Chinese Chive Flowers (Dok Kui Chai) Suppliers and Manufacturers

PRODUCT INFO Chinese chives flower (Dok-Kui-Chai) is a biennial plant. in the same circle as the onion There is a rhizome underground. The rhizome is small and clumping, looks round, the stem is wrapped. With the surrounding leaf sheaths are green, the leaves are single, arranged alternately, the leaves look like garlic leaves. long flat leaves with parallel edges The base of the leaves is covered with interlacing interlaces. At the base of the stem, it is green with a spicy taste. strong odor bouquet looks like an umbrella round and then bloom There are small flowers on the stem. The flower stalks are long, round and stump. The petals are white, fragrant, the stem is green. has a sweet, crispy taste bring to cook There are many different menus. Thailand has many varieties planted. USES Help nourish milk Helps to treat gonorrhea, helps to nourish sex, helps to nourish the kidneys, helps to treat hives helps maintain bones help prevent cancer Help reduce cholesterol levels in the blood. help prevent diabetes help treat diabetes Help cure tuberculosis, cure colds, help cure otitis media. Helps to cure nosebleeds, cure vomiting, cure diarrhea, cure flatulence, cure indigestion, help drive parasites, help heal hemorrhoids, cure gallstones, help cure urinary congestion, help disinfect, cure poisonous insect bites. help heal purulent wounds Helps heal black and green bruises, relieve pain, heal inflamed wounds, help build red blood cells Helps reduce intestinal inflammation Help prevent colon cancer. SEASONS Chinese chives flower is available year-round.

PRODUCT INFO Yellow chinese chive Leaves grow in clumps of slender, elongated leaves averaging 15 to 20 centimeters in length and have a cylindrical appearance ending in a curved tip. The leaves are thin, delicate, and flat, notably solid and not hollow. Yellow chinese chive Leaves are wider than common garden chives and showcase pale shades of yellow and white, the coloring dependent on the growing conditions. Each leaf has a crisp, succulent, and tender consistency and is easily damaged as they are fragile in nature. Yellow chinese chive Leaves are known for their robust, garlic-like aroma and have a clean, vegetal flavor mixed with mildly sweet nuances of garlic and onions. USES Yellow chinese chive leaves and peppery, Chinese celery tastes similar to regular celery, only much stronger - it is rarely eaten raw. Toss in stir-fries, fried rice dishes or vegetable sautes. Pair with ham, lamb, chicken, turkey or game entrees. To store, place in a perforated plastic bag refrigerate. Do not wash until ready to use. To clean, rinse quickly under water. Gently shake off excess water pat dry. SEASONS Yellow chinese chive leaves are available year-round, with peak seasons in the spring and summer.

PRODUCT INFO Chinese Chive Leaves present a straw-like stem. It is tubular, have onion taste and a subtle taste of garlic, hollow and dark green with pointy end. Each stem can grow up to 20 inches (half a meter). Moreover, such stems are of a lighter green than its onion counterpart. The flowers are really small and altogether creates a spherical bunch at the top. Each tiny flower has 6 petals, and it is pink/purple. USES You'll mainly use the leaves of your Chinese chives, but if you don't cut too much, the plants will produce edible flowers too. Since they're perennial, you'll get harvests for years to come. Eat the leaves fresh, or add them to your cooking for a light garlic flavour. The clump-forming plants are quite attractive, so this perennial will look good in your flower garden too! And unlike many other edibles. SEASON Chinese Chive are available year-round.

PRODUCT INFO Yellow Sesbania Flowers (Dok Sanoh) are small oval blooms, averaging 2 to 8 centimeters in length, and have a curved, broad, and flat shape. The flowers appear in groupings of 2 to 8 blooms on the end of slender green stems and are nestled between branches of straight, smooth, and oval pinnate leaves ranging 1 to 2 centimeters in length. These leaves fold in on each other, closing at night, and reopen when the run rises following the sunâ??s path throughout the day. The flower petals are bright yellow and have a delicate, velvety, and soft texture. Sesbania flowers have a slight crunch and a succulent, tender quality when consumed raw, releasing a mild, sweet, and subtly green flavoring. Some consumers note their similarity in taste to a sweet pea. When cooked, the flowers soften and take on the other flavors in the dish, contributing added texture and a faint floral taste. USES Yellow Sesbania Flowers (Dok Sanoh) are a source of fiber to stimulate the digestive tract, antioxidants to guard the cells against free radical damage, and calcium and phosphorus to protect bones and teeth. The flowers also provide some iron to develop the protein hemoglobin for oxygen transport through the bloodstream and lower amounts of vitamins A and C, magnesium, and B vitamins. In India, Sesbania flowers and leaves are used in poultices. They are customarily used to soothe internal ailments and are said to have inflammatory and antibacterial properties. Season Sesbania flowers are available year-round.

