Kanyakumari Clove Uniqueness High Concentration of Essential Oil. High content of Eugenol Acetate. Characteristic Aroma & Rich Flavour. Strong Antioxidants Properties. Highly Valued for its Culinary and Medicinal use. Kanyakumari based cloves are valued for its culinary use and medicinal properties, is one of the prominent spice crop cultivated at Maramalai, Karumparai, Vellimalai, and other hills in the Western Ghats of Kanniyakumari district. Accounting for almost 65 per cent of the Stateâ??s total production, these cloves are the latest locally-grown agricultural produce to receive the Geographical Identification (GI) tag. While the typical volatile oil content is about 18 per cent in cloves, here it ranges between 19 to 21 per cent. Moreover, Kanniyakumari cloves are thick compared to those from other regions. The bud and its oil are also used in the pharmaceutical and perfume industries The spice is the dried unopened flower buds of the tree, Syzygium Aromaticum. It takes about eight years to harvest the unopened bud.
Clove, (Syzygium aromaticum), tropical evergreen tree of the family Myrtaceae and its small reddish brown flower buds used as a spice. Cloves were important in the earliest spice trade and are believed to be indigenous Spice of India.
Product Description Clove Bud Oleoresin 24% VOC extensively used as domestic spice worldwide. It has been used for skin infections (scabies, athlete's foot); for digestive upset; to dress the umbilical cord; for intestinal parasites; to ease the pain of childbirth (steeped in wine), and notably for a toothache. What is clove bud oil? Clove Bud Essential Oil is water-distilled from the Clove tree, Syzygium aromaticum, and has a strong aroma that blends well with other warming essential oils. This spicy essential oil is commonly used to help with endurance and to gain strength when determination and assertiveness are needed. Clove Bud and Clove Leaf essential oils are from the same plant, but the smell and strength of each is completely different. Clove bud essential oil is much heavier and stronger, making it an excellent addition for diluted formulas or for diffuser blends.
Cloves are dried flower buds of the clove tree (Syzygium aromaticum) and are known for their intense, pungent aroma and robust flavor. With a warm and sweet-spicy taste, cloves are often used in both sweet and savory dishes, imparting a distinctive and rich profile to recipes.
Selected whole dry cloves are harvested from Maluku (Mollucas) islands in Indonesia. Our products comply to SNI (National Standard of Indonesia) and Coxed.
Formulated using latest technology, our Jamun Extract is has host of health benefits. We are successful Supplier and Exporter of Jamun Extract from India. Jamun Extract offered is used in diabetes, diarrhea and ringworm. The Jamun Extracts also helpful in relieving stomach pain and other related problems. We are capable of delivering bulk orders of the Extracts in a short period of time. Customers can purchase the Extract in excellent quality packaging and at competitive rates. Botanical Name - Syzygium Cumini Common Name - Eugenia Jambolana, Plum, Black Plum, Jaman, Jambolan Standardised For - Bitters Part Used - Seeds, Leaves, Fruits, Bark Uses - It is used in diabetes, diarrhoea and ringworm. Helpful for stomach. The bark is astringent, sweet sour, diuretic, digestive and anthelmintic.
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. Cloves have been a popular spice for centuries due to their powerful aroma and taste. They are an essential ingredient for baking and can be used in a variety of dishes to add depth and flavour. Our Cloves are free from preservatives and additives, giving you the authentic and natural taste of Indonesia in every clove.
INTRODUCING CEYLON CLOVES NATURES FRAGRANT TREASURE Enter the world of Cloves where captivating flavor tantalizing aroma and medicinal wonders converge in one spice Cloves are the youthful buds of the evergreen Syzygium aromaticum tree also known as Eugenia caryophyllus part of the Myrtaceae family These evergreen giants reaching heights of 1520 meters stand as the guardians of the precious spice Yet not all cloves are created equal and Ceylon Cloves stand out for their exceptional richness in essential oils With a history steeped in tradition and prized for its uniqueness Ceylon Cloves promise an aromatic journey like no other offering not just culinary delight but a range of health benefits making it a treasured spice for all occasions
Clove oil is an essential oil thatâ??s derived from clove trees. The clove tree, known as� Syzygium aromaticum, is native to Southeast Asia, although today you may find it growing in other locations, too. Clove oil is produced by distilling the dried flower buds that are collected from the clove tree. Other parts of the tree, such as the stem and leaves, may also be used. Clove oil, which ranges in color from colorless to light yellow and has a strong, spicy aroma, has been used for centuries in a variety of applications.
