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Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Red Split Lentils are a colourful and flavour-filled pulse. More orange than red, they have a light nutty flavor and aroma. With no need to pre-soak and quick to prepare; they are great intact in salads and burgers, or can easily be cooked to a lush creamy consistency perfect for traditional Indian recipes. These premium Red Split Lentils are Certified Organic and are grown and processed without any artificial inputs. They have no added preservatives and are non-GMO. Whole Red Lentils are yummy and easy to prepare and cook up quickly, but become soft and do not hold their shape well. They are best used to thicken a dish or in purees. They are most commonly used in Middle Eastern or Indian food dishes but can also be used for dhal, soups, stews & lentil patties. Whole Red Lentils are low in fat and are high in fiber for good digestive function and also assist in lowering cholesterol re-absorption. They are also high in iron (non-heme) and contain magnesium to aid in Calcium absorption and healthy nerve function. Remember that combining lentils with a grain-like?Rice? or?Amaranth?gives you a complete protein mix. It's helpful to remember that sprouted lentils contain extra nutrients and are easier to digest due to their rich enzyme content. According to Traditional Chinese Medicine, lentils have a neutral thermal nature and are beneficial to the heart, circulation, stimulate the adrenal function and increases the vitality of the kidneys.

Red Split Lentils are a colourful and flavour-filled pulse. More orange than red, they have a light nutty flavor and aroma. With no need to pre-soak and quick to prepare; they are great intact in salads and burgers, or can easily be cooked to a lush creamy consistency perfect for traditional Indian recipes. These premium Red Split Lentils are Certified Organic and are grown and processed without any artificial inputs. They have no added preservatives and are non-GMO. Whole Red Lentils are yummy and easy to prepare and cook up quickly, but become soft and do not hold their shape well. They are best used to thicken a dish or in purees. They are most commonly used in Middle Eastern or Indian food dishes but can also be used for dhal, soups, stews & lentil patties. Whole Red Lentils are low in fat and are high in fiber for good digestive function and also assist in lowering cholesterol re-absorption. They are also high in iron (non-hemi) and contain magnesium to aid in Calcium absorption and healthy nerve function. Remember that combining lentils with a grain -like? Rice? or? Amaranth? gives you a complete protein mix. It's helpful to remember that sprouted lentils contain extra nutrients and are easier to digest due to their rich enzyme content. According to Traditional Chinese Medicine, lentils have a neutral thermal nature and are beneficial to the heart, circulation, stimulate the adrenal function and increases the vitality of the kidneys.

Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1

Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc. The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer. The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion. Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention. There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions. Nutrient content of Castor Cake: Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %. It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc. A typical composition of castor residue/meal is as follows: Nitrogen - 4% min. approx. Phosphorous - 1% min. approx. Potassium - 1% min. approx. Moisture - 10 - 12 % max. approx. Oil Content - 0.7% max. approx. Advantages: 1. It provides all the major & minor nutrients necessary for better plant growth. 2. It also helps in increasing the nutrient uptake by plants. 3. It improves the soil fertility and productivity. 4. It is known to protect the plants from nematodes and termites. 5. It improves the yield & quality of the farm produce. 6. It improves the physical, chemical and biological properties of soil

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

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.

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

Peanuts are popularly used as seed oil in India. They are easily available round the year and almost everywhere in India. They are easily available round the year and almost everywhere in India. Peanuts are also taken as snacks in many households especially in India. In reality, peanuts are actually legumes. But since they have all the properties of nuts like almonds, cashew nuts, etc., these are also included in the family of nuts. Groundnut/Peanuts are known as Moongphali in India. India is one of the largest producers of groundnuts in the world. The special variety peanut of this area (Saurastra, Gujarat) is world famous in its flavor, taste and aroma. Raw Groundnut valued for its protein contents, which is of high biological value. Groundnut contains more protein then meat, two and half more than eggs and more than any other vegetable food. It also contains phosphorous, thiamin and niacin that help in building resistance against all infections, such as Hepatitis and tuberculosis. We can offer Groundnut/Peanuts Peanuts Long Type (Bold Type): Long/Bold Type 38-42, 40-50, 50-60, 60-70, 70-80, and Crushing Grade Quality Counts/Ounce Peanut Round Type (Java Type): Round Type(Java Type) 40-50, 50-60, 50-60, 60-70, 70-80, 80-90, 90-100, 140-160 Counts/Ounce Jute Bags Packing: - We shall be able to provide in 5Kg, 10 kg, 15 Kg, 25 kg and 50 Kg jute bags packing. Vacuum Packing: - For special requirements for our buyers, we can provide the cargoes in 10 kg, 12.5 kg and 25 kg vacuum packed PP bags

Guar Gum Types Food, Feed & Pharma Grades - Various particle sizes (very coarse to very fine). - • Various hydration rates (very slow to very fast). - • Various viscosities (1% solution in water = 50 cps to 7000 cps). - • Special deodourised grades. - • Special low microbiological count grades. Technical Grades Straight Guars: - Various particle sizes (very coarse to very fine). - Various hydration rates (very slow to very fast). - Various viscosities (1% solution in water = 50 cps to 8000 cps). - Special good Dry-Flow (Free-Flow) Guars. - Special Anti-Dusted Guars. Modified Guars and Guar Derivatives: - Fast hydrating / High Viscosity / Diesel Slurriable (particularly suitable for oil, gas and other deep well drilling and EOR operations like polymer flooding / fracturing), - Borated. - Reticulated. - Oxidised. - Depolymerised. - High water absorbance capacity. - Carboxymethyl (Anionic). - Hydroxypropyl (Nonionic). - Hydroxypropyltrimethyl chloride (Cationic). - Hydroxypropyltrimethyl chloride Hydroxypropyl (Cationic, double derivative). - Special good Dry-Flow (Free-Flow) Modified Guars / Guar Derivatives. - Special Anti-Dusted Modified Guars / Guar Derivatives. Guar gum is a fiber from the seed of the guar plant. Guar gum is used as a laxative. It is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis). In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent. In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams. How does it work? Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. It also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines. There is some interest in using guar gum for weight loss because it expands in the intestine, causing a sense of fullness. This may decrease appetite. USES: Diarrhea. Adding guar gum to the tube feeding formula given to critical care patients may shorten episodes of diarrhea from about 30 days to about 8 days. High cholesterol. Taking guar gum seems to lower cholesterol levels in people with high cholesterol. Guar gum and pectin, taken with small amounts of insoluble fiber, also lower total and “bad” low-density lipoprotein (LDL) cholesterol, but don't affect “good” high-density lipoprotein (HDL) cholesterol or other blood fats called triglycerides. Diabetes. Taking guar gum with meals seems to lower blood sugar after meals in people with diabetes. By slowing stomach emptying, guar gum may also lessen after-meal drops in blood pressure that occur frequently in people with diabetes. Constipation. Irritable bowel syndrome (IBS).

Wholegrain Oats Finely cut and rolled to create a thin and small flake, most commonly used for instant porridge products, baby cereals and oat milk drinks. Package option: 1 MT bulk bag and 25kg form fill & seal bags.

Wholegrain oats cut and rolled to create a thinner flake than a traditional rolled Oat. Very popular for making porridge with a shorter cooking time, or for use in muesli bars, Oat Cluster, Cakes, Biscuit and much more. Package option: 1 MT bulk bag and 25kg form fill & seal bags.

Wholegrain rolled oats for use in traditional porridges, natural or toasted muesli, Oat clusters, muesli bars, biscuit and much more. Package option: 1 MT bulk bag and 25kg form fill & seal bags.