Frankincense- Mixed Boswellia Carteri Beyo:
Also called olibanum, mixed Boswellia frankincense is our ungraded resin
Frankincense - Boswellia Carteri Beyo: Also called olibanum, frankincense is an aromatic resin obtained from trees of the genus Boswellia, Boswellia Carteri. The Boswellia trees grow in the wild without human intervention and are therefore 100% natural and organic
Myrrh Sarac
Supplier: Our company alba grups ltd.is producer: essential oils: rose oil, lavender oil, mentha pipperita oil, yarrow oil, roman chamomile oil, german chamomile oil,hyssop oil, helichrysum oil, juniper berry oil, pine oil, melissa oil, geranium oil, clary sage oil, salvia officinalis oil, oregano oil, rosemary oil, thyme oil, coriander seed oil, siberian fir oil, jasmine oil. flower waters: rose damascena water,rose alba water, lavender water,juniper berry water, frankincense water, helichrysum water wormwood water, mentha pipperita water, pine water, gernium water, salvia officinalis water, clary sage water, oregano water, rosemary water, thyme water, jasmine water absolutes: rose absolute , lavender absolute, beeswax absolute, oakmoss absolute concrets: rose and lavender dried hers: rose dmascena and rose alba flowers, lavender flowers, juniper berry, tilia flowers, rosehip berry,rosehip seeds and more dried herbs from bulgaria.
Lavender has been a favorite herb for centuries. The historic use and recognition of lavender is almost as old the history of man. As an herb, lavender has been in documented use for over 2,500 years. In ancient times lavender was used for mummification and perfume by the Egyptian's, Phoenicians, and peoples of Arabia. The Greeks and the romans bathed in lavender scented water and it was from the Latin word "lavo" meaning "to wash" that the herb took it's name. Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece.
Basil contains a large range of vitamins, minerals and phytonutrients essential for wellbeing. Weight loss Basil seeds can added for weight management plan as they are low calorie. Helps in digestion- Basil seeds are very rich in fiber and aids in digestion Cold and Cough - Basil seeds provide relief from influenza, fever and cold. Cooling agent - Basil seeds lower body heat which makes them very useful in summer drinks. Relief in Acidity â?? Basil seeds have cooling and relaxing effects. Skin and hair - Basil seeds are rich in vitamin K, protein and iron. Basil seeds mixed with coconut oil works wonders for skin and hair.
Supplier: Herbs, spices, natural gums, dry fruits, herbs, pure herbs, agro herbs, crude herbs, spices like pepper, frankincense, spices , prayer items, puja accessories, dried flowers, essential oils moringa seed and leaf,senna leaf,cassia seed,mustard seed,boswellia sacra or serreta
Services: Traders,wholesaler,exporter
Buyer: Herbs,, organic herbs, indian herbs,, crude herbs, spices like pepper, puja articles, prayer items,puja accessories, dried flowers
Frankincense
PRODUCT INFO Hairy Basil leaves are small to medium in size, averaging five centimeters in length, and have an elliptical to elongated, oval shape tapering to a distinct point on the non-stem end. The leaves are smooth, flat, and green, containing some veining across the surface with lightly serrated edges. The leaves also grow in pairs on either side of the square, fuzzy stalks, and have a crisp and succulent consistency with a sweet, citrus-forward aroma. Hairy Basil has a unique herbal, sweet, and tangy flavor with notes of lemon mixed with anise. In the late summer, the plants also produce lemon-scented, small white flowers that bloom on long, light green bracts. SEASONS Hairy Basil is available year-round.
Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. PRODUCT INFO Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. USES Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place. SEASONS Galangal is available year-round.
