Description:Description :-
FIELD OF THE INVENTION:-
The present invention relates to a process for preparing BAMBOO-SALT AND HERBAL BAMBOO SALT, a bamboo-salt produced by such process and a composition containing such bamboo-salt for enhancing oral hygiene. More particularly, the present invention relates to a bamboo-salt and Herbal bamboo salt having an excellent effect of preventing and treating oral diseases and of alleviating of various inflammations and skin diseases, Nerves system, blood circulation, Antioxidant, which is prepared by packing the bay salt or Himalayan salt or Sambhar salt into a bamboo tube, sealing the opened end of the bamboo tube with yellow earth and then calcining the bamboo tube in a furnace at high temperature, and to a process for preparation of said bamboo-salt. In addition, the present invention relates to a composition for enhancing oral hygiene, which contains said bamboo-salt and Herbal bamboo salt as an active ingredient in combination with a conventional oral hygiene composition, and therefore, can effectively prevent and treat oral diseases, particularly periodontal diseases, and pre­ vent teeth from decaying and further can alleviate various inflammation symptoms and skin diseases, Nerves system, blood circulation, Antioxidant and many. The detailed reports, chart and comparison are described below and explain in detail .
BACKGROUND OF THE INVENTION
(1) 9X MORINGA OLEIFERA BAMBOO SALT:

