Operculum Snail Shell Suppliers and Manufacturers

Origin: Vietnam Type: Raw Size: 20 mm up Usage: decor Office, Decor house...

Decorating the mirror with shells or seashells is a way to help you feel the sea air very clearly. Every time you look at this unique mirror, you see the sea air as if surrounded by the whispering waves. Scalloped candle cups are a very romantic idea. Your dinner will definitely be a lot more romantic with these beautiful candles. And there are many more products you will discover in the world of sea snail shells. Product name: Sea shells Type: Toma, abalone, scallop, trumpet, buho, cassia,... Feature: Eco-Friendly Size: Variety Origin: Vietnam

Product Specification: (100% Coconut Shell Charcoal, Sawdust, Mix) Ash Content Max 5% Fix Carbon Min 75% Calories Min 7500 kcal Moisture Max 10% Volatile Matter Max 18% No Odor No Sparkling Time Burning Max 5 Hours Size: 20x35 mm (940 pcs per 10kg) 20x50 mm (640 pcs per 10kg) 150x50 mm (32 pcs per 10kg) 200x50 mm (20 pcs per 10kg)

Product Specification: (100% Coconut Shell Charcoal, Sawdust, or Mix) Ash Content Max 2.5% Fix Carbon Min 80% Calories Min 8000 kcal Moisture Max 7% Volatile Matter Max 16% No Odor No Sparkling Time Burning Max 2 Hours Size: 27x27x27 mm (56 pcs per 1kg) 26x26x26 mm (64 pcs per 1kg) 25x25x25 mm (72 pcs per 1kg) 22x22x22 mm (96 pcs per 1kg) 20x20x20 mm (120 pcs per 1kg)

Product Specification: (100% Coconut Shell Charcoal, Sawdust Charcoal, or Mix) Ash Content Max 2% Fix Carbon Min 85% Calories Min 8000 kcal Moisture Max 6% Volatile Matter Max 15% No Odor No Sparkling Time Burning Max 3 Hours Size: 27x27x27 mm (56 pcs per 1kg) 26x26x26 mm (64 pcs per 1kg) 25x25x25 mm (72 pcs per 1kg) 22x22x22 mm (96 pcs per 1kg) 20x20x20 mm (120 pcs per 1kg)

Product Specification: (100% Coconut Shell Charcoal, Sawdust Charcoal, or Mix) Ash Content Max 4% Fix Carbon Min 80% Calories Min 8000 kcal Moisture Max 8% Volatile Matter Max 18% No Odor No Sparkling Time Burning Max 5 Hours Size: 20x35 mm (940 pcs per 10kg) 20x50 mm (640 pcs per 10kg) 150x50 mm (32 pcs per 10kg) 200x50 mm (20 pcs per 10kg)

Coconut Hookah Charcoal Cubes Experience the ultimate in hookah sessions with our premium Coconut Hookah Charcoal Cubes. Specially crafted for shisha enthusiasts, these coconut charcoal cubes elevate your smoking experience to new heights. Here's what sets them apart: 1. Natural and Pure: Our charcoal is made from 100% natural coconut shells, ensuring a clean and pure smoking experience. No additives or chemicals, just the natural essence of coconut. 2. Long-Lasting Burn: Enjoy extended hookah sessions with these long-burning cubes. Each cube is designed for a consistent and prolonged burn, allowing you to savor every moment of your shisha session. 3. Low Ash Residue: Say goodbye to excessive ash. Our coconut charcoal produces minimal ash, keeping your hookah clean and your flavors untainted. Enjoy the pure taste of your favorite shisha blend. 4. Quick Ignition: Ready to smoke in no time. These cubes are quick to light, getting you from setup to smoking in a matter of minutes. Convenience meets quality for an unmatched hookah experience. 5. Odorless and Tasteless: Immerse yourself in the true flavors of your shisha. Our coconut charcoal is odorless and tasteless, ensuring that your hookah experience is defined only by the rich flavors of your chosen shisha blend. 6. Eco-Friendly: We prioritize sustainability. By using coconut shells, we contribute to the reduction of waste and support eco-friendly practices in the hookah industry. Elevate your hookah experience with our Coconut Hookah Charcoal Cubes â?? where quality, purity, and sustainability come together for the perfect shisha session. Note: Follow proper safety guidelines for lighting and using charcoal. Keep out of reach of children. For adult use only.

Cube Coconut Charcoal For Shisha Hookah Moisture 5,4% - 8% Ash Content 1,8% - 2,5% Fixed Carbon Estimate 75% - 82% Calorie 7500 - 8000 Raw Material Coconut Shell Charcoal Burning Time Estimate 2 - 2,5 Hour White Ash Cube Size Available (mm) 22 x 22 x 22 25 x 25 x 25 26 x 26 x 26 28 x 28 x 28 Packaging Inner box 1 kg / box Master Box 10 kg / 10 inner box inside

The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food ingredient. Every year, the world eats more than 600,000 metric tons of cashew. And fortunately, it’s a very healthy food. Cashew nuts are among the most nutritious nuts in the world. Cashew Nuts are low in fat, have zero cholesterol, are high in protein, and include a large amount of important vitamins and minerals. Every single cashew nut comes from its own cashew apple, which are grown on cashew trees and thrive in tropical climates. The nuts are then collected, dried, shelled, peeled, graded, and roasted.

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.

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

PRODUCT DETAILS : Size Length : 50 mm x 50 mm x 25 mm Fixed Carbon : 60% to 65% Ash : 8% max Volatile Matter :16% to 18% Moisture : Below 5% GCV : 5000 to 5500 Kcal/kg Burning Time : 45 mins Packing : 2 KG , 5 KG Printed paper bag packing and 20 kg 5 ply master carton box.