We offer more than 560 Essential Oils, Oleoresins and Herbal Extracts. These products are exclusively grown in India and are known for their nutritional values and purity. We are committed to help our customer not only by providing Top Quality products but also in Saving their Time and Money. We work closely with 40,000 farmers and offer the reasonable price to our customers. Our products are Organic and certified with APEDA (NPOP standards). That Means our production and accreditation system are recognized by European Commission's standards. We source the best quality Herbs and operate globally.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray.
A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear.
Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators.
Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.
Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.
Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
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.
Psyllium Husk Powder:
Psyllium husk powder is the pulverized form of husk. Its gradient depends on its sieve size. It is cooling, laxative, anti-diabetic, antichronic, soothing, etc.
Specifications:
All the specifications are same as per psyllium husk.
Mesh a size varies from 40# to 100# is available as per demand.
Applications:
Main use in pharmaceutical formulations, lubricating laxative.
Useful in the treatment of intestinal tract problems like constipation and other minor disorders.
It is commercially used in Ice-creams as a substitute of sodium alginate as a stabilizer.
Also used in fresh fruit drinks, Jam, Bread, Biscuits, Rice cakes, instant noodles, breakfast cereals, etc.
Improves Softness and Texture, works as binder and stabilizer in pharmaceutical industry.
To avoid the stickiness in throat and mouth some companies prepare capsules for regular consumption.
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.
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.
