Special Design for Curcuma Longa Extract Supply to Bahrain
Special Design for Curcuma Longa Extract Supply to Bahrain 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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Our corporation insists all along the quality policy of "product top quality is base of organization survival; purchaser pleasure will be the staring point and ending of an company; persistent improvement is eternal pursuit of staff" plus the consistent purpose of "reputation very first, purchaser first" for Special Design for Curcuma Longa Extract Supply to Bahrain , The product will supply to all over the world, such as: Sudan, Riyadh, Lithuania, If you are for any reason unsure which product to select, do not hesitate to contact us and we will be delighted to advise and assist you. This way we will be providing you with all the knowledge needed to make the best choice. Our company strictly follows "Survive by good quality, Develop by keeping good credit. " operation policy. Welcome all the clients old and new to visit our company and talk about the business. We are looking for more and more customers to create the glorious future.
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Here’s how to make hazelnut milk without having to shell the nuts first:
1. Put the hazelnuts into a sturdy, high-sided vessel such as a cast iron pot, or a bucket. Pound them with a piece of wood or a large rock until they are thoroughly smashed.
2. Measure the crushed hazelnuts and put them into a pot, adding 3 parts water for every one part combined hazelnut shells and nutmeats.
3. Simmer for 20 – 30 minutes. Strain. Add fresh water to the already boiled hazelnuts, simmer and strain again for a second extraction.
Shout out to Sam Thayer who first showed me this technique a couple of years ago. He used hickory nuts, which also make a delicious “milk.”
If you want more info on edible wild plants and food preservation, check out my website www.ledameredith.com and my books, and
get more recipes and DIY info with a like or a follow on any of these:
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By Elma from New Delhi - 2017.12.31 14:53
The product classification is very detailed that can be very accurate to meet our demand, a professional wholesaler.
By Victor from Myanmar - 2018.06.19 10:42
