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coir products
Coir is a natural fibre extracted from coconut husk and used in products 
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Spices products
Cardamom is one of the world’s very ancient spices. It is native to the East.
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Herbal products
Aloe commanly known as Kumari or Kanya which means Virgrin Girl"
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Basil
Basil
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, there was found a nest of scorpions in his brain" In keeping with this view of the herb, some believe its name was derived from that of the legendary basilisk, a mythical serpent who could kill with a glance or a breath.
A contrary theory is that the word Basil is derived from the Greek 'basiikon phyton' which means 'kingly herb'. It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. This plant was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and to keep a lover faithful.
For the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means "raving".
Basil certainly seems to be a herb that no-one felt indifferently about. Pliny, the celebrated first century AD Roman scholar, considered it to be an aphrodisiac and it was given to horses during the mating season. In Italy, basil symbolized love; when a lady left a pot of it in her window it was a signal that her lover was welcome. Leave it to the Italians to intermingle food and love. In Romania, a young man was considered to be engaged if he accepted a sprig of basil from a young lady.
Basil has traditionally been given as a good-luck present to new homeowners. This is possibly why a modern custom has developed which maintains that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register.
 

Spice Description
There are many different types of basil, however the succulent, large-leaved, sweet basil is by far the most popular variety for culinary use. Basil's refreshing, clove and anise-like aroma conjures p memories of summer, hardly surprising when one considers how this warmthloving annual thrives in the heat and expires with the first chills of winter. Sweet basil plants grow to around 20 in. (50 cm) high and even more in ideal conditions. The stems are tough, grooved and square with dark-green, oval, crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The tiny, white, long-stamened flowers should be nipped off to prevent the plant from going to seed and finishing its life cycle. This will also encourage thicker foliage and hence more abundant harvests for the basil-loving cook.
The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest, thus large quantities can be used with safety. Dried sweet basil leaves are quite different from the fresh, and although the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavor that is ideal for long, slow cooking.
Other varieties of basil are bush basil which has small leaves 1/3 -1/2 in. (10-15 mm) long. It grows to about 6 in. (150 mm) high and the foliage has a less pungent aroma and lower flavor-strength than sweet basil. The two types of purple basil, serrated leaved 'purple ruffle' and the smoother 'dark opal basil' mainly grown for decorative purposes, have a mild pleasing flavor and look attractive in salads and as a garnish. 'Hairy basil' or 'Thai basil' has slender oval leaves with deep serrations on the edges and a more camphorous aroma than sweet basil. Although the seeds of this variety (referred to as subja in India) have no distinct flavor, they swell and become gelatinous in water and are used in Indian and Asian sweets, drinks and as an appetite suppressant.
Holy basil or tulsi as it is called in India, has mauve-pink flowers, is perennial and is lightly lemon scented. Cinnamon basil has a distinct cinnamon aroma, with long, erect flower heads. It is also an attractive plant and its leaves complement Asian dishes. The perennial camphor basil (O. kilimanscharicum) is not used in cooking, but its distinctive camphorous aroma makes it a pleasant decorative herb to have in the garden.

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