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.
PRODUCT INFO
Thai taro corms widely vary in appearance, depending on cultivation time, soil, and climate. The corms are generally small to medium in size, averaging 12 to 13 centimeters in length, and are round to oblong in shape. Each taro plant produces one central corm, and the cormâ??s variegated dark to light brown skin is rough with an uneven, scaly texture comprised of faint horizontal rings and fiber-like hairs. Underneath the surface, the flesh is dense, dry, and starchy, primarily white with subtle purple speckling. Thai taro must be cooked, developing a smooth, thick, sticky, and semi-fluffy consistency. The flesh has a mild, earthy, sweet, nutty, and subtly musky flavor. In addition to the corms, the plants produce large dark green heart-shaped leaves on long stems, connecting into the corms. The young leaves are edible when cooked, providing a vegetal, grassy, and green flavor.
USES
Thai taro is an excellent source of fiber to regulate the digestive tract, vitamin E to protect the cells against free radical damage, potassium to balance fluid levels, and vitamin C to strengthen the immune system while reducing inflammation. The corms also provide copper to develop connective tissues, calcium and phosphorus to build strong bones and teeth, magnesium to regulate nerve functioning, and other amounts of B vitamins, iron, zinc, vitamin K, and manganese. In addition to the corms, Thai taro leaves are a rich source of vitamin K to assist in faster wound healing, vitamin C to boost the immune system, and other nutrients, including iron, calcium, vitamins A and E, magnesium, and vitamin B2
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
PRODUCT INFO
Thai pumpkins are medium to large in size, averaging 8 to 14 pounds, and have a flattened, round to ovate shape. The rind is deeply ribbed, textured, firm, and thin, sometimes covered in a powdery coating. When young, Thai pumpkins are dark green, covered in tan speckles and mottling, and as the pumpkin matures in storage, it transitions into to a uniform tan to light brown hue. Underneath the rind, the flesh is dense, bright orange-yellow, and has a drier consistency, encasing a small central cavity filled with ivory seeds and stringy fibers. Thai pumpkins develop a smooth, creamy, and soft texture when cooked and have a rich, sweet, and subtle, spice-like flavor.Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract.
USES
Thai pumpkins, botanically classified as Cucurbita moschata, are large, ridged fruits that grow on a vining plant belonging to the Cucurbitaceae family. The name Thai pumpkin is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand. Pumpkins have become a favored secondary crop in Thailand and are planted as an additional source of income. The thick-fleshed pumpkins are valued for their resistance to disease, high yields, large size, and easy-to-grow nature. Thai pumpkins are also being cultivated in the United States through exotic farms and in home gardens as a specialty variety. The main variety of Thai pumpkin that is cultivated in both Thailand and the United States is also known as Rai Kaw Tok.
SEASON
Thai pumpkins are available year-round in Thailand.
PRODUCT INFO
Winter melon are large fruits, averaging 15 to 80 centimeters in length, and have a bulbous, round to oblong shape with blunt, curved ends. The melons are covered in a thin but tough, light to dark green skin, often enveloped in a textured, chalky layer of wax, depending on the variety. Young Winter melons also bear a pale, fuzzy coating of hair that disappears as the fruit matures. Underneath the hard surface, the flesh is thick, firm, aqueous, and white, encasing a large central cavity filled with pithy membranes and cream-colored oval seeds. The seeds are edible once cooked and have a nutty, neutral taste. Winter melons are not typically consumed raw and contain a mild, vegetal, and subtly grassy flavor reminiscent of a watermelon rind or cucumber. When cooked, the flesh becomes transparent and softens, absorbing accompanying flavors.
USES
Winter melons are an excellent source of vitamin C to strengthen the immune system and fiber to stimulate and regulate the digestive tract. The fruits also provide antioxidants to protect the body against environmental aggressors, magnesium to maintain healthy nerve functioning, phosphorus and calcium to promote strong bones and teeth, and contain lower amounts of folate, zinc, and iron. In Traditional Chinese Medicine, Winter melons are viewed as a cooling or yin ingredient and are used to reduce inflammation and balance the body through their alkaline properties.
