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Varieties from India

There are 15 products.

Showing 1-15 of 15 item(s)

Variety from India

We recommend this plant! We have tested this plant.
Kashmiri Chili Seeds

Kashmiri Chili Seeds

Price €1.85 (SKU: C 111 KC)
,
5/ 5
<h2><strong>Kashmiri Chili Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 30 (0,2g) seeds.</strong></span></h2> <p>Kashmiri chilies are a staple of Indian cuisine known for their vibrant red color, usually sold dried, with a mild heat and flavor. One of the most prized chilies originating from the subcontinent is the famed Kashmiri Chili, though this particular pepper is known more for its color than for its heat.</p> <p><strong>We strongly recommend this chili for drying and making ground chili powder. No other chili will give color to a dish like Kashmiri Chili.</strong></p> <p><strong>Scoville Heat Units: 1,000-2,000 SHU</strong></p> <p>When it comes to the spice level, Kashmiri Chilies are not particularly spicy. At best, these provide a mild heat level and are perfect if you require a moderate level of spiciness in your food. They are better used for their gorgeous red color and delicious, zingy aroma than intense heat and spice. They are rated at 1,000-2,000 Scoville Heat Units on the Scoville Scale. Kashmiri chili is hotter than paprika and milder than cayenne.</p> <p>As bright and eye-catching as Kashmiri Chilies are, they are not particularly known for their unique or overpowering flavor. Apart from providing a mild heat, they do provide a full and tangy taste, fruity in its nature.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
C 111 KC
Kashmiri Chili Seeds

Variety from India
Poona Kheera Cucumber Seeds 2.35 - 1

Poona Kheera Cucumber Seeds

Price €1.65 (SKU: P 30)
,
5/ 5
<h2><strong>Poona Kheera Cucumber Seeds Organically Grown</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <div>Organic Poona Kheera Cucumber - A favorite in our trials! A specialty variety from India with great flavor, quality and field resistance to disease compared to similar varieties. Cucumbers are light yellow-green when young and begin turning russet-brown at full maturity. Traditionally sold at light-green stage, but we find the flavor is best when harvested just as browning begins; then skin has a sugary sweet flavor and flesh is juicy and crisp. Heavy producer. Climbs easily on trellis to 5-6’.(Cucumis sativus)</div> <div>Days to maturity:50 days</div> <div>FRESH SEEDS.</div> <div> </div> <div> Does well in containers 5 gallon and up (the key to growing in containers is simple, regular watering and feeding). Northern zones direct sow mid June. Can be started earlier indoors, be especially careful with the roots when transplanting. Stake string up or trellis, will also grow well without support. Pick fruit regularly to increase production. One of the most unusual treats, is emerging as possibly the best tasting cucumber of all in many opinions. Good eating even when they look over-ripe. Gets rave reviews on taste and productivity.</div>
P 30
Poona Kheera Cucumber Seeds 2.35 - 1

Variety from India
Gac Exotic Fruit Seeds (Momordica cochinchinensis)

Gac Exotic Fruit Seeds...

Price €3.85 (SKU: P 139)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Gac Exotic Fruit Seeds (Momordica cochinchinensis) Exotic Vegetable</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p>Aril the consumer to prevent colon cancer. Used to treat cancer. Without the use of chemotherapy.</p> <p>Gac grows on dioecious vines and is usually collected from fence climbers or from wild plants. The vines can be commonly seen growing on lattices at the entrances to rural homes or in gardens. It only fruits once a year and is found seasonally in local markets. The fruit itself becomes a dark orange color upon ripening, and is typically round or oblong, maturing to a size of about 13 cm in length and 10 cm in diameter. Its exterior skin is covered in small spines while its dark red interior consists of clusters of fleshy pulp and seeds.</p> <p>It can be propagated by seed or by plant roots. Wetland. Due to the relative vine needs water. Gac will start flowering around 2-3 months after planting to flowering will begin in May and lasts until the flowers in August. Ripe for harvest approximately 20 days during the month. July to February and in the first season can be harvested up to the 30-60 result.</p> <p><strong>Sowing techniques "GAC FRUIT" to grow faster than normal.</strong></p> <p>The shell of the seed is very Crackers need a break. To make it grow faster too.</p> <p>On Crackers with a short knife cleaver Hardshell that will break off easily. Similar to lamb, watermelon seed it again time to grow up to 2.5 weeks, it cleared the light breaks through the soil.</p> <p><strong><a href="http://en.wikipedia.org/wiki/Gac" target="_blank" rel="noreferrer noopener">Wikipedia</a>:</strong></p> <p>Momordica cochinchinensis is a Southeast Asian fruit found throughout the region from Southern China to Northeastern Australia, mostly Vietnam.</p> <p><strong>Etymology</strong></p> <p>It is commonly known as gac, from the Vietnamese gấc (pronounced [ɣək˦˥]) or quả gấc (quả being a classifier for spherical objects such as fruit). It is known as mùbiēguǒ (木鳖果) in Chinese, and variously as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, or Cochinchin Gourd in English.</p> <p><strong>Characteristics</strong></p> <p>Because it has a relatively short harvest season (which peaks in December and January), making it less abundant than other foods, gac is typically served at ceremonial or festive occasions in Vietnam, such as Tết (the Vietnamese new year) and weddings. It is most commonly prepared as a dish called xôi gấc, in which the aril and seeds of the fruit are cooked in glutinous rice, imparting both their color and flavor. More recently, the fruit has begun to be marketed outside of Asia in the form of juice dietary supplements because of its allegedly high phytonutrient content.</p> <p><strong>Growth</strong></p> <p>Gac grows on dioecious vines and is usually collected from fence climbers or from wild plants. The vines can be commonly seen growing on lattices at the entrances to rural homes or in gardens. It only fruits once a year, and is found seasonally in local markets. The fruit itself becomes a dark orange color upon ripening, and is typically round or oblong, maturing to a size of about 13 cm in length and 10 cm in diameter. Its exterior skin is covered in small spines while its dark red interior consists of clusters of fleshy pulp and seeds.</p> <p><strong>Traditional uses</strong></p> <p>Traditionally, gac has been used as both food and medicine in the regions in which it grows. Other than the use of its fruit and leaves for special Vietnamese culinary dishes, gac is also used for its medicinal and nutritional properties. In Vietnam, the seed membranes are said to aid in the relief of dry eyes, as well as to promote healthy vision.[citation needed] Similarly, in traditional Chinese medicine the seeds of gac, known in Mandarin Chinese as mùbiēzǐ (Chinese: 木鳖子), are employed for a variety of internal and external purposes.</p> <p><strong>Nutrients and phytochemicals</strong></p> <p>Typical of orange-colored plant foods, gac fruit contains carotenoids such as beta-carotene (provitamin A).[1] Vietnamese children fed a rice dish containing beta-carotene from gac had higher blood levels of beta-carotene than those in the control group.[2] Gac aril oil contains high levels of vitamin E.[3] Fatty acids in the aril oil may facilitate absorption of fat-soluble nutrients, including carotenoids.[4]</p> <p>Due to its high content of beta-carotene and lycopene,[1][4] gac extracts may be sold as a food supplement in soft capsules or included in a juice blend. Gac contains substantial lycopene, beta-carotene[1] and a protein that may inhibit the proliferation of cancer cells.[5] Two cyclotides isolated, MCoT-I and MCoT-II, may have properties to inhibit trypsin.</p> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12 hours, or option 2 look piture 10 (last one)</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.5-1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </body> </html>
P 139
Gac Exotic Fruit Seeds (Momordica cochinchinensis)