(2) 9X MORINGA OLEIFERA PURPLE BAMBOO SALT

(3) 3X , 6X, 9X HERBAL BAMBOO SALT

(4) MORINGA OLEIFERA CHEWING GUM

(5) TEETHRIDGE MASSAGE CREAM

Production process of MORINGA OLEIFERA BAMBOO SALT and MORINGA OLEIFERA PURPLE BAMBOO SALT :- The representative one is a processed salt called “BAMBOO SALT” but various methods have been proposed in production of this Bamboo Salt manufacturing methods are not only cumbersome and complicated. The Disadvantage is that it is Expensive. The most common these conventional Bamboo Salt manufacturing methods is that bamboo is always used to install effective Medicine components of bamboo into salt. According to the conventional methods, the firing furnace is filled with fresh salt in an empty space of bamboo. Because it is heated to high temperature at the bamboo burns and becomes ashes. Therefore, bamboo ash cannot be reused (or) used for other purpose, but bamboo ash adheres to salt that is dissolved and agglomerated in the bamboo, so there is a need to remove bamboo ash is the final process of Bamboo salt.
In addition, the process filling the bamboo with salt is to make the water generate from the bamboo heated together with the salt in the Kiln to be synthesized with the salt. When heated to a high temperature, the bamboo water enters a small amount into the salt in the bamboo and most of the remaining water is released into air as soon as if evaporates, making it difficult for the bamboo water to mix the salt. Therefore, the baking process is repeated several times in order to make the bamboo hard made even more salty.
Therefore, there is a problem in that it is not only cucumber some due to several repetitive work, process but also requires high costs. Accordingly, an object of the present invention is to solve various problems arising in the conventional process of production bamboo salt as described above, and to provide a method for producing bamboo salt having excellent efficiency at a simple work and at low cost. The bamboo salt manufacturing method of the present invention for achieving the above object filled with Sea salt or Himalayan rock salt or Sambhar salt in a bamboo salt roasting barrel made of steels. While the raw salt or Himalayan rock salt is filled inside the bamboo and mouth is closed with natural yellow or red clay, clay paste is applied to the outer side of bamboo to prevent the vaporisation of bamboo water and bamboo essentials. Then using pine firewood, the baking is done till bamboo turns to ash for each time. The mild fire of 100 deg Celsius first step of aging, 200-300 deg Celsius next second to ninth step and melting the bamboo and baked salt by heating temperature of the kiln after the adding step to 1000-1300 deg Celsius ( melting salt to Lava stage) over hours for tenth step.
The bamboo salt manufacturing method of the present invention having such a configuration allows the effective herbal ingredients and hard writing of bamboo to be sufficiently infiltrated into salt even after one step , so that the simple bamboo salt having excellent weakness can be easily not only can it be manufactured , but the bamboo is burned in the bamboo salt manufacturing process , so it is converted to high quality bamboo ash from bamboo , after bamboo salt is manufactured you can get it .
First the natural sun dried sea salt or Himalayan rock salt or Sambhar salt stored in a warehouse, so that the jailer, a heavy metal component in the Natural salt, gradually falls out. Then course bamboo will be cut to make it hallow case. Then the natural sea salt or Himalayan rock salt or Sambhar is put into hallow bamboo. The top part will be sealed using natural red or yellow clay, clay paste is applied outer side of bamboo and bamboo case is baked, using pine wood as the fuel. the baking will be done for 9 times and 9th time baked bamboo salt is called as 9X bamboo salt (or) for the final 10th time baking process, the salt is baked at 801 – 1300 deg Celsius, When the salt is cooled down. It’s broken into pieces to be crystal. The inventor of bamboo salt known as Iihunkim, identified that bamboo salt acted as highest medical efficiency if it was baked at least 10 times at high temperature of 801 – 1300 deg Celsius baked bamboo salt was named as purple bamboo sea salt or purple bamboo Himalayan salt or purple bamboo sambhar salt . The surfer element of the bamboo makes the salt turn purple currently bamboo salt is one of the most well-known traditional medical treatments not only in Korea but also in a number of other fusion countries (3, 4) bamboo salt contains 60 essential minerals and micronutrients, contains high level of iron, potassium and calcium compared to regular natural solar Sea salt or Himalayan salt or Sambhar salt, and that it could improve your immune system. But their beneficial minerals constitute only a small % --the majority of bamboo salt is sodium chloride.
