Crafted from premium roasted agarwood leaves, this herbal blend offers a range of health benefits:
â?? Supports digestion and alleviates gastrointestinal discomfort
â?? Enhances sleep quality for a more restful night
â?? Helps detoxify and cleanse the intestines
â?? Aids in managing the \'three highs\' â?? high blood sugar, high blood pressure, and high cholesterol
Caffeine-free and perfect for evening consumption, ensuring a peaceful night\'s rest.
Rose alba ( white rose) essential oil is made by alba groups ltd. The Rosa alba has a much more intense aroma than Rosa damascena, source of our traditional rose Otto. Rose oil made from rose alba is much more expensive than the rose Otto made by rose damascena because in comparison with rose damascena for 1 kg rose oil we need two times more rose flowers to produce 1 kg rose alba oil.
Rose alba essential oil controls & balances sebum production therefore, useful for both dry & oily skin.
Rose alba essential oil assists in balancing & restoring the skin's pH and helps tighten pores.
Rose alba essential oil is a wonderful skin toner.
Sosro Fruit Tea
Available Variants:
1. Fruit Tea PET 235 ml (1 Box = 24 x 235 ml)
2. Fruit Tea PET 500 ml (1 Box = 24 x 500 ml)
3. Fruit Tea PET 350 ml (1 Box = 12 x 350 ml)
4. Fruit Tea PET 200 ml (1 Box = 24 x 200 ml)
5. Fruit Tea Can 330 ml (1 Box = 24 x 330 ml)
6. Fruit Tea Pouch 230 ml (1 Box = 24 x 230 ml)
Port of Loading = Semarang, Indonesia
Shelf Life = 9-12 months
41716 Agar Wood Tea (500 Gm 1 Kg) Suppliers
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Available Variants:
1. Pokka Mango Tea 450 ml
2. Pokka Lemon Black Tea 450 ml
3. Pokka Lychee Tea 450 ml
4. Pokka Lychee Tea 350 ml
5. Pokka Oolong 450 ml
6. Pokka Natsbee Honey Lemon 450 ml
7. Pokka Jasmine Green Tea 450 ml
8. Pokka Lemon Black Tea 350 ml
9. Pokka Jasmine Green Tea 300 ml
10. Pokka Japanese Green Tea 300 ml (can)
11. Pokka Vanilla Tea 350 ml
12. Pokka Chinese Oolong Tea 300 ml (can)
Manufactured in Indonesia
1 Box = 24 bottles
Shipping from Semarang, Indonesia
Free from big stalks and branches, the stevia leaves are used for producing the stevioside and liquid extracts of stevia.
Specification:
Moisture under 10 Ñ - 7, 01%
Stevioside - 10, 78%
Rebaudioside À - 3, 66%
Purity:
- dried green leaves - 90-95%;
- seeds, flowers and yellow leaves – 5-10%;
Harvest period: september - april
Packing:
Polypropylene bags per 25 or 50 kg
20"st contains 7500 – 8000 kg
40"st contains 15000 – 16000 kg
40"hq contains 18000 kg
Ground leaves
Dried ground stevia leaves are used in teas as natural sweeteners.
Specifications:
Purity:
- dried green leaves – 90-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 5 – 10 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.
Fine ground leaves
Fine ground leaves are used in tea bags, as well as in tea mixtures as natural sweetener and dietary supplement.
Specifications:
Purity:
- dried green leaves - 90%-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 1 – 2 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.
1. Supply essential energy
2. Lose weight quickly and safely
3. Effective skin beauty
4. Improve sleep
5. Provide the necessary amount of water all day
Material: Dried mixed fruit
Feature: Low-Fat, Vitamins
Taste: Lightly sweet
Shelf life: 1 year
MOQ: 100 kgs
Packing: PE, Zip bag or as customer's request
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine.
In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents.
We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl
We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
The mustard plant is a plant of the Cruciferae or Cabbage family. This is an undemanding plant, which easily tolerate drought, heat and slight frosts. The plant is used as a natural fertilizer - mustard enriches the soil. The mustard seeds are used as a condiment, especially for canning the vegetables. The mustard oil is also made of the seeds. The oil concentration in the seeds reaches 30%. Powdered seeds are used for cooking the hot sauce. The mustard is also used in medicine due to its warming properties, the mustard plasters for example. In cosmetology, the mustard is used to strengthen hair, cleanse face and stimulate the blood circulation.
Yellow mustard seeds have delicate and spicy taste. They are used whole or milled for preserving vegetables, mushrooms, fish, for cooking vegetable dishes, pork, various game and meat soups etc. The bulk of the seeds are used in making mustard sauce to retain the fragrance.
We are arranging for direct supply from Ukraine manufacturers of yellow, white and black mustard seeds in the following package:
Bags of 25-50 kg;
Big-bags of 500-1600 kg (optimum of 1000-1200 kg).
Containers (in this case mustard seeds are loaded in bulk).
Specifications of mustard seeds
Moisture - 9% max.
Foreign admixture - 2% max
The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine.
Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place.
Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor.
We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh
- 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder)
- 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder)
Product Packing
- 12.5/13/14 Kg Paper Bag inside 1 Poly Bag
- 20/25 Kg Cartoon inside 1/2 Poly Bag
- 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag
Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species.
Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations.
Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes.
For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
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
Commodity: Wood Chip / Dust
Origin: Malaysia
Colour: Brown
Packing: Jumbo Bag
Monthly Supply: 500 - 1,000mt
Loading Port: Malaysia Port
Price: USD250.00/mt FOB Port
1. Rinse Once Before Brewing for Ultimate Flavor
2. Place some Tea in Teapot
3. Fill up the Teapot with boiling water of 212 F (100 C )
4. Let tea steep approx. 9 min
41716 Agar Wood Tea (500 Gm 1 Kg) Suppliers
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