Round Banjara Pouf Cover ( Mudda) Suppliers and Manufacturers

- Material : Solid SS304, SS316, SS316L ( also available in some models with hollow tube) - Shape at top of the spigot: Round/dome top or slopped as shown in the picture) - Also available in Square shape - Spigot no hole in the glass panel. - Spigot with base plate and cover ring - Dimensions: 48 x 155mm, 48*220mm, 48*300mm with base plate. - include the black gasket and stainless steel insert - Mirror polished or satin stainless steel.

Product name: Bamboo Food Cover Set Origin: Vietnam Material: Bamboo Shape: Round, Rectangle,... Feature: Eco-friendly, durable, sustainable, Usage: For Food Covering Payment term: L/C, TT, Paypal, Wise

Pattern Type: Alligator Closure Type: Cover Shape: Bucket, Round Lining Material: Linen Main Material: Satin Style: Dress Decoration: Flowers, Ruffles, Embroidery Place of Origin: Ho Chi Minh City, Vietnam Number of Handles/Straps:Two Size:Custom Size Packing: Carton Package Logo: Custom Logo

Origin: Vietnam Material: 100% bamboo Usage: Use in spa/nail shop, foot-bath, etc Shape: round Size: 16x7 cm, 20x8 cm, 22x9 cm, 24x10 cm, 25x11 cm, 30x11 cm, 30x12 cm, 35x12 cm, 35x14 cm Packing: 1 bowl cover by kraft paper, then 20-30 pcs in ctn.

Specification: Origin: Viet Nam Main material: Bamboo (mesh cover) Color: Natural color, optional Size: 100g-500g Diameter: 6.5-7.8 cm Height: 10-30 cm, negotiated Shape: Round, retangle, oval Price: negotiated Function: Storage, Dustproof , Food protection Feature: Durable, premium quality, lightweight, eco-friendly MOQ: 100 Pieces Payment: L/C, T/T, Western Union, Xoom

-The seagrass basket is versatile and adapts to your different needs: Decorative / Creative Storage /Picnic/Grocery or Beach Bag / Plant Pot Covers for Fiddle Leaf or Fig Tree / Laundry Basket -100% Handcrafted. Seagrass is commonly used in furniture and handicrafts, and is woven like rattan. Each one of these hand woven seagrass belly baskets are made with love and care. -The round seagrass belly basket is easily collapsible into a bowl shape Perfect for hampers.

Bamboo Tray is multifunction for your kitchenware like Fruit and Food Storage, agricultural Display in Fair...From 100% natural bamboo, It's perfectly safe in using this kind of Bamboo product. Thesedays, Bamboo Tray's gradually popular in Viet Nam and foreign market, it prove that it's necessary to own this Bamboo Tray in your home. Specification: Origin: Viet Nam Main material: Bamboo (mesh cover) Color: Natural color, optional Size: Diameter 20cm, 30cm, 40cm, negotiated Technical: Knited Shape: Round, retangle, oval Price: negotiated Function: storage, dustproof , food protection Feature: Durable, various shape, premium quality, lightweight eco-friendly MOQ: 100 Pieces Payment: L/C, T/T, Western Union, Xoom

BAMBOO WINNOWING BASKET Bamboo winnowing basket is multifunctional for your kitchenware like Fruit and Food Storage, agricultural Display in Fair...From 100% natural bamboo, Itâ??s perfectly safe in using this kind of Bamboo product. Thesedays, Bamboo Winnowing Basket gradually popular in Viet Nam and foreign market, it prove that itâ??s necessary to own this Bamboo Tray in your home. Specification: Origin: Viet Nam Main material: Bamboo (mesh cover) Color: Natural color, optional Size: Diameter 20cm, 30cm, 40cm, negotiated Technical: Knitted Shape: Round, rectangle, ovalâ?¦ Price: negotiated Function: Storage, dustproof , food protection Feature: Durable, various shape, premium quality, lightweight eco-friendly MOQ: 100 Pieces Payment: L/C, T/T, Western Union, Xoom

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 Thai pumpkins are medium to large in size, averaging 8 to 14 pounds, and have a flattened, round to ovate shape. The rind is deeply ribbed, textured, firm, and thin, sometimes covered in a powdery coating. When young, Thai pumpkins are dark green, covered in tan speckles and mottling, and as the pumpkin matures in storage, it transitions into to a uniform tan to light brown hue. Underneath the rind, the flesh is dense, bright orange-yellow, and has a drier consistency, encasing a small central cavity filled with ivory seeds and stringy fibers. Thai pumpkins develop a smooth, creamy, and soft texture when cooked and have a rich, sweet, and subtle, spice-like flavor.Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract. USES Thai pumpkins, botanically classified as Cucurbita moschata, are large, ridged fruits that grow on a vining plant belonging to the Cucurbitaceae family. The name Thai pumpkin is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand. Pumpkins have become a favored secondary crop in Thailand and are planted as an additional source of income. The thick-fleshed pumpkins are valued for their resistance to disease, high yields, large size, and easy-to-grow nature. Thai pumpkins are also being cultivated in the United States through exotic farms and in home gardens as a specialty variety. The main variety of Thai pumpkin that is cultivated in both Thailand and the United States is also known as Rai Kaw Tok. SEASON Thai pumpkins are available year-round in Thailand.

