Red Propolis Dried Extract

Product Type: Propolis Brand Name: bee healhty Color: Brown Packaging: Bulk Grade:1 Shelf Life:2Years Propolis Content (%):98 % Heavy Metal Content:1 Total Flavonoids Content (%):22 % Weight (kg):1 kg Appearance: Brown Solid Specification: 99% Application: Health Food Cosmetic Pharmacy Food

Product Type: Propolis Brand Name: bee healthy Color: Brown Packaging: Bulk Grade:1 Shelf Life:2Years Propolis Content (%):98 % Heavy Metal Content:1 Total Flavonoids Content (%):22 % Weight (kg):1 kg Appearance: Brown Solid Specification: 99% Application: Health Food Cosmetic Pharmacy Food

PRODUCTS: Korean Red Ginseng Extract Age Range (Description): 6 years Diet Type: Plant Based Material Feature: Natural Stick-type, easy way to take Korean red ginseng Ideal mix of 6-year-old Korean red ginseng and Korean traditional ingredients Health functional food: boost immune systems, relieve fatigue, improve memory, increase blood flow and help antioxidant effects Manufactured in reliable facilities: GMP, GAP

The active ingredients of red ginseng are extracted without minimal loss, and the active ingredients are kept at low temperatures. Concentrate and put in a bottle to fully enjoy the rich taste and ingredients of red ginseng. standard : 50g, 50g x 3 bottles, 100g, 240g, etc. Main raw material : Red ginseng concentrate (6-year-old, Korea) 100%

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.

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

Herbal/folk tradition - Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. Raw onion helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage, which is often responsible for edema and puffiness. It has long been used as a home simple for a wide range of conditions. Aromatherapy/home use-- Non, due to its offensive smell. Other uses -- used in some pharmaceutical preparations for colds, coughs. The oil is used extensively in most major food categories, especially meats, savories, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work. Distribution -- native of Western Asia and the Middle East; it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the red onion. Extraction -- essential oil by steam distillation from the bulb. Characteristics -- a pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulfur odor with a tear producing effect. Actions -- anthelmintic, anti-microbial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, antibacterial, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycemic, hypotensive, stomachic, tonic, vermifuge.