Good Quality for Curcuma Longa Extract Wholesale to El Salvador

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Good Quality for Curcuma Longa Extract Wholesale to El Salvador Detail:

[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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Deionized water, oryza sativa(rice)milk, behenetrimonium methosulfate and cetearyl alcohhol (BTMS), cocos nucifera extract(coconut oil), butyrospermum parkii (shea butter) fruit oil, olea europaea (olive) oil, camellia sinensis (green tea) leaf extract, sesamum indicum (sesame)seed oil, glycine sojo(soybean)oil, aloe barbadensis leaf(aloe vera extract), ricinus communis (castor)seed oil, oryza sative(rice) bran oil, macadaamia ternifolia (macadamia)seed oil, persea gratissiam(avocado)oil, aloe barbadensis(aloe)leaf juice, stearoxytrimethyl silane and stearyl alcohol(sily wax), ulmus eulva(slippery elm), sorbitol, simmondsia chinensis(jojoba)seed oil, ascorbic(vitamin C) acid, tocopherol (vitamin E), phenoxyethanol and caprylyl glycol and sorbic acid, scent and LOVE!

Sambhar Masala Powder, the base of making a true South Indian style sambhar.
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Sambhar Masala Powder

This aromatic and flavourful spice powder comes handy when you want to make sambhar in a jiffy! This Sambhar Masala Powder is made without coconut, so you can make a batch of it and store it for a long time, to quickly whip up sambhar whenever you want. If you prefer to make the required amount of Sambhar Masala fresh on the day of making sambhar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together.

Preparation Time: 2 minutes.
Cooking Time: 5 minutes.
Makes ½ cup.

1 tsp oil
1 tbsp chana dal (split Bengal gram)
1 tbsp toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 tbsp coriander (dhania) seeds
8 whole dry Kashmiri red chillies
1 tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
15 to 20 curry leaves (kadipatta)

1. Heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely.
2. Once cooled, blend in a mixer to a fine powder.
3. Use as required or store refrigerated in an air-tight container.

The sales manager is very patient, we communicated about three days before we decided to cooperate, finally, we are very satisfied with this cooperation!