tarragon leaves
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1 Ton (MOQ)
tarragon leaves
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INDICATION: Quick Relief From Swelling & Inflammation, Joint Pain, Joint Stiffness, Muscular Pain, Muscle Stiffness, Low Back Pain, Frozen Shoulder, Sprains, Strains etc. FORMULA(each 250gm contains) : Rose Powder (rose danascana) 10 gm, Tesu Flower (bute monosperama) 10 gm, Sandal wood (Santalum album) 5 gm, Black Mustard (Brasica nigra) 5 gm, Ajwan (Traclys Permuammi) 10 gm, Suranjhan (Merendra Persica) 5 gm, Halon (Ascarhgus officinalis) 5 gm, Rock Salt 50 gm, Alum 100 gm, Black Salt 50 gm, Rooh Gulab (Fragrance) Q.S Rooh Sandal (Fragrance) Q.S HOW TO USE : Put the whole contents of the potli (cotton bag) in a pan roast it at low flame for 3 - 5 mins puts this roasted powder back in the potli & tie it up let it cool to temperature bearable to the body place this potli on the affected part & foment repeat it 2 – 3 times a day or as directed by physician. NOTE : The contents of the potli are reusable & can be used up to 30 times. PRECAUTIONS: Natural herbal dry fomentation powder should be applied only to intact skin surfaces & not to skin wounds or open injuries.
DAVANA (WHOLE,GROUND AND OI
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Aromatic herb is genus of small herbs or shrubs, xerophytic In nature
tarragon leaves
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25 Kilogram (MOQ)
Tarragon, Artemisia dracunculus, is an herbaceous perennial in the family Asteraceae grown for itsleaves which are used a culinary herb. The tarragon plant is erect with slender, often branching stems and simple needle-like leaves which are glossy green and very aromatic
tarragon leaves
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also known as french true tarragon. Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in french cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to siberia. tarragon, together with parsley, chervil, and chives make a traditional french blend, fines herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables. tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and french cuisine. Tarragon is also often used to infuse vinegar and olive oils.
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