Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.
Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well. Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines. Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders. Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
Hoi An Lantern was made from 100% silk fabric stretched over a bamboo frame with a tassel below. These lanterns are inspired by Vietnamese artisans and is meant to bring good fortune. These Vietnamese silk lanterns are handmade using silk and brocaded fabric. When send, they will be folded as a narrow tube, then expands like an umbrella in less than a minute .
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Shape: many shape Size 10cm, 20cm ,30cm,40cm,50cm,60cm,80cm Color: as catalogue Whatsapp 0084587176063
Hoi An lanterns are products that contain many quintessences made by skilled craftsmen. The frame of the lantern is made from old age bamboo, soaked in saltwater for ten days to fight termites, creating certainty. The fabric chosen to be a lamp is usually silk or non-glossy fabric that has a high elasticity so that when the tension is not torn, it can withstand weather changes when used outdoors.
Hoi An lanterns are product that contain many quintessence made by skilled craftsmans. The frame of the lantern is made from old age bamboo, soaked in salt water for ten days to fight termites, creating certainty. The fabric chosen to be a lamp is usually a silk or non-glossy fabric that has a high elasticity so that when the tension is not torn, it can withstand weather changes when used outdoors. Specification: Material: Bamboo, silk, metal Type: Painted lantern, Patterned Fabric lantern, Plain silk lantern. Feature: Eco-Friendly, Collapsible Decoration: Outdoor, Hotel, Restaurant, Resort, Coffee shop, etc Color: Assorted color
Original: Da Nang, Vietnam Material: bamboo, silk, fabric Feature: non-toxic, non-irritation, flexible, can be mass-produced, lightweight Dimension: 30cm, 35cm, 40cm, 45cm, 60cm, 80cm Design: we have over 10 shapes and all colors for your choice Usage: decor, gift, using, and etc Payment: 30% deposit and the rest before the shipment Package: Wrap in PE bag and carton box with foam inner and outer box with export standard or according to customer's demands Price: Please tell me your request, our quotation will satisfy you
Hoi An lanterns are product that contain many quintessence made by skilled craftsmans. The frame of the lantern is made from old age bamboo, soaked in salt water for ten days to fight termites, creating certainty. The fabric chosen to be a lamp is usually a silk or non-glossy fabric that has a high elasticity so that when the tension is not torn, it can withstand weather changes when used outdoors.
Hoi An lanterns are product that contain many quintessence made by skilled craftsmans. The frame of the lantern is made from old age bamboo, soaked in salt water for ten days to fight termites, creating certainty. The fabric chosen to be a lamp is usually a silk or non-glossy fabric that has a high elasticity so that when the tension is not torn, it can withstand weather changes when used outdoors.
Origin: Vietnam Material : silk, fabric Feature: non-toxic, non-irritation, flexible, can be mass-produced, lightweight Dimension: 30cm, 35cm, 40cm, 45cm, 60cm, 80cm Design: we have over 10 shapes and all colors for your choice Usage: decor, gift, using, and etc
Customize Outdoor Decorative Wedding Souvenirs for Guests Colorful Silk Lantern Handmade for Festival Holiday and Decoration. Vietnamese Handmade Silk Lanterns 3D Pattern Decorate Home and Garden The Colorful Lanterns of Hoi An at Cheap Price for Export. Outdoor Spring Festival Large Traditional Colorful Silk Lantern For Celebration Handmade Vietnamese's Full Moon Lantern Festival. Traditional Vietnamese Silk Lanterns Folk Custom Lantern Colorful Silk Lanterns for Custom Festival and Holiday Decoration.
HOI AN SILK LANTERN SIZE: 20, 30, 35, 45, 60, 80 cm
Shape: many shape Size 10cm, 20cm ,30cm,40cm,50cm,60cm,80cm Color: as catalogue
Hoi An lanterns are product that contain many quintessence made by skilled craftsmans. The frame of the lantern is made from old age bamboo, soaked in salt water for ten days to fight termites, creating certainty. The fabric chosen to be a lamp is usually a silk or non-glossy fabric that has a high elasticity so that when the tension is not torn, it can withstand weather changes when used outdoors.
- Product name: Silk Lantern - Material: Bamboo, Silk, Fabric - Size: 30cm, 35cm, 40cm, 45cm,... - Type: Painted, Patterned Fabric Lantern, Plain Silk Lantern - Usage: Decor, Gift, ... - Packing: In Carton
Dimension: 30/ 35/ 40/ 45/ 60/ 80cm Design and Colours: As Customer required Usage: decoration, party, fesstival,... Price: Negotiation
