31/01/2016
Botanical Name :Corchorus olitorius Available Forms : leaves – crushed– T.B.C Season : All Year
01/03/2015
Botanical Name : origranum Majorana Available Forms : Crushed – T.B.C Season : All Year Specifications • Leaves or partite or flower partite. • Green majoram, […]
01/03/2015
Botanical Name :Ocimum Basilicum Available Forms : Crushed – T.B.C Season : All Year Specifications Greenish grey color. Basil leaves or crushed. Same smell of the […]
01/03/2015
Botanical Name :mentha piperita Available Forms :whole – Largecut – Crushed – T.B.C Season : All Year Specifications Spearmint leaves or crushed. Spearmint leaves 1.5 % […]
01/03/2015
:: Latin Name : Foeniculum vulgare Fam. Umbelliferae :: Sensoric quality : warm, sweet and aromatic :: Main constituents : Volatile oil Anethol, Fenchone and fixed oil. :: Uses: […]
01/03/2015
Botanical Name :Hibiscus sabdariffa Available Forms : Flower– Slices– T.B.C Season : All Year Specifications Flower or leaves or crushed or fine leaves. Hibiscus leaves, 1.5 […]
01/03/2015
Botanical name : Matricaria chamomile Available forms : flower _TBC_petals Season : All Specifications • Flower, powder, petals, seeds, crushed. • Chamomile flower,firstgrade,purity min. 99% 3.5 […]
01/03/2015
Botanical Name : Anethum Graveolens Available Forms : DILL Season : All Year Specifications Leaves or partite or crushed or tips or seeds. Dill seeds, 12 […]
01/03/2015
Botanical Name : petroselinum crispum Available Forms : Crushed – T.B.C Season : All Year Specifications Leaves or partite or crushed or coarse . Parsley coarse, […]
01/03/2015
:: Latin Name : Folium cymbopogon :: Sensoric quality : Fresh and lemon-like, with a hint of rose fragrance :: Main constituents : The essential oil of lemon grass […]
01/03/2015
:: Latin Name : Carum carvi L. :: Sensoric quality : Strongly aromatic and warm. :: Main constituents : Caraway fruits may contain 3% to 7% essential oil. The […]
01/03/2015
:: Latin Name : Coriandrum sativum :: Sensoric quality : Aromatic, selective. :: Main constituents : In the ripe fruits, the content of essential oil is comparably low (typically, […]