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Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60x50x27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil

Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60 x 50 x 27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil

PRODUCT INFO Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.

PRODUCT INFO Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Eryngii mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease. USES Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sauteing and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia. They will keep 1-2 weeks when stored in a paper bag in the refrigerator. Season Eryngii mushrooms are available year-round.

PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.

Hand Carved Crystal Angel, 2 Inch Natural Gemstone

Handmade, Customized 108-bead Mala/Necklace with Cutting Finished Dark Blue Onyx 8mm Bead- German Silver Guru Bead Hand-Knotted Mala. It comes with unbreakable finishing. Materials Used: 8mm Cutting Finished Dark Blue Onyx Guru Bead: Geman Silver Bead Length: 18-20 inches End Work Length: 2-3 Inches Thread color: Brown Color (Any color of threads is available) Any kind of Customization is available. Chakra of Stone Used: Root Chakra

Handmade, Customized 108-Beads Mala/Necklace with Natural Grade AAA+ 8mm Cutting Blue Onyx-Guru Bead German Silver Hand-Knotted Mala. It Comes with unbreakable finishing. Materials Used: 8mm Natural Cut Finish Blue Onyx Beads Guru Bead: German Silver Bead Length: 18-20 inches End Work Length: 3-4 Inches Tassel Color: Sparkle Brown Color (Any color of threads is available) Any kind of Customization is available. Chakra of Stone Used: Root Chakra

(1). Potassium hydroxide is widely used in the production of potassium carbonate including KHCO3, potassium soaps,detergents, fine cosmetic, potassium hydrogen phosphate, potassium permanganate, medical intermediate, liquid fertilizers, synthetic rubber, ABS resin, natural rubber emulsion, paper agent, fermentation, cresol, de-sulfuration in petroleum refining, bio-fuel and alkaline battery. (2). Potassium hydroxide can be used as a desiccant, sorbent, used for preparing potassium soap, oxalic acid and various salt, also used in electroplating, carving and so on. (3). Potassium hydroxide can be used for the production of potassium soap,alkaline battery, cosmetics in light industry (such as cream, cream and shampoo). (4). In the dye industry, Potassium hydroxide can be used for the production of vat dyes, such as vat blue RSN, etc.. (5). In the electrochemical industry, Potassium hydroxide can be used for electroplating, engraving, etc.. (6). In the textile industry, Potassium hydroxide can be used for printing and dyeing, bleaching and mercerizing, and used as the main raw material for synthetic fiber, polyester fiber manufacturing. (7). In addition, it is also used in metallurgical heating agent and leather fat, etc.. (8). Potassium hydroxide can be used as analytical reagent, reagent, carbon dioxide and water absorbent, and also used in pharmaceutical industry; (9). Potassium hydroxide can be used as the PH value of acid and alkali neutralization solution. (10). Potassium hydroxide can be used as the basic chemical reagent, carbon dioxide absorbent. saponification agents.

Handmade, Natural & Original Hand-Carved Radha Imprints Tube Shape 54 Tulsi Wood Beads Neck-Bead Mala/Necklace Customized with Tiny Faceted Green Onyx and Hand-Carved "Radha Krishna" Picture & Name Imprint Tulsi wood Pendant. Available in All kinds of Gemstones & different kinds of pendants. â©¥Materials Used: Natural Hand-Carved Radha Imprints Tulsi 54 Tube Shape Beads, Tiny Faceted Green Onyx Gemstones Beads. â©¥Hanging Pendant: Hand-Carved "Radha Krishna" Picture & Name Imprint Tulsi wood Pendant. â©¥Length: 12-13 inches â©¥Hanging Pendant Length: 1 Inch

Handmade, Natural & Original Hand-Carved Radha Imprints Tube Shape 54 Tulsi Wood Beads Neck-Bead Mala/Necklace Customized with Tiny Faceted Labradorite and Hand-Carved "Radha Krishna" Picture & Name Imprint Tulsi wood Pendant. Available in All kinds of Gemstones. â©¥Materials Used: Natural Hand-Carved Radha Imprints Tulsi 54 Tube Shape Beads, Tiny Faceted Labradorite Gemstones Beads. â©¥Hanging Pendant: Hand-Carved "Radha Krishna" Picture & Name Imprint Tulsi wood Pendant. â©¥Length: 12-13 inches â©¥Hanging Pendant Length: 1 Inch