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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.

It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5 - 7 cm (2.0 - 2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form (a process called nitrogen fixing), therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.

It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5 - 7 cm (2.0 - 2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form (a process called nitrogen fixing), therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.

It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5â??7 cm (2.0â??2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form (a process called nitrogen fixing), therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.

Product Name: Rosemary Rosmarinus Officinalis Botanical name: Rosmarinus officinalis HS Code: 12119094 Origin: Egypt Rosemary leaves Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean regions but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about â??20 �°C (â??4 �°F). It can withstand droughts, surviving a severe lack of water for lengthy periods. It is considered a potentially invasive species and its seeds are often difficult to start, with a low germination rate and relatively slow growth, but the plant can live as long as 35 years. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue. Rosemary also has a tendency to flower outside its normal flowering season; it has been known to flower as late as early December, and as early as mid-February (in the northern hemisphere) History Illustration from an Italian herbal, circa 1500 The first mention of rosemary is found on cuneiform stone tablets as early as 5000 BCE, after which Egyptians used it for embalming corpses starting in 3500 BCE. There is no further mention of rosemary until the ancient Greeks and Romans. Pliny the Elder (23â??79 CE) wrote about it in The Natural History,[20] as did Pedanius Dioscorides (c. 40 CE to c. 90 CE), a Greek botanist (amongst other things). He talked about rosemary in his most famous writing, De Materia Medica, one of the most influential herbal books in history. The herb later made its way east to China and was naturalized there as early as 220 CE, during the late Han dynasty. FOR MORE INFO & ORDER CONTACT THE SPECIALIST NOW (24/7)

Introducing Premium Wall Tiles from OUR Exotic Series Enhance your interiors with our stunning collection of glossy and satin wall tiles, available in 300x600mm. Whether you're looking for something modern or elegant, we have the perfect range to match your style. Arabian Series: Glossy, bold, and rich. Featuring deep blues and exotic patterns for a luxurious finish. Lilac Series: Sleek and minimalistic marble-effect tiles, ideal for sophisticated spaces. Stardust Series: Satin finish with intricate decorative designs, creating a blend of tradition and modernity. Transform your space with elegance and durability. Contact us for more details and inquiries!

Introducing Premium Wall Tiles from OUR Exotic Series Enhance your interiors with our stunning collection of glossy and satin wall tiles, available in 300x600mm. Whether you're looking for something modern or elegant, we have the perfect range to match your style. â?¨ Arabian Series: Glossy, bold, and rich. Featuring deep blues and exotic patterns for a luxurious finish. â?¨ Lilac Series: Sleek and minimalistic marble-effect tiles, ideal for sophisticated spaces. â?¨ Stardust Series: Satin finish with intricate decorative designs, creating a blend of tradition and modernity. Transform your space with elegance and durability. Contact us for more details and inquiries!

Introducing Premium Wall Tiles from OUR Exotic Series Enhance your interiors with our stunning collection of glossy and satin wall tiles, available in 300x600mm. Whether you're looking for something modern or elegant, we have the perfect range to match your style. â?¨ Arabian Series: Glossy, bold, and rich. Featuring deep blues and exotic patterns for a luxurious finish. â?¨ Lilac Series: Sleek and minimalistic marble-effect tiles, ideal for sophisticated spaces. â?¨ Stardust Series: Satin finish with intricate decorative designs, creating a blend of tradition and modernity. Transform your space with elegance and durability. Contact us for more details and inquiries!

