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Micro glass slide, blood cell counting chamber, blood bag, microscope.
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SPECIFICATION SHEET 1. Product Declaration Name: Organic Black pepper Scientific Name: Piper nigrum 2. Product Description Black pepper is dried unripened matured berries of Piper nigrum. Color Characteristic of Ash to black colour Aroma Characteristic Taste Spicy hot, characteristics for pepper Extraneous & Foreign Matters < 0.5 % Bulk density Min 500 g/L - Max 560 g/L 3. Chemical Analysis Moisture, dry matter Max. 12 % Ash/Acid insoluble ash Max. 3.5 % Volatile oil Min. 2.0 mL / 100g - Max -5.0 mL / 100g Piperine Content Min 3.0 % - Max â?? 6.5% 4. Microbiology Analysis Total Plate Count Max. 1x106 cfu/g Yeast & Molds Max. 1x104 cfu /g Total coliform Max. 1x103 cfu /g Salmonella Absent in 25 g E. coli Not detected
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Scientifically turmeric is called Cucurma longa. In India it is popularly known as Haldi and is usually yellow in colour. The Indian subcontinent is the native for this rhizomatous plant. The medicinal properties of turmeric are exemplary. The compound curcumin present in turmeric is a very active ingredient which fights against inflammation and is a powerful antioxidant. Studies show that turmeric helps fight against diseases related to the brain, heart and also helps in the prevention of cancer.
Ajwain is scientifically known as Trachyspermum ammi and belongs to the Umbelliferae family. It is also known as Bishopâ??s weed. The seed of the ajwain plant is used as a spice and has originated from India. The seeds are usually greyish- green to brown in colour. It is used extensively in Indian cooking for the preparation of breads and parathas. Medicinally it is used to provide relief from digestive issues, treats common cold, nourishes skin and also relives pain from Arthiritis.
Anethum sowa is the scientific name of dill and belongs to the Umbelliferae family. The leaves and seed of the dill plant are popularly used as a spice by the Eurasian countries. In India it is otherwise known as Soa/Soya. The dill plant has numerous health benefits such as helps in digestion, stimulates menstruation, strengthening of bones, dental care etc. It is also used widely by the culinary world. India leads in the production of dill seeds and it's related products.
Allium sativum is the scientific name of garlic and is known for itâ??s multiple health benefits. The origin of garlic dates back to several years and is very common globally. It has a strong aroma and used in the preparation of pickles and vinegar. India produces huge quantities of garlic every year. Medicinally they are used to treat common cold, purification of blood, prevents cancer, helps to fight against bacteria and fungi and also aids weight loss.
The nutmeg tree is scientifically known as Myristica fragrans and the spice is the seed derived from it. It is an evergreen tree and a native to the spice islands. Currently it us seen to grow in regions around the Carribean Basin. It is used widely in the culinary world to make several sweet and spicy dishes like cookies, cakes, custards etc. Medicinally nutmeg helps in to relieve digestion related issues, nausea etc.
Black pepper is the King of spice . Scientifically it is referred to as Piper nigrum. South India is the native of black pepper. This spice is traded extensively and is a common ingredient in most world cuisines. Piperine is the chemical found in black pepper that causes the spiciness. It is used as preservation due to it's antibacterial characteristic. Medicinally it helps to improve digestion, aids, weight loss, skin care, asthma relayed issues etc.
Cinnamon is scientifically known as Cinnamomum zeylanicum and is considered one of the ancient spices and originated from Sri Lanka in 15th century. The bark of the cinnamon is used as spice. It has numerous medicinal value and is a very popular antioxidant. Cinnamon is used to treat various ailments and also relives menstrual pain, treats nausea , diarrhoea and common cold. It is also widely used in the culinary world in the prepared sweet and spicy food.
The Indian bay leaf is scientifically called Cinnamomum tamala and is usually greenish in colour. Indian and Pakistani cuisines use bay leaves in the making of biriyani for an aromatic flavour. It is one among the ingredients used to make garam masala. Apart from Indian cuisines, bay leaf is used in many Mediterranean and American dishes. These leaves when crushed yield more flavour. It also posses many anti-fungal and anti-banterial properties.
