ROSE PEARLS is a GMO-free, natural product made of high-quality organic Rose Damascena oil from Bulgaria.
Rose Damascena, also known to the world as the Oil giving Rose from Kazanlak, is the queen of flowers and the Rose valley in Bulgaria has become her kingdom. Our rose plantations are located in to the village of Skobelevo - in the heart of Bulgaria, an ecologically clean area at the foot of the Balkan Mountains. In order to extract the essential ingredients of roses, our company Alba Grups uses water-steam technology, a technology with tradition in distillation. We use no chemicals in our process.
Hundreds of rose petals are needed to extract just one drop of rose oil. For a kilogram of rose oil we need about 4 tons of rose petals, nearly 1,660,000 freshly picked roses. Rose flowers are handpicked very early in the morning and are processed as fast as possible to keep the high quality of the oil. This makes it one of the most expensive essential oils in the world. Its quality, how it is used, and the way it benefits the body have been known to the world for centuries.
Rose Pearls capsules are a food supplement and benefit the digestive and urinary system. They help strengthen and bring the bodies systems into harmony, including the respiratory, reproductive and immune systems. Only three pearls a day will make you feel healthy, alive and energetic.
Hongray Nitrile Examination Gloves are now in stock.
170,000 Boxes are available in stock and we can supply them on a weekly basis.
For buyers who have proven their ability to pay, we can make video calls or video recordings in our
Nitrile gloves.
100% Latex Free, No allergy.
More exceeding feature of puncture-resistance, anti-bacteriaâ??s penetration, chemical-proof.
Durable & Flexible, Surface-textured, Soft feeling, Comfortable donning.
Tapered cuff is easy for donning and operating.
CE Certification, FDA 510K Listing.
EN-374 Resistance to Chemical Attack Certification.
CHEMO Certification.
Nontoxic, Harmless and Odorless.
Choiceness Formula, Advanced Technology, Soft Feel, Comfortable, Skid Resistance and Flexible.
The products are widely used in fields of medical examination, dentistry, first-aid, healthcare, etc.
Better protection and physical property, better than latex gloves.
Powder free gloves adopt special production technology, offering better protection.
Nitrile glove is the latest generation of gloves; it's made of synthetic nitrile rubber. Comparing with latex gloves, it has exceeding feature of puncture-resistance, anti-bacteria's penetration, chemical-proof and long duration, providing better protection for users. Currently.
The products are disposable gloves.
Packing: According to customers requirements
Types: Powder Free, White and Blue.
Size: XS, S, M, L, XL
per annum. Price for volume over the MoQ 30 Million boxes is negotiable. Payment by L/C 100% at sight, transferable, irrevocable and confirmed.
Product Name: Disposable Vinyl/Nitrile Blended Examination Gloves
Single use, non-sterile, no measuring, Latex free
Sizes: XS, M, L. XL. XXL
Color: Blue, Green
Structure: 5 fingers, beaded cuff for easy donning, ambidextrous
Surface: Smooth
The Vinyl/Nitrile Blended glove is a new type of synthetic glove that was
developed based on the vinyl glove production technology. Its material is
compounded with PVC paste and Nitrile latex, so the finished production has
the advantage of both PVC and Nitrile gloves.
Comparing with the vinyl gloves, the Vinyl/Nitrile Blended glove can better
satisfy the users demands, it feels softer, more flexible and more
comfortable when wearing.
Intended purpose: The examination glove is disposable non-sterile device
intended for medical purpose that is worn on the examinerâ??s hand or finger
to prevent contamination between patient and examiner.
Medical Device Quality Management System EN ISO 13485 Certificate,
ISO 9001 Quality Management System Certificate - 2 FDA
FDA Registration Information - 510K
Product 510K
Biocompatibility Test Report
EU CE Certificate (DOC, Technical Documentation Review Report
)
29022 Disposable Single Use Three Way Stopcock Suppliers
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Product Description :
Bitumen is widely used in the construction of asphalt roads and bituminous membrane products. Bitumen is commonly used to build highways, motorways and rail networks. Bitumen has excellent water-proofing properties and is widely used for making roofing products along with a range of other household and industrial applications, from emulsion paints to sound-proofing. Penetration Bitumen and Bitumen Emulsions are used for the construction of railway tracks and by using special types of bitumen such as Polymer Modified Bitumen, the vibration and noise levels are reduced due to a dampening effect. Bitumen has been proven to be effective on both high-speed railway tracks and heavy load railway tracks. Bitumen is also used for surfacing airfield runways and air strips (PMB is preffered due to its fuel resistant properties) and taxi ways. For the Marine construction industry bitumen is used for hydraulic applications such as canal lining, underwater tunnels, river bank protection, dam construction and sea defences. There are also numerous industrial applications like roofing felt material, printing inks, packaging paper, linoleum, electrical cable / Junction box insulation, mastic for roofing of terraces, and duplex paper manufacture.
