Rock Garden Herbal Exports

Ajwa Road, Vadodara, Gujarat

We are offering quinoa grain. Quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. Quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa)quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa), quinoa (kinwa or kinuwa ) is a species of the goosefoot genus (chenopodium quinoa)

We are offering chia seeds. Salvia hispanica, commonly known as chia , is a species of flowering plant in the mint family, lamiaceae, native to central and southern mexico and guatemala.[2] the 16th-century codex mendoza provides evidence that it was cultivated by the aztec in pre-columbian times; economic historians have suggested it was as important as maize as a food crop.[3] ground or whole chia seeds are still used in paraguay, bolivia, argentina, mexico, and guatemala for nutritious drinks and as a food source, chia seeds, chia seeds, chia seeds, chia seedschia seeds, chia seeds, chia seeds, chia seeds, chia seedschia seedschia seedschia seedschia seedschia seeds

We are offering psyllium husk, psyllium seed husks, also known as ispaghula, isabgol, or psyllium, are portions of the seeds of the plant plantago ovata, (genus plantago), a native of india, bangladesh and pakistan. They are hygroscopic, which allows them to expand and become mucilaginous. Psyllium seed husk are indigestible and are a source of soluble dietary fiber. They are used to relieve constipation, irritable bowel syndrome, and diarrhea. They are also used as a regular dietary supplement to improve and maintain regular gi transit. The inert bulk of the husks helps provide a constant volume of solid material irrespective of other aspects of the diet or any disease condition of the gut. Some recent research[1] has shown they may be effective in lowering cholesterol[2] and controlling certain types of diabetes.[3] other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make breads less crumbly. The husks are used whole in their natural state, or dried and chopped or powdered for easier consumption. In either of these forms, one takes them by mixing them with water or another fluid. They are also available in capsules. Over-the-counter laxatives and fiber supplements such as metamucil, colon cleanse, serutan, fybogel, bonvit, effersyllium, and konsyl have psyllium husks as their main ingredient. The husks may also be combined with other ingredients. For example, blackstrap molasses is sometimes used with psyllium seed husks for its high mineral and vitamin content, as well as being an excellent carrier. A typical dose is one to three teaspoons per glass of water. Psyllium seeds can be used for the same purpose at a lower cost. The standard dose is 3.5 g dissolved in 250 ml of water. Psyllium seed husks, also known as ispaghula, isabgol, or psylliumpsyllium seed husks, also known as ispaghula, isabgol, or psylliumpsyllium seed husks, also known as ispaghula, isabgol, or psyllium

We are offering basil, thai basil, or sweet basil, is a common name for the culinary herb ocimum basilicum of the family lamiaceae (mints), sometimes known as saint joseph's wort in some english speaking countries. Basil is possibly native to india, [3] and has been cultivated there for more than 5, 000 years.[4] it was thoroughly familiar to the greek authors theophrastus[5] and dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in italian cuisine, and also plays a major role in southeast asian cuisines of indonesia, thailand, malaysia, vietnam, cambodia, laos, and taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in italian food is typically called sweet basil, as opposed to thai basil (o. Basilicum var. Thyrsiflora), lemon basil (o. X citriodorum) and holy basil (ocimum tenuiflorum), which are used in asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'african blue

Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 2, 30% extractable oil, including -linolenic acid. Of total fat, the composition of the oil may be, and 10% saturated fat. Typically, chia seeds are small ovals with a diameter of approximately 1 mm (0.039 in). They are mottle-colored with brown, gray, black, and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous coating that gives chia-based beverages a distinctive gel texture. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown and consumed commercially in its native Mexico, as well as in Bolivia, Argentina, Ecuador, Nicaragua, Guatemala, and Australia.[9] New patented varieties of chia have been developed in Kentucky for cultivation in northern latitudes of the United States.