Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. AVERAGE NUTRITIONAL VALUES PER 100 G Description Specification Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
A flowering plant in the mallow family is the hibiscus. The plant comes in a variety of species that can flourish in any environment. It contains several antioxidants. These compounds support the bodys defence mechanisms against cell-damaging free radicals. Hibiscus tea can boost drug-detoxifying enzyme levels and lessen liver injury and fatty liver through consumption. It also offers effective assistance with weight loss. Packaging type : 2g Tea Bags 100Pcs in a box Sample Contents >>>>> Nutritional values per 100g Energy 900 kcal Total fat 99.96g Saturated 94.62g Trans 0.00g Protein 0.00g Carbohydrates 0.00g Sugar 0.00g Sodium 2.20mg Dietary Fiber 0.00g
Independently laboratory tested (ISO & NADA accredited) as being TA35+ Native to the coastal plain of western Australia the coastal blackbutt tree (eucalyptus todtiana or dwutta) grows very slowly only reaching a height of 15 metres upon full maturity. These resilient trees are believed to have a life span of up to 250 years. Premium monofloral dwutta honey is recognised as a bioactive honey containing additional beneficial compounds beyond the typical sugars and enzymes found in most honey. In particular, it is relatively very high in antioxidants, has antibacterial properties and is filled with anti-inflammatory agents. The nectar from the Dwutta flowers produces a dark amber colored monofloral honey which is full bodied with sweet burnt sugar aromas and a thick syrup like consistency. Dwutta honey production represents less than 2% of Australian production. It is sought out by connoisseurs and is rapidly gaining popularity both due to its taste profile and natural properties.
Native to the coastal plain of western Australia the coastal blackbutt tree (eucalyptus todtiana or dwutta) grows very slowly only reaching a height of 15 metres upon full maturity. These resilient trees are believed to have a life span of up to 250 years. Premium monofloral dwutta honey is recognised as a bioactive honey containing additional beneficial compounds beyond the typical sugars and enzymes found in most honey. In particular, it is relatively very high in antioxidants, has antibacterial properties and is filled with anti-inflammatory agents. The nectar from the Dwutta flowers produces a dark amber colored monofloral honey which is full bodied with sweet burnt sugar aromas and a thick syrup like consistency. Dwutta honey production represents less than 2% of Australian production. It is sought out by connoisseurs and is rapidly gaining popularity both due to its taste profile and natural properties.
Indonesian Cinnamon, also known as Cassia, can be found throughout the lush island nation, but the highest quality is located in central Sumatra at the base of Mount Kerinci. The flavour of Cinnamon is sweet and smooth, with a distinctively woodsy flavour and a lingering fragrance. Several studies find Cassia have potential health benefits such as lowering blood sugar levels, anti-inflammatory, anti-fungal and antibacterial. This pungent spice is also jam packed with vitamins and minerals like Vitamin A, Calcium and Magnesium. We are able to provide cinnamon/ cassia vera in stick, AA Grade and A grade. - Diameter 2cm Max - Moisture 12% Max - Origin Indonesia/Sumatra - Pattern layer 8/ full circle/double layer - Colour Natural Brown - Size 20cm, 15 cm, 10 cm, 8 cm
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. Colors ginger paste shall be light to dark tan in color. AVERAGE NUTRITIONAL VALUES PER 100 G Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Made from cassava or cassava soaked using organic enzymes or through a fermentation process with enzymes without additional ingredients and produces gluten-free flour. Features of Mocaf : - The characteristics are good enough to substitute or replace 100% of the use of wheat flour - Used as vegan food, pharmacy, and industrial needs. - Popular in Europe, America and Asia - 100% Gluten Free. - 100% High Fiber, Low Gycemic Index, No artificial Color or Flavor. - Strictly and hygienically processed from selected cassava with organic enzymes - Premium quality and odorless - Contains Calcium, Low Glycemic Index, Low Sugar, Rich in Minerals, Carbohydrates, Vitamin C, Protein, Phosphorus and Fiber which is higher than wheat flour. - MOCAF has a different characteristic compared with ordinary cassava flour and starch (Tapioca), especially in terms of the degree of viscosity, gelation ability, power and ease of rehydration dissolves better. - Suitable for consumption to support a healthy diet. - Safe for people with diabetes, autism and celiac disease to consume. - Suitable for healthy diet program Our cassava flour was firstly initiated as an empowerment program for cassava farmers in Banjarnegara, Indonesia in 2014. The project developed into a sociopreneur-based industry since 2017 and we have collaborated with more than 452 farmers divided into 11 fostered Cassava Farmer Groups. We are committed to build an environmentally sustainable and responsible business. In the effort to reach the goal we collaborate with our Cassava Farmers Group to implement environmentally responsible and integrated farming.
