Noble Chemical Orange Peel Citrus Solvent Cleaner 1 Gallon / 128 oz. Easy-to-Follow Instructions To use Noble Chemical's Orange Peel citrus solvent cleaner, simply follow the instructions printed on the label. Keep in mind that the process may differ depending on what you want to clean. Noble Chemical Brand Noble Chemical brand supplies are a smart addition to any restaurant, hotel, or healthcare facility. Be sure to check out our quantity discounts for even better wholesale savings! Versatile and Highly Effective This all-purpose cleaner can be used for cutting through grease, unclogging drains, and getting rid of unpleasant odors in any room of your establishment. Perfect for any business, this solution can be used to clean carpet, toilets, machinery, dumpsters, concrete, and any number of other materials or products. Additional information Weight 9 lbs Quantity 1 Gallon, 5 Gallon Type Degreasers Chemical Form Liquid Chemical Type Degreaser Style Concentrate
PRODUCT INFO Pomelo it's the largest and among the sweetest of the citrus fruits, with a thick rind and few seeds. Pomelos vary in color, from dark green to pale yellow. The inner fruit ranges in color from white to orange to pink, and can be eaten fresh or used as a finishing element in both sweet and savory dishes. SEASON Pomelos is available between Aug - Nov.
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.
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.
Regular use of orange peel powder can help remove tan and give your skin a youthful radiance. Also, the bleaching effect of the powder will help reduce any pigmentation, dark spots or scars caused due to skin infections. Elecious Naturals Orange Peel Powder for Skin and EatingOrange peel powder has many benefits for skin and hair, including: Skin care Orange peel powder can help with: Skin tone: Brightens skin tone, reduces dark spots, and removes tan Acne: Helps heal acne-prone skin and fight pimples Signs of aging: Helps reduce wrinkles, sagging skin, and fine lines Exfoliation: Removes dead skin cells and cleanses skin Oil control: Controls excess oil Hair care Orange peel powder can help with: Dandruff: Reduces dandruff Shine: Adds natural shine to hair Conditioning: Conditions and nourishes hair Scalp cleanser: Cleanses the scalp Other uses Orange peel powder can also be used to: Chewing orange peel can help with bad breath Orange peel extract can help avoid diabetic nephropathy Orange peel powder is rich in vitamin C and antioxidants. You can rub the inside of an orange peel directly onto your skin or mix orange peel powder with a carrier oil to promote a brighter complexion
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.
Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate. PRODUCT INFO Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on. USE Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more Season Yellow Mango (Nam Dok Mai) can be produced nearly all year round.
PRODUCT INFO Jackfruit spread through the rest of India and on to South-east Asia. The tree is large and the fruit itself grows not at the tip of limbs but rather out of the trunk. The jackfruit is the largest tree-born fruit in the world. A single pod can reach a length of nearly a meter and weigh close to 40 kilograms. USES The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks. Jackfruit is very nutrient-dense. It is a great source of fiber, protein and vitamin B. It also contains potassium, iron and calcium. The deep yellow-orange color of the Jackfruit bulbs is the result of phytonutrients like beta-carotene, giving the fruit powerful antioxidant properties. SEASON Jackfruits can be produced nearly all year round.
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
Pure & Authentic Fruit juice. Available in both Common & Organic. Other than Fruit juice we have BERRIES SYRUP Black Berry Blue Raspberry Black Current Ripe Blueberry Strawberry Raspberry CranberryCAKE, COOKIES & ICECREAM Caramel Irish Cream Vanilla Cream Red Velvet Tiramisu Natural Vanilla Peanut Butter Plum Cake CITRUS FRUITS Black Grapefruit Blue Curacao Bergamot Tangerine Exotic Citrus Green Apple Kiwi Lemonade Mix Sweet & Sour Lemon Orange We supply either in bulk pack or in your brand (OEM)
Varieties Navels Late navels Valencias Fresh Citrus from our fields in the San Joaquin Valley and Southern California is available at its peak eating quality. Our Citrus groves and packing plants are among the finest in the industry. From December through Mid summer - California's oranges boast to be some of the tastiest & juiciest amongst the bunch.
