Supplier of Curry Leaves, Moringa Leaves, Moringa oil, Gymnema leaves, Senna leaves, Cassia alata leaves, Phyllanthusniruri leaves, Gloriosa superba, Tulasi
Minimum Order Quantity - 300kgs
PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.
Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient. Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
Product Name Rosemary Rosmarinus Officinalis Botanical name Rosmarinus officinalis HS Code 12119094 Origin Egypt Rosemary leaves As a medicinal herb it has long been recommended for strengthening the brain and memory The herb contains substances that are useful for improving digestion and increasing circulation In cooking rosemary is used as a seasoning in a variety of dishes such as soups casseroles salads and stews Use rosemary with chicken and other poultry game lamb pork steaks and fish especially oily fish It also goes well with grains mushrooms onions peas potatoes and spinach 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 2379 CE wrote about it in The Natural History20 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 247
Dried Bael Fruit, Packaging Size: 50 Kg, Packaging Type: Gunny Bag Price - Rs 80/ Kg Product Specification Packaging Type Gunny Bag Variety Available Fruit Quality Available A Grade Packaging Size 50 Kg Is It Imported Non Imported Is It Organic Organic Botanical Name Aegle Marmelos Minimum Order Quantity 50 Kg Product Description English Name: Apple Wood Botanical Name: Aegle Marmelos,Aegle Marmelos Extract Family Name : Rutaceae Common Name : Bael, Quince, Apple Wood, Holy Fruit Tree,Bael powder Part Used : Bark,fruit Pulp, Leaves. Habitat : Found all over decidious forests in india. Product offered : Fruits, Leaves, Bark, Fruit pulp Description: Aegle Marmelos commonly known as Bael, bhel, bilwa, belaphal, Bengal Quince.Bael is a very good source of protein.Bael leaves, fruits and root can be used as tonic and coolant with propertiesUses: Fresh half-ripe Bael fruit is mildly astringent and is used for dysentery and diarrhea.Bael leaves are extremely useful for treating Diabetes, jaundice, cholera and asthma. Bael fruits are valuable for its rich nutritive, sweet, aromatic mucilage and pectin contents ael Fruits are very useful in chronic diarrhea and dysentery, Uses : It is antiscorbutic, carminative, alternative and nutritive. It is used in constipation, dysentery and diarrhoea. It is aromatic, astringent, cooling, febrifuge and also acts as tonic for heart and brain. Unripe & half-ripe fruits are used to improve appetite and digestion.Leaves are used for treating diabetes, jaundice, cholera, asthma and ophthalmia. Bael Powder, Bael Tree Leaves Additional Information Item Code HG7 Delivery Time 3-5 Days Port Of Dispatch Jhansi Production Capacity 100 Ton Packaging Details As per client requirement
NT Natural Lasunda Fruit Cordial, Packaging Size: KG, Packaging Type: Gunny Bag Price - Rs 100/ Kg Product Specification Primary Ingredient Fruit Color Natural Brand NT Flavour Natural Packaging Size KG Packaging Type Gunny Bag Shelf Life 365 Organic Yes Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description English name: indian Cherry botanical name : Cordia Dichotoma family name : boraginaceae common name : : gumberry, labeda, lasora,vad gundo,goborhut, bahubara, bird lime tree,indian cherry, clammy cherry, fragrant manjack,boch,lamkelaba,bankanakkera, chinna-nakkeru, botgiri,naruvili, citam,gunda. Part used : seeds, leaves. Discription:indian cherry is a small to moderate-sized deciduous tree with a short bole and spreading crown. The stem bark is greyish brown, smooth or longitudinally wrinkled. Flowers are short-stalked, bisexual and white in colour, appear in loose corymbose cymes. the flowers open only at night. The fruit is a yellow or pinkish-yellow shining globose or ovoid drupe seated in a saucer-like enlarged calyx. it turns black on ripening and the pulp gets viscid. Indian cherry grows in the sub-himalayan tract and outer ranges, ascending up to about 1500 m elevation. It is found in a variety of forests ranging from the dry deciduous forests of rajasthan to the moist deciduous forests of western ghats and tidal forests in myanmar. In maharashtra, it grows in moist monsoon forest also. Uses : 1. The seed kernel of c. Dichotoma contains a high proportion of fatty oils and proteins (46 and 31%, respectively) which has potential as cattle feed fuel. 2. The wood is used to make agricultural implements. 3. The bark is medicinal and several chemicals have been identified; allantoin, beta -sitosterol. 4. Immature gunda berries are used as a vegetable and to make pickles after removing the stone and sticky white pulp. The sticky pulp is used to make glue. Additional Information Item Code HS8 Delivery Time 3-5 days Port Of Dispatch jhansi Production Capacity 100 Ton Packaging Details As per client requirement
Supplier: Huge African snails (escargots) for variety of meal types, cassava leaves for medicinal purposes also African textiles
Services: Will help firms find gem products in africa, jewellery gems and other natural resources - excluding oil
Supplier: We supply fish/ chicken feet, chicken wings/ vegetables and fruits. fish varieties we can provide king fish,grouper(hamour) white dot,grouper(hamour) black,prawns farm culture,black pomfret,white pomfret,bombay duck,rohu,mackerel,tilapia,lady fish,parava,kannan,black tiger,karimeen,mullan,nettal,squid,sheri and mussle fish. fruits varieties papaya,passion fruit, mangosteen,sour sop,oval berry,guava, bael fruit,rose apple,bananas, tjc mango,pineapple and wood apple. vegetables varieties, herbs and green leaves
