Alpha Exports

We offer more than 560 Essential Oils, Oleoresins and Herbal Extracts. These products are exclusively grown in India and are known for their nutritional values and purity. We are committed to help our customer not only by providing Top Quality products but also in Saving their Time and Money. We work closely with 40,000 farmers and offer the reasonable price to our customers. Our products are Organic and certified with APEDA (NPOP standards). That Means our production and accreditation system are recognized by European Commission's standards. We source the best quality Herbs and operate globally.

Sr. No. Active Component** (Specification) Dry W.S W.S* O.S*
1 Aam / Mango Amba Garbha/ Mangifera Indica Fruit Tannins 10%
2 Aam Ki Gutli Amba Garbha/ Mangifera Indica Seeds Tannis 5%
3 Aconitum Ferox Aconite Bachnag Root Alkaloid 2% to 5%
4 Aghedo Achyranthes Aspera Plant Saponins 3%
5 Agnimantha Clerodendrum phlomidis Saponin 5%
6 Ajmoda (Celery seed) Apium Graveolens Seed Flavones 2%
Carum Copticum/ Trachyspermum ammi 8 Akado Calotropis Gigantea Root Alkaloids 0.5%
9 Akalkaro Flower/ Root Anacyclus Pyrethrum Flower Alkaloid 0.5:%
10 Aloes,Kumari/Aloe Vera Aloes Indica/Aloe vera Juice Aloin 2%,
11 Aloevera Powder 100 X Aloes barbadenis inner gel Aloin - 5%, aloe polysaccharides - 6.5%
12 Aloevera Powder 200X Aloes barbadenis inner gel Aloin - 9%, aloe polysaccharides - 11%
13 Alsi (Lin Seed) Linum Usitatissimum Herb Mucilage 15%
14 Amaltas Cassia Fistula Oxymethyl anthraquinoness NLT 1%
15 Amba Chhal Mangifera Indica Bark Tannins 4%
16 Ambahalder Cucurma Amda (Oleoresin) Rhizome Curcumin 0.5%
17 Amervela Cassytha Filiformis Stem Alkaloids 0.1%
18 Amla Emblica officinalis Fruit Tannins NLT 40%
19 Amlavetas Rehum Emodi Stem Anthra, quinine, emodin,Tannin 5%
20 Amli Tamarindus Indicus Fruit Anthra, quinine, emodin,Tannin 5%
21 Anant Mool Hemidesmus Indicus Root Saponoin 8%
22 Anise
23 Annatto Bixa Orellana Seed Bixin
24 Antamul Tylophora Indica Leaf Alkaloids 0.15%-1.5%
25 Apamarga / Aghe

Sr.No Botanical Name Common Name Common Name
1 Acacia Catechu Extract Katha Katha
2 Acacia Concinna Extract Shikakai Shikakai
3 Adiantum Capillus Extract Capillary Herb Capillary
4 Allium Sativum Extract Garlic Garlic
5 Aloe Barbadensis Extract Aloe Vera Aloe Vera
6 Alpinia Galangal Extract Kulinjan Galangal
7 Althaea Officinalis Extract Khatmi Khatmi
8 Andrographis Paniculata Extract Kingof Bitters Kalmegh
9 Apium Graveolens Seed Extract Celery seed Celery
10 Asparagus Racemosus Extract Shatavari Shatavari
11 Asphaltum Extract Shilajit Shilajit
12 Azadirachta Indica Extract Neem Neem
13 Bacopa Monnieri Extract Neer Brahmi Bacopa
14 Berberis Aristata Extract Daru Haldi Barberry
15 Boerhavia Diffusa Extract Punarnava Punarnava
16 Boswellia Serrata Extract Boswellia
17 Camelia Sinensis Extract Green Tea Green Tea
18 Caralluma Fimbriata Extract Caralluma Caralluma
19 Cassia Angustifolia Extract Senna Leaves Senna Leaves
20 Cassia Fistula Extract Cassia Fistula
21 Cassia Torea Extract Cassia Torea
22 Centella Asiatica Extract Gotukola / Brahmi Gotu Kola
23 Cinnamonum Cassia Extract Cinnamon
24 Coffea Robusta Extract Green Coffee Coffee
25 Coleus Forskohlii Extract Coleus Root Coleus
26 Commiphora Mukul Extract Guggul Guggul
27 Convolvulus Scammonia Extract Scammony Resin Scammony
28 Cuminum Cyminum Extract Cumin Seed Cumin
29 Curcuma Longa Extract Turmeric / Curcumin Turmeric
30 Dracaena Cinnabari Extract Dragon Blood Dragon Blood
31 Eclipta Alba Extract Bhringraj Eclipta
32 Emblica Officinalis Extract Amla Amla
33 Eurycoma Longifolia Extract Longjack Long Jack
34 Garcinia Cambogia Extract Garcinia Garcinia
35 Glycyrrhiza Glabra Extract Licorice Liquorice
36 Gymnema Sylvestre Extract Gymnema Gymnema
37 Hemidesmus Indicus Extract Sarsaparilla Sarsaparilla
38 Lagerstroemia Speciosa Extract Banaba leaves Banaba
39 Lawsonia Inermis Extract Henna Henna Leaves
40 Momordica Charantia Extract Bitter Melon Bitter Melon
41 Morinda Pubensces Extract Noni Morinda
42 Moringa Oleifera Extract Moringa Leaves Moringa
43 Mucuna Pruriens Extract Cowhage Mucuna
44 Murraya Koenigii Extract Curry leaves Curry Leaves
45 Nigella Sativa Extract Kalonji Balck Cumin
46 Ocimum Sanctum Extract Holy Basil / Tulsi Basil
47 Passiflora Incarnata Extract Passion Flower Passiflora
48 Petroselinum Crispum Extract Parsley Parsley
49 Phyllanthus Niruri Extract Bhui Amla
50 Piper Longum Extract Long Pepper Long Pepper
51 Piper Nigrum Extract Black Pepper Black Pepper
52 Punica Granatum Seed Extract Pomegranate Seed Pomegranate Seed
53 Punica Granatum Fruit Extract Pomegranate Fruit Pomegranate Fruit
54 Quercus Infectoria Extract Gallnut Gallnut
55 Raphanus Sativus Extract Radhish Seed Radhish
56 Rubia Cordifolia Exttact Manjistha Indian Madder
57 Salacia Reticulata Extract Salacia Salacia

Herbal Extracts

Juniperus communis

Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description

Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage

Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.