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Quartz is the most abundant and most common mineral on the Earth. It is found in almost every geological environment and also it is at least a component of almost every rock type. It has a hexagonal crystal structure and is made of trigonal crystallized silica. It is most varied in terms of varieties, colours and forms. The most important distinction between the types of quartz is that one is of macro crystalline, which is individual crystal visible to the unaided eye, and the other is microcrystalline or cryptocrystalline varieties, aggregates of crystals visible only under high magnification. Chalcedony is the generic term for cryptocrystalline quartz. The transparent variety tends to be microcrystalline and the cryptocrystalline varieties are either translucent or mostly opaque.

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.

Raw Material: Coconut Shell Charcoal Colour: Black Smoke: Nil Odour: Odourless Shape: Hexagonal Dimension: 50mm Dia X 5.5 Inch Length Fixed Carbon: 55-60 % Ash: Around 14% Moisture: 5% Volatile Material: 15-18% Calorific Value: 5400-6500 Kcal/kg Burning Time: 6 Hours

Pure silica quartz piecer are from Sri Lanka. Mines are situated at Rathana pura area of Sri Lanka. Workers collect the quartz from the mining site with the help of a machinery. Quartz pieces are washed and packed in to suitable containers for world wide shipping. Can export to any where in the world. Shipping port is Colombo Sri Lanka. Payment methods are Bank transfer LC. 20 feet containers or any other required size containers can use according to buyers request. Can supply on monthly basis according to buyers request. Silica quarts are suitable to make powder "Pure natural quartz lumps" from mining industry in SriLanka.