SEASON
Winter melons are available year-round, with a peak harvest in the late summer through fall.
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PRODUCT INFO
Golden Mushroom are very small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The snow-white caps are tender, smooth, delicate, and are connected to matching white stems that are thin and can grow up to twelve centimeters in length. Golden Mushroom are crisp and firm with a crunchy bite and a mild, fruity flavor.
Golden Mushroom contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron. They are also known to have anti-inflammatory properties and are excellent immune system boosters.
USES
Golden Mushroom are best suited for both raw and cooked applications such as simmering, blanching, and boiling. Before consuming, the ends should be trimmed, the mushrooms should be washed, and any slimy stems should be discarded. The delicate, crunchy texture of Golden Mushroom can be served fresh in salads, lightly sauteed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Golden Mushroom pair well with soba noodles, vermicelli, soy sauce, miso, garlic, onion, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts. They will keep up to one week when stored in a paper bag in the refrigerator.
PRODUCT INFO
Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract.
USES
Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use.
Season
Hog Plum are available in the fall through winter.
PRODUCT INFO
Green Thai papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval and elongated in shape. The thin skin is smooth, slightly waxy, firm, and green. Underneath the surface, the flesh is crisp, white with pale green edging, and dense with a central seed cavity filled with white pith and many inedible seeds. When raw, Green Thai papayas are crunchy with a very mild and neutral taste similar to the flavor of jicama or cucumber. Green Thai papayas are a good source of vitamins A and C and also contain folate, magnesium, manganese, and potassium. Green Thai papayas are best suited for both raw and cooked applications such as boiling or sauteing. The fruits are most well-known for their use in som tan, which is a Thai salad that mixes Green Thai papaya with fish sauce, lime, chile, garlic, and varying vegetables. Green Thai papaya can also be added to stews, pickled for extended use, grated, fried, and mixed with small shrimp to make okoy, or cooked into sour curries such as gaeng som. In Thailand, Green papaya is also blended into soups and is heavily spiced with chiles as the fruit has minimal flavor and showcases other spices. Green Thai papaya pairs well with long beans, carrots, daikon radish, chiles, cherry tomatoes, cilantro, green onions, shallots, turmeric, and peanuts. The unripe fruits will keep for a couple of days at room temperature but will then begin to ripen. Once ripe, papayas will keep up to one week when stored in the refrigerator.
USES
In Thailand, papaya is believed to have anti-inflammatory properties and is used medicinally to help cleanse the digestive system. The leaves and sap are also used in traditional medicine to reduce the itchiness of insect bites and general swelling in the body. In addition to topical use, dried leaves are commonly steeped into a tea and are believed to stimulate digestion. Elongated papaya varieties are often seen in markets sold in slender pieces, stored over ice, so locals can buy the pieces daily as needed. Many Thai families also grow papaya in their home gardens to utilize the fruits, leaves, and sap year-round in medicinal and culinary applications.
Season
Green Thai papayas are available year-round in tropical climates.
Product name: Magnesium Salt
EPSOM Salt
CAS 10034-99-8
HS Code: 28332100
Molecular Formula: MgSo4.7H2o
Purity: 98%
Epsom Salt (Magensium Sulfate) is an incredible supplement for your indoor or outdoor garden. It is pH neutral and won't affect your soil or hydroponic system's pH levels. It can increase yield and vigor in plants, and prevent several nutrient deficiencies that are common. It is 100% water soluble and dissolves easily in water, making it the ideal supplement for your nutrient solutions and fertilizer mixes.
Dried Moringa
Family: Moringaceae
Botanical name: Moringa Oleifera
Packing: 20 kg bags
Hs Code: 12119099
Cultivation: Common
Science Health Benefits of Moringa Oleifera:
1) Moringa Oleifera Is Very nutrient.
2) Moringa Oleifera leaves are wealthy in Antioxidants.
