Yerba Mate Dry Extract 4:1 Suppliers and Manufacturers

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.

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.

The most potent Maca products there is - we are offering an extract from dark roots - developed with our own production process and Maca roots from the highest quality from Junin, Peru. If you want to have a Maca product which gives you all the advantages from Maca in the most effective way, we are happy to tell you more about our product and what makes it so special - just give us a call!

Tribulus Terrestris Dry Extract Botanical name / Scientific Name: Tribulus terrestris Common Name: Gokhru, Gokshura STANDARDIZED: Saponin GRADES: 40%

Botanical Name: Emblica officinalis, Phyllanthus emblica Common Name: Indian Gooseberry, Amla, Avla Standardized for: 10% glucogallin, 50% Total Hydrolyzable Tannins Parts Used: Fruits, seeds, leaves, bark & flowers

Quality: 1st Grade Non-GMO Expansion: 38/40, 40/42, 42/44 Packing : Paper Bags p/20kg Poly Bags p/20/25kg Season : April-December Origin : Argentina Annual production volume : 2000 Ton Container capacity : 25-26ton

Quality: 1st Grade Non-GMO Packing : Paper Bags p/20kg Poly Bags p/20/25kg Season : April-December Origin : Argentina Annual production volume : 500 Ton Container capacity : 25-26ton

Disponible - Crudo - Crudo desgomado - Refinado Calidad del crudo 0.08% Moisture 86 ppm Acidez 0.53 FFA Color por lovibond Rojo: 4.4 Amarillo: 70 Clorofila: 686

ANALYSIS VALUES Organoleptic Bright, clear; with absence of foreign odors and flavors Peroxide index 0.1 – 1.0 (meq O2 / Kg) Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g) Lovibond color Yellow 10 – 15 (in 133.35mm cell) Red 0.6 – 1.5 (in 133.35mm cell) Unsaponifiable matter Max.: 1.00 (g / 100g) Soap Max.: 10 (ppm) Winter Test Oil will remain clear after cooling it for 24hs a 0ºC Moisture and volatile matter Max.: 0.05 (g / 100g) Impurities Will not contain naked eye Insoluble impurities Max.: 0.02 (g / 100g) Specific gravity at 25ºC 0.9133 – 0.9175 Refractive index at 25ºC 1.4706 – 1.4740 Iodine index 110 – 140 (g I2 / 100g) Saponification value 188 – 192 (mg OHK / g) Halphen – Gastaldi test Negative Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)

Different sizes available: Thompson Sultanina Flame Golden Crimson Red Crimson Packing 10 kg boxes

Botanical name Arachis hypogaea Taste Typical Odor Odourless, no foreign odours Color red/pink with skin – typical Production area 5000 Tons Calibers 38/42, 40/50, 50/60, 60/70, 70/80 Packing White polypropylene packaging bag of 25 kg y 50 kg, Big Bag 1250 kg Loading 20 feet: 19 metric tonnes ANALYSIS VALUES Purity 99.50% min Foreign bodies 0.50% max Moisture 9.00% max Broken 10.00% max Other color 1.00% max

Taste Typical Odor Odourless, no foreign odours Color Black typical Production Area Packing White polypropylene 25kg bags Loading 40 feet: 26 Tons Analysis VALUES (Per 100 GR) Oil content 42.00% min. Purity 98.00 % min. Acid content 2.00 % max. Foreing bodies 2.00 % max. Moisture 4.1 g

Botanical Name Arachis hypogaea Taste Typical Odor Odourless, no foreign odours Color Typical, beige/yellow typical Production area 6000 Tons Packing White polypropylene packaging bag of 25 kg y 50 kg Loading 20 feet: 19 metric tonnes Analysis Values Purity 99.70% min Oil content 48.00% max Moisture 5.00% max

Popcorn Botanical name Zea mays everata Sturt Taste Typical Odor Odourless, no foreign odours Color Typical, yellow/orange – typical Production area Expansion 38/40, 40/42, 42/44, 44/46, 46/48, Mushroom Packing Paper bags 20kg and 50lb and polypaper bags 20kg and 50lb Loading 20 feet: 25.5 metric tonnes with 20/25kg bags or 24 metric tonnes loading ANALYSIS VALUES Purity 99.5% min Foreign bodies 0.50% max Explosion 98% min Moisture 15.0% max / 12.0 % min Broken/Damaged 1.00% max Insect damage 1.00% max Discolored 0.30% max Undersize 5mm 2.50% max Live insects Free Total Defects 3.5-4.5% max (Deppending on expansión)

Botanical name Cicer arietinum Taste Typical Odor Odourless, no foreign odours Color Typical, beige/yellow Production area 4000 Tons Caliber 6 mm to 9 mm Packing White polypropylene packaging bag of 25 kg y 50 kg Loading 20 feet: 24 metric tonnes ANALYSIS VALUES Foreign bodies 1.00% max Insect damage 0.50% min Moisture 14.00% max Stained grains 1.00% max Slightly stained 3.00% max Broken 1.00% max

Botanical name Phaseolus Vulgaris Taste Typical Odor Odorless. No strange odors Color Dark red, typical Production area Northwest Argentina Under Size 5% Maximum Calibers 160/180, 180/200, 200/220, 220/260 (qty of seeds / 100 g) Packing White polypropylene packaging bag x 25/50 kilos – 50 lbs Loading 20 feet container with 24 Tons ANALYSIS VALUES Purity 99.5 %min Moisture 14.00% max Foreign bodies 0.50% max Insect damage 0.50% max Other sorts 1.00% max Stained grains 1.00% max Slightly stained 3.00% max

Foreign bodies 0.50% max. Imperfections 3.00% max Discolored 3.00% max Moisture 12.00% max Broken 1.00% max Mold (mould) 0.00%

Durum Wheat Origin: Argentina Crop: 2017 Vitrio: 60% min PH: 78-79 Protein: 11.5- 13% Soft wheat: 5% max

Yellow corn grade 2, GMO Test weight - min. 70 kgs per hl Foreign matter - max. 3% Moisture - max. 13% Other grains - max. 2% Broken - max. 3% Damaged - max. 3% Aflatoxin - max. 20 ppb Admixture - max. 2% Fresh Crop