The ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. An essential oil is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. For a long time this oil was the main source of thymol.Some very valuable unani medicines are prepared from ajwain seeds. The oil of ajwain is an almost colourless to brownish liquid with characteristic odour and a sharp hot taste. Ajwain is called omam in the southern part of India. Omam (ajwain) water that is the water distilled from the seeds in an excellent carminative that cures flatulence, indigestion & low appetite. This water is a household medicine not only in south India but also in Srilanka, Malaysia and even in some Arabian countries.

Psyllium Seed consist of the eighth layer of dried ripe seeds of plantago Ovataforsk (Seed). Psyllium husk seed contains glycosides and mucilage. Psyllium seeds contain about 19% fiber, 18.8% protein, and 10-20% triglycerides. Psyllium husk seed has property of mucilage formation on extraction of moisture. Psyllium seeds are cooling, laxative, soothing, antiacidic, anti diuretic and demulcent.The soluble fiber derived from psyllium seed husk is also known as psyllium hydrophilic mucilloid, psyllium hydrocolloid and psyllium seed gum. It is a white to cream colored, slightly granular powder with a slight acid taste. Psyllium Seed is considering as a good intestinal cleanser and stool softner.

Tukmerai is a tender low-growing herb is grown as a perennial in warm, tropical climates. There are many varieties of basil used in Italian food is typically called sweet basil, as opposed to Thai basil or holy basil, which are used in Asia. It grows to between 30 and 130 cm tall, with opposite, light green, silky leaves 3 and 11 cm long and 1 and 6 cm broad. The features are as below:

• Flowers are quite big, white in color and arranged in a terminal spike
• Recommended to be used fresh; in cooked recipes it is generally added at the last moment, as cooking quickly destroys the flavor
• The fresh herb can be kept for a short time in plastic bags in the refrigerator

Psyllium husk is an excellent source of soluble dietary fibre. It is native to Europe, North Africa and Asia and has been used for thousands of years as a safe and effective bulk laxative, intestinal cleanser and for maintaining bowel function, high in both fibre and mucilage. Modern diets lack natural fibre as it is removed during the refining process; a lack of fibre in the diet can lead to many digestive disorders such as constipation and haemorrhoids and is often the underlying cause to many diseases. Psyllium Fibre is beneficial for both constipation and diarrhoea and can assist in maintaining a normal and healthy bowel function.

100% natural fibre product which consists solely of husks from the plant Ispaghula husk. Husk is a laxative herbal medicine which alleviates the symptoms of constipation, slow bowel movements, diarrhoea and irritable bowel syndrome (IBS) in a 100% natural way - and at the same time you benefit from the cholesterol lowering effects of the fibre.

Aselio is a major herbal product from India. It is basically of red color and the used part is Halam/ Haloon seeds the main place of origin of this product is Rajasthan.

We have capacity to fulfill your order at any quantity but minimum order in this product is 22 Metric Ton.

senna leaves which is used as a purgative agent for various medical applications. Cassia senna leaves is extensively used for cleansing purposes and also widely known as a natural and harmless laxative. Leaves contain glycosides, sennoside A, sennoside B, sennoside C and sennoside D. Two naphthalene glycosides have been isolated frofn leaves and pods. Senna also contains the yellow flavonol colouring matter kaempferol, its glucoside kaempferin and isorhamnetin.

Leaves and pods are used traditionally as purgatives, Topical use of the leaves for dermatosis is also not uncommon.

This is the type of ginger Thai Cooks use most. The flavor is both more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs. The interior is cream-color. It is never eaten alone and always used as a flavoring component. We float large slices into soups or chop and pound pieces into curry pastes.