Variety from India
Rare Exclusive KAJARI Melon Seeds 2.25 - 1

Rare Exclusive KAJARI Melon...

Price €2.75 (SKU: VE 165 (1g))
,
5/ 5
<h2><strong>Rare Exclusive KAJARI Melon Seeds</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 25 (1g) seeds.</strong></span></h2> <div>Kajari is a very unusual small heirloom melon grown in the Punjab region of India. The fruit weigh 2 to 3 pounds and are delightfully fragrant. &nbsp;It is a beautiful melon “tri-colored” Copper-Red, Yellow and Green with honeydew green flesh! The fruits are absolutely gorgeous, about 3 pounds in weight and delicious! The red/copper stripes interspersed with light green and then a dark green rib make this an extremely unusual beautiful melon.</div> <div>&nbsp;</div> <div>They taste like a ripe honeydew, and they look like beach balls! &nbsp;A sure hit at farmer's markets.&nbsp;</div> <div>&nbsp;</div> <div>Each vine produces 6 - 9 melons in a short season, only 60-70 days seeds to fruit.&nbsp;</div> <div>They can be planted only a few feet apart, seem to appreciate a trellis, and do better in partial shade than full sun. Any unripe melons can be picked after first frost and will continue to ripen in storage. A good keeper. &nbsp;</div> <div>&nbsp;</div> <div>Seeds are extremely rare.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 165 (1g)
Rare Exclusive KAJARI Melon Seeds 2.25 - 1

Variety from India

We recommend this plant! We have tested this plant.
DOSAKAI Indian Cucumber Seeds 1.75 - 1

DOSAKAI Indian Cucumber Seeds

Price €1.95 (SKU: P 345)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>DOSAKAI Indian Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Dosakai is a small, round yellow cucumber with green overlay and intermittent stripes creating the appearance of sections. As the cucumber matures, the skin becomes a darker yellow and the green patches become smaller. It has a pale yellow to white flesh with small, yellowish edible seeds. Dosakai has a tangy taste, unlike most members of the Cucurbit family where bitterness is the norm; it is sweet and flavorful.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>The small yellow cucumber, Dosakai is botanically known as Cucumis sativus and is a relative of the common cucumber. Unlike common cucumbers and other Cucurbits, Dosakai doesn’t contain the chemical compound that gives most fruit in this family a bitter taste.</p> <p> </p> <p><strong>Applications</strong></p> <p>Dosakai is commonly used in Indian Sambar (soup) or Dal referred to as Dosakaya pappu. It is also the key ingredient in Dosakaya pachadi, a chutney made with the yellow cucumber. Dosakai is used to make a delicacy from the state of Andhra Pradesh in southeastern India called Dosa Avakai, which is a pickled dish. The pickling process is quick, and the dish is ready in 24 hours, unlike the traditional Mango pickle of the same region of India which takes a week. Dosakai stores very well after pickling.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>Dosakai is native to India and the immediate surrounding regions. It is prevalent in southeastern India in Andhra Pradesh, both in gardens and in the kitchen. Dosakai prefers a growing climate with short summers. </p> </body> </html>
P 345
DOSAKAI Indian Cucumber Seeds 1.75 - 1