The Aromatic Allure of Indonesian Clove: A Journey with PT Santoso Corp International Welcome to PT Santoso Corp International, your trusted gateway to the captivating world of Indonesian cloves. As a leading exporter based in Indonesia, we take great pride in bringing you the finest quality cloves sourced from the enchanting Spice Islands. In this article, we invite you to embark on a journey of discovery, tracing the origins, rich history, diverse applications, and exceptional quality of cloves that we proudly offer. The Origins and Historical Significance of Indonesian Cloves : Cloves, scientifically known as Syzygium aromaticum, have a long and illustrious history tied to the archipelago of Indonesia. The Spice Islands, particularly Ternate and Tidore, were once the only source of cloves in the world, making them an essential commodity in the ancient spice trade. Arab traders, European explorers, and colonial powers all coveted these precious buds, shaping the course of history and global commerce. Culinary Delights: Cloves in Indonesian Cuisine: Indonesian cuisine is a treasure trove of aromatic spices, and cloves play a significant role in many traditional dishes. From the famous â??rendangâ?? to the flavorful gulai, cloves lend their unique aroma and taste, enhancing the complexity of flavors in various meat and vegetable preparations. Additionally, cloves are essential in crafting traditional spice blends like bumbu and rasa,which form the foundation of Indonesian cooking. The Santoso Promise: Ethical Sourcing and Quality: At PT Santoso Corp International, we prioritize ethical sourcing practices that empower local farmers and spice growers. Our expert team meticulously selects the finest flower buds, ensuring optimal maturity before harvesting. This dedication to quality guarantees that our cloves retain their natural aroma, taste, and potency. Embracing Sustainability: Cloves and Environmental Conservation: We recognize the importance of environmental preservation and take pride in our sustainable practices. By supporting responsible farming and promoting eco-friendly initiatives, we contribute to the protection of Indonesia's lush biodiversity and fragile ecosystems
Ceylon Cloves, known for their superior quality, originate from Sri Lanka, formerly known as Ceylon. The island's rich history of spice cultivation has made Ceylon Cloves a renowned product in the global spice market. These cloves are derived from the flower buds of the Syzygium aromaticum tree, which thrives in the tropical climate of Sri Lanka.
Clove Oil Processed Part of Product: Fruity buds Product's Botanical Name: Method of Production: Steam Distillation Final Product Description: Natural Volatile Vegetable Oil Type of Packaging: Shelf Life: 3 Years Cas Number: Natural Ingredients: Origin: India Form of Consumption: It can be consumed by mouth-washing or adding 1 to 2 drops into 1 cup of water. It can be used topically for cosmetic purposes. Please consult your doctor or a healthcare professional for use in children, infants and pregnant women before consumption. Technical Descriptions for Clove Oil: Clove oil made from stemmed buds of clove plants by subjecting them to steam distillation. Volatile clove oil is a fine consistency, very transparent yellow-coloured vegetable oil with intense characteristic clove smell. Volatile clove oil contains an active ingredient, called natural eugenol. Volatile clove oil is not a drug. It cannot be sold like a drug by indicating indications. Clove oil is used as a natural nutritional supplement, for cosmetic purposes, as a raw material in the agricultural and veterinary industries and in dental health products. It is an effective product as a relaxing massage oil when used topically.
