The Vietnamese Sea Moss Superfood Gel is a premium health product made from high-quality sea moss sourced from trusted suppliers. It is carefully processed and manufactured in Vietnam to ensure its purity and potency. The gel is packed with essential nutrients, minerals, and vitamins, offering numerous health benefits to consumers.
Product Type: Seaweed Variety:Nori Style: Dried Cultivation Type: Common Packaging: Bag Drying Process: Sun dry Shelf Life: 12 months Length (cm): 8 - 10 up Place of Origin: Ninh Thuan, Vietnam Product name: Seamoss Storage: Dry Area Feature: Natural Grown Laver (Seaweed) Packing: 50 Kg /bag or As request's buyer Usage: Food Seasoning Type: Dry Seaweed Other name: Irish moss, seamoss Color: Yellow white Taste: Natural Seaweed Smell
Irish Sea Moss is 100% organic coral grass, a valuable gift from sea. It is grows naturally and contains no artificial fertilizer and no bleaching chemical. This organic seaweed is rich in enzyme nutrients, minerals, calcium, iron, multitude fibers and jelly form proteins. It is especially good for skin care, vegetarian diet and daily fiber diet intake.
IRISH SEA MOSS FROM VIETNAM Irish Sea Moss is amazing for your mind, body, hair, and skin. Let's think prevention versus intervention. Don't wait till something is wrong with you to infuse your body with minerals, nutrients, and vitamins. Our Seamoss helps in maintaining mental and physical health. Used in drinks, soups and other dishes, this super food packs loads of essential vitamins and minerals including Iodine, Vitamin K, Calcium & Copper. Seamoss can be very helpful for coughs sore throats relieving congestion and expelling excess mucus from the lungs soothing to digestive tract.
IRISH SEA MOSS FROM VIETNAM Irish Sea Moss is amazing for your mind, body, hair, and skin. Let's think prevention versus intervention. Don't wait till something is wrong with you to infuse your body with minerals, nutrients, and vitamins. Our Seamoss helps in maintaining mental and physical health. Used in drinks, soups and other dishes, this super food packs loads of essential vitamins and minerals including Iodine, Vitamin K, Calcium & Copper. Seamoss can be very helpful for coughs sore throats relieving congestion and expelling excess mucus from the lungs soothing to digestive tract.
Origin Vietnam, suitable for pulp/paper, 20.000 BDMT/month, at USD179/BDMT FOB Vietnam. CIF will be calculated on request. Payment by SBLC
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.
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
- Product name: Premium Sea Moss Gummies - Origin: Vietnam - Ingredient: Sea moss, sugar and adding flavor - Flavor: passion fruits, pineapple, orange, coffee, cacao, ginger, mango, pea flower mint, pandan leaves, magenta, dragon fruit, soursop - Packing: Zip Bag or customer's request - Shelf Life: 6 Months
Product Name: Seamoss Gummies Origin: VietNam (Goods Export Standards) Ingredient: Sea moss + Herbs + Fruits + Sugar. No gelatin and preservatives Flavor: passion fruit, dragon fruit, mango, orange, ginger, pandan, sour sop, pea flower, pineapple, magenta Usage: Ready to eat Taste: Sweet MOQ: 100Kgs Shelf life: 6 Months Packaging Details: In zip bag, then in carton box
Sea moss is extremely versatile and can be used in many dishes, such as salad, sushi rolls, soups supplements and smoothies. Especially, it also contains a wide range of vitamins and minerals, including iodine, iron, and calcium and is a good source of vitamin B12 and omega-3. By using it daily, you will have a good health and beautiful body
SEA MOSS/ IRISH MOSS/ EUCHUEMA COTTONII Specification: Product name: Sea Moss/ Irish Moss/ Eucheuma Cottonii Place of Origin: Vietnam Product Type: Dried Shelf Life: Up to 1 year Weight: As customer's demand Characteristics: No preservatives Package: Packing: 25 kgs/ Can adjust as customer requirement