Variety from India
Rakthashali Red Rice Seeds

Rakthashali Red Rice Seeds

Price €1.95 (SKU: VE 103 RR (3.6g))
,
5/ 5
<h2><strong>Rakthashali Red Rice Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>Rakthashali, a rare rice variety. One of the rarest red rice varieties with high medicinal value and believed to be extinct in this part of the world. Rakthashali, also called Red Sali, Chennellu, Raktasali is widely mentioned in Puranas and ancient texts of Ayurveda as having properties potent enough to cure many ailments. Ayurveda says this variety of rice, dating its use back to more than 3,000 years, is good for the Tridoshas, such as Vatha, Pitha, and Kafa.</p> <p>Rakthashali was a rice variety with the most nutrient and herbal value. Its herbal properties are yet to be documented properly. It is one of the rarest rice varieties. The unavailability of Rakthashali rice has made Ayurveda practitioners to prescribe Njavara rice variety for various ailments. There are sections of people who falsely propagate Njavara as having the properties of Rakthashali.</p> <p>Ayurveda considered red rice (rakta shali) the best among the other rice varieties, due to desirable property as they had the power to redress the imbalance in the tridosha or humours whose imbalance in the body causes various types of diseases. In recent times, interest in red rice has been revived because of the presence of antioxidants. The antioxidant and scavenging activity of red rice is higher than that of white rice.</p> <p>There are many myths about the origin of Rakthashali in different cultures, including Japanese, Chinese, Korean, and Indian. But the myths apart, history says Rakthashali was the most preferred rice of yesteryear kings and aristocrats.</p> <h2><span class="mw-headline" id="Varieties">Varieties</span></h2> <p>Varieties of red rice include:</p> <ul> <li><i>Oryza longistaminata</i>, also known as red rice</li> <li><i>Oryza punctata</i>, also known as red rice</li> <li>Red rice, also known as<span>&nbsp;</span>weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice</li> <li>Rakthashali, a rare rice variety</li> <li>Thai<span>&nbsp;</span>Red Cargo rice, a non-glutinous long-grain rice variety</li> <li>Bhutanese red rice, medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas</li> <li>Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France</li> <li>Matta rice<span>&nbsp;</span>Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for<span>&nbsp;</span>idlies<span>&nbsp;</span>and<span>&nbsp;</span>appams, and eaten plain.</li> <li>Ulikan or mini-angan, heirloom red rice from<span>&nbsp;</span>Ifugao<span>&nbsp;</span>and<span>&nbsp;</span>Kalinga,<span>&nbsp;</span>Philippines</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern<span>&nbsp;</span>Brazil<span>&nbsp;</span>(States of<span>&nbsp;</span>Rio Grande do Norte<span>&nbsp;</span>and<span>&nbsp;</span>Paraíba) since the 16th century.</li> </ul> <p>Dishes<br>Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 103 RR (3.6g)
Rakthashali Red Rice Seeds

Variety from India
Tulsi, Holy Basil Seeds...

Tulsi, Holy Basil Seeds...

Price €1.65 (SKU: VE 182)
,
5/ 5
<h2 class=""><strong>Thai Holy Basil Seeds (Ocimum tenuiflorum)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 0,036g (100), 1g (2800) seeds.</strong></span></h2> <p>This kind of Basil has a spicy, peppery, clove-like taste, maybe the basil Thai people love most, and is at least used in all street kitchens and restaurants in the country.</p> <p>Ocimum tenuiflorum, also known as Ocimum sanctum, holy basil, or tulasi or tulsi (also sometimes spelled thulasi), is an aromatic plant in the family Lamiaceae which is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics. It is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems and simple phyllotaxic green or purple leaves that are strongly scented.</p> <p>Leaves have petioles and are ovate, up to 5 cm (2.0 in) long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls. The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulasi) and purple-leaved (Krishna tulasi).</p> <p>Tulasi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across the Indian subcontinent as a medicinal plant and a herbal tea, commonly used in Ayurveda, and has an important role within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves. This plant is revered as an elixir of life.</p> <p>The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai: กะเพรา kaphrao);[2] it is not to be confused with Thai basil, which is a variety of Ocimum basilicum.</p> <p><strong>Genetics</strong></p> <p>DNA barcodes of various biogeographical isolates of Tulsi from the Indian subcontinent are now available. In a large-scale phylogeographical study of this species conducted using chloroplast genome sequences, a group of researchers from Central University of Punjab, Bathinda, have found that this plant originates from North Central India.[5][6] The discovery might suggest the evolution of Tulsi is related with the cultural migratory patterns in the Indian subcontinent.</p> <p><strong>Uses</strong></p> <p><strong>In Hinduism</strong></p> <p>Tulsi leaves are an essential part in the worship of Vishnu and his avatars, including Krishna and Ram, and other male Vaishnava deities such as Hanuman, Balarama, Garuda and many others. Tulsi is a sacred plant for Hindus and is worshipped as the avatar of Lakshmi.[7] It is believed that water mixed with the petals given to the dying raises their departing souls to heaven.[8] Tulsi, which is Sanskrit for "the incomparable one", is most often regarded as a consort of Krishna in the form of Lakshmi.[9][10] According to the Brahma Vaivarta Purana, tulsi is an expression of Sita.[11][full citation needed] There are two types of tulsi worshipped in Hinduism: "Rama tulsi" has light green leaves and is larger in size; "Shyama tulsi" has dark green leaves and is important for the worship of Hanuman.[12] Many Hindus have tulasi plants growing in front of or near their home, often in special pots. Traditionally, tulsi is planted in the centre of the central courtyard of Hindu houses. It is also frequently grown next to Hanuman temples, especially in Varanasi.</p> <p>According to Vaishnavas, it is believed in Puranas that during Samudra Manthana, when the gods win the ocean-churning against the asuras, Dhanvantari comes up from the ocean with Amrit in hand for the gods. Dhanvantari, the divine healer, sheds happy tears, and when the first drop falls in the Amrit, it forms tulasi. In the ceremony of Tulsi Vivaha, tulsi is ceremonially married to Krishna annually on the eleventh day of the waxing moon or twelfth of the month of Kartik in the lunar calendar. This day also marks the end of the four-month Chaturmas, which is considered inauspicious for weddings and other rituals, so the day inaugurates the annual marriage season in India. The ritual lighting of lamps each evening during Kartik includes the worship of the tulsi plant, which is held to be auspicious for the home. Vaishnavas especially follow the daily worship of tulsi during Kartik.[14] In another legend, Tulsi was a pious woman who sought a boon to marry Vishnu. Lakshmi, Vishnu's consort, cursed her to become a plant on the earth. However, Vishnu appeased her by giving her a boon that she would grace him when he appears in the form of Shaligrama in temples.</p> <p>Vaishnavas traditionally use Hindu prayer beads made from tulsi stems or roots, which are an important symbol of initiation. Tulsi rosaries are considered to be auspicious for the wearer, and believed to put them under the protection of Hanuman. They have such a strong association with Vaishnavas, that followers of Hanuman are known as "those who bear the tulsi round the neck".</p> <p><strong>Ayurveda</strong></p> <p>Tulasi (Sanskrit:-Surasa) has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned in the Charaka Samhita,[16] an ancient Ayurvedic text. Tulsi is considered to be an adaptogen,[17] balancing different processes in the body, and helpful for adapting to stress.[18] Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of "elixir of life" and believed to promote longevity.</p> <p>Tulasi extracts are used in ayurvedic remedies for a variety of ailments. Traditionally, tulasi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics.</p> <p><strong>Thai cuisine</strong></p> <p>The leaves of holy basil, known as kaphrao in the Thai language (Thai: กะเพรา), are commonly used in Thai cuisine. Kaphrao should not be confused with horapha (Thai: โหระพา), which is normally known as Thai basil, or with Thai lemon basil (maenglak; Thai: แมงลัก).</p> <p>The best-known dish made with this herb is phat kaphrao (Thai: ผัดกะเพรา) — a stir-fry of Thai holy basil with meats, seafood or, as in khao phat kraphao, with rice.</p> <p><strong>Insect repellent</strong></p> <p>For centuries, the dried leaves have been mixed with stored grains to repel insects. In Sri Lanka this plant is used as a mosquito repellent. Sinhala: Maduruthalaa</p> <p><strong>Pharmacological study</strong></p> <p>Some of the main chemical constituents of tulsi are oleanolic acid, ursolic acid, rosmarinic acid, eugenol, carvacrol, linalool, β-caryophyllene (about 8%), β-elemene (c.11.0%), and germacrene D (about 2%).</p> <p>Isolated O. sanctum extracts have some antibacterial activity against E. coli, S. aureus and P. aeruginosa.</p> <p><strong>Genome sequence</strong></p> <p>The genome of Tulsi plant has been sequenced and the draft genome has been published independently by research teams from CSIR-Central Institute of Medicinal and Aromatic Plants at Lucknow and National Centre for Biological Sciences at Bengaluru. The genome size was estimated to be 612 mega bases and results from the sequencing project show that certain metabolite-biosynthesis genes such as genes for biosynthesis of Anthocyanin in Krishna Tulsi variety, Ursolic acid and Eugenol in Rama Tulsi variety were expressed in large quantities. These metabolites were shown to have anti-cancerous properties as well. It was further commented that these metabolites could be utilized as anti-cancerous drugs.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 182 (0.036 g)
Tulsi, Holy Basil Seeds (Ocimum tenuiflorum)

