve feng shui as well. Some African tribes cut it in half and use it as a food container. SEASONS Bottle Gourd is available year-round.
PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. Season Kaffir lime leaves are available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
Powder Glue, construction adhesive heat resistant tile adhesive Porcelain Tile Adhesive is also known as the ceramic tile or ceramic tile adhesive glue, points type, polymer type, heavy brick, is a newly developed products, mainly used for stickup ceramic tile, brick, tile and other decorative materials, widely used in internal and external walls, floor, bathroom, kitchen, and other places of building the veneer of decoration. 1.Product Description: Product Name : BE GOOD Strong Adhesion� Tile Adhesive Type : Strong Adhesion Type Color : Grey / White Package : 20kg/bag Application : Tile Adhesive Reference Usage : 2-5kg/ m Mixing Ratio Powder : Water = 20kg : 5 liters Pot Life : 4 hours Application Temperature : 5 - 40 Packaging Details: 20kg/bag / 72bags/pallet / 20pallets/20GP /1360 bags/1*20GP Payment: TT Delivery date: 10 to 15 working days. Original country: China 2. Features 1) Strong adhesion and elasticity. 2) Pasting layer is thin and even, and hardly with hollowness. 3) Easy and simple application, no need to pre-moisturize the bricks and walls. 4) Excellent waterproofing performance. Adoption of scraper method will speed up the tiling. 3. Application Range 1) Suitable for interior and exterior use.� 2) Suitable for substrate made from concrete, masonry, pre-cast material and lightweight brick. 3) Suitable for walls, floors and roofs of architects, such as tunnels, bridges, basement, kitchen, bathroom, balcony, swimming pool and reservoir and so on. 4) Suitable for architects with structure which might easily vibrate and split, such� as post-cast strip, pipe orifice.
Natural Palm wax for candle making Acid value(mgKOH/g) 0.9max Peroxide number(mmol/kg) 3.9max Moisture(%) 0.05max Color(Lovibond,133.4mm cell) 3.0R max Melting point(C) 48- 70 Appearance Fine white solid at room temperature; light yellow, limpid and transparent when melted by heating; no peculiar smell, no impurity Ingredient 100% hydrogenated vegetable oil without mineral wax Shelf life 12 months from when it is produced Waxing is a breeze with Formula 1 paste wax that goes on fast and wipes off easily, giving you a high glossy shine with water beading protection. Enjoy smooth and bright protection that only pure Carnauba wax can give for up to 12 months. Periodic application of the wax is recommended for best results.
Finding the best beauty sales on your favorite makeup brushes, foundations, face moisturizers, and more is easier than ever if you pay attention to the upcoming markdowns. Whether youâ??re a skin-care or makeup enthusiast (or better yet, both) you know that replenishing your stock and trying out new beauty products isnâ??t exactly budget-friendly. And with so many beauty brands nowadays, it can be a little intimidating (not to mention overwhelming) if youâ??re a beauty novice and donâ??t know where to startâ??even seasoned pros miss a good discount every once in a while. This week, weâ??ve taken it upon ourselves to list the must-know sales that include popular best-selling products from brands such as Benefit, La Mer, Foreo, and more. Now that itâ??s spring itâ??s the perfect time to try out that bold red lip from Yves Saint Laurent youâ??ve had your eye on. And with discounts from Ulta, Sephora, Amazon, and more itâ??s also your chance to stock up on holy grail skin-care products you wouldnâ??t want to spend a day without. Itâ??s never a bad idea to have a backup of your favorite beauty product. Below, weâ??ve shared the top beauty sales you should be shopping this week, and youâ??ll want to hit checkout on these products ASAP before they all sell out. Ulta As one of the major beauty retailers, Ultaâ??s 21 Days of Beauty event is particularly exciting with 50% off sales including must-have skin-care and makeup. Until April 2, youâ??ll find daily deals that you wonâ??t want to miss. On the site, you can also see a sneak peek of the beauty items that will be discounted in the following days; plan ahead and save big. Product Description Product Name POPFEEL Beginner Makeup Set Full Of Cosmetic Kit Makeup Gift Sets Cosmetics Item NO. KIT03 Delivery Time a) 15days if have empty tube for ODM b) 40-45days for OEM Weight 1mlX30pieces, packed with box Packaging and delivery Packaging Details Package Size:8.6cm*2.5cm*2.5cm Product Size: 8.2cm*2.1cm*2.1cm Gross weight:0.035kg Selling Units: Single item Single package size: 8.6X2.5X2.5 cm Single gross weight: 35.000 kg Package Type: Package Size:8.6cm*2.5cm*2.5cm Product Size: 8.2cm*2.1cm*2.1cm Gross weight:0.035kg
We mantra organics and naturals manufacturer & exporter of herbal cosmetics and personal care products such as bath soaps, handmade soaps, herbal soaps, body wash, hair shampoo, hair conditioner, face cream, body lotion tooth paste , noni juice, black seed oil etc..