Stage 1: The process of making bamboo salt with natural solar crystal Salt or Himalayan rock salt or Sambhar salt and fresh green bamboo aged above 3 years, Red or Yellow clay, Pine firewood, Moringa Oleifera resin, mixed leaf comprising dried and ground leaves of Gingko Biloba tree leaves, persimmon tree leaves, pine needles ( pine leaves) and bamboo leaves are the base products .
Stage 2: The crystal sea salt or Himalayan rock salt or Sambhar salt is grinded to refined salt, big bamboo poles cut into small poles, red or yellow sand mixed with water filtered to make as clay paste.
Stage 3: The refined sea salt or Himalayan rock or Sambhar salt is stuffed inside small , bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation and fall of salt from bamboo tube. This baking process is continued till 1- 9 times. This bamboo salt will be called as 1X, 3X,6X,9X and 9X purple bamboo salt . The temperature maintained for baking is 100-300 degree Celsius till bamboo turns to ash.
Stage 4: After completion of 1-7 times of baking , 8th time baking process is done, where refined 7times baked bamboo sea salt or bamboo Himalayan salt or bamboo Sambhar salt is mixed with , mixed leaf comprising dried and ground leaves of Pine Needles (Pine Leaves) and Bamboo Leaves in the ratio 95% of salt and 5% of dried leaves . Then it is filled inside small bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation. This baking processed salt is called as 8X bamboo salt, after completion of 8 times, 9th time process is done by adding Gingko tree leaves, Persimmon tree leaves and Moringa Oleifera resin in the ratio of 92.5% of salt, 5% of dried leaves and 2.5% of Moringa Oleifera is added . Then it is filled inside small bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation. This 9th time baked bamboo salt is called as 9X bamboo salt. The temperature maintained for baking is 100-200 degree Celsius till bamboo turns to ash. The Moringa Oleifera resin is extracted into bamboo salt, to get more health benefits naturally. Moringa Oleifera resin has natural health benefits have been proven by many researches across globally. This 9X baked Bamboo salt will be called as 9 X Moringa Oleifera bamboos Sea salt or 9X Moringa Oleifera Himalayan bamboo salt or 9X Moringa Oleifera bamboo Sambhar salt. The hygienic processed salt (9X Moringa Oleifera bamboo sea salt) thus prepare contains 95.59 of sodium chloride, 4045.94 of calcium, 2526.5 of magnesium, 0.337 of sulphur , 320.23 of iron ,4.80 of copper , of sodium , of chlorine , etc
Stage 5: Here 9th time baked bamboo salt is done for final 10th time melting of salt process, the salt is melted at 801 - 1300 deg Celsius using Charcoal or gas or firewood as fuel to rise high temperature to melt bamboo salt, When the salt is cooled down. It’s broken into pieces to be crystal. The inventor of bamboo salt known as Iihunkim, identified that bamboo salt acted as highest medical efficiency if it was baked at least 10 times at high temperature of 801 – 1300 deg Celsius melted bamboo salt was named as 9X purple Moringa Oleifera Sea bamboo salt or 9X purple Moringa Oleifera Himalayan bamboo salt or 9X purple Moringa Oleifera Sambhar bamboo salt.
Ingredients and its health benefits
1) Dried Gingko Biloba tree leaves
2) Dried Persimmon tree leaves
3) Dried Pine needles (pine leaves)
4) Dried Bamboo leaves
5) Moringa Oleifera resin ( Powered)
Dried Gingko Biloba leaves:-
Gingko biloba is called as maidenhair, is a tree native to china that has been grown for thousands of years for a variety of users. Because it’s the only surviving member of an ancient order of plants, it’s sometimes referred to as a living fossil. While its leaves and seeds are often used in Traditional Chinese medicine, modern research primary focuses on gingko powder which is made from dried leaves. Gingko supplements are associated with several health claims and uses, most of which focus on brain function and blood circulation.
Here are 12 health benefits of gingko Biloba
1) Contains powerful antioxidants
2) Can help reduce inflammation
a) Arthritis
b) Inflammation bowel disease ( IBD )
c) Cancer
d) Heart Disease
e) Stoke
3) Improves Circulation and heart Health
4) Reduces Symptoms of psychiatric disorders and dementia
5) Improves brain function and well-being
6) Can reduce anxiety
7) Can treat depression
8) Can support health and vision and eye health
9) Can treat headaches and migraines
10) Can improve asthma and COPD symptoms
11) Reduces PMS symptoms
12) Treats sexual dysfunction.
Dried Pine Leaves ( Pine Needles):-