Variety from India

Ayurveda Plant
Chaksu, Jasmejaaz Seeds...

Chaksu, Jasmejaaz Seeds...

Price €1.95 (SKU: P 170 CA)
,
5/ 5
<h2><strong>Chaksu, Jasmejaaz Seeds (Cassia absus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.&nbsp;</strong></span></h2> Annual herb, to 60 cm, glandular-hairy. Leaves: petiole to 4 cm, without a gland; leaves with 2 pairs of opposite leaflets with a gland on the rhachis between each pair. Inflorescences terminal. Petals 5-6 mm, yellow, orange, salmon, or pinkish-red with reddish-brown veins. Stamens 5, subequal; filaments straight. Pod 3-6 cm, flat.<br><br>Seeds contain alkaloids that have powerful actions on the nervous and vascular systems and are used accordingly for a variety of purposes in folk medicine.<br><br>In disturbed grassland or open woodland, also on roadsides, riverine alluvium, and formerly cultivated areas.<br><br>Widespread in the tropics and subtropics.<br><br>Health Benefits of Cassia Absus Seed<br><br>Due to the sudden increase in the number of chaksu seed buyers, the commercial cultivation of this medicinal plant is seriously being considered by farmers and those involved in the production of ayurvedic medicines. This is an Indian medicinal herb belonging to the Caesalpiniaceae family of plants. Also known as Cassia Absus, Chaksu seeds have many medicinal properties making them one of the most sought-after ayurvedic herbs that can be used in the form of decoction, powder, and even juice.<br><br>Chaksu Seeds for Lowering Blood Pressure<br><br>What makes these seeds really popular, is their ability to lower blood pressure. Acting as a hypotensive agent, this humble seed works wonders for those looking to control their BP naturally. It is a strong anti-bacterial agent and works as an astringent. It is also full of many phytochemicals such as alkaloids, essential fatty acids, and sterols. It is available in the form of seeds and Chaksu oil.<br><br>Medicinal Properties of Chaksu Seeds<br><br>These seeds are highly effective in treating common coughs.<br>You can get rid of ringworms by mixing Jasmezaaj seed paste in oil and applying it directly over the affected area.<br>The same oil can be used for curing many skin diseases.<br>It is an effective home remedy for treating urinary bladder problems.<br>Suffering from purulent conjunctivitis? Use Chakus seeds to cure it fast.<br>Treating wounds and sores with Chaksu seeds is very common in various parts of India.<br>Diuretic formulations are prepared by using these wonderful herbal plant seeds.<br>Eye lotions are prepared using Chaksu seeds.<br>It is an effective herbal treatment for eye ailments such as trachoma, ulcers, cataract, and polyps.<br>Pus formation and watering of eyes and many other eye infections are treated with Chaksu seed-based medicines.<br><br>Chaksu Synonyms<br><br>There are various other popular names of Chaksu in different parts of India. Let us take a look at some of it its synonyms<br><br>In Hindi Speaking Areas, it is known as Chaaksu.<br>In English, it is known as Chaksu seeds and Jasmejaaz.<br>It is called Chaksu in Sanskrit as well and also as Chakushya. In fact, the Hindi name has been derived from the original Sanskrit word.<br>In Tamil, it is popularly known as “Karun kanami”.<br>In Telugu, they are known as Chanupala vittulu.<br>In Bengali, it is called Chaakut.<br>Gujrati people call it Chimeru.<br>In most parts of Kerala and the surrounding Malayalam-speaking areas, it is known as Karinkolla.<br><br>No matter what you prefer to call these seeds, you’ll be immensely benefited by the herbal properties of this plant, its seeds and of course medicines prepared with it.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 170 CA
Chaksu, Jasmejaaz Seeds (Cassia absus)

Variety from India
Mung Bean Seeds (Vigna radiata) 1.5 - 3

Mung Bean Seeds (Vigna...

