9006 Tropical Oak Suppliers and Manufacturers

This is a temperate hardwood. Oak tree has deep roots and grows on a heavy, wet soil. It grows from 65 feet to 130 feet in height with trunk as wide as 15 inches to 30 inches in diameter. White Oak is a rough barked tree of great and impressive girth. This is a strong rot-resistant, beautiful, easy to work, economical and holds exceptional value to woodworkers. Features: Durable, Long-lasting, less likely to warp when exposed to sunlight, good water-resistant properties, highly resistant to wear and tear, ideal for liming, stains and polishes well, etc. We can offer below types: White Oakwood (Origin: France, Germany, Finland, Ukraine, Romania) Red Oakwood (Origin: United States, Western and Central Europe) Item Specification Tree Size: 65-85 ft (20-25 m) tall, 3-4 ft (1-1.2 m) trunk diameter Average Dried Weight: 47.0 lbs/ft3 (755 kg/m3) Specific Gravity (Basic, 12% MC): 0.6, 0.75 Janka Hardness: 1,350 lbf (5,990 N) Modulus of Rupture: 14,830 lbf/in2 (102.3 MPa) Elastic Modulus: 1,762,000 lbf/in2 (12.15 GPa) Crushing Strength: 7,370 lbf/in2 (50.8 MPa) Shrinkage: Radial: 5.6%, Tangential: 10.5%, Volumetric: 16.3%, T/R Ratio: 1.9

Material: hdf Density:+950kg/m3 Door skin width: 660/740/840/920/1020mm Height: 2150mm Surface: natural wood veneer, melamine, enamel paint or plain door skin. We supply hdf moulded door skins, door panels, many designs to choose, with natural wood veneer, melamine finish, painted, with grains. Thickness 3.0 to 4.5mm, width of panel upto 1020. In natural wood veneer : sapele, mahogany, teak, golden teak, walnut. Wenge, black walnut, rosewood, oak, chinese oak, red white oak. Cherry, makore. Many of these veneers can be supplied with engineered veneered surface

Pvc doors, doors with mdf molded door skins- with grains, white enamel painted, melamine faced, natural wood veneer, artificial veneer. Steel security doors. Flush doors Solid wooden doors with: oak, red cherry, sapelli, golden teak, merbau, walnut, rosewood, teak etc. Various panel designs. Door with frame. Moulds (casing).

Origin: Vietnam

Origin: Viet Nam Color: Natural Yellow Taste: Crispy and Sweet Humidity: Maximum 5% Ingredients: Fresh jackfruit MOQ: 1 Ton Expiry date: 12 months Packaging: Zip Bag

Product origin : Thailand Product Description : - Natural juice, light or heavy sirup - Factory brand or private label (OEM) - Standard or Easy open lid. Caps and lids are optional. - Typical can sizes 227 g (8 oz) 425 g (15 oz) 565 g (20 oz) 820 g (30 oz) 3,100 g (108 oz)

Heating value - 4800KgCal/Kg Diameter - 6mm or 8mm Length - 10mm-50mm Moisture - 7.32% max Ash (Dry basic) - 0.91% max Broken rat - 1.5% or less Density - 1,27kg/dm3 Sulfur content - 0.05% max Chlorine - 0.05% max

Combusting temperature: 4300 - 4700 Kcal/?g Moisture: around 8% Ash content : around 0, 7% Mechanical durability: 95% Partly destroyed briquettes:14% Size : 65x270 - 300 mm

Combusting temperature: 4300 - 4700 Kcal/?g Moisture: around 8% Ash content : around 0, 7% Mechanical durability: 95% Partly destroyed briquettes:14% Size : 65x270 - 300 mm

Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Annatto is commonly used in Latin American and Caribbean cuisines as both a coloring and flavoring agent. Central and South American natives use the seeds to make body paint and lipstick. For this reason, the achiote is sometimes called the "lipstick-tree". Achiote originated in South America and has spread in popularity to many parts of Asia. It is also grown in other tropical or subtropical regions of the world, including Central America, Africa and Asia. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.

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.

Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

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