Moringa Leaf, Moringa Leaves Powder, Moringa Tea- cut Moringa seeds Moringa Oil, Moringa Seed Kernel
Basil Seeds
Consuming Herbs may help to prevent and manage heart disease, cancer and diabetes. It may also help to reduce blood clots and provide anti-inflammatory and anti-tumour properties. Research is ongoing but studies have shown that: Garlic, linseed, fenugreek and lemongrass may help lower cholesterol
Dried Shatavari Roots
We supply all kinds of natural herbs like moringa, Aloe-Vera, Aloe-Vera Leaves, Ashwagandha, Lemon Peel, Orange Peel, Neem Leaves, Mint Leaves, Amla, Turmeric, Sandal Wood, Natural Heena, Tulsi, Badari Tulsi, Licorice Root, Walnut Shell, Manjistha, Aritha, Bhringraj, Bibhitaki, Brahmi, Fenugreek, Haritaki, Heena, Hibiscus, Jatamansi, Licorice Root, Lodhra, Manjistha, Methi, Naga Kesari, Neem, Rose Petals, Sandal Wood, Shikakai, Tulsi, Turmeric.
Botanical Name: Serenoa Repens Application: Prostate Care We are offering a wide range of products based on the extracts of medicinal plants extensively used in Ayurveda, Homeopathy, Nutraceuticals and Cosmeceuticals, Sports Nutrition and Dietary supplements industries. We have successfully blended rich ancient knowledge of herbs with modern science to offer a vast range of Safe, Efficacious & Economic health care products viz. Standardized Phytoextracts, Standardized Herbal Extracts.
Botanical name (Anethum graveolens) Subtle, delicate flavor Forms (crushed )
Botanical name (Glycyrrhiza glabra) Forms ( sticks & ground )
Botanical name (Origanum majorana) Similar to oregano but with a delicate, pleasant sweet flavor Forms ( Flakes & ground)
Botanical name (Origanum vulgare) more aromatic and pungent variety Forms ( flakes)
Botanical name (Petroselinum crispum) Forms Flakes any size and ground
Botanical name (Rosmarinus officinalis) Distinctive, fresh, sweet pinewoods flavor Forms ( stems- ground)
Botanical name (Mentha spicata) Spearmint is generally a sweet flavour imparting a cool sensation to the mouth Forms ( crushed any size whole leaves TBC )
Botanical name: Allium porrum Forms ( cut size 10x10mm or 8x8 mm or 1-3 mm or powder )
We are Silver Roots Agro, Mumbai We export big quantities of Black Himej also called Black Halila / Terminalia Chebula to Gulf countires Black Himej also called Harad in India is of mainly 2 origins : Madhya Pradesh Origin & Maharashtra Origin This is seedless variety Small and Black We supply both but specialize in Maharashtra Origin as Maharashtra Origin has superior Flavour and Taste It is in high demand for its detoxifying properties Do let us know your requirement so that we can quote you as per your specifications
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Collected from farms, sun dried or machine dried at 8% humidity. Machine separation of stems from seeds. Cleaning any impurities. Packing for Export Product Type: Single Herbs & Spices Style: Dried Drying Process: sun dried or machine dried at 8% humidity Place of Origin: Egypt Packaging & Delivery Packaging Details 25kg polypropylene bags Shipping Method 20ft (13 Metric Tons) 40ft (26 Metric Tons)
Overview Sage is an herb that pairs excellently with meat dishes. Sage has a musty, aromatic scent and is commonly used in the Mediterranean and Middle Eastern regions. It is an evergreen herb that is available all year round. Cooks prefer sage leaves over ground sage. Common Uses Although it is most often used for meat preparation, this herb is also commonly used in poultry stuffing and as a main ingredient of sausages as it contributes well with fat-rich dishes. One of its benefits is that it gives a meaty flavour to vegetarian dishes. In India especially, cooks use it in rice, soups and grain dishes. Its perfect partner is in pumpkin. In Italy it is chopped and mixed with melted butter, then served stirred into pasta or potato gnocchi. In the Middle East, sage is used in kidney and liver recipes to elevate the flavours of the meat. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Calendula petals have been eaten since ancient times. Not only is it a visually attractive plant, it also has the texture that holds together when cooked. In Asia is it commonly known as pot marigold and can be found in both farmlands for cultivation, as well as in home gardens. Whether pale yellow, golden orange or lemon coloured, its blossoms make for unique culinary experiences. Common Uses Since its culinary benefits were discovered, calendula flowers have been used to colours egg yolks, colours cheeses and give vibrant colours to green salads. Their peppery taste is a perfect substitute for the zing of lemons or acidic elements. It is often added to cream cheese dips for cracker platters. It can also be used as a substitute for saffron only for the vibrant orange colouring, not the taste. Calendula tea is a very common drink in large parts of the world. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Molokhia is a dark and leafy green plant. It is also known as the Jewâ??s Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
