Embryonic Group Jorhat, Assam

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Types of tea 1. black tea 2. green tea and 3. oolong tea black tea info black tea is a fully fermented variety of tea that comes from the same camellia sinensis plant that oolong and green teas are made from. the process of making loose black tea involves withering then rolling of the tea leaves followed by a long period of fermentation. then the black tea leaves are fired resulting in a loose leaf black tea with a complex yet recognizable smell and full-bodies, strong flavor. green tea info: green tea is made from the camellia sinensis plant, the same plant from which all types of tea are made. produced primarily in china and japan, tea leaves are picked, dried, and heat-treated to stop fermentation of the loose leaf green tea. the heat treatment for chinese green tea consists of roasting the tea leaves in a hot roasting pan whereas japanese green tea is steamed. After moisture is removed through the heat treatment, the tea leaves are typically rolled and dried again before ready for use. chinese green tea produces a yellowish green liquor and toasted taste while japanese green tea is dark green in color and has a grassy taste. oolong tea info: oolong tea is another delicious variety of tea. it is also known as wulong (or wu long) tea. Similar to green teas, oolong teas also originate from the camellia sinensis plant and undergo similar processing steps. however, after the tea leaves are picked, they are intentionally bruised by shaking. while the leaves are drying, the edges of the bruised leaves turn reddish in color and the surface becomes light yellow due to fermentation and oxidation. after some fermentation period the tea leaves are pan fired to create a semi-fermented tea. chinese oolong tea is fermented only long enough to achieve 12-20% fermentation and results in a lighter oolong, while a longer period results in 60-70% fermentation of taiwanese oolong teas giving them a stronger oolong flavor.

breaks down into three basic types: black, green and oolong. In the U.S., over 90 percent of the tea consumed is black tea, which has been fully oxidized or fermented and yields a hearty-flavored, amber brew. Some of the popular black teas include English Breakfast (good breakfast choice since its hearty flavor mixes well with milk), Darjeeling (a blend of Himalayan teas with a flowery bouquet suited for lunch) and Orange Pekoe (a blend of Ceylon teas that is the most widely used of the tea blends). Green tea skips the oxidizing step. It has a more delicate taste and is light greengolden in color. Green tea, a staple in the Orient, is gaining popularity in the U.S. due in part to recent scientific.

Ginger (zingiber officinale) is a flowering plant in the family zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a medicine. It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is indigenous to southern china, and was spread eventually to the spice islands, other parts of asia and subsequently to west africa and the caribbean. ginger was exported to europe via india in the first century ad as a result of the lucrative spice trade. India remains the largest producer of ginger. Ginger produces a hot, fragrant kitchen spice.young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger which has been made commercially since 1740. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a spice in indian recipes, and is a common ingredient of chinese, korean, japanese, vietnamese and many south asian cuisines for flavoring dishes such as seafood, various meats and vegetarian cuisine. Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger . Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen

Bhut jolokia chili, also known as naga jolokia or naga chilli, is grown in the north-eastern states of assam and nagaland. According to the scoville unit (s.u.) of measuring the hotness of these hot products, this unique product has a measurement of more than 1 million. Actually, the guinness book of world records has also accepted this premium product from india as the hottest chili ever found anywhere in the world. According to the available records, the bhut jolokia was declared the hottest chili in 2006, after considering many hot and spicy chilies from all over the world. The scoville unit displayed remarkable results in favor of the bhut jolokia as it was rated as high as 1, 041, 427 s.u. Against its nearest rival red savina that rated 577, 000 s.u. When eaten, it creates a severe pain inside the mouth that lasts for more than an hour. The severe hotness of this spicy item makes it very effective in driving the surging elephants away. Therefore, you can easily imagine the hyperactive taste and flavor of these hottest chilies.

Rice is an excellent source of energy, especially energy-giving carbohydrates, which are used in the body for brain performance, physical activity, bodily functions and everyday growth and repair. After carbohydrate, protein is the second most abundant constituent of rice. When compared to that of other grains, rice protein is considered one of the highest quality proteins. Rice is low in fat and cholesterol free. An ideal commodity which is also the staple diet of over 70% of world’s population is widely consumed for its rich carbohydrates and essential vitamins. Rice is originating from south asia. Then after it spread all around world and put its impression as a staple food for people. In global around 65% eat rice so that’s way we assuming popularity of rice. India is first in rice production in world. There are mainly three kind of rice produced in india which differ from each other from its amylase content. We are dealing below variants of rice. • basmati rice • joha (a kind of fragrant and fine rice) • bora • black manipuri rice • and all types of non- basmati rice • boiled rice our strength our rice is very best in quality. They have unique smell which makes them differ from any other rice. We are directly purchase rice from farmer who use good quality seed for growing and very well knowledge about rice farming. so we got quality product of rice to give our buyer

Serious heat: what to make with bhut jolokia, the world's hottest chili?????????. Bhut jolokia chili, also known as naga jolokia or naga chilli, is grown in the north-eastern states of assam and nagaland. According to the scoville unit (s.u.) of measuring the hotness of these hot products, this unique product has a measurement of more than 1 million. Actually, the guinness book of world records has also accepted this premium product from india as the hottest chili ever found anywhere in the world. According to the available records, the bhut jolokia was declared the hottest chili in 2006, after considering many hot and spicy chilies from all over the world. The scoville unit displayed remarkable results in favor of the bhut jolokia as it was rated as high as 1, 041, 427 s.u. Against its nearest rival red savina that rated 577, 000 s.u. When eaten, it creates a severe pain inside the mouth that lasts for more than an hour. The severe hotness of this spicy item makes it very effective in driving the surging elephants away. Therefore, you can easily imagine the hyperactive taste and flavor of these hottest chilies. Due to its unique spicy ingredient, bhut jolokia has gained remarkable success in the market also. But jolokia is available in some interesting forms like whole dry pods, powder, flakes, paste, and salted mash that you can buy for enhancing the taste of your foodstuff. Whole dry pods are manufactured with great care and with the help of sophisticated techniques. They are gown in an environment, which is free from any chemical. The powder and paste products are made from freshly picked pods. These pods are then ground and pasted in a very pure and natural atmosphere. These products are packed into packets of 1 kg pouches or packed as per customer requirements. No chemicals are added at any stage of their preparation.