PRODUCT INFO Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor. USES Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor. SEASONS Cowslip Creeper flowers are available in the late spring through early fall.

Salvia essential oil ( or sage essential oil) is great for relieving grief and quickening the senses, while stimulating the lymphatic system and helping with female problems, such as sterility and menopausal problems and on the skin it not only helps healing but also to reduce pore size. Oil properties Salvia oil has a sharp, herbal smell, and is watery in viscosity. Origin of salvia oil It is an evergreen perennial herb that can grow up to about 60cm ( 2 feet) high with a woody base, soft grey-green oval leaves and a mass of blue or violet flowers. The Chinese believed that it cured sterility, while the romans believed it cured just about everything.

PRODUCT INFO Sesban Flower (Dok Khae) are oblong-shaped, pendulous blooms. They are similar in shape to pea flowers, bearing an upright standard petal a curved, boat-shaped keel; and wing petals that spread out from the flower. Each flower is quite large, growing to 7 to 10 centimers long. They are showy blooms, and have white, pink or red petals, depending on the variety. However, the white flowers are preferred for eating. The flowers are rich in sugar, and taste sweet at first bite. They also have an intriguing mushroom-y umami flavour, along with a slight bitter aftertaste. SEASONS Sesban Flower (Dok Khae) are available year-round.

PRODUCT INFO Neem plant (dok sa-dao) are local herbs and vegetables. It is a large protruding plant with a bouquet of flowers with a long peduncle. out at the tip of the branch with small flowers on the stem It is spherical, small, the petals are 5 petals, are off-white, with a long tube in the center. short peduncle It has a sweet, slightly bitter taste. Neem plant bloom in early winter. Native to India a tropical plant It has been cultivated in many countries in general. Many parts are used for use and medicinal properties. Used to treat many diseases. It has a bitter taste that many people like to use leaves, young shoots and flowers to eat. USES It has a bitter and oily taste is eaten as food. Contains nutrients that help the body's immune system Resist pathogens that exist around the body especially the flu. In addition to the benefits of food Almost every part of neem is still popularly used as medicine. The bark, leaves, branches, stems, flowers, fruits, seeds and even the roots of neem. SEASONS Neem plant (dok sa-dao) is available between Jan - Mar each year.

Hibiscus flower also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are sort of a miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap. And the sepals the fleshy part that holds the flower are used for food coloring and for tisanes.

Jujube fruit, also known as red or Chinese date, is native to Southern Asia but has become popular around the world. These small round fruits with a seed-containing pit grow on large flowering shrubs or trees (Ziziphus jujuba). When ripe, they're dark red or purple and may appear slightly wrinkled. Due to their sweet taste and chewy texture, they're often dried and used in candies and desserts in parts of Asia where they commonly grow. In alternative medicine, they're widely utilized to improve sleep and decrease anxiety.

Hummber type grinder corn peeling machine for different capacity ,can crush /grinder : sweet potato ,soybean, corn/maize ,sorghum . Agricultural machinery ,Agricultural machine /process machine ,welcome order ! Grain peeling machine, rice mill Can process :Corn peeling machine, sorghum peeling machine, coarse grain peeling machine, grinding wheel rice mill, millet processing machine, millet milling machine, wheat peeling machine, wheat kernel machine, mung bean peeling machine, peeling rice mill, soybean peeling machine, grain and soybean peeling machine, dehairing machine, sibiricum pricking machine, peony flower seed peeling machine. Performance features: simple structure, good processing and installation technology, small volume, easy operation and use. Working principle: an iron screen is installed in the working room of the peeling machine, and a grinding wheel is installed in the screen to form a raw grain peeling gap between the screen and the grinding wheel. When working, the screen and the grinding wheel rotate reversely to remove the seed coat of the grain, and at the same time, the kernel and seed coat are separated by air separation, so as to greatly reduce the crushing rate and improve the peeling quality and yield more effectively. Usage: it is suitable for small and medium-sized grain and soybean processing plants and grain processing workshops to process the peeled rice of millet and sorghum, as well as corn, wheat, barley, mung bean, buckwheat, soybean and other cereals, as well as traditional Chinese medicine Kochia scoparia and job's tears. In particular, the hard shell and germ of corn are removed, which improves the edible taste of corn, The application range of corn is expanded, and the vairous corn food noodle processed by corn flour after peeling is very popular.