* Price of Spices are Subject to Market variations
Our Cloves have superior flavor and quality, and it has a strong, pungent, aromatic scent and a warm flavor. You can enhance the taste of any stew, meat, vegetable or salsa, cloves are also used to stud hams and pork. Clove oil is also famous for its medicinal benefits. Cloves will keep for a long time if you store them properly. Please keep cloves away from heat, moisture, and direct sunlight, and keep in an airtight container or jar
1.MORINGA LEAF(Moringa oleifera ) 2 TULSI LEAF(ocimum sanctum) 3 TULSI WHOLE PLANT(Ocimum tenuiflorum) 4 NEEM LEAF(Azadirachta indica) 5 BITTER GUARD(Momordica charantia ) 6 PAPPAYA LEAF(Carica papaya) 7 ASWAGANDHA (Withania somnifera) 8 ARUGAM PUL((cynodon dactylon) 9 AMLA WITH OUT SEED(Phyllanthus emblica) 10 AMLA WITH SEED(Phyllanthus emblica) 11 NONI(Morinda citrifolia) 12 DRY GINGER(Zingiber officinale) 13 KALMEGRH(Andrographis paniculata ) 14 MORINGA SEED CAKE(Moringa oleifera ) 15 ORGANIC MORINGA POWDER(Moringa oleifera ) 16 MEVANELLY(Phyllanthus niruri) 17 AJWANI(Trachyspermum ammi) 18 CURRY LEAF(Murraya koenigii 19 MINT LEAF(Mentha) 20 VALLARAI(Centella Asiatica) 21 HATHAJODE(Cissus quadrangularis) 22 SHARPONGA (Tephrosia purpurea) 23 GYMINIMA(Gymnema sylvestre) 24 GELOY(Tinospora cordifolia) 25 ALOEVERA(Aloe Barbadensis) 26 MUDAKATHAN(Cardiospermum) 27 GOKURU FRUIT (Tribulus terrestris) 28 KEEVANELLI(Phyllanthus nirui) 29 TOODHUVALLAI(Solanum procumbens) 30 AVARAMPOO(Senna auriculata) 31 ATHIMATHURAM (Glycyrrhiza glabra ) 32 PUNARNAVA WHOLE PLANT(Boerhaavia diffusa) 33 PUNARNAVA ROOT(Boerhaavia diffusa) 34 HARADA FRUIT(Terminalia chebula) 35 MANGO BARK 36 SENNA LEAF(Senna alexandrina) 37 BALA Kurunthotti(Sida cordifolia) 38 JIVANTI (Leptadenia reticulata) 39 TURMERIC(Curcuma longa ) 40 EUCALYTUS LEAF(Eucalyptus globulus) 41 GARLIC(Allium sativum ) 42 NEEM Bark(Azadirachta indica) 43 BRINGARAJ(Eclipta prostrate) 44 SITHARATHAI(Alpinia Officinarum) 45 ANARCHILKA(Punica Granatum) 46 ARJUNA BARK(Terminalia arjuna) 47 BEHADA CHILKA(Terminalia bellirica) 48 TRIPHALA(Amla,Harada,Behada mixed equal Quty) 49 FENUGREEK(Trigonella foenum-graecum) 50 SATAVARI(Asparagus racemosus) 51 LEMON GRASS(Cymbopogon) 52 JAMUN SEED(Syzygium cumini) 53 GUAVA LEAF(Psidium guajava) 54 NOCHI LEAF(Vitex negundo) 55 KANNU PILLAI(Aerva lanata) 56 ALFA ALFA (Medicago sativa) 57 VETTIVER(Chrysopogon zizanioides) 58 HIBISCUS(Hibiscus rosa-sinensis) 59 ADHATODA (Justicia adhatoda) 60 LEMON PEEL POWDER (Citrus limon) 61 ORANGE PEEL POWDER (Citrus sinensis) 62 AGATHI KEERAI(Sesbania grandiflora) 63 Liver Tonic Powder 64 Orithal Thamari
1.MORINGA LEAF(Moringa oleifera ) 2 TULSI LEAF(ocimum sanctum) 3 TULSI WHOLE PLANT(Ocimum tenuiflorum) 4 NEEM LEAF(Azadirachta indica) 5 BITTER GUARD(Momordica charantia ) 6 PAPPAYA LEAF(Carica papaya) 7 ASWAGANDHA (Withania somnifera) 8 ARUGAM PUL((cynodon dactylon) 9 AMLA WITH OUT SEED(Phyllanthus emblica) 10 AMLA WITH SEED(Phyllanthus emblica) 11 NONI(Morinda citrifolia) 12 DRY GINGER(Zingiber officinale) 13 KALMEGRH(Andrographis paniculata ) 14 MORINGA SEED CAKE(Moringa oleifera ) 15 ORGANIC MORINGA POWDER(Moringa oleifera ) 16 MEVANELLY(Phyllanthus niruri) 17 AJWANI(Trachyspermum ammi) 18 CURRY LEAF(Murraya koenigii 19 MINT LEAF(Mentha) 20 VALLARAI(Centella Asiatica) 21 HATHAJODE(Cissus quadrangularis) 22 SHARPONGA (Tephrosia purpurea) 23 GYMINIMA(Gymnema sylvestre) 24 GELOY(Tinospora cordifolia) 25 ALOEVERA(Aloe Barbadensis) 26 MUDAKATHAN(Cardiospermum) 27 GOKURU FRUIT (Tribulus terrestris) 28 KEEVANELLI(Phyllanthus nirui) 29 TOODHUVALLAI(Solanum procumbens) 30 AVARAMPOO(Senna auriculata) 31 ATHIMATHURAM (Glycyrrhiza glabra ) 32 PUNARNAVA WHOLE PLANT(Boerhaavia diffusa) 33 PUNARNAVA ROOT(Boerhaavia diffusa) 34 HARADA FRUIT(Terminalia