Quality Inspection for Curcuma Longa Extract Factory in Switzerland
Quality Inspection for Curcuma Longa Extract Factory in Switzerland 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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We usually think and practice corresponding for the change of circumstance, and grow up. We aim at the achievement of a richer mind and body as well as the living for Quality Inspection for Curcuma Longa Extract Factory in Switzerland , The product will supply to all over the world, such as: Malaysia, South Africa, Sri Lanka, With good quality, reasonable price and sincere service, we enjoy a good reputation. Products are exported to South America, Australia, Southeast Asia and so on. Warmly welcome customers at home and abroad to cooperate with us for the brilliant future.
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How To Make Vegetable Biryani [Punjabi Style] : Tutorial
Punjabi Style
You will need…
A Medium Size Cooker
and
A Cooking spoon
Oil – Tel – 3 Spoon
Cinnamon – Dal Chinni – 1
Clove – Laung – 4
Black Peper – Kali Mirch – 5
Black Cardamom – Badi Ilaichi – 1
Small Cardamom – Chot Ilaichi – 4
Cumin – Jeera – 1/2 Tea Spoon
Malabathrum or bay leaf – Tej Pata – 2
Carrot – Gajar – 1
Beetroot – Chukandar – 1
Capsicum – Shimla Mirch -1
Potato – Alloo 1
brinjal – Bangun – 1
Onion – Pyaj – 1
Tomato – Tamatar – 3
French beans – Phraa.ns beena – 5
Cauliflower – Fool Gobi – 1
Curd – Dahi – 1 Big Spoon
Butter – Makhan – 1 Big Spoon
Ginger Garlic Paste – 1 Table Spoon
Red Chilli Powder – Laal Mirch –
1 1/2 Tea Spoon
Turmeric Powder – Haldi –
1 1/2 Tea Spoon
Coriander Powder – Dhaniya Powder – 1/2 Tea Spoon
Biriyani Powder – 1/2 Tea Spoon
Salt – To taste
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