Grape Seed Extract (Proanthocyanidins 90%) Suppliers and Manufacturers

Grape Seed Extract - 95% Polyphenols by UV Beta-smith method Grape seed extract, which is made from the seeds of wine grapes, is promoted as a dietary supplement for various conditions, including venous insufficiency (when veins have problems sending blood from the legs back to the heart), promoting wound healing, and reducing inflammation.

Botanical Name Keywords1 : Vitis vinifera Keywords 2 : Proanthocyanidins Keywords 3 : Antioxidant Type : Herbal Extract Extraction Type : Solvent Color : Reddish Brown Fine Powder MOQ : 100 kg processing time : 1 week-2 week port: Mumbai place of origin: India packaging : 25 kg HDPE payment options : Negotiable

NT Dried Grape Seeds, For Ayurveda, Packaging Type: Gunny Bag Price - Rs 180/ Kg Product Specification Brand NT Usage/Application Ayurveda Packaging Type Gunny Bag Type Dried Color Brown Purity Natural Minimum Order Quantity 50 Country of Origin Made in India Product Description Description :A large, deciduous tendri climber, tendrils, leaf-opposed, often bifid; leaves simple, more or less deeply 3-5 lobed, orbicular-cordate, irregularly toothed, glabrescent above., grey tomentose beneath, thin, membranous, flowers small green in leaf -opposed, panicled cymes; purplish or greenish berries,fruits bluish black, ovoid to globose; seeds 2- 4 with a discoidal tubercle on the back. Additional Information Delivery Time 1 Week Production Capacity 100 ton Packaging Details As per Client Requirement

Part Used : Seeds Packaging : 25 kg FOB Price Range : $11 - $13 MOQ : 50 kg Supply Ability (per month) : 1 Mt

Botanical Name Keywords1 : Camellia sinensis Keywords 2 : green tea leaf Keywords 3 : Tea Polyphenol Type : Tea Extract Extraction Type : Solvent Color : Brown Yellow Powder MOQ : 100 kg processing time : 1 week-2 week port: Mumbai place of origin: India packaging : 25 kg HDPE payment options : Negotiable

Product Name: Grape Seed Extract Latin Name: Vitis Vinifera L Place of Origin: Xinjiang, China (Mainland) Part: Seed Appearance: Reddish Brown Fine Powder Extraction Type: Solvent Extraction Specifications: Procyanidins95%, Polypheno l70%-80%

Greenland Fresco export tasty & healthy varieties of Grapes such as Thompson seedless, Sonaka seedless, Red globe, Flame, Sharad seedless and Black Jumbo variety. As a leading exporter from India we are highly active in the exports of fresh seedless grapes from Nashik, Sangli & some parts of Maharashtra with a great variety and color. We are working closely with the farmers and with various Farmers Producing Organizations (FPOs) thus we are capable of handling bulk orders. Indian Grapes season starts from December & it continues till April. Grapes are hygienically packed in pouches / Punnets which are enclosed within polythene bag & is kept in corrugated box. We also use Grape guard (Ethylene absorber) to prevent over ripening. Our professional experts ensure that the Grapes packaged are hygienic & in best condition. Greenland Fresco exports fresh Grapes to Europe, South East Asia, Russia, China and Gulf countries. Color - Fresh White & Black Sweetness - 16 Brix Net Weight - 4.5Kg / 5Kg / 8.2Kg Packaging Type - Pouch / Punnet Packing Material - Cartoon / Thermocol Boxes Storage temperature - 0 - 1 C Availability - December - April Health Benefits : - 1. Grapes are rich in nutrients and Vitamin K and C 2. It contains antioxidant contains which find again and chronic diseases 3. Grape health in preventing our body from Diabetes 4. It is very beneficial for normal heart function

PRODUCT INFO The fruit of the Burmese grape is oval, colored yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, smooth-skinned, with 2-4 large purple-red seed. Fruit pulp with a blend of sweet and sour, rich in vitamin C. This is a small and a juicy fruit with good flavor. SEASON Burmese Grape is availble between February-May.

Grapes are high in several important nutrients. One cup (151 grams) of red or green grapes contains the following nutrients (1): Calories: 104 Carbs: 27.3 grams Protein: 1.1 grams Fat: 0.2 grams Fiber: 1.4 grams Vitamin C: 27% of the Reference Daily Intake (RDI) Vitamin K: 28% of the RDI Thiamine: 7% of the RDI Riboflavin: 6% of the RDI Vitamin B6: 6% of the RDI Potassium: 8% of the RDI Copper: 10% of the RDI Manganese: 5% of the RDI One cup (151 grams) of grapes provides more than a quarter of the RDI for vitamin K, a fat-soluble vitamin vital for blood clotting and healthy bones They are also a good source of vitamin C, an essential nutrient and powerful antioxidant necessary for connective tissue health

We are suppliers of best quality Uvas Red Globe from Peru Packing is done in secured box of 8.2 kilos for Sea shipments

We are suppliers of best quality Grapes Thompson from Peru. Packing is done in secured box of 8.2 kilos for Sea shipments.

We are suppliers of best quality Uvas Red Globe from Peru Packing is done in secured box of 8.2 kilos for Sea shipments.

Color: Light Green Shape: Elliptical-ovoidal Presence of seeds: No Calibre 20mm+ Brix degrees: 15 min. Observations: Crispy pulp

Berry Color: Light Green Berry shape: Conical Average caliber: 18 - 20 mm Presence of seeds: No Brix degrees: 18 Observations: Very sweet neutral flavor, with crunchy pulp and thick skin

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

Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

We are suppliers from Peru, we offer the best quality of Moringa Powder with this product you can protecting the liver, prevent and treating cancer.