chebula) 35 MANGO BARK 36 SENNA LEAF(Senna alexandrina) 37 BALA Kurunthotti(Sida cordifolia) 38 JIVANTI (Leptadenia reticulata) 39 TURMERIC(Curcuma longa ) 40 EUCALYTUS LEAF(Eucalyptus globulus) 41 GARLIC(Allium sativum ) 42 NEEM Bark(Azadirachta indica) 43 BRINGARAJ(Eclipta prostrate) 44 SITHARATHAI(Alpinia Officinarum) 45 ANARCHILKA(Punica Granatum) 46 ARJUNA BARK(Terminalia arjuna) 47 BEHADA CHILKA(Terminalia bellirica) 48 TRIPHALA(Amla,Harada,Behada mixed equal Quty) 49 FENUGREEK(Trigonella foenum-graecum) 50 SATAVARI(Asparagus racemosus) 51 LEMON GRASS(Cymbopogon) 52 JAMUN SEED(Syzygium cumini) 53 GUAVA LEAF(Psidium guajava) 54 NOCHI LEAF(Vitex negundo) 55 KANNU PILLAI(Aerva lanata) 56 ALFA ALFA (Medicago sativa) 57 VETTIVER(Chrysopogon zizanioides) 58 HIBISCUS(Hibiscus rosa-sinensis) 59 ADHATODA (Justicia adhatoda) 60 LEMON PEEL POWDER (Citrus Ã? limon) 61 ORANGE PEEL POWDER (Citrus sinensis) 62 AGATHI KEERAI(Sesbania grandiflora) 63 Liver Tonic Powder 64 Orithal Thamari
GENERAL OVERVIEW OF JAMUN PRODUCTION, CLUSTERS, POST-HARVEST MANAGEMENT AND VALUE ADDITION IN INDIA 1.1 INTRODUCTION The jamun is an important indigenous minor fruit of commercial value. It is also known as black plum, Indian black cherry, Ram jamun etc. in different parts of India. The tree is tall and handsome, evergreen, generally grown for shade and windbreak on roads and avenues. Syzygium cumini belongs to family Myrtaceae and is also known as Syzygium jabunum is evergreen tropical and subtropical plant native to Indian subcontinent. It is commonly known as Jambul, Black Plum, Java Plum, Indian Blackberry, Jamblang, Jamun etc. The tree fruits once in a year and berries are purple during early stage, later they become black and taste bitter sweet. Being a tropical and subtropical plant but it also performs very well in lower ranges of Himalaya s upto an altitude of 1300 meter from mean sea level. It is distributed througssssssshout India, Sri Lanka, Malaya, and Australia. Annually the trees produce oblong or ellipsoid fruits (berries). They are green when raw and purplish black when fully ripe. The ripe fruits are sweetish sour to taste. It is commonly known as naaval in Tamil and Black plum, Indian black berry, Java Plum in English. Leaves are opposite, simple, entire and elliptic to broadly oblong. Flowers are white, 7.5-13 mm across, in branched clusters at stem tips. Fruits are variable in size, up to 2.5 cm long, ellipsoid or oblong, black with juicy pulp. It is an animal dispersed species. It is found throughout India, from sea level to an altitude of 1,800m, usually along streams and often gregarious in Sal (Shorea robusta) and evergreen forests. India is the second largest producer of the fruit in the world. World production of Jamun is estimated at 13.5 million tonnes out of which 15.4% is contributed by India. India ranks second in production of Jamun in the world. Maharashtra State is the largest Jamun producer followed by Uttar Pradesh, Tamil Nadu, Gujarat, Assam and others. The mainly Konkan bahadoli variety are famous. This variety cultivated especially in Konkan region. 1.2 ORIGIN, DISTRIBUTION AND PRODUCTION OF JAMUN The original home of jamun is India or the East Indies. It is also found in Thailand, Philippines, Madagascar and some other countries. The jamun has successfully been introduced into many other subtropical regions including Florida, California, Algeria, Israel, etc. In India, the maximum number of jamun trees are found scattered throughout the tropical and subtropical regions. It also occurs in the lower range of the Himalayas up to an elevation of 1,300 meters and in the Kumaon hills up to 1,600 meters. It is widely grown in the larger parts of India from the Indo-Gangetic plains in the North to Tamil Nadu in the South.