Pine needles are actually the leaves of pine trees. They are long, thin and sharp and they grow in clusters. Pine needles can vary greatly in length, be anywhere from two to twelve inches long, and they are usually a yellow-green or blue-green colour. Pine needles are important part of the pine tree’s life cycle. Rich in vitamin-C, high levels of vitamin –A . Pine needles are a great source of Vitamin A, which is good for eyesight and immunity. All pine needles are edible, though you may find that you like the flavour of some pines over others. Just be sure the tree hasn’t been sprayed with any pesticides or herbicides. Also, younger needles tend to have a milder flavour that works better for cooking. Pine needles good for it can help with depression, obesity, allergies and high blood pressure. Pine needles contain a compound called alpha or beta pinene, which is nature decongestant, antioxidants, anti-inflammatory, antibacterial, antimicrobial and anxiolytic. When ingested, pine can be used to treat colds and coughs, reducing phlegm and helping with sinus infections. It can be used as an expectorant for coughs and to help relieve chest congestion, it is also good for sore throats. It brings you clarity and mental clearness. It can help with depression, obesity, allergies and high blood pressure.
1) Vitamin Rich
2) Mood- boosting effects
3) Weight maintenance
4) Arthritis and joint Health
5) Antioxidant – Rich
6) Respiratory Benefits
Dried Bamboo leaves:-
Bamboo leaves rich in vitamins and minerals Bamboo leaves are described in the traditional medicine for treating hypertension, arteriosclerosis, cardiovascular disease, and certain forms of cancer. These therapeutic properties are most likely mediated by their antioxidant capacity. Bamboo leaf is known for its antioxidants. Additionally, bamboo leaves benefits may include antibacterial activity. Amino acid, potassium, calcium, magnesium, copper, iron, zinc and phosphorous are minerals and other benefits found in plants from the Phocaea grass family.
Other bamboo leaves benefits include vitamin E, vitamin B6, vitamin A, niacin and thiamine. As a plant high in protein, bamboo leaves and bamboo shoots may have a positive effect on metabolism. Some women in India consume edible parts of bamboo that has been safely prepared as a way to balance an irregular menstrual cycle. This brings up another of the bamboo leaves benefits. Fiber and carbohydrates are other bamboo leaves benefits. If you're a long distance runner or if you ran middle and long distance track in high school or college, you know the role that carbohydrates play in fueling your body.
Bamboo leaves contained 12.92% protein and had relatively high percentages of the amino acids leucine (Leu 8.97%) and proline (Pro, 7.98%) and low percentages of tryptophan (Trp, 1.69%) and histidine (His, 2.01%) (Figure 1a) Bamboo leaves are described in the traditional medicine for treating hypertension, arteriosclerosis, cardiovascular disease, and certain forms of cancer. These therapeutic properties are most likely mediated by their antioxidant capacity.
Dried Persimmon tree leaves :-
Persimmon leaves are a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, magnesium to regulate optimal nerve functioning, and other nutrients, including phosphorus, calcium, and amino acids. The leaves are a good source of vitamin C. This class of natural compounds exhibit favorable toxicity profiles along with bactericidal activity without the emergence of resistant bacteria, suggesting potential medical applications. Consistent with these observations, persimmon leaves show antibacterial activity. Vitamin A is also important for healthy vision and keeps the heart, lungs, kidneys, and other organs working properly. Persimmons are a good source of antioxidants such as Vitamin C, which is important for a healthy immune system. Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke. They also contain flavonoids antioxidants, which have been linked to better heart health and lower blood pressure, inflammation and "bad" LDL cholesterol.1Persimmon leaves are small to medium in size, averaging 5 to 10 centimeters in diameter and 7 to 15 centimeters in length, and have an elliptic shape, appearing broadest in the center, tapering to a pointed, short tip. The leaves are leathery, stiff, and fibrous, exhibiting prominent veining with a central midrib, connecting into a thick petiole, also known as a stalk. The top of the leaf showcases a glossy, dark green hue, while the underside is generally paler in color with a smooth to fuzzy feel. Persimmon leaves are yellow-green to dark green throughout the spring and summer, and in the fall, they transition to vibrant hues of red, yellow, or orange. When the leaves change color, the veins will also darken, and the surface may develop brown spots and markings. Persimmon leaves are not consumed raw and are utilized in cooked preparations and infused into beverages. When heated, the leaves impart a mild, vegetal, green, and slightly bitter taste with subtle floral and fruitynuances