bactericide Efficient, broad-spectrum and long-acting fungicides can be transmitted to the top when applied to roots, but can not be transmitted to the base. They can be sprayed on the leaves, spraying 2.25 to 3.75g active ingredients /hm, which can prevent and control fungal diseases and root rot diseases of many crops, and have both protective and therapeutic effects. It is also widely used for diseases of citrus, apple, pear and banana during storage. It is treated with 500 1000mg / L and 700 1500mg / L solution respectively. Fungicide According to GB 2760 2001 (g / kg): fruit preservation 0.02; Preservation of garlic moss and green pepper 0.01 (residue 0.02). regulation (1997) is mainly used for citrus and banana. Maximum residue (g / kg): Citrus 0.01, banana 0.003; Banana meat 0.0004. According to the residue (mg / kg) specified by FAO / who (1974): citrus 10, banana 3 (whole) or 0.4 (pulp). Endosorbent bactericide It can prevent and control fungal diseases of a variety of plants. It is used to treat harvested fruits and vegetables. It can prevent and control some diseases in storage. It has been widely used at home and abroad. For example, citrus is soaked with 500-1000ppm liquid medicine to prevent Penicillium and green mold during storage; Banana was soaked with 750-1500ppm liquid medicine to prevent crown rot and anthrax during storage; 500-1000ppm liquid medicine can also be used to soak apples, pears, pineapples, grapes, strawberries, kale, cabbage, tomatoes, mushrooms, sugar beets, Ganshu, etc. to prevent and control diseases during storage.
Muriate of Potash MOP (Potassium Fertilizers): with a chemical name as potassium chloride (KCL) contains 60% potash. Potassium (K) is an essential nutrient required by plants in large quantities. Potassium does not become part of the many complex organic molecules in the plant. It performs many of its functions as a free ion, like regulating plant water pressure, activating enzymes, balancing electrical charges, transporting sugars and starches, and more. Potash plays vital role in the production of proteins and sugars. It protects against draught by maintaining plants water content. - K20: 60% - particle size and colour: Nominal 2-4 mm particle sizing, - pink in colour - Packaging: 50 kg, 500kg, 1 mt Jumbo bag Bulk, Other packaging solutions possible by agreement. Benefits: Bolder granules ensure maximum utilization efficiency of applied Potash with minimum losses. Reduces cost of pest management Can be applied to crop independently, based on soil test Better quality of produce
Dextrose anhydrous, also known as glucose anhydrous, is a simple sugar derived from starch. It is a crystalline powder with a sweet taste and excellent solubility in water. Dextrose anhydrous serves as an important ingredient in various industries due to its versatility and wide range of applications. In the food industry, it is used as a sweetener, providing a natural and clean taste. Dextrose anhydrous is commonly found in baked goods, confectionery, beverages, and dairy products. It acts as a source of energy and can enhance the flavor and texture of food products. Additionally, dextrose anhydrous plays a crucial role in the pharmaceutical industry. It is utilized as a diluent or filler in medications, ensuring accurate dosage and ease of administration. Furthermore, it is used as a nutrient in intravenous (IV) solutions to provide energy and maintain blood sugar levels for patients. In the manufacturing of fermentation products, dextrose anhydrous serves as a carbon source for microorganisms in the production of antibiotics, enzymes, and other bio-based products. Its ability to provide readily available energy makes it valuable in sports nutrition and energy drinks. Overall, dextrose anhydrous finds extensive applications in the food, pharmaceutical, and fermentation industries, making it a versatile and indispensable ingredient in various products.
Fried garlic chips:About productAfter frying, the garlic pieces are fried into small golden particles so that they have a unique taste. And it retains the unique ingredients that make garlic useful and tasty.In terms of garlic, Chinese medicine believes that garlic is warmer, which can relieve qi stagnation, warm the spleen and stomach, eliminate diseases, detoxify and kill insects, cure stagnation, abdominal cold, diarrhea, dysentery and whooping cough. As the saying goes: The edible value of garlic: spring edible seedlings, summer moss, edible roots in May, autumn harvest, which shows that garlic plays an important role in people's daily diet. Modern research shows that garlic contains alliin and alliinase. All these enzymes come into contact with allicin to produce allicin. It has a bactericidal effect. The alkaloids contained in garlic have the functions of lowering blood sugar and increasing insulin, and more importantly, it is normal. Has no effect on blood sugar; garlic has the highest content of organic germanium and selenium content; garlic also contains VA, VB, VC, calcium, phosphorus, iron, crude fiber and other ingredients, in addition to garlic also has a role in promoting metabolism, relieve fatigue, Stimulates digestive organs to secrete digestive enzymes, promotes epithelial hyperplasia, and accelerates wound healing.Production process: Garlic skin sorting washing chopping add starch frying oil throwing refrigeration sorting packaging.Uses: Not only has a taste effect, but also has the effect of regulating the stomach and disinfection, anti-inflammatory.How to use: Seasonings can also be added during cooking.CCP Critical Control Points:Raw materials: Raw materials must come from the company's base. Each batch of raw materials must be inspected according to the raw material standards.Frying: The key control point is temperature and time, and the data company is confidential data.Packaging: The finished product must be inspected by a metal detector to prevent metal foreign objects from entering the package.
