SPICES CERTIFIED

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  • Country Origin: Indonesia
IMAGE 1- CLOVE Cloves are the aromatic dried flower buds of a tree. They are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies / IMAGE 2- CLOVES STEM Clove Stem - is stems of cloves collected after picking buds from the trees. It has natural oil which is extracted and used for Medicinal, Pharmaceutical and Cosmetic purposes. Clove stem is also used with clove buds for grinding into powder to be used as spices and mixed curry. Cloves stem is processed and hand cleaned from any foreign matter and leaves and then sun dried before packing in PP bags. / IMAGE 3- NUTMEG Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 mm to 30 mm (1 inch) long and 15 mm to 18 mm (� inch) wide, and weighing between 5 g and 10 g (� ounce and � ounce) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. / IMAGE 4- MACE Mace - The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade. In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its characteristic aroma but loses its bright red color. The mace can become brittle and horny, though the best quality mace will retain some pliability and release a little oil when squeezed. It grows in Indonesia (Siaw-Ambon and Papua islands / IMAGE 5-