Free Support (+91) 9599-988-833
Showing 1–12 of 285 results
GARLIC grows on the Himalayan mountain ranges.It comes in hard shelled bulbs. Break the shell and crush it before intake. In ancient days mountaineers have been said to take it to raise their energy levels, increasing oxygenation and detoxifying the body.
steel plates,spoon,glasses and bowl are safe to serve food in. This material does not affect the flavour, taste or nutrients of food in a negative way. Another cool point is that there is no space for dirt or grime to settle in.5 BARTAN SET IS ALSO USE IN POOJA ESSENTIAL.
Agar (/’e?g??r/ or /’??g?r/), or agar-agar, is a jelly-like substance, obtained from red algae. … It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta (red algae) phylum.
Agarbatti? also known as ?Incense Sticks? are made from aromatic plants and essential oils extracted from plants or animal sources. When lightened, they release fragrant smoke which is used in religious activities, prayers, therapeutic and aesthetic purposes. … Its principal use now is in the manufacture of incense.
Ajmoda / Celery is annual plant that grows up to 2 feet. Its flowers are hermaphrodite, and have both male, and female organs. It grows in acid, neutral, and basic (alkaline) ovoid, soils. Celery leaves are eaten cooked. The seeds of the plant are used as condiment.
Akarkara or Akallaka is a perennial herb that grows in the Himalayan region. The roots of this plant are slightly aromatic and have a pungent taste. … Akarkara improves sexual desire as well as sexual performance of men by maintaining the testosterone levels due to its aphrodisiac property