Description : Natural smell. & Dark green color. Kinds whole leavs crushed
Description :Light or dark green natural. & Good smell and taste. Kinds 30 Mesh Quality Crushed leaves 2-4 mm fine cut whole leaves Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
DescriptionLight or dark green color. & Natural good smell. Kinds Whole leaves Crushed leaves Leaves Selected Quality Powder fine cut Moisture: max 5%. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description Yellow Lemon Black Lemon Lemon Peel
Description cut (size as request ) T.B.C. Fine cut Powder Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description cut (size as request ) T.B.C. Fine cut Powder Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description : All colors of white, yellow and red. Kinds Rings ( large cut ) slice granule flakes powder
DescriptionGarlic flakes, powder, granules. Powder : Flavor, characteristics of garlic, without any additives. Packing : as client required
Description whole leaves & T.B.C. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description :Greenish grey color. Kinds 30mesh (130/140 gr/ltr)/crushed 40 mesh (140/150 gr/ltr)/ crushed 50mesh (150/160 gr/ltr)/crushed Fine cut Powder Special / large cut 2/4mm Whole leaves Sifting Vaporous oil min. 0.3%. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description : Dark green color & Good smell. Kinds Whole leaves Large cut Crushed leaves T.B.C. Sifting Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Kind Whole leaves Large cut Crushed leaves T.B.C. Sifting Oil : min. 0.5%. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description : The dried, rubbed and ground leaves of the herbaceous thyme plant. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description : The dried, ground leaves of Oregano. Oil : 2 % min Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Description : Green majoram, silver green, black (dark grey). Kinds Green/green (80/90 gr.ltr) Green/green (90/100 gr.,ltr) Green/gray (90/100 gr.ltr) Green/gray (100/11gr./ltr) Gray/gray (100/110 gr.ltr) Gray/gray(110/120gr.ltr) Fine cut Powder Sifting Oil min. 1.7 max. 3.5%. Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Light red and dark red color. Kinds: Flowers Whole Flowers crushed T.B.C. powder Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Orange petals with light perfumed smell. & Salty buttery taste Kinds: Flowers Petals Calendula flowers, 3.5 MT/20' fcl Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Flowers First Quality Flowers Second Quality Flowers Industrial Quality Fine Cut T.B.C Pollen Pure Pollen PETals Oil min. 0.4% Packing : as client required Microbiological Specification. Total Plate: < 10^7 cfu/g Yeasts:
Ricinus : Ricinus communis can vary greatly in its growth habit and appearance. The variability has been increased by breeders who have selected a range of cultivars for leaf and flower colours, and for oil production. It is a fast-growing, suckering shrub that can reach the size of a small tree, around 12 m (39 ft), but it is not cold hardy. The glossy leaves are 15 45 cm (5.9 17.7 in) long, long-stalked, alternate and palmate with five to twelve deep lobes with coarsely toothed segments. In some varieties they start off dark reddish purple or bronze when young, gradually changing to a dark green, sometimes with a reddish tinge, as they mature. The leaves of some other varieties are green practically from the start, whereas in yet others a pigment masks the green color of all the chlorophyll-bearing parts, leaves, stems and young fruit, so that they remain a dramatic purple-to-reddish-brown throughout the life of the plant. Plants with the dark leaves can be found growing next to those with green leaves, so there is most likely only a single gene controlling the production of the pigment in some varieties. The stems and the spherical, spiny seed capsules also vary in pigmentation. The fruit capsules of some varieties are more showy than the flowers. The green capsule dries and splits into three sections, forcibly ejecting seeds The flowers are borne in terminal panicle-like inflorescences of green or, in some varieties, shades of red, Monoicous flowers without petals. The male flowers are numerous, yellowish-green with prominent creamy stamens; the female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are relatively few in number and have prominent red stigmas. The fruit is a spiny, greenish (to reddish-purple) capsule containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the caruncle, which is a type of elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory). Product origin : india
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).[2] Piper nigrum from an 1832 print Black pepper is native to present-day Kerala in South India,[3][4] and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop, as of 2013. Ground dried and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.
