Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.
PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.
PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.
USES
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.
SEASON
Kaffir Lime Leaves 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.
SKU: 217537123517253
Morning glory, is a hollow-stemmed semi-aquatic plant with long lance-like leaves. It's used throughout Asia but is perhaps best known by visitors to SE Asia who've seen theatrical street vendors cook it, then throw it across the street to be served up to goggled eyed and gasping tourists!
PRODUCT INFO
Chinese Morning Glory, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Chinese Morning Glory are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines.
USES
Chinese Morning Glory can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Chinese Morning Glory are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Chinese Morning Glory pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator.
SEASONS
Chinese Morning Glory is available year-round.
Fingerroot, also known as Chinese ginger, Chinese key, Chinese-keys is the low herb which creeps in soil. It has rhizomes which is thick, aromatic and yellow brown of size 5-30 x 0.5-2 cm in size. The petiole of the plant is hairless, grooved and 7-16 cm long. Leaves are lanceolate and erect in shape with pointed tip and smooth surface. The leaves have light green color of 5-11 cm wide. The flowers are pink to yellow to white which is tubular and 50-52 mm. It grows in lowland tropical regions. The flowering time occurs in January to February and April to June. It grows well in humid and hot climate. Fingerroot is native to Southeast Asia and China but also cultivated in India, Cambodia, Indonesia, Sri Lanka, Myanmar, Vietnam and Thailand.
PRODUCT INFO
Fingerroot is a medicinal as well as culinary herb also called Chinese ginger that is native to China and Southeast Asia. As the shape of rhizome resembles fingers, it has got named as fingerroot. It is known as krachai in Thai. This plant belongs to Zingiberaceae family. This plant is either perennial or biennial that has tall leaves and pink to purple flowers.
USES
Fingerroot is a vital ingredient used in many Asian countries and also used as a condiment in food. Traditionally it is used for the treatment of various illnesses as a tonic for childbirth, preventive remedy for leucorrhea and beauty aid for teenage girls. Rhizomes are used for the treatment of inflammatory diseases. Leaves are used for alleviating poisoning and allergies. It is also used to cure infections. The study shows that the isolated bioactive compounds found in fingerroot helps to treat various diseases. It is used to accelerate the development of stronger drugs to counteract diseases in future.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States.
PRODUCT INFO
Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.
Product name: Basil Leaves
HS Code: 121190
Botanical name: Ocimum Basilicum
Family: Lamiaceae
Cultivation: Conventional/common
Dry Method: By air dried
Origin: Egypt
Packing: 20 kg
The Story of Basil Leaves in Ancient Egypt
Basil leaves held a special place in the lives of the ancient Egyptians, who valued them for their aromatic fragrance, medicinal benefits, and spiritual significance. This sacred herb was used in religious ceremonies, herbal remedies, and even as an offering to the gods and the dead.
Basil in Religion and Spiritual Practices
Basil was closely associated with the afterlife and was believed to have protective and purifying properties. Ancient Egyptians often placed basil leaves in tombs, believing the herb would help guide and protect the souls of the deceased on their journey to the afterlife. It was also used in temple rituals and possibly as an ingredient in sacred incense burned for purification and blessings.
Basil in Ancient Egyptian Medicine
Egyptian healers used basil for its medicinal properties, especially for treating digestive issues, infections, and fevers. It was believed to have anti-inflammatory and antibacterial effects, making it a valuable remedy for various ailments. Basil tea or infused water may have been consumed to aid digestion and improve overall health.
Basil in Daily Life and Cooking
Although less commonly mentioned in Egyptian food history compared to other herbs, basilâ??s aromatic and slightly peppery flavor may have been used to enhance certain dishes. Egyptians enjoyed using fragrant herbs in their cooking, and basil could have been added to stews, bread, or herbal drinks for extra flavor.
The Legacy of Basil in Egypt
Over time, basilâ??s significance spread from Egypt to other ancient civilizations, including the Greeks and Romans, who also considered it a sacred and healing herb. Today, basil remains a widely used culinary and medicinal herb worldwide, carrying forward the traditions and wisdom of ancient herbal practices.
Through its use in religion, medicine, and daily life, basil played an important role in ancient Egyptian culture, symbolizing protection, healing, and spiritual guidance.
We are looking to establish along term relationship with your reputable company
CONTACT THE SPECIALIST 24/7
Pink Salt comes from an ancient ocean, trapped underground, which feeds a spring located 10,000 feet high in the Andes Mountains in Maras, Peru. The warm spring water seeps into terraced ponds located in the Sacred Valley of the Incas. The ponds, which have been hand-harvested for over 2,000 years, are now owned by individual families, who, after harvesting, load the salt on the backs of burros for the long descent into town. Peruvian Pink Sea Salt is very pale pink and has a rich, complex, minerally flavor. It contains magnesium, iron, calcium and zinc, which can help conditions such as stress, anemia and osteoporosis.
