Al Fakher Type Mint Flavor Suppliers and Manufacturers

Ale Ale Ready to Drink Cup 190 ml Fruit Flavors. 1 Box = 24 pcs x 190 ml. Available flavors: Orange, Strawberry, Soursoup, Passion Fruit, Grape. Shelf Life 9 Months. Language in Packaging: English, Bahasa Indonesia. Port of Loading: Semarang, Indonesia Note: We could paste sticker on each pack should there is any additional information needed (importer name, information in other language, etc)

PRODUCT INFO Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries. USES Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. SEASONS Kitchen Mint is available between July - Oct each year.

-White Charcoal, also known as Binchotan, is a type of hardwood charcoal that has traditionally been produced in Japan. It is called �¢??White�¢?? charcoal because of its light color and unique benefits that create economic value compared to traditional black charcoal. -Binchotan is the purest charcoal on earth by the highest carbon proportion (more than 92%) and is completely odorless, and smokeless when burning. White Charcoal is more difficult to ignite than black charcoal; however, it burns hotter and longer. When hitting the pieces together, it gives a light metallic sound. The white charcoal doesn�¢??t break into small pieces while burning. USAGES Food grilled over white charcoal retains its natural flavor and moisture because it burns cleanly and without flames. It is popular in high-end restaurants and mostly in Korea and Japan. In addition, binchotan has many uses such as water purification, exhaust filter, deodorant, skin care, metallurgy, used in battery manufacture...

Dehydrated Mint Leaves / Dehydrated Mint / Peppermint Leaves / Mint Piperita / Mint Mentha Piperita / Mint Herb / Mentha Piperita Peppermint / Mentha Piperita / Mentha Peppermint / Dried Mint Leaves / Dried Mint / Mint Plant Herb / Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Dehydrated Mint / Peppermint Leaves / Mint Piperita / Mint Mentha Piperita / Mint Herb / Mentha Piperita Peppermint / Mentha Piperita / Mentha Peppermint / Dried Mint Leaves / Dried Mint / Mint Plant Herb / Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Mint Piperita / Mint Mentha Piperita / Mint Herb / Mentha Piperita Peppermint / Mentha Piperita / Mentha Peppermint / Dried Mint Leaves / Dried Mint / Mint Plant Herb / Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Dried Mint Leaves / Dried Mint / Mint Plant Herb / Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Dried Mint / Mint Plant Herb / Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Mint leaves / Menta Piperita / Dried Peppermint / Dry Mentha Piperita Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Dry Mint leaves Dried Peppermint Family: Lamiaceae Botanical name: Mentha piperita Origin: Egypt Packing: 20 kg pp bags Hs Code: 12119040 Cultivation: common (conventional) Application: essential oil / food / Herbal Tea What are the uses of peppermint? 1) We can use fresh and dried leaves of peppermint in making useful herbal tea. 2) Due to its distinctive flavor and smell, peppermint is commonly added to make ice cream, fruit preserves, alcoholic beverages, candy, and gums. Peppermint is also used as an aromatic component in the production of some health care products such as toothpaste, shampoos, soaps, and skin care goods.

Mint is a genus of flowering plants in the Lamiaceae family. It is a valuable addition to any kitchen and can be used to improve the flavor and aroma of many dishes.

Product Type: FLAVORED TEA Style:Blooming Tea Processing Type:Blended, Fresh, Raw, Re-Processing Specialty:Health Tea, Organic Tea, SLIMMING TEA Weight (kg):500 Product name:Dried Chrysanthemum Buds Flower Tea Color:Natural Yellow MOQ:100 Kgs Package:500 - 1000g/bag Tea type:Organic Flowers Tea

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.

Peanuts are popularly used as seed oil in India. They are easily available round the year and almost everywhere in India. They are easily available round the year and almost everywhere in India. Peanuts are also taken as snacks in many households especially in India. In reality, peanuts are actually legumes. But since they have all the properties of nuts like almonds, cashew nuts, etc., these are also included in the family of nuts. Groundnut/Peanuts are known as Moongphali in India. India is one of the largest producers of groundnuts in the world. The special variety peanut of this area (Saurastra, Gujarat) is world famous in its flavor, taste and aroma. Raw Groundnut valued for its protein contents, which is of high biological value. Groundnut contains more protein then meat, two and half more than eggs and more than any other vegetable food. It also contains phosphorous, thiamin and niacin that help in building resistance against all infections, such as Hepatitis and tuberculosis. We can offer Groundnut/Peanuts Peanuts Long Type (Bold Type): Long/Bold Type 38-42, 40-50, 50-60, 60-70, 70-80, and Crushing Grade Quality Counts/Ounce Peanut Round Type (Java Type): Round Type(Java Type) 40-50, 50-60, 50-60, 60-70, 70-80, 80-90, 90-100, 140-160 Counts/Ounce Jute Bags Packing: - We shall be able to provide in 5Kg, 10 kg, 15 Kg, 25 kg and 50 Kg jute bags packing. Vacuum Packing: - For special requirements for our buyers, we can provide the cargoes in 10 kg, 12.5 kg and 25 kg vacuum packed PP bags

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Marigolds were first discovered by the Portuguese in Central America in the 16th century. Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds. Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Asterales Family : Asteraceae Genus : Tagetes, Calendula Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below: African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type. French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes. Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes. Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low. Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions. As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.