Persimmon leaves, botanically classified as Diospyros kaki, are the foliage of a deciduous tree belonging to the Ebenaceae family. Persimmon trees are native to Asia and reach 9 to 18 meters in height, depending on the variety and growing environment. Worldwide, persimmon trees are famous for their orange-red fruits, but Persimmon leaves are a secondary crop foraged from the trees as a medicinal and culinary ingredient. Persimmon leaves are primarily utilized throughout Asia, specifically in China, Korea, and Japan, and there are multiple species of persimmon trees, varying in appearance, leaf shape, flavor, and texture. Persimmon leaves are also the first usable crop of the persimmon tree as they can be harvested within the first year of planting, while the fruits won't appear for 2 to 3 years. The leaves are traditionally harvested in the early spring when they are young and full of nutrients and are either cooked, used as a wrap for raw meats, or infused into hot water as tea. In the modern day, Persimmon leaves are sold fresh and dried. It is important to note that when sourcing Persimmon leaves, it is essential that the leaves are pesticide-free.
Persimmon leaves have historically been used in natural medicines as a digestive cleanser, liver tonic, immunity booster, and blood sugar regulator. In Traditional Chinese Medicine, the leaves are steeped in hot water and are consumed as a tea. Persimmon leaves are a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, magnesium to regulate optimal nerve functioning, and other nutrients, including phosphorus, calcium, and amino acids. The leaves are also believed to purify the liver and remove excess waste through tannins, a process that cleanses toxins and eases digestion. When consumed as a tea, Persimmon leaves provide antioxidants such as carotenoids, flavonoids, and triterpenoids to protect the cells against the damage caused by free radicals, reducing inflammation throughout the body.
Moringa Oleifera resin ( Powdered):-
Moringa Oleifera resin has many important vitamins and minerals.. It also has calcium, protein, iron, and amino acids, which help your body, heal and build muscle. The Moringa Oleifera plant has been used in traditional medicine for its anti-inflammatory and detoxification properties for several years. Moringa is full of healthy nutrients like vitamins, minerals, antioxidants and amino acids, which effectively flush toxins out of your body..Moringa extracts might help treat some stomach disorders, such as constipation, gastritis, and ulcerative colitis. The antibiotic and antibacterial properties of Moringa may help inhibit the growth of various pathogens, and its high vitamin B content helps with digestion. It acts as a fat burner and helps to normalize blood sugar levels. It's crucial to remember, though, that it simply aids the fat-burning process; it's better to combine it with other lifestyle adjustments. Moringa Oleifera resin (Drumstick Tree Resin) has lots of antioxidants and iron in it, and can be used to treat skin rashes, breaks in the skin, itching, allergies, and other skin diseases. Moringa Oleifera Resin (Murungai Pisin) is good for headaches. It also heals stomach ache. Murungai Pisin Helps to reduce headache Murungai Pisin also heals the wounds inside the stomach. It increases appetite Murungai Pisin (Moringa Oleifera Resin or Drum Stick tree resin) has very rich in Antioxidants and Iron, and also used to treat skin rashes, skin breaks, itching, allergies, and other skin disease.
Health benefits of Moringa Oleifera Resin/ Murungai Pisin :
♦ It treat headaches, fevers, dysentery, asthma and intestinal cancer.
♦ The gum is diuretic, astringent and abortifacient and is used against asthma.
♦ The resin from this tree in particular is used to treat many stomach-related diseases
♦ Moringa is high magnesium content. Magnesium is essential for normal psychological function and the normal functioning of the nervous system.
Side Effects: ♦ There are no side effects in using this product. Take medical advice for its use during pregnancy
According to Korean Patent Publication No. 90-1844, the salt (bay salt) is heated to 400 to 600°C in the furnace to evaporate water and to obtain a powdery salt resulting from spontaneous decomposition of the salt. The powdery salt thus obtained is mixed with a mixed leaf comprising dried and ground leaves of gingko tree, persimmon tree, pine tree and bamboo, in the weight ratio of 1:50, and the mixture is introduced into the furnace with making a fire with dried firewood such as gingko tree, persimmon tree, pine tree, bamboo, etc., wherein the leaf powders mixed with the powdery salt are burned with generating a superheat. At this time, the powdery salt is melted with the superheat generated from wood fire and burning leaves into a solution and then the melted salt solution is cooled down to crystallize the salt into which ashes of the salt and the burned firewood powder are incorporated to cause a black contaminant. The salt crystal thus obtained is ground and then repeatedly subjected 5 to 6 times to the above procedures. Finally, the obtained salt is packed into a bamboo die which is then heated to 400 to 600°C in the furnace. In this way, the bamboo die is burned to ashes and the salt is remained as a solid in the form of the bamboo die. The solidified salt thus obtained is then melted with strongly and rapidly heating to 1000 to 1300°C in the furnace. Since the melted salt contains some contaminants, it is filled in a container having great fire resistance and then completely burned with heating at 400 to 1300°C in a special electric furnace to obtain the hygienic processed salt (bamboo-salt).
The hygienic processed salt (bamboo-salt) thus prepared contains 96% of sodium chloride, 0.16% of calcium, 0.56% of magnesium, 0.88% of sulfur, 0.013% of iron, 0.005% of cupper, 37.2% of sodium, 58.8% of chlorine, etc. However, this processed salt has some disadvantages in that it is lacking in essential mineral components and does not contain each constituent in a constant amount and further the toothpaste composition containing this bamboo-salt does not provide a sufficient pharmacological efficacy and a satisfactory feeling of use.
Korean Early Published Patent Publication No. 91-5774 discloses a method for preparing bamboo-salt wherein the bay salt is packed into a bamboo tube; the opened end of the bamboo tube is sealed with kneaded yellow earth; the bamboo tube is calcined two times for one hour each time with charcoal fire in the furnace. The calcined salt produced during this calcining procedure is ground to powder and then the powdery salt is filled again in the bamboo tube. Then, the yellow earth is kneaded with water and the opened end, of the bamboo tube is sealed with the kneaded yellow earth. The bamboo tube is then introduced into the furnace and heated to 1000°C with a fire using pine resin as a fuel to melt the salt which is then solidified to obtain the bamboo-salt. This bamboo-salt thus produced is mixed with the extract from the cortex of elm tree in the weight ratio of 5:7 and the mixture is formulated into an ointment which is effective for the prevention of dental caries. However, although the bamboo-salt produced according to the method disclosed in Korean Early Published Patent Publication No. 90-4318 contains 34.6% of sodium, 55.6% of chlorine, 5.39% of water-insoluble material, 1.21% of magnesium, 0.17% of calcium, 0.98% of potassium, 6.30% of sulfate and 0.0001% of arsenic and has 6.63% of a drying loss, 5.39 water insoluble material , this is also lacking in essential mineral components and further does not contain the constituents in constant amounts.