Items Standard Characteristic Yellowish-brown or reddish-brown amorphous powder Identification A. A deep blue color is produced B. A brown,dry,non-smearing film is formed, and it dissolves readily in water Loss on drying 8.0% Residue on ignition 0.025% Iodide Ion 6.6% Heavy metals 20ppm Nitrogen content 9.5%-11.5% Assay for available iodine 9.0%-12.0% TAMC 1000cfu/g TYMC 100cfu/g Staphylococcus aureus Negative in 1g Pseudomonas aeruginosa Negative in 1g

Items Standard Appearance White to slightly creamy white hygroscopic powder or flakes Identification A An orange yellow precipitate is formed BA pale blue precipitate is formed CA deep red colour is produced PH1 in 20 3070 Water 50 Residue on ignition 01 Lead 10ppm Aldehydes 005 Hydrazine 1ppm Vinylpyrrolidone 02 2Pyrrolidone 30 Peroxidesas H2O2 400ppm Kvalue 270324 AssayNitrogen 115128 TAMC 1000 cfug TYMC 100 cfug Staphylococcus Aureus Negative in 10g Salmonella Negative in 10g Pseudomonas Aeruginosa Negative in 10g EColi Negative in 10g

Items Standard Appearance White to slightly creamy white hygroscopic powder or flakes Identification A An orange yellow precipitate is formed BA pale blue precipitate is formed CA deep red colour is produced PH1 in 20 3070 Water 50 Residue on ignition 01 Lead 10ppm Aldehydes 005 Hydrazine 1ppm Vinylpyrrolidone 02 2Pyrrolidone 30 Peroxidesas H2O2 400ppm Kvalue 270324 AssayNitrogen 115128 TAMC 1000 cfug TYMC 100 cfug Staphylococcus Aureus Negative in 10g Salmonella Negative in 10g Pseudomonas Aeruginosa Negative in 10g EColi Negative in 10g

Items Standard Appearance "White to slightly creamy white, hygroscopic powder or flakes" Identification A. An orange -yellow precipitate is formed B.A pale blue precipitate is formed C.A deep red colour is produced PH(1 in 20) 3.0~7.0 Water â?¤5.0% Residue on ignition â?¤0.1% Lead â?¤ 10ppm Aldehydes â?¤0.05% Hydrazine â?¤ 1ppm Vinylpyrrolidone â?¤0.2% 2-Pyrrolidone â?¤3.0% Peroxides(as H2O2) â?¤400ppm K-value 27.0~32.4 Assay(Nitrogen) 11.5~12.8% TAMC â?¤ 1000 cfu/g TYMC â?¤ 100 cfu/g Staphylococcus Aureus Negative in 10g Salmonella Negative in 10g Pseudomonas Aeruginosa Negative in 10g E.Coli Negative in 10g

Items Standard Appearance "White to slightly creamy white, hygroscopic powder or flakes" Identification A. An orange -yellow precipitate is formed B.A pale blue precipitate is formed C.A deep red colour is produced PH(1 in 20) 3.0~7.0 Water â?¤5.0% Residue on ignition â?¤0.1% Lead â?¤ 10ppm Aldehydes â?¤0.05% Hydrazine â?¤ 1ppm Vinylpyrrolidone â?¤0.2% 2-Pyrrolidone â?¤3.0% Peroxides(as H2O2) â?¤400ppm K-value 27.0~32.4 Assay(Nitrogen) 11.5~12.8% TAMC â?¤ 1000 cfu/g TYMC â?¤ 100 cfu/g Staphylococcus Aureus Negative in 10g Salmonella Negative in 10g Pseudomonas Aeruginosa Negative in 10g E.Coli Negative in 10g

Items Standard Appearance "White to slightly creamy white, hygroscopic powder or flakes" Identification A. An orange -yellow precipitate is formed B.A pale blue precipitate is formed C.A deep red colour is produced PH(1 in 20) 3.0~7.0 Water â?¤5.0% Residue on ignition â?¤0.1% Lead â?¤ 10ppm Aldehydes â?¤0.05% Hydrazine â?¤ 1ppm Vinylpyrrolidone â?¤0.2% 2-Pyrrolidone â?¤3.0% Peroxides(as H2O2) â?¤400ppm K-value 27.0~32.4 Assay(Nitrogen) 11.5~12.8% TAMC â?¤ 1000 cfu/g TYMC â?¤ 100 cfu/g Staphylococcus Aureus Negative in 10g Salmonella Negative in 10g Pseudomonas Aeruginosa Negative in 10g E.Coli Negative in 10g