Price €1.25 (SKU: VE 140 (2g))
,
5/ 5
<h2 id="short_description_content"><strong>Mung Bean Seeds (Vigna radiata)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 30 (2g) seeds.</strong></span></h2> <p>The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, Lentil, but not Mungo, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. It is also cultivated in hot, dry regions in Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes.</p> <p><strong>Description</strong></p> <p>The English word mung is derived from the Hindi word मूंग Moong derived from the Sanskrit word मुद्ग (mudga). In Tamil it is பாசி பருப்பு (paasi paruppu). In Telugu language it is called పెసర పప్పు (Pesara pappu). In Kannada, it is ಹೆಸರು ಬೇಳೆ (hesaru bele).</p> <p><strong>Taxonomy</strong></p> <p>They are one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen incorrectly cited as Phaseolus aureus or Phaseolus radiatus.</p> <p><strong>Uses</strong></p> <p>Mung beans are commonly used in various cuisines across Asia.</p> <p>Whole beans and mung bean paste</p> <p>Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in color when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.</p> <p>Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Tamil Nadu, Telangana and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called sundal. In south and north Indian states, mung beans are also eaten as pancakes. They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala, it is commonly used to make the parippu preparation in the Travancore region (unlike Cochin and Malabar, where toor dal, tuvara parippu, is used). It is also used, with coconut milk and jaggery, to make a type of payasam.</p> <p>In Chinese cuisine, whole mung beans are used to make a tángshuǐ, or dessert, otherwise literally translated, "sugar water", called lǜdòu tángshuǐ, which is served either warm or chilled. In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger.</p> <p>In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival (端午节).[4] The beans may also cooked until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of China.</p> <p>In the Philippines, ginisáng monggó (sautéed mung bean stew), also known as monggó guisado or balatong, is a savoury stew of whole mung beans with shrimp or fish. It is traditionally served on Fridays of Lent, when the majority Roman Catholic Filipinos traditionally abstain from meat. Variants of ginisáng monggó may also be made with chicken or pork.</p> <p>Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in Indonesia, the Philippines and further afield in Guyana (where it is known as black eye cake) and originating from southern China</p> <p><strong>Bean sprouts</strong></p> <p>Mung bean sprouts are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts". However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.</p> <p>Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for phở. They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, and pasembor. In Korea, slightly cooked mung bean sprouts, called sukjunamul (hangul: 숙주나물), are often served as a side dish. They are blanched (placed into boiling water for less than a minute), immediately cooled in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients. In the Philippines, mung bean sprouts are made into lumpia rolls called lumpiang togue.</p> <p>In northern China and Korea, soybean sprouts, called kongnamul (hangul: 콩나물) in Korean, are more widely used in a variety of dishes.</p> <p><strong>Starch</strong></p> <p>Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fensi (粉絲), tung hoon (冬粉), miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. A variation of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk (hangul: 녹두묵; also called cheongpomuk; hangul: 청포묵) is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk (hangul: 황포묵). In northern China, mung bean jelly is called liangfen (凉粉, meaning chilled bean jelly), which is very popular food during summer. Jidou liangfen is another flavor of mung bean jelly food in Yunnan, in southern China.</p> <p>Mung batter is used to make crepes named pesarattu in Andhra Pradesh, India and pancakes named Bindaetteok in Korea.</p> <p><strong>History of domestication and cultivation</strong></p> <p>The mung bean was domesticated in India, where its progenitor (Vigna radiata subspecies sublobata) occurs wild.[8][9] Archaeological evidence has turned up carbonized mung beans on many sites in India. Areas with early finds include the eastern zone of the Harappan civilization in Punjab and Haryana, where finds date back about 4500 years, and South India in the modern state of Karnataka where finds date back more than 4000 years. Some scholars therefore infer two separate domestications in the northwest and south of India. In South India there is evidence for evolution of larger-seeded mung beans 3500 to 3000 years ago. By about 3500 years ago mung beans were widely cultivated throughout India. Cultivated mung beans later spread from India to China and Southeast Asia. Archaeobotanical research at the site of Khao Sam Kaeo in southern Thailand indicates that mung beans had arrived in Thailand by at least 2200 years ago. Finds on Pemba Island indicate that during the era of Swahili trade, in the 9th or 10th century, mung beans also came to be cultivated in Africa.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 140 (2g)
Mung Bean Seeds (Vigna radiata) 1.5 - 3

Variety from India
Desert Gourd, Colocynth...

Desert Gourd, Colocynth...

