ABBOTT BMW HI-TORQUE GUIDE WIRE 1009664 190 CM
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Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
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.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
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.
ABBOTT BMW HI-TORQUE PILOT 1010480-H 1010481-H
Wooden handicrafts such as wooden bowls, wooden animals , bushman statures, wooden spoons,hard wood charcoals. types wood normally used as follows, light and hard wood such as teak, mahogany, black ebony, saligina wood, rose wood and also olive wood , pine wood and white light wood, beads work jewelry, necklaces , bangles , earrings, fridge magnets, wooden crafted wall hangers , beads sandals , cushion covers, fabric bags ,african fabrics cushion covers, hand embroidery products, patch work, table clothes and table napkins or serviettes. grass brooms , straw fruit baskets , straw hats , fruits baskets, palm brooms. natural land scaping stones such as building rocks , slats and sand stone. vintage wood or drift wood of teak and mahogany wood arts such as mirrors , picture frames , glass coffee tables , wood clocks ,stools etc all from driftwood. hard wood charcoal. contaminated coke/fine coal/pet coke..Shipping
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Hi-Low Mechanical Product Code: MEF6003 Description Elegant Intensive Care Hospital Bed for comfortable recovery of patient under cumbersome conditions with various important positions available as per surgeonâ??s requirement with trolley base. Gas spring assisted backrest adjustment ,rapid descent of the backrest if required for CPR. Frame made of strong rectangular CRCA pipe. Four Section top of perforated CRCA sheets. Back â?? rest, knee â?? rest, Trendlenberg/reverse Trendlenberg & Hi-low positions obtained by Crank Mechanism at foot end operated by four separate Handles. ABS Molded Head & Foot Panels. Collapsible Side Safety Railing. Bed Mounted on 125 mm. High Strength Castors with covers, two with brakes. One Stainless Steel I.V. Rod with foldable Four I.V hooks. Pre-Treated and Epoxy Powder Coated. Size: 2200 mm x 1000 mm x 600-800 mm (LxWxH)
We are suppliers of raw and sawn timber from Cameroon as IROKO, Sapelli, PADOUK, Bubinga, Sipo, Maobi, Okan, Tali, Tola, Zebra, Teak, Mahogany, Tioma, Azobe, Bosse, Foga, Bibolo, FRAKE We offer a wide selection of pine, oak, poplar, etc. wood for the production of pallets: freshly sawn; dried; thermal treatment; with anti-mould treatment; boards with Pads: 90mm x 90mm x 90mm Desk: 1200mm x 90mm x 18mm Desk: 1200mm x 80mm x 18mm Desk: 1000mm x 90mm x 20mm Classification system: European - French CTBA classification rules 3A quality The description of Pallet boards elements Other dimensions available on request. Length: 1000mm, 1500mm, 2000mm, 3000mm, 4000mm, 6000mm Thickness: 16mm, 19mm, 22mm, 32mm, 47mm, 50mm, 63mm, 75mm, 100mm Width: 75mm, 100mm, 115mm, 125mm, 150mm, 175mm, 200mm, 215mm, 225mm, 250mm Materials: Radiata Pine (New Zealand, Argentina, Chile etc). Mongolian Scotch Pine (Pinus sylvestris), White Pine (Chinese Northeast) Grade: AA: No knots, blue spot or black line on both face and back), AB: One side has no knots and some knots on the other side, CC: Both sides have knots Colour: Natural wood color or carbonization Certificate: FSC, ISO, Phytosanitary Certificate, Fumigation Certificate etc. Thickness: customer's requirements Moisture Content: Customer Request
Hi Dear, We have ARGAN oil Terms of delivery: CIF / FOB Packaging: 20L 25L IBC container: 1000 L Container: 20 or 40" average 28,000 Litter Capacity: up to 10,000 Tons per year FOB Price: $47.22/Kg CIF Price: $50.29/Kg
Hi Dear, We have Cardanol Terms of delivery: CIF / FOB Packaging: 20L/25L IBC container: 1000 L Container: 20 or 40 average 28,000 Litters Capacity: up to 10,000 Tons per year FOB Price: $2.59/L to be discussed CIF Price: $3.42/L to be discussed Please share LOI + company profile. Waiting for your reply
We can connect you with our friend end sellers/title holders to offer express work with petroleum products of Russian or non-Russian origin, where they can provide reliable and serious offers. Please contact us only if you are the real end buyer or his direct mandate. The products list: - Diesel EN590 - JET FUEL A1, JP 54 - VIRGIN D6 FUEL OIL - LPG, LNG - AGO Automotive Gas Oil - Gasoline Octane 72, 76, 91, 93, 95
Kobe Bon Cabe Sprinkle Chili Powder. Available Nori Level 3 240x4gr, Noro level 2 240x4gr, Teri Bottle 24x45gr, Original Level 10 240x5,5gr, Original Level 10 Bottle 24x45gr, Original Level 10 10x250gr, Rujak Level 10 240x7gr, Original Level 15 240x5,5gr, Original Level 15 Bottle 24x45gr, Original Level 15 400x2.5gr, Original Level 15 10x230gr, ROA Level 15 240x4,5gr, Original Level 30 240x4,5gr, Original Level 30 Bottle 24x40gr, Original Level 30 20x200gr, Max End Level 50 240x2.5gr. Product is Manufactured by PT. Kobe Boga Utama.
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