Frankincense Hydrosol 5 Liter Frankincense Hydrosol, the benefits and uses Frankincense Hydrosol is produced through the steam or hydro distillation process of the Boswellia Carteri resin. Hydrosols are also known as herbal distillates, essential waters, hydrolats and herbal waters. This results in a hydrosol with a superior aroma and great properties yielding the much-needed benefits of the resin, in a gentler way than the pure essential oil. Frankincense Hydrosol is a beautiful skin-healer that boasts anti-inflammatory, antibacterial and analgesic properties, and an added ability to tone and improve skin texture. As Hydrosols are safer and gentler than pure Essential Oils, it is a great choice for people with sensitive systems, including children, the elderly and even pets. Frankincense Hydrosol can be used daily as a refreshing skin-toning facial spray that will leave your skin with noticeable softer, more delicate texture. Boswellia Hydrosol can also help deepen breathing by opening the airways, drying mucus in the lungs and expelling phlegm. Although dilution is still recommended for children and pets, hydrosols are less concentrated and therefor do not need dilution for use. The hydrosol can also be used to prepare the mind for prayer, meditation or yoga. The fresh scents deepen the breath and helps the heart connect with peace. Meditation sprays containing the hydrosols, aids us in finding the solace many of us need in our stressful lives. How do I use Frankincense Hydrosol? As a toner Combine 50ml Witch Hazel (non-alcoholic), 25ml Rose Water and 25 ml Frankincense Hydrosol in a 100ml spray bottle. Spritz on a clean skin after cleansing to balance and hydrate the skin. A few drops of your favorite essential oil can also be added should you prefer. Oils that are beneficial to the skin includes Carrot Seed, Sandalwood or Sweet Orange to name a few. Always shake well before use when adding Essential oils. As a compressor Since Frankincense has healing and anti-inflammatory properties, it aids as a compressor to relieve the pain from wounds or injuries. Place a washcloth in a bowl of cold / hot water for a cold / hot press, pour 100ml of Frankincense hydrosol in a cup and saturate the wash cloth. Wring out the excess liquid and apply the cloth in a desired area. The press will speed up the healing process. As a face mask Add Frankincense hydrosol to Bentonite Clay to form a natural mask. Add 1 tbs bentonite clay with 2 tbs of Hydrosol to form a soft paste. Apply liberally with a mask brush over your skin and wait approximately 5 minutes for the paste to dry, then wash the clay mix off. It is important to note that the mask must not be left on too long, as Bentonite is a volcanic ash and needs to be used with care (Longer is NOT better) and always only use wood, plastic or glass. Please do not use metal utensils with Bentonite Clay.
Flower Shrimp (Penaeus Semisulcatus) Also known as the green tiger prawn the flower shrimp is a very important species of prawn. It has a light brown body that has a greenish tint and has yellow tansvers bands across the back of the carapace; its abdomen is banded with brownish grey and yellow transverse bands. And the antennae are banded yellow and brown. The maximum length the flower shrimp can achieve is up to 180 mm for males and 228 mm for females. Its weight can reach an average of around 130 kgs. Flower shrimps usually have more of an Indopacific distribution inhabiting areas like eastern Africa and the Red Sea east to Indonesia and northern Australia. As a migrant, it has even made a way into areas like the Mediterranean region and the Suez Canal. In India, the species is not considered a very important one. Though in Madagascar, Red Sea and Africa it may be of moderately important. Also in India, the species is avidly used for the nurturing of other species of prawns in the Ganges delta. Aquaculture of this particular species is also being conducted in regions of Taiwan and Thailand. Flower shrimps caught in Pakistan are sued to make shrimp meat and paste. PACKING : 1 X 10 KG IF SIZES : U/5, 4/6, 6/8, 8/12, 12/15, 15/18
Ciptadent Care is the newest series of toothbrushes from Ciptadent. With an improved brush handle shape, this series has a combination of two toothbrush bristle materials which will make the tooth brushing process more effective and more stable. Ciptadent Care comes with a combination of two types of toothbrush bristles and a slimmer brush head shape. Available in 2 variants : - Complete Care - Perfect Care size: -single 72 pcs -family (3pcs) x 6 pack/ctn-6ctn/box
Root Dantimool Herb, Packaging Size: 50 Kg Price - Rs 100/ Kg Product Specification Form Root Packaging Size 50 Kg Packaging Type Guny Bag Is It Dried Dried Botanical Name Baliospermum montanum Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description Description : A perennial and woody under shrub grows up to 1.5 meters in height. Leaves simple, situate-toothed, upper ones small, lower ones are large, flowers are numerous, in axillary recemes with male flowers above and female below. Fruits capsule, 12 mm long, obovoid, seeds ellipsoid and smooth. Detail : Botanical Name : Baliospermum montanum Family : Euphorbiaceae Common Name : Danti, Dantika, Rachani, Vishodhini, Lowly marketing nut Hindi Name : Dandi , danti, hakum, hakun, dante, dantt, jangli jamalghota Malayalam Name : Nagadandi Kannada Name : danti, kaduharalu, dantika, Malayalam Name : danti, dantika, katalavanakku Marathi Name : danti, buktumbo Oriya Name : dumajoda Uses: 1.The paste of Danti roots and seeds is used in edema and pain. 2.Danti root paste is applied on painful edema and hemorrhoids. Additional Information Item Code 109 Delivery Time 5 Days Port Of Dispatch Any Production Capacity Any Packaging Details As per client Requirement
Product: South Natural Slate Color & Size: Gold tumbled Up n Down Pattern pasted on net Size 300x300mm
