Find Verified Cashewnut Pieces Vietnam Bb Suppliers, Manufacturers and Wholesalers

Origin: Vietnam

Origin: Vietnam

Origin: Vietnam

Origin: Vietnam

Origin: Vietnam

Origin: Vietnam

Origin: Vietnam

Green cavendish banana Origin: Vietnam

Aromas Oils Elevating Wellness with Pure Cashewnut Carrier Oil Aromas Oils a distinguished name in the industry stands out as a premier supplier of Cashewnut Carrier Oil Revered for its manifold health skin and hair benefits our oil is meticulously crafted from natural plant extracts ensuring unparalleled purity Botany Thriving in tropical climates the Cashew tree an evergreen reaching up to 32 feet belongs to the Anacardiaceae family Characterized by a short irregular trunk and leathery spirally arranged leaves the tree produces pale green flowers that transition into red cashew fruits containing seeds commonly known as cashew nuts Cashewnut Carrier Oil A Brief Overview Derived through the coldpressing of Cashew seeds our Cashewnut Carrier Oil exudes a pale to golden yellow hue with a mild yet pleasant aroma Historical Uses In ancient times Cashewnut Carrier Oil was employed for the treatment of syphilis and leprosy showcasing its historical medicinal significance Therapeutic Benefits Rich in vitamin E Cashewnut Carrier Oil safeguards damaged tissues neutralizing free radicals and combating skin damage Offers protection against premature aging contributing to youthful and radiant skin Enhances blood circulation promoting overall skin health Known for its skintoning properties it improves elasticity making it a soughtafter ingredient in skincare formulations Precautionary Measures While Cashewnut Carrier Oil is nontoxic and edible individuals allergic to nuts are advised to avoid its use Botanical Name Anacardium occidentale CAS 8007247 Color amp Odor Pale yellow to dark yellow Mild odor without a strong smell FEMA  No Methods of Extraction Cold Pressed Constituents Lipids Solubility Insoluble in water Specific Gravity 0950 0970 Flash Point 210 F Optical Rotation 0 to 15 Major Constituents Lipids Experience the purity of nature with Aromas Oils where our commitment to quality meets the essence of wellbeing Volume 100 ml 250 ml 500 ml 1 Ltr 5 Ltr 10 Ltr 25 Ltr

PP BB A grade: -A grade -Description: PP BB A grade, contain food, no cement, fertilizer and chemical

Tea Towel cotton, Blue and Red checks. Size 46 x 68 cms, 80 grams/ piece.

Storage Typekeep cool and cold Style Canned Specification 30OZ 850 ml Ingredients pineapples, water, sugar, citric acid Instruction for use Ready to eat Type Pineapple Preservation Process SYRUP Weight (kg) 830 Shelf Life 3 years Place of Origin Vietnam Brand Name OEM Brix 14-16% acid 0.2-0.5% Count 9-10 Packing 12 tins/carton

100% Cotton. Available Designs : Waffle weave, Leno, Checker, Snag free, Box Drill. Available colors : White, Beige, Sky blue, Brown, Orange, Gray, Pink. Size : 66" x 90", Weight : 2.60 Lbs/ piece.

Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.

The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -

Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.

Product Description : long grain origin Vietnam Price of product ( USD price or FOB price) : 380-398usd/MT FOB HCM,VN Product origin : Vietnam Key Specifications/Special Features : Parboiled Rice VarietyLong Grain Rice Cultivation Type Common ColorWhite, Cream Broken Ratio (%)5 % Max. Max. Moisture (%) 12% Admixture (%) 1% Max Certification SGS and As buyer Require Place of Origin Vietnam Port Of Loading Cat Lai Port, Vietnam Payment Term LC T/T,DP Delivery Time Shipment within 7 working Minimum Order Size and Packgaing details : 25MTs/cont 20ft

DRIED SARGASSUM SEAWEEDS Sargassum muticum is an invasive brown seaweed that has recently found its way to the shores of Ireland. Some Sargassums are consumed fresh, others cooked in coconut milk or a little vinegar or lemon juice. It is smoked-dried to preserve it. Sargassum is also eaten by itself or added to fish and meat dishes. If not strong it can be added to salads after washing, or it can be cooked in water like a vegetable. If the Sargassum is strong flavored it can be boiled in two changes of water.