Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enRich Shampoo Hair Colour is a unique Shampoo Hair Colour formula with the goodness of Almond Oil. It is ammonia-free hair color shampoo that covers your all gray hairs and gives rich natural color to your hairs in just 5 Minutes.
Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1
Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Pushp enrich Creme Hair Colour: This Creme Hair Colour is a unique Creme Hair Colour formula with goodness of Almond Oil, Hibiscus, and Extract of Henna. It is an ammonia-free hair color that covers all gray hairs and gives rich natural color to your hair.
Each rattan storage basket comes in a natural colour finish, classic dark brown or rustic white color. Our creative basket is handwoven from natural high quality rattan
The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils. Mustard Oil is obtained using cold press method which means the oil is extracted from the seeds by pressing the seeds at normal temperatures till they spill out oil.
1. Premium Grade Alkalized Cocoa Powder. Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years 2. Premium Grade Natural Cocoa Powder. Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
