CHAMOMILE - Matricaria recutita L. - Flowering head
>1.2% of total apigenin by HPLC
High quality extract, food grade, MOQ : 25 kilos - Sample on request.
Chamomile Matricaria chamomilla L. (Matricariarecutita L.) belongs to the Asteraceae aster family. It is one of four herbal plants with the highest cultivation area in Poland. The medicinal raw material includes chamomile flower Matricariaeflos, commonly called as chamomile anthodium. It contains an essential oil (with chamazulene), coumarins, flavonoids, mucilage and carotenoids. European Medicines Agency (EMA) lists as many as 5 confirmed traditional uses for chamomile flower products. It is effective in treatment of mild gastrointestinal problems, such as flatulence and mild convulsion; in alleviation of cold symptoms; in treatment of mild ulcers (open ulcerations) and inflammations of the oral cavity and the pharynx; in treatment of mild dermal inflammations (sunburns), and superficial dermal wounds, as well as small ulcers (furuncles), as well as addition to treatment of skin irritation, and the area around the anus and the genitals, provided that physician would exclude severe conditions. Chamomile flower may be used by children, beginning from 6th month of age, both internally, as well as externally, e.g. in case of nappy rash. Moreover, chamomile is valued in cosmetics, e.g. thanks to anti-inflammatory, softening and hair-lightening properties.
Part Used : Flower Packaging : 25 kg FOB Price Range : $12 - $14 MOQ : 50 kg Supply Ability (per month) : 1 Mt
Botanical Name Keywords1 : Zingiber officinale Keywords 2 : ginger root Keywords 3 : wild ginger Type : Herbal Extract Extraction Type : Solvent Color : Brown Yellow Powder MOQ : 100 kg processing time : 1 week-2 week port: Mumbai place of origin: India packaging : 25 kg HDPE payment options : Negotiable
Tribulus Terrestris Dry Extract Botanical name / Scientific Name: Tribulus terrestris Common Name: Gokhru, Gokshura STANDARDIZED: Saponin GRADES: 40%
Botanical Name: Emblica officinalis, Phyllanthus emblica Common Name: Indian Gooseberry, Amla, Avla Standardized for: 10% glucogallin, 50% Total Hydrolyzable Tannins Parts Used: Fruits, seeds, leaves, bark & flowers
Zingiber Officinale Dry Extract NOMENCLATURE: Botanical name / Scientific Name: Zingiber officinale Common Name: Ginger STANDARDIZED: Total Gingerol content GRADES: 2.5%, 5% Specification: Gingerols 2.5%, 5%
Neem Extract Botanical name: Azadirachta Indica Extract Herb Ratio and Active % of Assay for Food, Pharma and Cosmetic products
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.
Terminalia Chebula [Harad] Indian Origin MOQ 23 MT Packing- 50 kg HDPE Bags Payment- 50% by SWIFT transfer against our P.I. and balance on e-mailing the bill of lading after exports