3) Moringa Oleifera maybe decrease the levels of Blood Sugar.
4) Moringa Oleifera may decrease body Inflammation.
5) Moringa Oleifera May decrease the Cholesterol rate.
6) Moringa Oleifera Can prevent Arsenic Toxicity rate.
7) Enhance the IMMUNITY System.
For more info about Egyptian Moringa Contact Us Now
Marjoram Health Benefits:
Digestive benefits:
Drinking 2-4 cups of Marjoram tea can enhance the digestive system. Drinking the Marjoram tea will help digestion by:
1) Increasing the digestion efficiency by raising digestive enzymes & saliva.
2) The digestive system and stomach can be smoothed Improving appetite
3) Eliminating flatulence, by using Marjoram, basic intestinal infections can be recovered or stopped.
4) Calming aching stomach spasms or cramps.
5) Relieving diarrhea.
6) Relieving constipation.
Marjoram Health Benefits:
Digestive benefits:
Drinking 2-4 cups of Marjoram tea can enhance the digestive system. Drinking the Marjoram tea will help digestion by:
1) Increasing the digestion efficiency by raising digestive enzymes & saliva.
2) The digestive system and stomach can be smoothed Improving appetite
3) Eliminating flatulence, by using Marjoram, basic intestinal infections can be recovered or stopped.
4) Calming aching stomach spasms or cramps.
5) Relieving diarrhea.
6) Relieving constipation.
Marjoram
Family: Lamiaceae
Botanical name: Origanum majorana
Origin: Egypt
Cultivation: Common
Packing: 20 kg bags
Hs Code: 12119000
Marjoram Health Benefits:
Digestive benefits:
Drinking 2-4 cups of Marjoram tea can enhance the digestive system. Drinking the Marjoram tea will help digestion by:
1) Increasing the digestion efficiency by raising digestive enzymes & saliva.
2) The digestive system and stomach can be smoothed Improving appetite
3) Eliminating flatulence, by using Marjoram, basic intestinal infections can be recovered or stopped.
4) Calming aching stomach spasms or cramps.
5) Relieving diarrhea.
6) Relieving constipation.
Marjoram
Family: Lamiaceae
Botanical name: Origanum majorana
Origin: Egypt
Cultivation: Common
Packing: 20 kg bags
Hs Code: 12119000
Marjoram Health Benefits:
Digestive benefits:
Drinking 2-4 cups of Marjoram tea can enhance the digestive system. Drinking the Marjoram tea will help digestion by:
1) Increasing the digestion efficiency by raising digestive enzymes & saliva.
2) The digestive system and stomach can be smoothed Improving appetite
3) Eliminating flatulence, by using Marjoram, basic intestinal infections can be recovered or stopped.
4) Calming aching stomach spasms or cramps.
5) Relieving diarrhea.
6) Relieving constipation.
Marjoram
Family: Lamiaceae
Botanical name: Origanum majorana
Origin: Egypt
Cultivation: Common
Packing: 20 kg bags
Hs Code: 1211900027
Marjoram Health Benefits:
Digestive benefits:
Drinking 2-4 cups of Marjoram tea can enhance the digestive system. Drinking the Marjoram tea will help digestion by:
1) Increasing the digestion efficiency by rising digestive enzymes & saliva.
2) digestive system and stomach can be smoothed Improving appetite
3) Eliminating flatulence, by using Marjoram, basic intestinal infections can be recovered or stopped.
4) Calming aching stomach spasms or cramps.
5) Relieving diarrhea.
6) Relieving constipation.
Product name: Dates Ramadan
Origin: Dates Ramadan
Binomial name: Phoenix dactylifera L.
HS CODE: 0804100044
Semi dry dates
Phoenix dactylifera, commonly known as the date palm,
Date palms reach up to 30 metres (100 feet) in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly.
Date fruits (dates) are oval-cylindrical, 3 to 7 centimetres (1 to 3 inches) long, and about 2.5 cm (1 in) in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61�?�¢??68 % sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections.