MOQ : 5 Ton Business Type : Exporter, Supplier Family : Lauraceae Binomial Name : Laurus Nobilis Calories : 314 kcal Preferred Buyer From Location ; All Countries Except India Product Details Total Carbohydrates : 75 g Dietary Fiber : 26 g Protein : 8 g Fats ; 8 g Packing ; Our Standard packing is 25kg/50kg PP bag with liner Certifications : FASSAI / SPICE BOARD / G.S.T. / I.E.C./ MSME They are used for culinary and medicinal applications since historical times. They are also used in fish sauces, stews, soups, meat, and confectionaries. The leaves, as well as fruits, contain narcotic, stimulant and properties. The oils extracted from the leaves are also used in the spices and as flavorings in the food. Bay Leaves also have hypoglycemic, anti ulcerogenic, anti-bacterial and anti-fungal properties. USES & BENEFITS The bay leaf is said to be useful for diabetes. Research shows that taking ground bay leaf twice a day along with medicine for diabetes may lower pre-meal blood sugar levels. The bay leaf is also said to be useful for reducing joint and muscle pain. The bay leaves may be ground and applied to the skin. The bay leaves are said to be a cure for dandruff when applied to the skin. Bay Leaf tea is also said to be useful for migraines and is a rich source of Vitamin C, Vitamin A, and such other minerals.
MOQ : 10 Ton Business Type ; Exporter, Supplier Family : Lauraceae Binomial Name : Laurus Nobilis Calories : 314 kcal Preferred Buyer From Location : All Countries Except India Product Details Total Carbohydrates ; 75 g Dietary Fiber : 26 g Protein : 8 g Fats ; 8 g Packing : Our Standard packing is 25kg/50kg PP bag with liner Certifications : FASSAI / SPICE BOARD / G.S.T. / I.E.C./ MSME They are used for culinary and medicinal applications since historical times. They are also used in fish sauces, stews, soups, meat, and confectionaries. The leaves, as well as fruits, contain narcotic, stimulant and properties. The oils extracted from the leaves are also used in the spices and as flavorings in the food. Bay Leaves also have hypoglycemic, anti ulcerogenic, anti-bacterial and anti-fungal properties. USES & BENEFITS The bay leaf is said to be useful for diabetes. Research shows that taking ground bay leaf twice a day along with medicine for diabetes may lower pre-meal blood sugar levels. The bay leaf is also said to be useful for reducing joint and muscle pain. The bay leaves may be ground and applied to the skin. The bay leaves are said to be a cure for dandruff when applied to the skin. Bay Leaf tea is also said to be useful for migraines and is a rich source of Vitamin C, Vitamin A, and such other minerals.
Wild Civet Coffee Genuine Kopi Luwak Arabica Specialty Coffee Beans From Indonesia To produce this coffee, coffee berries are eaten by the Luwak cat. In the stomach of these animals, the berries come in contact with proteolytic enzymes, which change the composition of the coffee berries. After the Luwak excretes the beans, the farmers from Deli Coffee collect them. Then, the outer layer of each bean is removed, and the beans are carefully clean, sun-dried and roasted. By the time you receive your Luwak coffee, it is 100% clean and safe to consume. Noticeably not bitter, Deli Coffee Luwak is intensely aromatic with a complex flavor profile that is smooth, earthy and sweet with a hint of chocolate. It is a taste no coffee fan should miss. There is no need for sugar or other ingredients to cover the natural bitterness of coffee. Kopi Luwak starts it life at 4,000 feet (1,200 M) above sea level in the heart of the Gayo Highlands of Aceh, Indonesia. Kopi Luwak coffee is the ideal drink for visits from special guests, to relax, or just to enjoy the perfect taste of the best coffee available. Please note: 100% of the coffee from Deli Coffee comes from free-range wild Luwaks living a healthy life. We don't think any animal should be harmed because of us! Further, Kopi Luwak from wild civets tastes much better than from caged animals. This is because the free-living Luwaks eat only the ripest berries and also have a proper diet and therefore the right enzymes in their stomach to improve the coffee taste. FREE FROM ANIMAL CRUELTY. We support animal should stay happily in this Earth. No animal be abuse in producing this Civet Coffee as we believe no animal should sacrifice for human's wants.