Lab Test and comparison chart:- The component chat and lab test report and comparison chart of 9X Sea bamboo salt, Himalayan bamboo salt and sambhar bamboo salt with Moringa Oleifera resin Table 1 Table 2
sample 1:- 9X Moringa Oleifera Sea bamboos salt sample4:-9X Moringa Oleifera purple Sea bamboos salt
Sample 2:- 9X Moringa Oleifera Himalayan bamboo salt Sample 5:- 9X Moringa Oleifera purple Himalayan bamboo salt
Sample 3:-9X Moringa Oleifera Sambhar bamboo salt Sample6:-9X Moringa Oleifera purple Sambhar bamboo salt

The component chat and lab test report and comparison chart of 9X purple sea bamboo salt, 9X purple Himalayan bamboo salt and 9X purple sambhar bamboo salt with Moringa Oleifera resin

1) 9X Moringa Oleifera Purple Bamboo salt
S.No Parameters Bamboo Salt Examples ( ppm)
1 2 Unit Comparative Examples (mg/kg or g/100g)
Sea salt Himalayan Sambhar
1 Colour - - - Light purple Light purple Light purple
2 Moisture - - g/100g 0.07 0.03 0.12
3 Sodium Chloride 96.6 96.8 % 96.59 99.07 96.88
4 Phosphate (Po4) S 1000 S 1000 mg/kg 1142.02 489.98 972.04
5 Aluminum ( Al) 570 300 mg/kg 446.91 192.13 183.69
6 Sulfate (So4) 8200 7200 g/kg 0.337 0.207 0.680
7 Barium ( Ba) S 10 20 mg/kg 5.64 4.34 2.57
8
9 Boron (B)
Calcium (Ca) No
1600 No
1900 mg/kg
mg/kg 90.99
4045.94 70.45
888.21 36.02
1796.03
10 Chromium ( Cr) s10 s 10 mg/kg 6.04 4.34 1.43
11 Cobalt (Co) 50 50 mg/kg 0.2 0.1 0.1
12 Iron (Fe) 130 980 mg/kg 329.23 224.61 245.57
13 Magnesium (Mg) 5600 11300 mg/kg 2526.50 2092.63 2263.10
14 Manganese (Mn) 10 40 mg/kg 36.61 25.39 7.21
15 Nickel ( Ni) 10 10 mg/kg 1.1 0.1 0.1
16 Potassium ( K) 11000 14010 mg/kg 3682.77 3672.71 2782.07
17 Copper ( Cu) s10 10 mg/kg 4.80 4.64 1.41
18 Zinc ( Zn) s10 10 mg/kg 85.07 87.01 32.26
19 Bromine ( Br) 500 - g/100g 0.001 0.001 0.001
20 Fluorine ( F) No 10 g/100g 0.001 0.001 0.001
21 Silicon ( Si) 250 3000 g/100g 0.001 0.001 0.001
22 Lead (Pb) s0.1 s0.1 mg/kg 1.06 0.85 1.14
23 Matter soluble in
water - - g/100g 2.41 0.74 2.95
24 Matter insoluble in
water - - g/100g 1.0 0.19 0.17
25 Arsenic (As) s0.1 s0.1 mg/kg s0.1 0.1 0.1
26
27
Cadmium
Mercury -
- -
-
mg/kg
mg/kg
s0.1
s0.1 0.1
0.1 0.1
0.1

Note: - (1) N0 = Not Detected (2) - = Not Tested

2) 9X Moringa Oleifera Bamboo salt

S.No Parameters Examples ( ppm)
1 2 Unit Comparative Examples (mg/kg or g/100g)
Sea salt Himalayan Sambhar
1 Colour - - - Light Grey Light Grey Light Grey
2 Moisture - - g/100g 0.07 0.09 0.1
3 Sodium Chloride - - % 99.42 98.59 97.15
4 Phosphate (Po4) - - mg/kg 1167.93 1781.99 720.05
5 Aluminum ( Al) - - mg/kg 452.02 143.58 426.80
6 Sulfate (So4) - - g/kg 0.470 0,371 0.254
7 Barium ( Ba) - - mg/kg 5.61 4.38 5,86
8
9 Boron (B)
Calcium (ca) -
- -
- mg/kg
mg/kg 3.2
4424.10 2.64
2694.50 3.44
4236.82
10 Chromium ( Cr) - - mg/kg 1.23 0.80 1.13
11 Cobalt (Co) - - mg/kg 0.011 0.001 0.012
12 Iron (Fe) - - mg/kg 245.57 207.14 161.16
13 Magnesium (Mg) - - mg/kg 2488.56 2289.87 2442.18
14 Manganese (Mn) - - mg/kg 26.39 15.54 27.82
15 Nickel ( Ni) - - mg/kg 0.1 0.1 0.1
16 Potassium ( K) - - mg/kg 3970.04 3548.74 3782.52
17 Copper ( Cu) - - mg/kg 3.19 2.19 3.58
18 Zinc ( Zn) - - mg/kg 90.61 45.76 76.84
19 Bromine ( Br) - - g/100g 0.001 0.001 0.001
20 Fluorine ( F) - - g/100g 0.001 0.001 0.001
21 Silicon ( Si) - - g/100g 0.001 0.001 0.001
22 Lead (Pb) - - mg/kg 0.95 0.75 0.92
23 Matter soluble in
water - - g/100g 0.48
0.43 2.23
24 Matter insoluble in
water - - g/100g 0.10 0.98 0.62
25 Arsenic (As) - - mg/kg 0.1 0.1 0.1
26
27 Cadmium
Mercury
-
- -
- mg/kg
mg/kg
s0.1
s0.1 0.1
0.1 0.1
0.1

