Quartz is a hard, crystalline mineral composed of silica. The atoms are linked in a continuous framework of SiO4 silicon oxygen tetrahedra, with each oxygen being shared between two tetrahedra, giving an overall chemical formula of SiO2. Quartz is the second most abundant mineral in Earth's continental crust. It is hard, brittle, transparent material with a density of 2649 kg/m3 and a melting point of 1432°C. This naturally available quartz is mined by the company and processed for achieving the various size fractions as per customers requirements. Once the high purity Quartz is procured from the mines, the material undergoes manual sorting, advanced colour sorting, state- of the- art magnet systems, proper sizing with high frequency vibrations to achieve the best material. Application industries: Engineering stone Semiconductor Glass Refractory Ceramics
PRODUCT INFO Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows. A single ear of corn can contain up to 400 kernels. Freshly harvested yellow corn at its peak ripeness is sweet, offering flavors of almond and sugar, the kernels so succulent, the skin pops as you bite into it. As the corn matures, the kernels lose their milky consistency giving way to a starchy and doughy consistency. At this point, the corn is considered a grain crop and is best suited for processing or feedstock. USES Yellow corn is a significant resource of Vitamin A. As corn kernels mutated from white to yellow, they acquired chemicals called cartenoids. Of these cartenoids is beta carotene, which produces Vitamin A. Very little attention has been emphasized on yellow corn's significant beta carotene levels until the early 21st Century. Yellow corn, easy to grow in developing regions of Africa and Latin America, where corn is heavily relied upon as a food source, could actually keep millions of children from going blind. Yellow corn is now being bred to have at least 10 times higher the amount of beta carotene than average sweet corn varieties. SEASON Yellow corn is available year-round.
PRODUCT INFO Betel Leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Betel Leaves tapers to a point on the non-stem end and grows on climbing vines. Betel Leaves are chewy and have a sharp, tangy, and peppery taste.Betel Leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. USES Betel Leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Betel Leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator. SEASONS Betel Leaves are available year-round.
PRODUCT INFO Finger Root, also known as Chinese ginger, Chinese key, Chinese-keys is the low herb which creeps in soil. It has rhizomes which is thick, aromatic and yellow brown of size 5-30 x 0.5-2 cm in size. The petiole of the plant is hairless, grooved and 7-16 cm long. Leaves are lanceolate and erect in shape with pointed tip and smooth surface. The leaves have light green color of 5-11 cm wide. The flowers are pink to yellow to white which is tubular and 50-52 mm. It grows in lowland tropical regions. The flowering time occurs in January to February and April to June. It grows well in humid and hot climate. Fingerroot is native to Southeast Asia and China but also cultivated in India, Cambodia, Indonesia, Sri Lanka, Myanmar, Vietnam and Thailand. USES Finger Root is a medicinal as well as culinary herb also called Chinese ginger that is native to China and Southeast Asia. As the shape of rhizome resembles fingers, it has got named as fingerroot. It is known as krachai in Thai. This plant belongs to Zingiberaceae family. This plant is either perennial or biennial that has tall leaves and pink to purple flowers. SEASONS Finger root is available year-round.
Fingerroot, also known as Chinese ginger, Chinese key, Chinese-keys is the low herb which creeps in soil. It has rhizomes which is thick, aromatic and yellow brown of size 5-30 x 0.5-2 cm in size. The petiole of the plant is hairless, grooved and 7-16 cm long. Leaves are lanceolate and erect in shape with pointed tip and smooth surface. The leaves have light green color of 5-11 cm wide. The flowers are pink to yellow to white which is tubular and 50-52 mm. It grows in lowland tropical regions. The flowering time occurs in January to February and April to June. It grows well in humid and hot climate. Fingerroot is native to Southeast Asia and China but also cultivated in India, Cambodia, Indonesia, Sri Lanka, Myanmar, Vietnam and Thailand. PRODUCT INFO Fingerroot is a medicinal as well as culinary herb also called Chinese ginger that is native to China and Southeast Asia. As the shape of rhizome resembles fingers, it has got named as fingerroot. It is known as krachai in Thai. This plant belongs to Zingiberaceae family. This plant is either perennial or biennial that has tall leaves and pink to purple flowers. USES Fingerroot is a vital ingredient used in many Asian countries and also used as a condiment in food. Traditionally it is used for the treatment of various illnesses as a tonic for childbirth, preventive remedy for leucorrhea and beauty aid for teenage girls. Rhizomes are used for the treatment of inflammatory diseases. Leaves are used for alleviating poisoning and allergies. It is also used to cure infections. The study shows that the isolated bioactive compounds found in fingerroot helps to treat various diseases. It is used to accelerate the development of stronger drugs to counteract diseases in future. SEASONS Finger root is available year-round.
PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. Season Kaffir lime leaves are available year-round.
PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
JHG fire-resistant glass is combined with borosilicate glass and float glass technology, which fire resistant properties much superior to those of sode lime glass , the main character is : * high performance to bear high temperature , our tempered borosilicate glass 4.0 can withstand 120 minutes fire test . * Ultra light ,borostilicate glass 8% less than sode lime glass * Hign soften point in fire * High ligh transmission * No SO2 pollution ,no self-explosion Borosilicate 4.0 Technical data : Size: 1830*3000mm Density (g/cm�?�³) : 2.28�?�±0.1 Co-efficient of expansion (�?�±)(20-300�¢??) : 4.0�?�±0.1�??10-6k-1 Softening point(�¢??) : 845�?�±10 Light transmission :�?� �¢?�¥90(6mm) Main usage : 4.0 building partition ,facade ,door ,ceiling ,floor 3.3 household application ,optics , lighting
Physical property: Melting Temperature: -49 ºC Boiling Temperature: 240-243 ºC Density at 20ºC, g/cm3 : 1.204 Flash Point: 123 ºC Ignition Temperature: 455 ºC Packaging Details 250kg drum;1200kg/IBC; 23-24MT ISO TANK Application: 1. Reactive diluents for urethane and epoxy resins 2. Cleaner and degreasers 3. Chemical intermediates 4. Cosmetics additives 5. Electronic industry(media) as filler 6. Paint stripper 7. Foundry sand binder, wood binding resins 8. Coal mining ,excavation and tunneling 9. Removal of CO2 from Urea manufacturing, oil gas, natural gas etc 10. Setting agent in chemical grouting to get easily controlled gel time
We are suppliers of best quality Speciality Coffee from Peru We supply 83.50 points up Green coffee For more details please contact us
We are suppliers of best quality Speciality Coffee from Peru We supply 83.50 points up Green coffee For more details please contact us
Description Density 1.07 g/mL at 20 C Boiling Point 117.1 C at 760 mmHg Melting Point 110-112 �°C (dec.)(lit.) Molecular Formula C2H7NO2 Molecular Weight 77.082 Flash Point 136 C Exact Mass 77.047676 PSA 40.54 LogP 0.4148 Water Solubility 1480 g/L (20 C)
This type Chips that is designed to resist burning and melting at low temperatures. Low Melting Point Polyester Chip for Hot Melt Yarn Masterbatch Extrusion Grade Polymer for Hot-melt Adhesive Glue Coating Description: Generally speaking, the low melting point polyester chip refers to one specialty polymer with a melting point between 90 and 220. The melting point of polyester is the temperature at which a solid crystalline substance changes from a solid state to a liquid. So it reflects the purity of polyester. Generally speaking, pure polyester is a partially crystalline polymer with a melting point of 265. But during actual production, some impurities exist in the polyester due to various side reactions. At the same time, the defects of polymer crystals and the difference in crystallinity will also affect the melting point. The common type of low melt polymer is 110. But we can also offer a melting point of 90, 120, 160, and 180. Application: Low-melt polyester chips can produce low-melting point fiber, low-melting point synthetic fiber, and thermal-melting mucilage. Its primary usage is acting as bonding fiber in nonwoven fabrics. The end usage lies in clothing, articles for bed, shoe uppers, sleeping bags, sofas, and hygiene products. LM PET Chip is also the main raw material of masterbatch carriers. That is, low-melt PET chips, conventional chips, and dyes are mixed to produce the polyester color masterbatch according to a certain proportion. The production of this product is the introduction of polyester macromolecules into the modified copolymer unit. And its melting point is in the range of 100-120. Commonly used modifiers are phthalic acid, adipic acid, and trimethylolpropane. Recently, LM Polymer is also extruded into the back coating of nonwoven, automotive interiors, foam, injection molding, PET sheets, and hot-melt adhesive/glue. Low Melt Yarn is also called hot melt yarn or fusible yarn. There are sheath-core low-melt bicomponent yarn and full low-melt polyester yarn.
The main raw material of PTA and MEG is added with modifiers of third monomer and fourth monomer, etc., then subjected to copolymerization reaction to make modified polyester pellet with melting point at 100'C - 225C. Functional characteristics low melting point, good spinnability and excellent fiber adhesion effect Application scope manufacturing bi-component core-sheath fiber and filament yarns, etc. Specification - LOW MELTING PET CHIPS TRB FIBER GRADE 110-225.
High quality dried Grindelia herb for wholesale It has long been a medicinal plant. An extensive list of physiologically active substances makes grindelia a promising plant from the point of view of pharmaceutical use. We provide drying of our products meeting all requirements to keep max of useful substances. Country of origin - Ukraine
The fruit is very rich in Vitamin A and Vitamin C, and has a delightful tart taste that has become sought-after in the culinary world. Golden Berries are carefully selected during the right maturation point and slowly dried at very low temperatures to achieve a chewy texture and preserve the incredible taste and nutritional content.