Available Size :- 50gm & 100gm. AYURVEDIC toothpaste and has a clinically proven formula that fights against 7 DENTAL PROBLEMS 1) TOOTHACHE, 2)CAVITIES, 3) plaque, 4) germs, 5) bad breath, 6) yellowing, and 7) bleeding gums. MADE WITH 13 POTENT AYURVEDIC INGREDIENTS: Red toothpaste is crafted from 13 potent Ayurvedic ingredients, including Pudina Satva (peppermint) that provides fresh breath, Laung ka Tail (Syzygium aromaticum) that relieves toothache, Shunthi (Zingiber officinale) that has anti-inflammatory and antibacterial properties, and Tomar Beej (Zanthoxylum armatum) that has antiseptic and antibacterial properties. GIVES SUPREME ORAL CARE: toothpaste is clinically shown to provide a remarkable 35% improvement in oral care hygiene compared to regular toothpaste.
Indonesian Bay Leaves: Enhance Your Culinary Delights with Authentic Flavor Discover the aromatic allure of Indonesian bay leaves. Our premium-quality bay leaves, sourced from the bountiful landscapes of Indonesia, add a touch of authentic flavor to your culinary creations. Explore the rich heritage of Indonesian cuisine with our handpicked bay leaves. Indonesian Bay Leaves: The Essence of Authentic Indonesian Cuisine Welcome to PT. MEGADEAL AIRMAS NUSANTARA, your trusted source for the finest Indonesian bay leaves. Our carefully selected bay leaves come from the lush green forests of Indonesia, where they are nurtured by nature's embrace and harvested at the peak of their freshness. Indonesian bay leaves, scientifically known as Syzygium polyanthum, have long been cherished for their distinctive aroma and flavor. In Indonesian cuisine, these fragrant leaves are a cornerstone, infusing dishes with their unique essence. From hearty stews and aromatic curries to savory soups and flavorful rice dishes, Indonesian bay leaves lend their unmistakable touch to elevate the taste of every bite. Indonesian bay leaves are not only valued for their flavor but also for their potential health benefits. These leaves contain essential oils and compounds that are believed to possess antioxidant and anti-inflammatory properties. By incorporating Indonesian bay leaves into your cooking, you not only delight your taste buds but also embrace a natural ingredient known for its potential wellness benefits. Discover the magic of Indonesian bay leaves. Explore our collection at PT. MEGADEAL AIRMAS NUSANTARA and bring the authentic flavors of Indonesia into your kitchen. Elevate your culinary creations with the essence of Indonesian bay leaves and savor the true taste of Indonesia. Unlock the secrets of Indonesian cuisine with our premium bay leaves. Experience the essence of authenticity with every sprinkle of Indonesian bay leaves from PT. MEGADEAL AIRMAS NUSANTARA. Let the captivating flavors of Indonesia enrich your culinary journey. Specifications: - Product Name: Bayleaf, Syzygium polyanthum - Style: Dry - HS Code: 09109950 - Production Capacity: 70 MT/Month - Origin: Indonesia - Port of loading: Tanjung Perak, Surabaya - Cultivation Type: Conventional - Payment Term: T/T, 50% advance and 50% after the copy of Bill of Lading or 100% L/C At Sight - Delivery Time: Delivery within 2 to 3 weeks (for first time buyers) Documents: Original Bill of Lading/Airway Bill, Commercial Invoice & Packing List, Phytosanitary Certificate, Minimum order size and packing details: - Packing: According to the buyer's requirements. - The minimum order quantity by sea is a 20ft container. - Minimum order quantity by Air is 1 MT
Clove, (Syzygium aromaticum), tropical evergreen tree of the family Myrtaceae and its small reddish brown flower buds used as a spice. Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia.