Note: - (1) N0 = Not Detected (2) - = Not Tested
3)Production process of HERBAL BAMBOO SALT :-
The representative one is a processed salt called “HERBAL BAMBOO SALT” but various methods have been proposed in production of this Bamboo Salt manufacturing methods are not only cumbersome and complicated. The Disadvantage is that it is Expensive. The most common these conventional Bamboo Salt manufacturing methods is that bamboo is always used to install effective Medicine components of bamboo into salt. According to the conventional methods, the firing furnace is filled with fresh salt in an empty space of bamboo. Because it is heated to high temperature at the bamboo burns and becomes ashes. Therefore, bamboo ash cannot be reused (or) used for other purpose, but bamboo ash adheres to salt that is dissolved and agglomerated in the bamboo, so there is a need to remove bamboo ash is the final process of Bamboo salt.
In addition, the process filling the bamboo with salt is to make the water generate from the bamboo heated together with the salt in the Kiln to be synthesized with the salt. When heated to a high temperature, the bamboo water enters a small amount into the salt in the bamboo and most of the remaining water is released into air as soon as if evaporates, making it difficult for the bamboo water to mix the salt. Therefore, the baking process is repeated several times in order to make the bamboo hard made even more salty.
Therefore, there is a problem in that it is not only cucumber some due to several repetitive work, process but also requires high costs. Accordingly, an object of the present invention is to solve various problems arising in the conventional process of production bamboo salt as described above, and to provide a method for producing bamboo salt having excellent efficiency at a simple work and at low cost. The bamboo salt manufacturing method of the present invention for achieving the above object filled with Sea salt or Himalayan rock salt in a bamboo salt roasting barrel made of steels. While the raw sea salt or Himalayan rock salt is filled inside the bamboo and mouth is closed with natural yellow or red clay, clay paste is applied to the outer side of bamboo to prevent the vaporisation of bamboo water and bamboo essentials. Then using pine firewood, the baking is done till bamboo turns to ash for each time. The mild fire of 100 deg Celsius first step of aging, 200-300 deg Celsius next second to ninth step.
The bamboo salt manufacturing method of the present invention having such a configuration allows the effective herbal ingredients and hard writing of bamboo to be sufficiently infiltrated into salt even after one step , so that the simple bamboo salt having excellent weakness can be easily not only can it be manufactured , but the bamboo is burned in the bamboo salt manufacturing process , so it is converted to high quality bamboo ash from bamboo , after bamboo salt is manufactured you can get it .
First the natural sun dried sea salt or Himalayan rock salt stored in a warehouse, so that the jailer, a heavy metal component in the Natural salt, gradually falls out. Then course bamboo will be cut to make it hallow case. Then the natural sea salt or Himalayan rock salt is put into hallow bamboo. The top part will be sealed using natural red or yellow clay, clay paste is applied outer side of bamboo and bamboo case is baked, using pine wood as the fuel. the baking will be done for 3rd time baked salt and mixed with natural herbal is called as 3X Herbal bamboo salt , 6th Time baked salt and mixed with Natural herbal is called as 6X herbal bamboo salt, 9th time baked salt and mixed with Herbal is called as 9X Herbal bamboo salt. The bamboo salt is one of the most well-known traditional medical treatments not only in Korea but also in a number of other fusion countries bamboo salt contains 60 essential minerals and micronutrients contains high level of iron, potassium and calcium compared to regular natural solar sea salt or Himalayan rock salt , and that it could improve your immune system. But their beneficial minerals constitute only a small the majority of bamboo salt is sodium chloride.
Stage 1:
The process of making bamboo salt with natural solar crystal Salt or Himalayan rock salt and fresh green bamboo aged above 3 years, Red or Yellow clay , Pine firewood ,Parsley , Indian Basil , Oregano, Thyme, Dried garlic powder, Rosemary , Saga, Mint are the base products of HERBAL BAMBOO SALT .

