Organic Products
Curry leaf extract :
Curry leaves come from the plant Murraya koenigii, a small, aromatic tree native to India and Sri Lanka, belonging to the Rutaceae family.
The plant is best known for its fragrant, glossy green leaves, which are widely used as a spice and flavoring agent in Indian and South Asian cooking. When sautéed in oil, curry leaves release a distinctive, nutty aroma that enhances the taste of curries, dals, and rice dishes.
Botanical Name: Murraya koenigii.
Common Name: Curry leaves.
Parts Used: leaves.
Family: Rutaceae.
Active Principles: Iron, alkaloids, flavonoids, saponins, phenolics, and tannins.
Guava Extract :
Guavas are a popular tropical fruit, typically described as round or oval, with a yellow or green skin that can blush red when ripe. The flesh can be white, yellow, pink, or red, and it’s known for its sweet, slightly musky, and unique aroma. Guavas are juicy and contain numerous small, hard seeds.
Key characteristics of guavas:
Shape and Size: Guava fruits can be round, oval, pear-shaped, or oblong. They typically range from 4-12 cm long and can weigh up to 500g.
Skin Color: Ripe guavas have a skin color that can range from pale yellow to bright yellow, with or without a red blush.
Flesh Color: The flesh of guavas can vary in color from white, yellow, pink, or red.
Seeds: Guavas have numerous seeds, which are small and hard, embedded in the central pulp.
Flavor and Aroma: Guavas have a sweet, slightly musky, and unique flavor and aroma.
Nutritional Value: Guavas are a good source of vitamin C, and they also contain antioxidants, fiber, and other nutrients.
Botanical Name: Psidium guajava.
Common Name: Guava, Jambu Batu, Jambu Biji, Common Guava, Yellow Guava, Apple Guava.
Parts Used : leaves, bark, and fruit.
Family: Myrtaceae.
Active Principles: saponin, oleanolic acid, lyxopyranoside, arabopyranoside, guaijavarin, quercetin and flavonoids [5, 7, 15], Ascorbic acid and citric acid.