The sal de Maras is known as the healthiest and most nutritious salt on the planet, and can only be found in the Andes and the Himalayas. Health benefits of this mineral powerhouse include:
It can help stabilize and regulate the heartbeat, thanks to its magnesium and sodium content.
Its sodium is essential for proper muscular function.
Good quality salt helps minimize the effects of stress by maintaining proper melatonin, serotonin, and tryptamine levels in the brain.
It helps remove cellular acidity, especially in the brain and kidneys and it helps prevent osteoporosis.
It provides a buffer for blood sugar levels to help prevent diabetes or to help those who are diabetic use less insulin.
It provides iodine in a natural setting, making it easier for your thyroid to absorb it and to regulate the endocrine system.
Aciote is a small tree that grows in the Amazon and the coast below 1400 meters elevation and has been cultivated since pre-Columbian times in Peru. The seeds and powder from the plant are good for digestion and have also been used to treat asthma and as antimalarial medicine.
The fruits and seeds can be consumed in a tea infusion that is often taken to control headaches. The leaves have anti-inflammatory and antibacterial properties which can prevent prostatitis that could later lead to prostate cancer. The crushed leaves can be used for the alleviation of respiratory problems, throat infections, fever, dermatitis, skin infections , diarrhea and vomiting, and conjunctivitis.
Prevent Cataracts.
Treats Gonorrhea.
Antioxidant Nature.
Control Congenital Disabilities.
Dermal Healing.
Prevent Cancer Development.
Strengthen Kidney.
Reduce Stomach Issues.
Anamu is a perennial herb plant of family Phytolaccaceae Genus Petiveria and Species alliacea. It grows up to one meter in height.
It is native to the Amazon rainforest and tropical areas of Central and South America ,Africa and the Caribbean. It yields dark green color, leathery leaves that lie close to the soil. It also has tall spikes lined with small white flowers. It is sometimes called garlic weed, because the plant, and especially the roots, have a strong garlic smell.
It is called by some scientific names like P. foetida, P. graveolens, P. hexandria, P. corrientina, P. paraguayensis, Mapa graveolens.
In Brazilian herbal medicine, it is considered as diuretic, antispasmodic, menstrual promoter, sweat promoter, and stimulant.Health practitioners use it for arthritis, malaria, edema, edema, poor memory, rheumatism. They also use it as a topical analgesic and anti-inflammatory for skin conditions.
The research published on this plant reveals that it has a broad range of therapeutic properties, including anti-leukemic, anti-tumorous, and anti-cancer activities against various types of cancer cells.It was found out that water extracts and ethanol extracts of Anamu plant retard the growth of the leukemia cells and several other strains of cancerous tumor cells in an in vitro study by Italian researchers in 1990.
Anamu extracts were resistant to a number of bacterial and fungal strains.
Two of the phytochemical compounds in the anamu plant dibenzyl trisulphate and astilbin are believed to destroy cancer cells while leaving healthy cells unharmed.
Taditional use of anamu as a treatment for cold and flu symptoms
Its extracts can even relieve pain and inflammation when applied to the skin.
Natural choice for people suffering from arthritis and rheumatism
One study showed that blood sugar dropped by as much as 60%.
Guarana (Paullinia cupana) is a plant that hails from the Amazon. Its many benefits include stimulant, anti-cancer, antibacterial, and weight loss effects. Because of the complexity of its constituents, it works in many ways.
Guarana (Paullinia cupana) is a species of climbing plant native to the Amazon regions known for its stimulant and medicinal properties. It has been used for centuries by indigenous peoples of the Amazon for its diuretic properties, therapeutic effects against headaches, fever, and cramps, and aphrodisiac effects .
With a taste that is described as slightly bitter, astringent, and acidic, guarana powder dissolved in water is considered by indigenous peoples as an elixir that promotes long life .
The seeds of a guarana berry contain approximately 4 times the amount of caffeine as a coffee bean. Other guarana components, such as saponins and tannins, provide extra stimulant effects .
Guarana is still primarily produced in the Brazilian states of Amazonas and Bahia. Approximately 70% of the production is used by soft and energy drink industries, while the other 30% becomes guarana powder for consumption directly or dilution in water, or as raw material for pharmaceutical and cosmetic industries .
It is used widely for.
Mental Health
Stress Reduction.
Source of Energy, vigor and vitality
Weight Loss.
Healthy Cardiovascular System
Blood-Thinning
Healthy Skin
