AJR EXIM Anakaputhur, Thanjavur, Tamil Nadu

WHITE TEA White tea is tea made from new growth buds and young leaves of the plant Camellia sinensis. The leaves are steamed or fried to inactivate oxidation, and then dried. White tea therefore retains the high concentrations of catechins which are present in fresh tea leaves. The buds may also be shielded from sunlight during growth to reduce formation of chlorophyll. Green tea is made from more mature tea leaves than white tea, and may be withered prior to steaming or firing. Although green tea is also rich in catechins, it may have different catechin profiles than white tea. For white tea, the little buds that form on the plant are covered with silver hairs that give the young leaves a white appearance. The leaves come from a number of varieties of tea cultivars, the most popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha bushes. White tea is steamed and dried almost immediately after harvesting (sometimes before even leaving the fields). This method of minimal processing may account for white tea's higher than normal medical benefits.

Garlic Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases. Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.

Nutmug nutmeg is one of two spices that grow on an evergreen tree with the scientific classification myristica fragrans, also known as common nutmeg. It is native to islands near indonesia but is now a globally used spice. These trees bear nutmeg, which is the seed of the tree, as well as mace, a less common spice derived from the dried reddish shell of the seed. This is the only tree which is the source of two distinct spices in the world. It is commonly grown in the caribbean, other tropical areas of the world, and also in southern india in the state of kerala. Nutmeg is a popular spice having a long list of health benefits, including its ability to relieve pain, soothe indigestion, and improve cognitive function. It extends its ability to detoxify the body, boost skin quality, alleviate oral conditions, and reduce insomnia. Nutmeg strengthens the immune system, prevents leukemia, and improves blood circulation. Nutrition : nutmeg nutrition facts while nutmeg is only a spice that is used sparingly in dishes, it can still impact your health in a variety of ways, mainly due to its nutritive content of vitamins, minerals, and organic compounds related to the essential oils. These beneficial components include dietary fiber, manganese, thiamin, vitamin b6, folate, magnesium, copper, and macelignan.

Form : Seed

Cultivation Type : Natural

Certification : FSSAI Certified ,ISO 9001:2008

Packaging Type : Box

Shelf Life : 1 Year

Onion Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia, these underground bulbs are prized all over the world for the depth and flavour that they add to savoury dishes. Dry onions are fully matured, with juicy flesh and dry, papery skin and have a pungent flavour that becomes wonderfully sweet upon lengthy cooking. Varieties of onion differ in size, strength and colour. The yellow onion is the most commonly known variety; it has pale golden skin, greenish-white flesh and a strong taste. Red onions are an attractive, milder alternative to the yellow onion with their shiny purple skin and red-tinged flesh. Shallots are a sub-species of onion; they are small and boast a delicate flavour integral to French cooking. Spring onions are immature onions pulled before the bulb is fully formed, and can be recognised by their long green leaves. Like red onions, they are fairly mild and often used raw in salads. When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water. Over the years cooks have devised many ways to prevent this - freezing the onion; wearing goggles or holding your breath - but they are rarely completely effective. The best way is to not cut through the root of the onion, as this is where most of the oil resides.

Maturity : 100%

Size : Small,Medium,Large

Shape : Round

Cultivation Type : Common

Certification : FSSAI Certified

Type : Nasik Onions,Other

Packaging Type : Net Bag

Bristle coir is the longest variety of coir fibre. It is manufactured from retted coconut husksthrough a process called defibring. The coir fibre thus extracted is then combed using steel combs to make the fibre clean and to remove short fibres. Bristle coir fibre is used as bristles in brushes for domestic and industrial applications.

In agriculture and horticulture, coir is a substitute for sphagnum (peat moss) and peat because it is widely available and environmentally friendly. Many sources of coir however are heavily contaminated with pathogenic fungi, and the choice of the source is important. Coir is also useful to deter snailsfrom delicate plantings, and as a growing medium in intensive glasshouse (greenhouse) horticulture.[11] Coconut coir from Mexico has been found to contain large numbers of colonies of the beneficial fungus Aspergillus terreus, which acts as a biological control against plant pathogenic fungi.[12] Coir is also used as a substrate to grow mushrooms. The coir is usually mixed with vermiculite and pasteurised with boiling water. After the coir/vermiculite mix has cooled to room temperature, it is placed in a larger container, usually a plastic box. Previously prepared spawn jars are then added, spawn is usually grown in jars using substrates such as rye grains or wild bird seed. This spawn is the mushrooms mycelium and will colonize the coir/vermiculite mix eventually fruiting mushrooms. Coir is an allergen, as well as the latex and other materials used frequently in the treatment of coir.[13] Coir can be used as a terrarium substrate for reptiles or arachnids.[14][15] Coir fibre pith or coir dust can hold large quantities of water, just like a sponge.[16] It is used as a replacement for traditional peat in soil mixtures, or, as a soil-less substrate for plant cultivation.[16] It has been called "coco peat" because it is to fresh coco fibre somewhat like what peat is to peat moss, although it is not true peat. Coir waste from coir fibre industries is washed, heat-treated, screened and graded before being processed into coco peat products of various granularity and denseness, which are then used for horticultural and agricultural applications and as industrial absorbent. Usually shipped in the form of compressed bales, briquettes, slabs or discs, the end user usually expands and aerates the compressed coco peat by the addition of water. A single kilogramme of dry coco peat will expand to 15 litres of moist coco peat. Coco peat is used as a soil conditioner. Due to low levels of nutrients in its composition, coco peat is usually not the sole component in the medium used to grow plants. When plants are grown exclusively in coco peat, it is important to add nutrients according to the specific plants' needs. Coco peat from Philippines, Sri Lanka and India contains several macro- and micro-plant nutrients, including substantial quantities of potassium. This extra potassium can interfere with magnesium availability. Adding extra magnesium through the addition of magnesium sulphates can correct this issue. Some coco peat is not fully decomposed when it arrives and will use up available nitrogen as it does so (known as drawdown), competing with the plant if there is not enough. This is called nitrogen robbery; it can cause nitrogen deficiency in the plants. Poorly sourced coco fibre can have excess salts in it and needs washing (check electrical conductivity of run-off water, flush if high).