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 Water Mimosa is a wetland plant which has a taproot that attaches to edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, called an aerenchyma, is an air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be bouyant and float on the top of the water. From the stems grow branches, which bear small, olive green leaves that grow separately, in opposite pairs. The leaves are oblong in shape, and measure arond 4 to 14 millimeters in length, to 1 to 3 millimeters in breadth. Stems have of 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome, and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor. Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein and riboflavin. USES The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosa is most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles and garlic. It can also be found in recipes with noodles, minced chicken or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week. SEASON Water Mimosa is available year-round.

PRODUCT INFO Winter melon are large fruits, averaging 15 to 80 centimeters in length, and have a bulbous, round to oblong shape with blunt, curved ends. The melons are covered in a thin but tough, light to dark green skin, often enveloped in a textured, chalky layer of wax, depending on the variety. Young Winter melons also bear a pale, fuzzy coating of hair that disappears as the fruit matures. Underneath the hard surface, the flesh is thick, firm, aqueous, and white, encasing a large central cavity filled with pithy membranes and cream-colored oval seeds. The seeds are edible once cooked and have a nutty, neutral taste. Winter melons are not typically consumed raw and contain a mild, vegetal, and subtly grassy flavor reminiscent of a watermelon rind or cucumber. When cooked, the flesh becomes transparent and softens, absorbing accompanying flavors. USES Winter melons are an excellent source of vitamin C to strengthen the immune system and fiber to stimulate and regulate the digestive tract. The fruits also provide antioxidants to protect the body against environmental aggressors, magnesium to maintain healthy nerve functioning, phosphorus and calcium to promote strong bones and teeth, and contain lower amounts of folate, zinc, and iron. In Traditional Chinese Medicine, Winter melons are viewed as a cooling or yin ingredient and are used to reduce inflammation and balance the body through their alkaline properties. SEASON Winter melons are available year-round, with a peak harvest in the late summer through fall.

PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka is available year-round.

PRODUCT INFO Pea eggplant are small and round, about the size of a pea and one centimeter in diameter. These tiny fruits are arranged in clusters of ten to fifteen bunched together in a fashion similar to grapes and as the fruits ripen their thin skin will turn from light green to yellow. The fruits grow on shrubs that can reach up to sixteen feet in height. The stems and leaves of the pea eggplant are covered in fine hairs, and small hooked thorns and the flowers of the plant are most often white. Each fruit can contain up to two hundred tiny, flat, brown, and edible seeds. pea eggplant range in flavor from bitter to tart when raw, and their texture is exceptionally crunchy. Once cooked they will take on a soft quality and the bitter flavor is minimized. USES Pea eggplant are used in both raw and cooked preparations. When fresh they are popularly used in nam prik kapee, a chili and shrimp paste blend commonly made in Thailand. They can also be pickled, dried, or served raw with dipping sauces. Pea eggplant can be grilled, braised, added to curries, soups, and stews, or tossed whole or chopped into stir-fries. To cut the bitterness, Pea eggplant can be boiled briefly before use. Pea eggplant pair well with mint, turmeric, cumin, cardamom, curry paste, rice, yams, and meats such as poultry and beef. Pea eggplant will keep up to three days when stored in a cool and dry place. SEASONS Pea eggplants are available year-round with peak season during the summer months.

PRODUCT INFO Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium. USES Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator. SEASON Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.

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. PRODUCT INFO 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. USES Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place. SEASONS Galangal is available year-round.

PRODUCT INFO Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.

Organic Brazil Nuts Brazil nut, Bertholletia excelsa, is a tropical evergreen in the family Lecythidaceae has grown for its edible seeds (nuts). The brazil nut tree is very large with a long straight trunk which is 1â??2 m (3.3â??6.6 ft) in diameter. The tree only branches in the upper regions and the long branches are covered in large, leathery, oblong shaped leaves that form a spreading canopy. The tree produces large, pale yellow or greenish flowers and a round fruit which is approximately 15 cm (6 in) in diameter. Nutrition The fruit has a thick hard shell and contains 18 to 24 angular seeds (nuts). The large edible kernel is protected by a thin, woody shell that has a wrinkled appearance. Brazil nut trees can reach a height of 25 - 56 m (82 - 184 ft) and can live for well over 500 years. Brazil nut may also be referred to as cream nut or butternut and originates from the Amazonian rainforest.