Botanical Name - Acacia-Nilotica
Common name - Bark Of Acacia
Other Name - Babool Chaal
Part Used - Trees Bark
Uses - Tanning Agent, Dyeing And Ayurvedic Remedies
Acacia nilotica, is a genus of shrubs belonging to the sub-family Fabaceae. Its bark being rich in phenolic such as tannins, quercetin, catechin etc.is used in dyeing and cosmetics. Our Garnet Brown extract is dry dark brown yellow crystalline powder that is very stable and of high colour fastness. We extract the main colouring component from the bark and pods of the tree by boiling them in water, it gives a slippery liquid. When the liquid is evaporated and the extract remains behind which is a rich source of tannins called catechin and is easily soluble in water.
Brown Propolis Dry Extract 18% Flavonoids Organic Propolis Extract Raw 60% 70% Propolis Powder
Place of Origin:
Xuchang
Brand Name:
Super-Sweet
Certification:
ISO, GMP, HACCP, Kosher, FDA
Model Number:
3001
Minimum Order Quantity:
100kgs
Price:
19
Packaging Details:
1KG : Packed in pharma-grade polybags,and then packed in Aluminum foil bag 5KG : Packed in pharma-grade polybag, then packed in drum Drum size:30*40CM Drum Weight:1.5KG 25KG: Packed in pharma-grade polybag in duly lock sealed. Further packed in HD
Delivery Time:
10
Payment Terms:
T/T, Western Union, MoneyGram, T/T
Supply Ability:
360
Detail Information
Color:
Brown Yellow
Propolis Flavonoids:
7%-15%
Moisture:
5%max
Propolis Packing:
20kgs/drum
Main Ingredient:
Propolis Flavone
Particle Size:
100% Pass 80 Mesh
Function::
Immune
Shelf Life::
3 Years
High Light:
pure propolis powder, raw propolis powder
Brown Propolis Dry Extract 18% Flavonoids Organic Propolis Extract Raw 60% 70% Propolis Powder
Place of Origin:
Xuchang
Brand Name:
Super-Sweet
Certification:
ISO, GMP, HACCP, Kosher, FDA
Model Number:
3001
Minimum Order Quantity:
100kgs
Price:
19
Packaging Details:
1KG : Packed in pharma-grade polybags,and then packed in Aluminum foil bag 5KG : Packed in pharma-grade polybag, then packed in drum Drum size:30*40CM Drum Weight:1.5KG 25KG: Packed in pharma-grade polybag in duly lock sealed. Further packed in HD
Delivery Time:
10
Payment Terms:
T/T, Western Union, MoneyGram, T/T
Supply Ability:
360
Color:
Brown Yellow
Propolis Flavonoids:
7%-15%
Moisture:
5%max
Propolis Packing:
20kgs/drum
Main Ingredient:
Propolis Flavone
Particle Size:
100% Pass 80 Mesh
Function::
Immune
Shelf Life::
3 Years
High Light:
pure propolis powder, raw propolis powder
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.
Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
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.
