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Friday, July 1, 2011

Saffron seeds for sale

Crocus sativus cashmeriana seeds for sale

Reginal Syn: (Cashmerian) Kong, 
(E) Saffron
(H) Kesar,
(Sanskrit) Keshara
(B) Jaran
(G) Kesare
(Marathi) Kunkuma-Kerari
(German/French) Saffron
(Spanish) Azafran
(Duch) Shafran
(Russian) Safuran 
(Japanese) Zafferanon.
Part Used : Leaf, Fruit, Seeds, Plant.
Constituents : Leaves; Coriantrol, Oxalic acid, Calcium, Vit.-C, Carotene, Essential oil, Tannin, Malic acid and Ash.
Action/Uses : Fruit; aromatic, stimulant, carminative, stomachic, antibilious,
refrigerant, tonic, diuretic, aphrodisiac. Leaves; pungent, aromatic.
Used in; Seeds; to correct bad breathe, dyspepsia. Fruit; flatulence,
Price: INR 3500/100 seeds/-per packet
Calibar : 1
G.type : SM-43
More details: JKMPIC-Jammu and Kashmir Medicinal Plants Introduction Centre
POB: 667 GPO Srinagar SGR Jammu and Kashmir 190001

Ph: 01933-223705
Mob: 09858986794
e-mail: jkmpic@gmail.com
home: http://jkmpic.blogspot.com

Thursday, June 30, 2011

Fruit plants of Kashmir

Kashmir's Kiwi fruit producers have come out with a sweeter, yellow-fleshe, "gold" Kiwi fruit that has a thinner, less-fuzzy skin under the Aziz brand. Both green and gold, boast high nutrituion density )Vitamin C, minerals potassium, magnesesium), a low glycemic index (ideal for weight control) and loads of other healthful antioxidants. Eat as is or in shakes, salads and, for an unusual flavour boost, drop a few chunks into chicken and meat dishes.

Herb: Kiwi Fruit
Latin name: Actinidia deliciosa
Synonyms : Actinidia chinensis deliciosa
Family : Actinidiaceae (Chinese Gooseberry Family)
NDB No: 09148 (Nutrient values and weights are for edible portion)
Nutrient
Units
1.00 X 1 fruit (2" dia)
-------
69g
Proximates


Water
g
57.32
Energy
kcal
42
Energy
kJ
176
Protein
g
0.79
Total lipid (fat)
g
0.36
Ash
g
0.42
Carbohydrate, by difference
g
10.12
Fiber, total dietary
g
2.1
Sugars, total
g
6.20
Sucrose
g
0.10
Glucose (dextrose)
g
2.84
Fructose
g
3.00
Lactose
g
0.00
Maltose
g
0.13
Galactose
g
0.12
Starch
g
0.00
Minerals


Calcium, Ca
mg
23
Iron, Fe
mg
0.21
Magnesium, Mg
mg
12
Phosphorus, P
mg
23
Potassium, K
mg
215
Sodium, Na
mg
2
Zinc, Zn
mg
0.10
Copper, Cu
mg
0.090
Manganese, Mn
mg
0.068
Selenium, Se
mcg
0.1
Vitamins


Vitamin C, total ascorbic acid
mg
64.0
Thiamin
mg
0.019
Riboflavin
mg
0.017
Niacin
mg
0.235
Pantothenic acid
mg
0.126
Vitamin B-6
mg
0.043
Folate, total
mcg
17
Folic acid
mcg
0
Folate, food
mcg
17
Folate, DFE
mcg_DFE
17
Choline, total
mg
5.4
Betaine
mg
0.3
Vitamin B-12
mcg
0.00
Vitamin B-12, added
mcg
0.00
Vitamin A, RAE
mcg_RAE
3
Retinol
mcg
0
Carotene, beta
mcg
36
Carotene, alpha
mcg
0
Cryptoxanthin, beta
mcg
0
Vitamin A, IU
IU
60
Lycopene
mcg
0
Lutein + zeaxanthin
mcg
84
Vitamin E (alpha-tocopherol)
mg
1.01
Vitamin E, added
mg
0.00
Tocopherol, beta
mg
0.00
Tocopherol, gamma
mg
0.02
Tocopherol, delta
mg
0.00
Vitamin D (D2 + D3)
mcg
0.0
Vitamin D
IU
0
Vitamin K (phylloquinone)
mcg
27.8
Lipids


