Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.
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Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, Mentha spicata, native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.
Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves.
The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm.
Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round.
The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water.
In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 -12 m (32- 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves.
The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 -25 cm.
Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round.
The fruit is a hanging, three-sided brown capsule of 20 - 45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water.
In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm' s reach.
Premium Turmeric Varieties Lakadong, Yaingang & Tangian. Grown in the Himalayan Region of Far-East India, these Turmeric Varieties are Rich in Anti-Oxidant Properties, Superb Immunity Boosters and very good Anti-Inflammatory.
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Curcumin Levels are from 6% - 9%, sometimes goes uptown 11% also.
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Did You Know?
Shilajit forms over centuries from decomposed plant matter in the Himalayan rocks and was once known as the Destroyer of Weakness in Ayurveda Rich in fulvic acid, it's nature most powerful adaptogen for stamina, focus, and vitality.
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Did You Know?
Herbal tea blends arenot technically tea at all! They are called tisanes a mix of dried herbs, flowers, spices, and fruits with zero caffeine and tons of wellness benefits!
At Giva Agro, we craft 100% natural, caffeine-free herbal tea blends that not only taste amazing but also support digestion, relaxation, immunity, and detox.
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Discover the magic of Himalayan Herbal Teas â?? a perfect blend of natureâ??s finest herbs, handpicked from the pristine mountains for a refreshing and wellness-boosting experience. ð??µâ?¨
ð??± 100% Pure & Natural
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From detoxifying green teas to soothing chamomile blends, our herbal teas are crafted to revitalize your body and mind. Elevate your tea ritual with Giva Agroâ??s premium herbal tea collection.
ð??¦ Private Label & Bulk Supply Available
ð??? Sourced from the Himalayas
ð??§ B2B Enquiries: sales@givaagro.com
ð??? www.givaagro.com
Discover the Power of Pure Himalayan Shilajit Drops
Packed with nature's best, our 100% Pure Himalayan Shilajit Drops are a powerhouse of energy, vitality, and wellness. Sourced directly from the Himalayan mountains, this liquid extract is rich in Fulvic Acid >75%(Eurofins Tested) and trace minerals, offering unmatched purity and potency.
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100% Pure and Authentic
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Rich in Minerals for Energy, Immunity & Detoxification
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Packaging Details:
Private Labeling Options: Customized packaging with branded labels to reflect your brandâ??s identity
Elevate Your Brand with Giva Agros Herbal Tea Blends
Discover the perfect balance of flavor wellness and purity with Giva Agros premium herbal tea blends From Chamomile Bliss to Peppermint Calm and Himalayan Green our teas are crafted to soothe refresh and energize naturally
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Experience the Power of Nature with Giva Agro's Private Labelled Herbal Tea Blends!
At Giva Agro, we combine the finest herbs, handpicked from sustainable sources, to create premium herbal tea blendsthat promote wellness and natural healing. Whether you're looking to boost immunity, detoxify, or simply enjoy a calming tea moment, our herbal blends are the perfect addition to your brand's offering.
Made with pure ingredients and crafted with care, these teas are tailored for your brand to bring the essence of nature into every cup.
Giva Agro's Himalayan Herbal Teas are crafted with care using the finest herbs sourced from the pristine slopes of the Himalayas. Our teas offer a perfect blend of traditional healing and refreshing flavors, promoting wellness and relaxation. With a variety of herbal infusions like Tulsi, Chamomile, and Lemongrass, each sip provides a connection to nature and its rejuvenating powers. Whether you're looking for a moment of calm or a daily health boost, Giva Agro's Himalayan Herbal Teas are the natural choice for a healthy lifestyle.
Boost Your Immunity Naturally with Giva Agro's Immunity Booster!
Introducing our powerful blend of Chamomile, Peppermint, Thyme, Rosemary, Lemongrass, Turmeric, Fennel, and Black Pepper crafted to enhance your health and keep your immune system strong.
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Thyme: Supports respiratory health.
Rosemary: Packed with antioxidants.
Lemongrass: Detoxifies and fights infections.
Turmeric: Anti-inflammatory and antioxidant powerhouse.
Fennel: Boosts immunity and aids digestion.
Black Pepper: Enhances absorption and has antibacterial properties.
How to Use:
Add to hot water for a soothing tea.
Blend into your favorite smoothie.
Sprinkle over meals or stir into soups.
Stay healthy and resilient with our natural Immunity Booster. Make it a part of your daily wellness routine!
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