Find Verified Broken Star Aniseed Ha Noi Suppliers, Manufacturers and Wholesalers

Product Description - 100% Vietnam High Oil Volume, High Quality Price Of Product ( Usd Price Or Fob Price) - Negotiable Price Product Origin - Vietnam Key Specifications/special Features - Moisture: 13,5% Max Admixture: Max 2% No Fungus, Natural Colour (reddish Colour) Packing: Pp Bag (net 20-30 Kgs) Container Capacity: 10mt/20ft; 21mt/40hq Minimum Order Size And Packaging Details - 1000 Kg

At Wholesalemart and Internationals, we proudly present aniseeds, which are derived from the star anise plant. This unique spice comes from the fruit of the Illicium verum tree, originally found in China and various regions of Asia. Aniseeds are known for their strong, liquorice-like flavor and are frequently utilized in a variety of culinary applications, both in sweet and savory dishes. The fruit itself is star-shaped, featuring eight points, with each point housing a single seed. Star anise is a popular component in spice blends, soups, stews, desserts, and beverages, including delightful options like mulled wine.

Origin: Vietnam Whatsap 0084587176063

Product Description - 100% Vietnam High Oil Volume, High Quality Price Of Product ( Usd Price Or Fob Price) - Negotiable Price Product Origin - Vietnam Key Specifications/special Features - Appearance: Big Flower Size, Each Flower Has Seeds Inside Moisture: 13.5% Max Admixture: 1% Max Flower Size: 2.5 Cm Up (80% Min) Broken: 7% Max Packing: Carton 10kgs Container Capacity: 6.5mt/20ft Minimum Order Size And Packaging Details - 1000 Kg

Product Description - 100% Vietnam High Oil Volume, High Quality Price Of Product ( Usd Price Or Fob Price) - Negotiable Price Product Origin - Vietnam Key Specifications/special Features - Moisture: 13.5% Max Admixture: 1% Max Well-dried, Clean, No Fungus Natural Color (reddish) Large Petals: 2.5 Cm Up (80% Min) Broken:5% Max Packing: Carton (net: 10kg) Container Capacity: 6.5mt/20ft; 16.5mt/40hq. Minimum Order Size And Packaging Details - 1000 Kg

Product Description - 100% Vietnam High Oil Volume, High Quality Price Of Product ( Usd Price Or Fob Price) - Negotiable Price Product Origin - Vietnam Key Specifications/special Features - Moisture: 13.5 % Admixture: 1% Max Color Natural (reddish) Well-dried, Clean, No Fungus Large Petals: 2.0 Cm Up (80% Min) Broken: 5% Max Packing: Cartons (net: 10kgs, 20kgs) Container Capacity: 6.5mt/20ft; 16.5mt/40hq Minimum Order Size And Packaging Details - 1000 Kg

Product Description - 100% Vietnam High Oil Volume, High Quality Price Of Product ( Usd Price Or Fob Price) - Negotiable Price Product Origin - Vietnam Key Specifications/special Features - Moisture: 12 % Max Admixture: 0.5 % Max Color Nature, No Fungus Packing: Carton ( Net:20-30kg) Or Your Require Container Capacity: 8.5mt/ 20ft , 18mt/40hq Minimum Order Size And Packaging Details - 1000 Kg

Star anise, known scientifically as Illicium verum, is a spice derived from the dried pericarps of the star-shaped fruit from the star anise tree. This spice is sourced from the evergreen tree Illicium verum, which is native to Southwest China. Star anise features a robust, sweet flavor reminiscent of licorice, making it a popular choice for adding a unique taste to both sweet and savory dishes. Its name is derived from the star-shaped form of the dried fruit, which consists of eight pointed segments.

Green pea is used in cookery (in fresh, canned and frozen condition) as well as yellow dried pea. Soups puree, salads, garnishes to various meat dishes are made of it, and also it is used for dish decoration. We can offer high quality yellow and green pea, from leading Ukrainian manufacturers. Our product is not infected with pea beetle and has a high gustatory index. Packing – 50 kg Net bags Green peas with following quality parameters: Moisture 14%max Broken 2% max Admixture 0.5% max Packing details: 25kg & 50kg PP bags or Bulk packing

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

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.

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.

Warmest greeting to HUVY IMPORT EXPORT CO.,LTD We are one of the leading companies that supplying dried food, frozen food, fruit and spices,..to many countries in the world Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum. Itâ??s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice. Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated. Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits. STAR ANISE: - Style: dried - Instruction for use: for cooking - Place of oringi: VietNam - Shelf life: 24months - Packaging: 20kg/carton - color: natural color