Guduchi Stem Powder (Tinospora Cordifolia )
An excellent rejuvenative for vata an d pitta thatsupports overall health an d well-being
Common Name : Guduchi Other Name : Tinospora, Giloy Botanical Name : Tinospora Cordifolia (willd.) Miers. Ex Hk. F. & Th.plant Family : Menispermaceae Part Used : Dried Stem Used. Overview : Tinospora Cordifolia Commonly Named As Guduchi Is Known For Its Immense Application In The Treatment Of Various Diseases In The Traditional Ayurvedic Literature.it Is Considered As One Of The Most Divine Herbs. A large extensively spreading glabrous, perennial deciduous twiner with succulent stems and papery bark; leaves simple, alternate, cordate , entire, glabrous, 7-9 nerved; flowers yellow in lax racemes, flowers usually solitary; fruits drupes, red when ripe. The surface of the stems appears to be closely studded with warty tubercles and the surface skin is longitudinally fissured. On removal of the surface skin the dark greenish mucilaginous stem is seen.
Supplier: All kind of spices like and food stuff like
coriander seeds whole
coriander seeds powder
turmeric finger
turmeric powder
red chili powder
red chili whole with stem & w/o
red chili whole kashmiri
sago seeds
tamarind seeds
mustard seeds
fenugreek sedds
curry powder
cumin seeds
fennel seeds green
ajwan seeds
sesame seeds hulled
red chili crushed
red chili round
groundnut kernels 70/80 count
black pepper whole
kolinji seeds sortax
garlic powder
garlic flakes
rice poha
tej patta
dry ginger whole
dry ginger powder
rice mumra
soya wadi
toor dal
urid dal
urid dal
mung dalsplit
mung dal
makai poha
indian jaggery cub
indian raisin [golden]
coriander seeds split
fish masala
meat masala
biryani masala
chicken masala
rasama masala
sambar masala
amchoor powder
asolio seeds
dil seeds
cumin powder
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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.
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Moringa powder is used as a medicine in multiple ways. It can help prevent and treat chronic diseases like inflammatory diseases, diabetes, and cancer. The benefits of moringa powder stem from its many plant-based compounds. Hyperglycemia is an early warning sign of diabetes, while hyperglycemia is a risk factor for heart disease.
Biryani is a mixed rice dish with its origins in the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately used. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one the most popular dishes which has acquired a niche for itself in South Asian cuisine. Biryani masala oleoresin is a perfect combination of spices and oleoresinsHyderabad Biriyani Masala Blend is a combination of Oleoresins of Chilli, Cumin, Coriander, Ginger, Turmeric, Cardamom, Nutmeg, Clove, Cassia, Garlic, and Onion. The oleoresin obtained by extracting dried seed, leaf of many spices through the process of Super Critical Fluid Extraction green technology method and blend by our specialized R&D team. Oleoresin of Biryani is reddish-brown liquid with spicy aroma consists of various components namely piperine, eugenol, eucalyptol, Terpenyl acetate, linalool, cinnamaldehyde, cuminaldehyde, capsaicin, anethole, myristicin, sabinene, gingerol. It blend of spice oleoresins used specifically for biryani, the biryani masala oleoresin adds not only flavour and aroma that is required in perfect biryani. Presence of such chemicals makes biryani masala oleoresin best for medicinal and flavour. Biryani masala oleoresin will make your chicken recipe even more delicious & the aroma of fresh spices will make your mouth watering. We are blessed with a green extraction, production method that is SCFE, large storage facility that helps us in keeping large stock and meeting urgent and massive requirements of the customers. With us, clients can stay assured for the quality of the products as we make use of the first class raw material that is, tested by well equipped quality control laboratory with experienced & knowable analyst on several measures prior to product manufacturing. Ozone Naturals offer world class quality Biryani Masala Oleoresin as per customer demand. Benefits of oleoresin : 1) Used as a flavouring agent in different types of biryani�?�¢??s. 2) Long shelf life. 3) Natural Fresh Aroma & Flavour. 4) Easy to Carry. 5) Low Storage Area.