There is archaeological evidence of date cultivation in Arabia from the 6th millennium BCE. The total annual world production of dates is 8.5 million metric tons (9.4Ã????106 short tons), The countries of the Middle East and North Africa being the largest producers and consumers.
Dates are "emblematic of oasis agriculture and highly symbolic in Muslim, Christian, and Jewish religions".
FOR MORE INFO & ORDERS CONTACT THE SPECIALIST NOW (24/7)
PRODUCT NAME: Date Fruit / Date palm
Binomial name: Phoenix dactylifera L.
HS CODE: 08041000
Phoenix dactylifera, commonly known as the date palm,
Date palms reach up to 30 metres (100 feet) in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly.
Date fruits (dates) are oval-cylindrical, 3 to 7 centimetres (1 to 3 inches) long, and about 2.5 cm (1 in) in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61â??68 % sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections.
There is archaeological evidence of date cultivation in Arabia from the 6th millennium BCE. The total annual world production of dates is 8.5 million metric tons (9.4Ã??106 short tons), The countries of the Middle East and North Africa being the largest producers and consumers.
Dates are "emblematic of oasis agriculture and highly symbolic in Muslim, Christian, and Jewish religions".
FOR MORE INFO & ORDERS CONTACT THE SPECIALIST NOW (24/7)
Product name: Salt Water Softener
HS Code: 250100
Packing: 25,50 kg bags
When we talk about â??hard water,â?? weâ??re not talking about ice. Weâ??re talking about water that contains high amounts of minerals like calcium and magnesium. Hard water isnâ??t harmful, but it has plenty of bothersome side effects, including:
Impact water taste
Dry out skin
Leave residue in hair
Clog up your pipes
Affect your water's ability to lather in the shower, sink, washing machine and other devices
A water softener is the only way to remove minerals from your water and prevent problems like these. After the water softener has been used over and over again, the filter needs to be recharged with more salt to continue working effectively.
When you need to put your water softener through a regeneration cycle, youâ??ll need water softener salt, or sodium chloride. You can only use salt that is designed for water softeners, not table salt or deicing salt. Water softener salt is specially designed to work for your water softener and make it efficient.
Water softener salt comes in forms like crystals, blocks or pellets, which enable more effective regeneration. You already know you need salt for your system, but did you know not all salt is created equal? The right type of salt can help your water softener perform better and prevent damage to your appliances and water softening system. Hereâ??s a look at various types of water softener salt and what to consider with each one.
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coriander
- The Egyptians used this herb and its seeds frequently, Coriander seeds were found in ancient tombs, the first herbs recollected in ancient Egyptian texts. It was distorted from the Greeks "Koris" to be "Kuzbarah" in Egypt,
- Coriander has many effective properties to relieve pain and is also useful for headaches, muscle pain, arthritis and rheumatism.
- Coriander oil is important and necessary to expel toxins and stimulate circulation. Coriander oil is rubbed on the body to relieve muscle pain, arthritis and inflammatory conditions.
- Coriander seeds were utilized to make a paste for mouth ulcers and compresses for other ulcers.
Coriander is accounted to have the ability to cool, activate, repel wind and digestive system properties. In cooking to eliminate flatulence, we can use both coriander seeds and plants are used as spice. They are taken as tea for all types of urinary problems such as cystitis and stomach bloating. To reduce the irritating effects of food, coriander leaves are usually added to spicy foods. It was one of the herbs that were offered as monks of the gods by the king. In the tomb of Tutankhamen and in other ancient burial locations the Coriander seeds were found.
Seeds of coriander and ancient Egyptians
A plant with aromatic fruits used with food.
Its oil is used in perfume and intestines, expelling gases from the abdomen, strengthening the heart and treating pressure.
Used with fall of uterus and bloody urine.
Painkiller.
Description for schistosomiasis.
Treatment for fractures and localized.
Two coriander seeds were found in the tomb of Tutankhamun.
Some are exhibited in the Netherlands Antiques House.
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