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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Lavandula angustifolia
Plant Part Used: Flower
Processing Method: Drying and Grinding
| Main Producing Countries |
Australia, Bulgaria and United States
|
|---|
Lavender, also known as Lavandula, is a perennial flowering plant that belongs to the mint family. It is native to the Mediterranean region, but is now widely cultivated and used for various purposes all over the world. The plant is commonly grown and harvested for its essential oils, which are highly aromatic and used in a variety of products including perfumes, cosmetics, and food flavoring. Lavender is also commonly used in herbal remedies due to its many health benefits.
Lavender plants are typically grown in dry, sunny areas with well-draining soil. They are propagated through seedlings or stem cuttings. The plant requires minimal maintenance, making it a popular choice among farmers. Lavender plants flower in the summer months and are usually ready for harvest in the late summer or early fall.
Harvesting of lavender flowers is typically done by hand, as the delicate petals can easily be damaged. The harvested flowers are then dried and processed to extract the essential oils, which are the most valuable parts of the plant. The essential oils can be obtained through various methods such as steam distillation, expression, or solvent extraction. Once extracted, the oils are used in a variety of products and industries.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 7.5g | 10.77% | |
|---|---|---|
| Saturated Fat 3.1g | 15.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 57.5mg | 2.38% | |
| Total Carbohydrate 45.2g | 15.00% | |
| Dietary Fiber 21.2g | 75.68% | |
| Total Sugars 13.2g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 4.4g | 8.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 172.6mg | 13.23% | |
| Iron 0.3mg | 0.00% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Identification | Comply as per the TLC | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Chromium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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