Price €1.95 (SKU: VE 172 (1g))
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5/ 5
<h2 class=""><strong>Desert Gourd, Colocynth Seeds (Citrullus colocynthis)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 5 (0.13g), 40 (1g) seeds.</strong></span></h2> <p>Citrullus colocynthis, with many common names including colocynth, bitter apple, bitter cucumber, desert gourd,[citation needed] egusi, vine of Sodom, or wild gourd, is a desert viny plant native to the Mediterranean Basin and Asia, especially Turkey (especially in regions such as İzmir), and Nubia.</p> <p>It resembles a common watermelon vine, but bears small, hard fruits with a bitter pulp. It originally bore the scientific name Colocynthis citrullus.</p> <p><strong>Origin, distribution, and ecology</strong></p> <ol start="14"> <li>colocynthis is a desert viny plant that grows in sandy, arid soils. It is native to the Mediterranean Basin and Asia, and is distributed among the west coast of northern Africa, eastward through the Sahara, Egypt until India, and reaches also the north coast of the Mediterranean and the Caspian Seas. It grows also in southern European countries as in Spain and on the islands of the Grecian archipelago. On the island of Cyprus, it is cultivated on a small scale; it has been an income source since the 14th century and is still exported today. It is an annual or a perennial plant (in wild) in Indian arid zones and has a great survival rate under extreme xeric conditions.[4] In fact, it can tolerate annual precipitation of 250 to 1500 mm and an annual temperature of 14.8 to 27.8 °C. It grows from sea level up to 1500 meters above sea level on sandy loam, subdesert soils, and sandy sea coasts with a pH range between 5.0 and 7.8.</li> </ol> <p>&nbsp;</p> <p><strong>Characteristics and morphology</strong></p> <p><strong>Roots and stems</strong></p> <p>The roots are large, fleshy, and perennial, leading to a high survival rate due to the long tap root. The vine-like stems spread in all directions for a few meters looking for something over which to climb. If present, shrubs and herbs are preferred and climbed by means of axiliary branching tendrils.<sup>[4]</sup></p> <p><strong>Leaves</strong></p> <p>Very similar to watermelon, the leaves are palmate and angular with three to seven divided lobes.</p> <p><strong>Flowers</strong></p> <p>The flowers are yellow and solitary in the axes of leaves and are borne by yellow-greenish peduncles. Each has a subcampanulated five-lobed corolla and a five-parted calyx. They are monoecious, so the male (stamens) and the female reproductive parts (pistils and ovary) are borne in different flowers on the same plant. The male flowers’ calyx is shorter than the corolla. They have five stamens, four of which are coupled and one is single with monadelphous anther. The female flowers have three staminoids and a three-carpel ovary. The two sexes are distinguishable by observing the globular and hairy inferior ovary of the female flowers.<sup>[4]</sup></p> <p><strong>Fruits</strong></p> <p>The fruit is smooth, spheric with a 5– to 10-cm-diameter and extremely bitter taste. The calyx englobe the yellow-green fruit which becomes marble (yellow stripes) at maturity. The mesocarp is filled with a soft, dry, and spongy white pulp, in which the seeds are embedded. Each of the three carpels bears six seeds. Each plant produces 15 to 30 fruits.<sup>[5]</sup></p> <p><strong>Seeds</strong></p> <p>The seeds are grey and 5&nbsp;mm long by 3&nbsp;mm wide. They are edible but similarly bitter, nutty-flavored, and rich in fat and protein. They are eaten whole or used as an oilseed. The oil content of the seeds is 17–19% (w/w), consisting of 67–73% linoleic acid, 10–16% oleic acid, 5–8% stearic acid, and 9–12% palmitic acid. The oil yield is about 400 l/hectare.<sup>[6]</sup> In addition, the seeds contain a high amount of arginine, tryptophan, and the sulfur-containing amino acids.<sup>[7]</sup></p> <p><strong>Cultivation</strong></p> <ol> <li><em> colocynthis</em>, a perennial plant, can propagate both by generative and vegetative means. However, seed germination is poor due to the extreme xeric conditions, so vegetative propagation is more common and successful in nature. In the Indian arid zone, growth takes place between January and October, but the most favorable period for the vegetative growth is during summer, which coincides with the rainy season. Growth declines as soon as the rains and the temperature decrease and almost stops during the cold and dry months of December and January. Colocynth prefers sandy soils and is a good example of good water management which may be useful also on research to better understand how desert plants react to water stress.<sup>[8][9]</sup> To enhance production, an organic fertilizer can be applied.<sup>[10]</sup> Colocynth is also commonly cultivated together with cassava (intercropping) in Nigeria.</li> </ol> <p>Cultivated colocynth suffers of climatic stress and diseases such as cucumber mosaic virus, melon mosaic virus, <em>Fusarium</em> wilt, etc. as any other crop. To improve it, a relatively new protocol for regeneration has been developed with the aim of incorporating disease and stress resistance to increase yield potential and security avoiding interspecific hybridization barriers.<sup>[11]</sup></p> <p><strong>Uses</strong></p> <ol> <li><em> colocynthis</em> can be eaten or elaborated for further uses in medicine and as energy source, e.g. oilseed and biofuel. The characteristic small seed of the colocynth have been found in several early archeological sites in northern Africa and the Near East, specifically at Neolithic Armant, Nagada in Egypt; at sites dating from 3800 BC to Roman times in Libya; and the prepottery Neolithic levels of the Nahal Hemar caves in Israel.<sup>[12]</sup> Zohary and Hopf speculate, "these finds indicate that the wild colocynth was very probably used by humans prior to its domestication."<sup>[12]</sup></li> </ol> <p><strong>Traditional medicine and research</strong></p> <p>Colocynth has been widely used in traditional medicine for centuries.<sup>[13]</sup> In premodern medicine, it was an ingredient in the electuary called <em>confectio hamech</em>, or diacatholicon, and other laxative pills.<sup>[14]</sup></p> <p>In Arabia the colocynth had numerous uses in traditional medicine, such as a laxative, diuretic, or for insect bites.<sup>[15]</sup> The powder of colocynth was sometimes used externally with aloes, unguents, or bandages.<sup>[14]</sup> Troches made of colocynth were called "troches of alhandal" used as an emetic.<sup>[14]</sup></p> <p>In traditional veterinary medicine, colocynth sap was used to treat skin eruptions in camels<sup>[15]</sup>.</p> <p><strong>Culinary uses</strong></p> <p>The desert Bedouin are said to make a type of bread from the ground seeds. Some confusion exists between this species and the closely related watermelon (<em>Citrullus lanatus</em> (Thunb)), whose seeds may be used in much the same way. In particular, the name "egusi" may refer to either or both plants (or more generically to other cucurbits) in their capacity as seed crops, or for a soup made from these seeds and popular in West Africa. The seed flour is rich in micronutrients, and could therefore be used in food formulations especially in regions with low milk consumption, such as West Africa.<sup>[7]</sup></p> <p><strong>Practical uses</strong></p> <p>The oil obtained from the seeds (47%) can be used for soap production.<sup>[5]</sup> The production is not very time- and energy-consuming due to the ability of colocynth to grow on poor soils with just a little moisture and organic fertilizer. The fruits are harvested still unripe by hand, the rind is removed by peeling and the inner pulp filled with seeds is dried in the sun or in ovens. The seeds yield is about 6.7-10 t/ha, which means that for an oil profit of 31-47%, oil yields may reach up to 3 t/ha.<sup>[5][16]</sup></p> <p>Oleic and linoleic acids isolated from <em>C. colocynthis</em> petroleum ether extracts show larvicidal activity against mosquitoes.<sup>[17]</sup></p> <p><strong>Dangers</strong></p> <p>Ingestion may cause irritation of the mucous membranes in the gastrointestinal tract, bloody diarrhea, or kidney damage. The ill effects are caused by cytotoxic and antimitotic cucurbitacins. The active substances pass into urine and breast milk and can lead to abortions in pregnant women. Other symptoms of poisoning include ulcers, wall perforation, peritonitis, kidney bleeding and bladder inflammation. Often brain hyperemia, delirium and collapse occur. Death may occur as a result of respiratory arrest. Cross-fertilization of colocynth with watermelon or zucchini sometimes leads to cases of poisoning. Cases of poisoning have also been observed in animals that consumed the fruits. The intake of just 3 g of colocynth and be fatal. Exposure of the skin to the active substances may cause blistering.</p> <script type="text/javascript"></script> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 172 (0,13 g)
Desert Gourd, Colocynth Seeds (Citrullus colocynthis)