Fatty acids, total saturated
g
0.020
4:0
g
0.000
6:0
g
0.000
8:0
g
0.000
10:0
g
0.000
12:0
g
0.000
14:0
g
0.000
16:0
g
0.012
18:0
g
0.008
Fatty acids, total monounsaturated
g
0.032
16:1 undifferentiated
g
0.000
18:1 undifferentiated
g
0.032
20:1
g
0.000
22:1 undifferentiated
g
0.000
Fatty acids, total polyunsaturated
g
0.198
18:2 undifferentiated
g
0.170
18:3 undifferentiated
g
0.029
18:4
g
0.000
20:4 undifferentiated
g
0.000
20:5 n-3 (EPA)
g
0.000
22:5 n-3 (DPA)
g
0.000
22:6 n-3 (DHA)
g
0.000
Cholesterol
mg
0
Amino acids


Tryptophan
g
0.010
Threonine
g
0.032
Isoleucine
g
0.035
Leucine
g
0.046
Lysine
g
0.042
Methionine
g
0.017
Cystine
g
0.021
Phenylalanine
g
0.030
Tyrosine
g
0.023
Valine
g
0.039
Arginine
g
0.056
Histidine
g
0.019
Alanine
g
0.037
Aspartic acid
g
0.087
Glutamic acid
g
0.127
Glycine
g
0.041
Proline
g
0.030
Serine
g
0.037
Other


Alcohol, ethyl
g
0.0
Caffeine
mg
0
Theobromine
mg
0
USDA National Nutrient Database for Standard Reference, Release 22 (2009) 
Medicinal use of Kiwi Fruit : The fruits, stems and roots are diuretic, febrifuge and sedative. They are used in the treatment of stones in the urinary tract, rheumatoid arthralgia, cancers of the liver and oesophagus.
Description of the plant : Plant: Deciduous Climber
Height : 9 m (30 feet)
Flovering : July to August
Scent : Scented Climber
Habitat of the herb : Derived in cultivation from A. chinensis, it is not known in a truly wild situation.
Edible parts of Kiwi Fruit : Fruit - raw or cooked. A delicious flavour, the fruit can be up to 8cm long, it is very juicy when fully ripe and has a refreshing, acid flavour. It contains a number of small seeds, but these are easily eaten with the fruit. Rich in vitamin C. Fresh fruits contain 100 - 420mg vitamin C per 100g and 8 - 14% carbohydrate. Acidity is 1 - 2%, mainly citric acid. The fruit ripens in November and can store for 3 - 4 months. Yields of 8 - 30 tonnes per hectare are possible. Leaves are a famine food.

Other uses of the herb : Paper is made from the bark. If the bark is removed in one piece from near the root and placed in hot ashes, it becomes very hard and can be used as a tube for a pencil.

Propagation of Kiwi Fruit : Seed - sow spring in a greenhouse. It is probably best if the seed is given 3 months stratification, either sow it in a cold frame as soon as it is ripe in November or as soon as it is received. Fresh seed germinates in 2 - 3 months at 10 C, stored seed can take longer. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in light shade in the greenhouse for at least their first winter. When the plants are 30cm or more tall, plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Most seedlings are male. The seedlings are subject to damping off, they must be kept well ventilated. Cuttings of softwood as soon as ready in spring in a frame. Cuttings of half-ripe wood, July/August in a frame. Very high percentage. Cuttings of ripe wood, October/November in a frame.

For more details about available planting material:
Chenab Industries
POB: 667 GPO Srinagar SGR J&K 190001
e-mail: cikashmir@gmail.com
Ph: 01933-223705
Mob: 09858986794