Hummber type grinder corn peeling machine for different capacity ,can crush /grinder : sweet potato ,soybean, corn/maize ,sorghum . Agricultural machinery ,Agricultural machine /process machine ,welcome order ! Grain peeling machine, rice mill Can process :Corn peeling machine, sorghum peeling machine, coarse grain peeling machine, grinding wheel rice mill, millet processing machine, millet milling machine, wheat peeling machine, wheat kernel machine, mung bean peeling machine, peeling rice mill, soybean peeling machine, grain and soybean peeling machine, dehairing machine, Xanthium sibiricum pricking machine, peony flower seed peeling machine. Performance features: simple structure, good processing and installation technology, small volume, easy operation and use. Working principle: an iron screen is installed in the working room of the peeling machine, and a grinding wheel is installed in the screen to form a raw grain peeling gap between the screen and the grinding wheel. When working, the screen and the grinding wheel rotate reversely to remove the seed coat of the grain, and at the same time, the kernel and seed coat are separated by air separation, so as to greatly reduce the crushing rate and improve the peeling quality and yield more effectively. Usage: it is suitable for small and medium-sized grain and soybean processing plants and grain processing workshops to process the peeled rice of millet and sorghum, as well as corn, wheat, barley, mung bean, buckwheat, soybean and other cereals, as well as traditional Chinese medicine Kochia scoparia and job's tears. In particular, the hard shell and germ of corn are removed, which improves the edible taste of corn, The application range of corn is expanded, and the vairous corn food noodle processed by corn flour after peeling is very popular.

Price - 100/ Kilogram Product Description Description : An annual herbaceous plant, calendula blooms at the start of almost every calendar month. The basal leaves are spathulate and stalked, while the pale green stem leaves are lanceolate, alternate and sessile. The plant bears flowers in bright yellow, red and orange colors. The fruits are rough and curved achene. Details: Hindi Name : Genda, Gulzafri English Name: Marigold, Calendula Botanical Name: Calendula Officinalis Family Name: Asterceae Chinese Name: Jin Zhan Ju Sanskrit Name: Zergul Common Name(s): Pot Marigold, Garden Marigold, Holigold, Mary Bud Uses: 1.Marigold is useful in stomach upsets, ulcers, menstrual problems, eye infections, inflammations and wound healing. Additional Information Item Code 117 Delivery Time 5 Days Port Of Dispatch Any Production Capacity 1 Ton Packaging Details As per client Requirement Payment Terms L/C (Letter of Credit)/D/A/T/T (Bank Transfer)

PRODUCT INFO Dimocarpus longan (Lum Yai) , commonly known as the longan, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but less aromatic in taste "Anecdotal uses of longan fruit as a natural remedy include: a general tonic to increase energy and boost the immune system. depression. reducing stress. decreasing fatigue. boosting memory. improving memory. snake bites as an anti-venom." SEASON Longan is available between June - August.

PRODUCT INFO Also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe (�º�?�¼�²�·, 'boat') and pogon (�?�?�³�?�½, 'beard') "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes. USES If using fresh lemongrass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using. When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods. SEASON Lemongrass is available year-round.

PRODUCT INFO Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. USES Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. SEASONS Galangal is available year-round.

PRODUCT INFO Holy, or Sacred basil, is a stiff, leafy, perennial herb. The plant can reach up to 18 inches in height, and develops small pink, fragrant blossoms when mature. With thicker stems, ranging in color from green to a dark purple, Holy basil has a bushy appearance and can grow quite large. Holy basil's narrow, oval leaves range from a light green to deep purple color and are very aromatic. The taste does vary between types, however, it is often likened to cloves (anise) or licorice with a hint of mint and a bit of peppery spice. The pungent pink flowers are also edible. USES Holy basil in Thailand, it is a very popular culinary ingredient. Holy basil is an important ingredient in one of the more famous Thai street dishes, chicken with Holy basil or 'gai pad grapow'. In many Thai stir fry dishes, Holy basil is used as an aromatic with garlic, fish sauce and chilies to impart flavor into meat, fish, or chicken. Holy basil is best used fresh, as its leaves cannot maintain their aroma after a few days in the refrigerator. SEASONS Holy basil is available year-round.

PRODUCT INFO Finger Root, also known as Chinese ginger, Chinese key, Chinese-keys is the low herb which creeps in soil. It has rhizomes which is thick, aromatic and yellow brown of size 5-30 x 0.5-2 cm in size. The petiole of the plant is hairless, grooved and 7-16 cm long. Leaves are lanceolate and erect in shape with pointed tip and smooth surface. The leaves have light green color of 5-11 cm wide. The flowers are pink to yellow to white which is tubular and 50-52 mm. It grows in lowland tropical regions. The flowering time occurs in January to February and April to June. It grows well in humid and hot climate. Fingerroot is native to Southeast Asia and China but also cultivated in India, Cambodia, Indonesia, Sri Lanka, Myanmar, Vietnam and Thailand. USES Finger Root is a medicinal as well as culinary herb also called Chinese ginger that is native to China and Southeast Asia. As the shape of rhizome resembles fingers, it has got named as fingerroot. It is known as krachai in Thai. This plant belongs to Zingiberaceae family. This plant is either perennial or biennial that has tall leaves and pink to purple flowers. SEASONS Finger root is available year-round.

PRODUCT INFO Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic. SEASON Red Shallots are available year-round.