Variety from India

This plant is medicinal plant

Ayurveda Plant
Kulikhara, Kokilaksah Seeds...

Kulikhara, Kokilaksah Seeds...

Price €3.95 (SKU: VE 207 (1g))
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5/ 5
<h2><strong>Kulikhara, Kokilaksah Seeds (Asteracantha longifolia)</strong></h2> <h2><span style="color: #f80000;"><strong>Price for Package of 450 (1g) Seeds.</strong></span></h2> Asteracantha longifolia is a herbaceous, medicinal plant in the acanthus family that grows in marshy places and is native to tropical Asia and Africa. In India, it is commonly known as kokilaksha or gokulakanta, in Sri Lanka as neeramulli. In Kerala it is called vayalchulli (വയൽച്ചുളളി). In Tamil, it is called Neermulli (நீர்முள்ளி).<br><br>Kulikhara, Kokilaksah, Long Leaves Barleria (Asteracantha longifolia) Nees, Acanthaceae, is a source of the ayurvedic drug, 'Kokilaaksha' and the Unani drug, Talimakhana. The seeds are acrid, bitter, aphrodisiac, tonic, sedative, used for diseases of the blood. The plant is known to possess antitumor, hypoglycemic, aphrodisiac, antibacterial, free radical scavenging and lipid peroxidation, hepatoprotective and hematopoietic activity. It contains lupeol, stigmasterol, bulletin, fatty acids, and alkaloids. The present review article is focused on phytochemical, pharmacological, and other important aspects of Talimakhana<br><br>Uses: Roots are sweet, sour, bitter, refrigerant, diuretic, anti-inflammatory, analgesic, hemopoietic, hepatoprotective, and tonic. It is useful in inflammations, hyperdipsia, strangury, jaundice, and vesical calculi. It is also used in flatulence and dysentery. Leaves are hemopoietic, hepatoprotective, anti-inflammatory, antioxidant, analgesic, antidiabetic, stomachic, ophthalmic, diuretic, and liver tonic. It is used in hepatic obstruction, jaundice, arthritis, rheumatism, and diseases of the urinogenital tract. It is useful in flatulence and other stomach-related diseases. It is useful in anemia and for treating blood diseases. It is used to lower the blood sugar level. Seeds are gelatinous, febrifuge, rejuvenating and nervine tonic. It is used in burning sensations, fever, and headaches. It is also used in diarrhea and dysentery. A paste of the seeds mixed with buttermilk or whey is given for diarrhea. A decoction of the roots is used as a diuretic and to treat rheumatism, gonorrhea, and other diseases of the genito-urinary tract, jaundice, and anasarca.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 207 (1g)
Kulikhara, Kokilaksah Seeds (Asteracantha longifolia)
Green Cardamom Seeds 1.95 - 1

Green Cardamom Seeds...

