Dear Sir / Madam, in regards to your requirement, we can supply dry oyster as per your requirement. Dry oyster (sun dry ) FOB Bangalore, India. Dry oyster (oven dry & UV light treated ) FOB Bangalore, India. Dry oyster powdered FOB Bangalore, India. Organically cultivated. Please let us know your interest. Await to your reply.
My name Edward from Mai Ka Co., ltd in Vietnam. I am pleasure to introduce you my product , Dried Oyster Mushroom. The specification is below: Name: Dried Oyster Mushroom (Pleurotus Ostreatus) Raw material: Fresh mushroom with high quality Package: 300g-500g-1kg-10kg-ect 1kg*12 bags/CTN;1200CTN/20'GP Storage :Keep dry and cool, heat sealed, temperature < 25 degree, Humidity
100% Organically cultivated, oyster mushrooms like (pleurotus - Florida, Sajar-Kaju, Pink).
Dried in controlled environment to preserve values of Mushrooms
We have team to prepare the dried oyster mushroom with good quality and monitoring of the product to ensure the the customers requirement.
Wild Yellow oyster mushrooms are available in the fall through winter, while the cultivated versions are available year-round. Yellow oysters contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also gives the mushroom its vivid yellow color.
organically grown oyster mushroom , sun dry or dry or treated under UV light.
Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60 x 50 x 27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil
Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60x50x27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil
Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60x50x27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil
Safety Protection Disposable Nitrile Latex Gloves 50 pair in a box Carton size : 60 x 50 x 27cm Material - Nitrile Latex Color- white, black, blue, pink, etc Size - S, M, L, XL Weight: 3.5-5.5grams Length: 9.5'' and 12" Thickness: 2.5mil-4mil
Bhutan Oyster Mushroom is a mushroom in the same family as oyster mushrooms. Originally found in Bhutan Occurs on dead softwood trees. areas with humid and cool air grow very fast Mushrooms are white to light brown. Flower cap, dense, dark color, white flower stalks, long, thick, meat-like texture. no ring around The white flower fins are close together and what is more outstanding than other mushrooms is the fast flowering of the mushrooms. short flowering spacing Has the ability to use high food It is another type of mushroom that Thai people know and use for cooking and eating widely. And there are many other benefits such as can help prevent colds helps blood circulation reduce blood fat and gastritis Treatment of oral diseases such as toothache, scurvy alleviate cramps Helps prevent anemia Reduce the chance of cancer
Oyster mushroom gardens Home gift, mushroom growing at home, gift box, mushroom production set, mushroom growing set, learn mushroom growing in your own home, office activity; gray oster mushroom
We offer coco peat grow bag slabs. Grow bags are made with specially graded coco peat for green house flower crop and vegetables production and is available in custom sizes. Due to long life of grow bags it can be reused several times which eliminates the need to replace growing media after every crop provided if they are free of any disease. A) 100 % peat low ec B) 100 % peat high ec C) cocopeat mixup with short fibre ( both low ec & high ec ) D) cocopeat mixup with husk chips. ( both low ec & high ec ) Product - grow slab Specifications - 100% coir pith, mixing with husk chips, mixing with cut fibre Packing details - u.V. Treated (3 years) poly bag; inner black outer white/inner & outer block (packing with wooden pallets) Load ability per 40' hc fcl - 7400 grow bags Loading - stretch film and strapped with plastic 20 pallets in a 40' hc fcl 370 grow bags per pallet
Dry Oyster Mushroom
PRODUCT INFO Sesban Flower (Dok Khae) are oblong-shaped, pendulous blooms. They are similar in shape to pea flowers, bearing an upright standard petal a curved, boat-shaped keel; and wing petals that spread out from the flower. Each flower is quite large, growing to 7 to 10 centimers long. They are showy blooms, and have white, pink or red petals, depending on the variety. However, the white flowers are preferred for eating. The flowers are rich in sugar, and taste sweet at first bite. They also have an intriguing mushroom-y umami flavour, along with a slight bitter aftertaste. SEASONS Sesban Flower (Dok Khae) are available year-round.
PRODUCT INFO Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor. USES Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor. SEASONS Cowslip Creeper flowers are available in the late spring through early fall.
PRODUCT INFO Water Mimosa is a wetland plant which has a taproot that attaches to edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, called an aerenchyma, is an air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be bouyant and float on the top of the water. From the stems grow branches, which bear small, olive green leaves that grow separately, in opposite pairs. The leaves are oblong in shape, and measure arond 4 to 14 millimeters in length, to 1 to 3 millimeters in breadth. Stems have of 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome, and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor. Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein and riboflavin. USES The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosa is most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles and garlic. It can also be found in recipes with noodles, minced chicken or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week. SEASON Water Mimosa is available year-round.
PRODUCT INFO Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.
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.