Product name: Whole Dried Lemon Botanical name: Citrus Limonum Family: Rutaceae HS Code: 080550 Origin: Egypt Size: min 2.50 cm Packing: 20 kg pp bags Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour. The way of drying sun-dried Lemon The yellow dried Lemon is dried by the strong sunshine for a long time all day, especially in the summer season it is spread on the hot sand and should be flipped over from time to time to be sure that all lemon has been dried in a good way. CONTACT THE SPECIALIST NOW 24/7 NO BROKERS PLS
Product name: Dried Black Lemon Botanical name: Citrus Limonum Family: Rutaceae Packing: 20 kg bags Origin: Egypt Color: Black Form: whole Lemon Available: all the year Cultivation: Conventional HS Code: 08054000 Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour. Black Lemon Dry Method: Black Lemon: The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens after that, we put it again under the sun to get rid of the humidity of the oven, and the Black Lemon is sorted by specific trained labor. Uses: Dried Limes are used in many countries in their cooking to add a sour taste for example in Persia the people use dried lime in soups and stews also across the Persian Gulf they use it with fish but in Iraq noomi basra has been used in almost all dishes and meals also they add it to warm drinks like Hamidh. The dried Limes are a traditionally important ingredient that is used as a powder in Persian Gulf Baharat which is added to Kabsa CONTACT US NOW 24/7 NO BROKERS PLS
Product name: Black Dry Lemon Botanical name: Citrus Limonum Family: Rutaceae Packing: 20 kg bags Origin: Egypt Color: Black Form: whole Lemon Available: all the year Cultivation: Conventional HS Code: 08054000 Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour. Black Lemon Dry Method: Black Lemon: The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens after that, we put it again under the sun to get rid of the humidity of the oven, and the Black Lemon is sorted by specific trained labor. Uses: Dried Limes are used in many countries in their cooking to add a sour taste for example in Persia the people use dried lime in soups and stews also across the Persian Gulf they use it with fish but in Iraq noomi basra has been used in almost all dishes and meals also they add it to warm drinks like Hamidh. The dried Limes are a traditionally important ingredient that is used as a powder in Persian Gulf Baharat which is added to Kabsa The benefits of dried limes: 1) it is very useful for women after delivery because it gives her many Vitamins and nutritional elements that they lost during the pregnancy and after the delivery so the dried limes can enhance their immune system, and save them from inactivity, fatigue, exhaustion, and increases her activity and vitality, which helps her to take care of her child better. 2) it contributes to the disposal of water that is in the body and exists especially in the lower limbs and abdomen and causes swelling in these areas, in addition to the difficulty in mobility and movement. CONTACT US NOW 24/7 NO BROKERS PLS
Product name: Dry Black Lime Botanical name: Citrus Limonum Family: Rutaceae Packing: 20 kg bags Origin: Egypt Color: Black Form: whole Lemon Available: all the year Cultivation: Conventional HS Code: 08054000 Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour. Black Lemon Dry Method: Black Lemon: The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens after that, we put it again under the sun to get rid of the humidity of the oven, and the Black Lemon is sorted by specific trained labor. Flavor: The dried lime has a strong mix of sour, citrusy, earthy, and somewhat smoky tastes but at the same time it has lost the taste of the sweetness of fresh limes, it is slightly bitter, which you can taste in seeds and outer skin also it has a fermented flavor because of its preservation. The benefits of dried limes: First, dried lemon helps to prevent various heart diseases, because of the benefits of black lemons on the heart muscle, and its ability to regulate blood pumping also doctors advise using it as a treatment for heart palpitations. Second, it helps expel harmful bacteria in the digestive system collect the accumulated waste and toxins in various parts of the body, and expel them to outside Third, although it can get the appetite it also is used in diet and to lose fat because it contains Vitamins and minerals which help to lose fat and calories CONTACT THE SPECIALIST NOW 24/7 NO BROKERS PLS