Price €1.55 (SKU: MHS 57 G)
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5/ 5
<h2><strong>Green Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavor of masala chai. In Iran, cardamom is used to flavor coffee and tea. In Turkey, it is used to flavor the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.<br><br></p> <h2 style="color: #222222; font-size: 2.75rem;">How to Germinate Cardamom</h2> <ol style="color: #222222; font-size: 16px;"> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-1"> <p style="font-size: 1rem;">Wash the seeds in lukewarm water to remove the mucilage. Allow the seeds to dry in the shade.</p> </div> </li> <li> <div class="section-2"> <p style="font-size: 1rem;">Put the cardamom seeds in a glass jar, and then put the glass jar in a tray full of cold tap water from your sink. The water should come halfway up the sides of the jar. Let the jar sit in the water for a few minutes until the glass feels cool to the touch.</p> </div> </li> </ol> </ol> <div id="LEAF-SMARTASSET-CAPTIVATE" class="sa-captivate-box"> <div></div> </div> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-3"> <p style="font-size: 1rem;">Pour a 2.5 percent nitric acid solution over the cardamom seeds in the jar slowly. Coat all surfaces of the seeds. Stir the seeds with a spoon. After two minutes of stirring, drain the nitric acid solution from the jar with a strainer.</p> </div> </li> <li> <div class="section-4"> <p style="font-size: 1rem;">Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. This scarification breaks the hard coats of the cardamom seeds.</p> </div> </li> <li> <div class="section-5"> <p style="font-size: 1rem;">Select a site in the garden for the cardamom seeds. Cardamom prefers moist soil that seldom dries out. It thrives in filtered shade.</p> </div> </li> <li> <div class="section-6"> <p style="font-size: 1rem;">Plant cardamom seeds directly in the garden after the danger of frost passes. Sow the cardamom seeds about 1/2 to 1 inch apart on top of the soil. Make rows 4 to 6 feet apart.</p> </div> </li> <li> <div class="section-7"> <p style="font-size: 1rem;">Cover the cardamom seeds with a thin layer of soil. Spread a thin layer of twigs over the seed bed. Cover the twigs with straw or grass. Water deeply until the soil feels moist.</p> </div> </li> <li> <div class="section-8"> <p style="font-size: 1rem;">Watch for germination. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. When germination occurs, remove most of the mulch, leaving only a thin layer around the seedlings. Provide overhead shade to protect seedlings from bright sun.</p> </div> </li> </ol><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 57 G
Green Cardamom Seeds 1.95 - 1
Black Cardamom Seeds 1.95 - 1

Black Cardamom Seeds

Price €1.95 (SKU: MHS 57 B)
,
5/ 5
<h2><strong>Black Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.</p> <h2 style="color: #222222; font-size: 2.75rem;">How to Germinate Cardamom</h2> <ol style="color: #222222; font-size: 16px;"> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-1"> <p style="font-size: 1rem;">Wash the seeds in lukewarm water to remove the mucilage. Allow the seeds to dry in the shade.</p> </div> </li> <li> <div class="section-2"> <p style="font-size: 1rem;">Put the cardamom seeds in a glass jar, and then put the glass jar in a tray full of cold tap water from your sink. The water should come halfway up the sides of the jar. Let the jar sit in the water for a few minutes until the glass feels cool to the touch.</p> </div> </li> </ol> </ol> <div id="LEAF-SMARTASSET-CAPTIVATE" class="sa-captivate-box"> <div></div> </div> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-3"> <p style="font-size: 1rem;">Pour a 2.5 percent nitric acid solution over the cardamom seeds in the jar slowly. Coat all surfaces of the seeds. Stir the seeds with a spoon. After two minutes of stirring, drain the nitric acid solution from the jar with a strainer.</p> </div> </li> <li> <div class="section-4"> <p style="font-size: 1rem;">Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. This scarification breaks the hard coats of the cardamom seeds.</p> </div> </li> <li> <div class="section-5"> <p style="font-size: 1rem;">Select a site in the garden for the cardamom seeds. Cardamom prefers moist soil that seldom dries out. It thrives in filtered shade.</p> </div> </li> <li> <div class="section-6"> <p style="font-size: 1rem;">Plant cardamom seeds directly in the garden after the danger of frost passes. Sow the cardamom seeds about 1/2 to 1 inch apart on top of the soil. Make rows 4 to 6 feet apart.</p> </div> </li> <li> <div class="section-7"> <p style="font-size: 1rem;">Cover the cardamom seeds with a thin layer of soil. Spread a thin layer of twigs over the seed bed. Cover the twigs with straw or grass. Water deeply until the soil feels moist.</p> </div> </li> <li> <div class="section-8"> <p style="font-size: 1rem;" class="">Watch for germination. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. When germination occurs, remove most of the mulch, leaving only a thin layer around the seedlings. Provide overhead shade to protect seedlings from bright sun.</p> </div> </li> </ol><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 57 B
Black Cardamom Seeds 1.95 - 1

Variety from India
Lila Sari Tomato Seeds

Lila Sari Tomato Seeds

Price €1.95 (SKU: VT 54)
,
5/ 5
<h2><strong>Lila Sari Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>“Lila Sari” is reportedly from India. Productive, medium-large, 250 grams globe-shaped fruits with dark purple-brown chocolate color. Much better in our growing conditions than Cherokee Purple, which is similar.</p> <p>Tastes great with a rich flavor that develops even in cool summers. Yields heavy and late into the season. One of our favorites for flavor and appearance, and one of the purple varieties we loved for the market.</p> <p>“Tangy, very sweet, rich, turgid smooth flesh, juicy!”</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 54 (10 S)
Lila Sari Tomato Seeds

Variety from India
Sikkim Cucumber Seeds

Sikkim Cucumber Seeds

Price €1.55 (SKU: P 29)
,
5/ 5
<h2><strong>''Sikkim'' Cucumber Seeds Organically Grown</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds</strong><strong><br></strong></span></h2> <p>The historic cucumber. Fat, large fruit can reach several pounds in size. The ripe fruit is a unique rusty red color and is good eaten cooked or raw. In Asia, cucumbers are often stir-fried and are quite tasty. This variety is grown in the Himalayas of Sikkim and Nepal. Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. Here is part of what he wrote about it: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman, and the child seemed engaged throughout the day in devouring them.”&nbsp;</p> <p><strong>Extremely early, 45-50 days.</strong></p> <p><strong>FRESH SEEDS.</strong></p> <p>It does well in containers 5 gallons and up (the key to growing in containers is simple, regular watering and feeding). Northern zones direct sow mid-June. It can be started earlier indoors, be especially careful with the roots when transplanting. Stake string up or trellis will also grow well without support. Pick fruit regularly to increase production. One of the most unusual treats is emerging as possibly the best tasting cucumber of all in many opinions. Good eating even when they look over-ripe. Gets rave reviews on taste and productivity.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
P 29 (5 S)
Sikkim Cucumber Seeds

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