Tiger Balm Red with a natural blend to help relieve headaches, stuffy nose, pain from insect bites, itching, muscle aches, sprains and bloating. Ingredients: Camphor: 25%, Dementholised Mint Oil: 16%, Cajuput Oil: 13%, Menthol: 8%, Clove Oil: 1,5%, Hard Paraffin: 21% v Yellow Soft Paraffin just enough 100%. Reduces headaches, stuffy nose, pain from insect bites, itching, muscle aches, sprains and flatulence.
Tiger Balm White with natural compounds to help treat headaches, stuffy nose, flu symptoms, quickly dissolve insect stings, help relieve muscle aches, sprains and itchiness caused by insect bites. Ingredients: Camphor, Dementholised Mint Oil, Cajuput Oil, Menthol, Clove Oil, Cassia Oil, Yellow Soft Paraffin just enough.
Vietnamese Golden Star Balm Type: 4g, 10g, 20g, .
This product is for external use or can be used for inhalation: Headache, dizziness, flu, motion sickness: Rub the oil on both temples and nape, rub into the nostrils, on both sides of the nose. Can be steamed: Put about 1-2 chopsticks of high oil into boiling water to steam when you have a cold. When bitten by mosquitoes and other insects: Rub the ointment on the area of the insect bite.
Specification: Usage: External use or can be used for inhalation: Headache, dizziness, flu, motion sickness. How to use: Rub the oil on both temples and nape, rub into the nostrils, on both sides of the nose. Can be steamed: Put about 1-2 chopsticks of high oil into boiling water to steam when you have a cold. When bitten by mosquitoes and other insects: Rub the ointment on the area of the insect bite.
Place of Origin: Vietnam Material: Vegetable Oil Color: Natural Color Function: Health Care Ingredients: Camphor, Menthol, Peppermint, Cajuput Application: Body
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.
Marigolds were first discovered by the Portuguese in Central America in the 16th century. Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds. Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Asterales Family : Asteraceae Genus : Tagetes, Calendula Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below: African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type. French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes. Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes. Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low. Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions. As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.
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.