Product name: Dehydrate lemon HS Code: 08055000 Color: Black Lemon & Sun Dried Lemon Botanical name: Citrus Limonum Family: Rutaceae Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has a better taste than Lemon because it less sour 1- The way of drying sun-dried Lemon - The yellow dried Lemon is dried by the strong sunshine for a long time all day, especially in the summer season it is spread on the hot sand and should be flipped over from time to time to be sure that all lemon has been dried in a good way 2- Black Lemon The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens and after that, we put it again under the sun to get rid of the humidity of the oven Both types whether Black Lemon or Yellow dried Lemon are sorted by specific machines as well as trained labor. Flavor: The dried lime has a strong mix of sour, citrusy, earthy, and somewhat smoky tastes but at the same time it has lost the taste of the sweetness of fresh limes, also it has slightly bitter, which you can taste in seeds and outer skin also it has a fermented flavor because of its preservation Uses: The dried Limes are used in many countries in their cooking to add a sour taste for example in Persia the people use dried lime in soups and stews also across the Persian Gulf they use it with fish but in Iraq noomi basra has been used in almost dishes and meals also they add it to warm drinks like Hamidh. The dried Limes are a traditionally important ingredient that is used as a powder in Persian Gulf Baharat which is added to Kabsa The benefits of dried limes: First, dried lemon helps to prevent various heart diseases, because of the benefits of black lemons to the heart muscle, and their ability to regulate blood pumping also doctors advise using it as a treatment for heart palpitations. Second, it helps expel harmful bacteria in the digestive system collect the accumulated waste and toxins in various parts of the body, and expel them to outside Third, although it can get the appetite it also is used in diet and to lose fat because it contains Vitamins and minerals which help to lose fat and calories NO BROKERS PLS FOR MORE INFO & ORDER CONTACT THE SPECIALIST NOW (24/7)
Product name: Dried Lemon HS Code: 08055000 Black Lemon & Sun Dried Lemon Botanical name: Citrus Limonum Family: Rutaceae Description: Although dried lime lost its water it keeps all the important contents like B group Vitamins, especially Vitamin C, amino acids, and traces of minerals such as calcium, iron, magnesium, phosphorus, and potassium Besides all these advantages it has also better taste than Lemon because it less sour 1- The way of drying sun-dried Lemon - The yellow dried Lemon is dried by the strong sunshine for a long time all day, especially in the summer season it is spread on the hot sand and should be flipped over from time to time to be sure that all lemon has been dried in a good way 2- Black Lemon The black lemon is dried in an electric oven after the step of sun drying so it has been put in huge electric ovens and after that, we put it again under the sun to get rid of the humidity of the oven Both types whether Black Lemon or Yellow dried Lemon are sorted by specific machines as well as trained labor. Flavor: The dried lime has a strong mix of sour, citrusy, earthy, and somewhat smoky tastes but at the same time it has lost the taste of the sweetness of fresh limes, also it has slightly bitter, which you can taste in seeds and outer skin also it has a fermented flavor because of its preservation Uses: The dried Limes are used in many countries in their cooking to add a sour taste for example in Persia the people use dried lime in soups and stews also across the Persian Gulf they use it with fish but in Iraq noomi basra has been used in almost dishes and meals also they add it to warm drinks like Hamidh. The dried Limes are a traditionally important ingredient that is used as a powder in Persian Gulf Baharat which is added to Kabsa The benefits of dried limes: First, dried lemon helps to prevent various heart diseases, because of the benefits of black lemons to the heart muscle, and their ability to regulate blood pumping also doctors advise using it as a treatment for heart palpitations. Second, it helps expel harmful bacteria in the digestive system collect the accumulated waste and toxins in various parts of the body, and expel them to outside Third, although it can get the appetite it also is used in diet and to lose fat because it contains Vitamins and minerals which help to lose fat and calories NO BROKERS PLS FOR MORE INFO & ORDER CONTACT THE SPECIALIST NOW (24/7)
We are one of the leading companies specializes in exporting fresh fruits to many countries in the world . we always try our best the offer the best quality with the most competive prices to our customer . Long term cooperation is our company' purpose Seedless lemon is about 6 cm in diameter, compared to our lemon, it is larger, seedless, harder, stem without thorns, fruit forming bunches, thin peel, less acidic juice and no juice. Bitter taste like lemon. SEEDLESS LEMON/ SEEDLESS LIME Seedless lemon (scientific name two parts Citrus latifolia) also known as the quartet lemon is a fruit tree of the genus Citrus which is native to the US state of California and was bred by John T. Bearss in 1985. When halved, you will only see succulent lemons stacked evenly and eye-catching without the appearance of seeds. The name quartet lemon comes from the fact that the tree bears fruit all year round. Lemons are grown by farmers in the land of the southwest region in vietnam, where is known as the King of seedless lemons with high quality, beautiful thin rind and great taste with many nutrients such as: Vitamin C, B-complex, calcium, iron, magnesium, potassium and fiber.
Limonene is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the oil of citrus fruit peels. The D-isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing.