Price of product ( USD price or FOB price) :
3.000 MT monthly market price.
10.000 MT monthly market price Less 5%.
Product origin : Russia and Non Russia
Key Specifications/Special Features :
Specifications for types/grades of Oil Bitumen according to buyer specifications and/or will be given upon received buyer credible purchase request in the form LOI/ICPO docs.
Minimum Order Size and Packgaing details :
MOQ 3000 MT
Bulk in tanker vessels.
Drums 150/180/200 Kg.
Jumbo bags 1000 Kg.
Poly bags 32 Kg.
Tanks 20 MT.
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.
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
Marigolds were first discovered by the Portuguese in Central America in the 16th century.
Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds.
Kingdom : Plantae
Division : Magnoliophyta
Class : Magnoliopsida
Order : Asterales
Family : Asteraceae
Genus : Tagetes, Calendula
Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below:
African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type.
French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes.
Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes.
Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low.
Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions.
As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.
The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food ingredient. Every year, the world eats more than 600,000 metric tons of cashew. And fortunately, it’s a very healthy food. Cashew nuts are among the most nutritious nuts in the world. Cashew Nuts are low in fat, have zero cholesterol, are high in protein, and include a large amount of important vitamins and minerals.
Every single cashew nut comes from its own cashew apple, which are grown on cashew trees and thrive in tropical climates. The nuts are then collected, dried, shelled, peeled, graded, and roasted.
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.
Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well.
Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines.
Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders.
Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.
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
Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake
Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc.
The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer.
The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion.
Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention.
There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions.
Nutrient content of Castor Cake:
Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %.
It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc.
A typical composition of castor residue/meal is as follows:
Nitrogen - 4% min. approx.
Phosphorous - 1% min. approx.
Potassium - 1% min. approx.
Moisture - 10 - 12 % max. approx.
Oil Content - 0.7% max. approx.
Advantages:
1. It provides all the major & minor nutrients necessary for better plant growth.
2. It also helps in increasing the nutrient uptake by plants.
3. It improves the soil fertility and productivity.
4. It is known to protect the plants from nematodes and termites.
5. It improves the yield & quality of the farm produce.
6. It improves the physical, chemical and biological properties of soil
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper.
As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas.
Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red.
Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness.
Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."
A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.
Five Jalapeno peppers.
- A chipotle is a smoked, ripe Jalapeno.
- Jalapeno jelly can be prepared using jellying methods.
- Jalapeno peppers are often muddled and served in mixed drinks.
- Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried.
- Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Paper cups, 2.5oz paper cups, ripple cups, single wall paper cups, coffee cups, tea cups, ice cream cups, pizza box, disposable cups, essential oils, rice, spices, soybean, corn, glass bottles, smoking paper, smoking pre roll cones, pre roll cones, smoking booklets, pre roll conus, smoking pre roll conus.Customize/oem, freight forwarding
Botanical Name: Piper nigrum
Plant Family: Piperaceae
Country of Origin: India
Plant Part: White Peppercorns
Growth Method: Wild Harvest
Extraction Method: Steam Distillation
Color: Clear
Consistency: Thin
Strength of Aroma: Medium
Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying.
The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world.
Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish.
The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
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
Fertilizers play a key role in improving the productivity of various crops. Fertilizers contain three primary elements. They are nitrogen (N), phosphorous (P) and potassium(K). They are usually represented on the package as a percentage of their weight i.e. 10-8-6 meaning 10% of N, 8% of P and 6% of K. Formulation percentages vary depending on intended use and desired effects.
Quick Details
Function : Anti-Static, water proof, anti Dry harmful particulate matter
Place of Origin : Shandong
Material: Microporous nonwoven
Color : white
Style: full body
Application : Work Protection
MOQ : 100 pcs
Packing : 1pcs/opp bag
Delivery time : 3-5
Cuff : Elsatic
Certificate : CE FD.A
Product name : disposable general protection coverall white
Packaging & Delivery
Selling Units : Single item
Single package size : 35X25X2 cm
Single gross weight : 0.200 kg
Package Type : 1pcs/opp bag
50pcs per carton
50x45x50cm, 10kgs
29022 Disposable Single Use Three Way Stopcock Suppliers
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