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Find Verified Brown Dried Brahmi Bacopa Monnieri Suppliers, Manufacturers and Wholesalers

VERIFIED
May-09-22
Supplier From Jhansi, Uttar Pradesh, India
 
Brown Dried Brahmi Bacopa Monnieri, Packaging Type: Standard

Price - Rs 250/ Kilogram

Product Specification
Packaging Type Standard
Color Brown
Dried Yes
Is It Organic Non Organic
Grade 1
Country of Origin Made in India
Minimum Order Quantity 50 Kilogram
Product Description
Hindi Name: Brahmi
English Name: Brahmi
Botanical Name: Bacopa Monnieri
Family Name : Scrophulariaceae
Indian Name : Gotu kala,Herpestis Monnieria, Thyme Leaved Gratiola, BrahmiPart Used : whole plant
Description:Bacopa monniera, is a small, creeping herb with numerous branches,succulent, rooting at the nodes, with numerous prostrate branches, each 10-30 cm long. Brahmi leaves are petiole, oblong, sessile, and fleshy. Flowers are purple in color;axillary, solitary with peduncles. In India and the tropics it grows naturally in wet soil,shallow water, and marshes. The herb can be found at elevations from sea level to altitudesof 4,400 feet, and is easily cultivated if adequate water is available. Flowers and fruit appear in summer and the entire plant is used medicinally.Bacopa monnieri known as Coastal Waterhyssop, Brahmi, Thyme-leafed gratiola, Water hyssop. In the folklore of Indian medicine, Brahmi has been used traditionally as brain or nerve tonic.It is a potent nervous tonic and is anti anxiety agent.
Uses:
1.Brahmi plant has a number of uses in Ayurveda.It has antioxidant properties.Brahmi is a well-known memory booster.
2.It improves intellect, consciousness, and mental acuity.Calms the mind and promotes relaxation.It Decreases anxiety, restlessness.Most commonly used to improve mental alertness, and enhance learning.
4.It is diuretic, cardiac, nervine and tonic. It is reported to improve intellect, treatment of asthma, hoarseness, insanity, epilepsy.
5.It is a potent nervous tonic and is anti anxiety agent. It is considered good for heart. It helps protect the stomach from ulcer formation.
6.It is promising blood purifier and useful in diarrhea and fevers.
Additional Information
Item Code HGTYU
Delivery Time 5 days
Production Capacity 10 ton
Packaging Details As per client requirement
Jul-15-23
Supplier From India
GOLD Member
Jul-14-22
Supplier From Navi Mumbai, Maharashtra, India
 
Bacopa Monnieri Extract - 5% to 70% Bacosides by HPLC & USP

Bacopa is commonly used for Alzheimer disease, memory and thinking skills, anxiety, and attention deficit-hyperactivity disorder (ADHD)
GOLD Member
VERIFIED
Jul-25-22
 
Price: DEPEND ON QUANTITY AND KINDS .
Specification: Bacopa Monnieri Saponins 10% 20% 50%
Brand Name : Chemcohealth
Place Of Origin : China
Moq : 10kgs
Color : Brownish Yellow
GOLD Member
VERIFIED
Dec-26-16
Supplier From Lucknow, Uttar Pradesh, India
3432 Brown Dried Brahmi Bacopa Monnieri Suppliers
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VERIFIED
Jul-29-22
Supplier From Taguig, Manila, Philippines
GOLD Member
VERIFIED
Dec-30-19

Dry Rose Petals

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry Rose Petals in Red/Burgandy and Pink colored available of Indian Origin
Suitable for Tea Blending,Perfumery, Cosmetics,Pot Pourri and Confetti.
GOLD Member
VERIFIED
Dec-31-19

Chamomile Dry Flowers

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry chamomile flowers for tea blending, cosmetics and pharmaceuticals
GOLD Member
VERIFIED
Dec-31-19

Hibiscus Sabdariffa

MOQ: 500  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Hibiscus Sabdariffa/Rosale dry petals for tea blending and confectinary
GOLD Member
VERIFIED
Dec-31-19

Dry Jasmine Flowers

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry Jasmine Flowers [Arabian Jasmine] of Indian Origin for tea blending and perfumery industry and oil extraction
GOLD Member
VERIFIED
Dec-31-19

Marigold Petals Dry Yellow

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry Marigold Petals [Tagetes Varities] yellow colored
GOLD Member
VERIFIED
Dec-31-19

Marigold Petals Dry Orange

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Marigold dry orange Petals [Tagetes Variety]
GOLD Member
VERIFIED
Jan-01-20

Pink Rose Petals Dry

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Pink Rose dry petals of Indian Origin Grade A
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VERIFIED
Jan-02-20

Bluepea Butterfly Dry Flowers

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry Bluepea Butterfly flowers
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Jul-28-17
Supplier From Mumbai, Maharashtra, India
 
Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name.

One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened.

Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.
GOLD Member
Jul-28-17

Raisins

MOQ: Not Specified
Supplier From Mumbai, Maharashtra, India
 
Raisin is the product prepared from the sound dried grapes of the varieties conforming to the characteristics of Vitis vinifera L. processed in an appropriate manner into a form of marketable raisin with or without coating with suitable optional ingredients.

We can offer various types of Raisins
SULTANAS are mainly used in the traditional cakes, breads and biscuits.
CURRANTS are used for baking hot cross buns and cooking.
MUSCAT used especially in fruitcakes.
DARK RAISINS are most popular for cooking, baking, salads and desserts.
GOLDEN RAISINS used wherever a light colored raisin is desirable. Popular for fruitcakes and confections.
Golden Yellow / Dark Raisin/ Bakery (Malayar) Raisin/Mixed Raisin/Green Raisin/Sultana Raisin/ Brown Raisin
GOLD Member
Jul-26-17

Cassia

MOQ: Not Specified
Supplier From Mumbai, Maharashtra, India
 
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America.

One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks.

Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
GOLD Member
Jul-25-17
 
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
GOLD Member
Jul-25-17
Supplier From Mumbai, Maharashtra, India
 
Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
GOLD Member
Jul-25-17
 
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
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