Stage 2:

The crystal sea salt or Himalayan rock salt is grinded to refined salt, big bamboo poles cut into small poles, red or yellow sand mixed with water filtered to make as clay paste.

Stage 3:

The refined sea salt or Himalayan rock salt is stuffed inside small bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation and fall of salt from bamboo tube. This baking process is continued till 1- 9 times. This bamboo salt will be called as 1X, 3X,6X,9X bamboo salt . The temperature maintained for baking is 100-300 degree Celsius till bamboo turns to ash.

Stage 4:

After sea salt or Himalayan rock salt defused with bamboo and turned into Bamboo salt. The Bamboo salt mixed with Herbals to make Herbal Bamboo salt. The Bamboo salt and Herbal combination of Dried Parsley, Indian Basil, Oregano, Thyme, Dried garlic powder, Rosemary, Saga, Mint. 1st time baked Bamboo salt and mixed with natural herbal is called as 1X Herbal bamboo salt, 3rd time baked salt and mixed with natural herbal is called as 3X Herbal bamboo salt, 6th Time baked salt and mixed with Natural herbal is called as 6X herbal bamboo salt, 9th time baked salt and mixed with Natural Herbal is called as 9X Herbal bamboo salt.

Ingredients and Health Benefits of Herbal :-
1) Dried Parsley:-
Its particularly rich in Vitamin A,C and K .the Vitamins and beneficial plant compounds in Parsley may improve Bone Health, Protect against Chronic Diseases, and provide Antioxidant Benefits. You can incorporate dried or fresh leaves easily into your diet by adding them in soups, salads, marinades, and sauces.

1) Nutritional Value of PARSLEY
Calories
Carbohydrates
Protein
Fibre
Vitamin A,C,K
Folate
Potassium
2) Rich in Antioxidant
Flavonoids
Carotenoids
Vitamin C
3) Supports bone health
4) Contains Cancer – Fighting Substances
5) Rich in Nutrients HP[that protect your Eyes
6) Improve Heart Health
7) Extract has Anti bacterial Properties
8) Easy to add to your Diet
9) Boost Immunity
10) Enhance Liver Health.
2)Dried Thyme:- Thyme contains chemicals that might help bacterial and fungal infections. It also might help relieve coughing and have antioxidant effects. People commonly use thyme for cough patchy hair loss (alopecia aerate), dementia and many other conditions. Thyme’s benefits include
Nutritional Value of THYME 1) Vitamin A 2) Vitamin C 3) Copper 4) Fiber 5) Iron 6) Manganese
Health Benefits of Thyme:- a)Fighting acne b) lowering blood pressure c) helping to alleviate cough d) boosting immunity e) disinfecting f) repelling pests g) aromatherapy h) boosting mood i) culinary uses j) preventing bacterial infections k) helping to treat yeast infections l) possibly helping against certain types of cancer
3) OREGANO:-
Oregano is one of the widely used herbs in continental cuisine. It is a small shrub that grows around the year and can be used in both fresh and dry forms. Dried Oregano is used as a culinary herb in Italian and Mediterranean dishes to render a unique aroma and flavor. Dried Oregano in Hindi is called by the name “AjwainKeSookhePathe” and technically belongs to the Mint family. It has wonderful medicinal properties, making it one of the popular home remedies across the world. In this article, we shall discuss more dried oregano benefits, preparation methods and side effects.
Dried oregano is made by drying the fresh Oregano leaves under the sun or in a dehydrator. This is one of the widely used herbs in many cuisines, as it renders a distinct and appealing aroma. Dried oregano is also called “Pizza Herb”, as it is a mandatory ingredient used in making Pizzas. Dried Oregano comes in leaves or powder form, depending on how you wish to use it.
Fresh Oregano although is used in cooking, has less flavor compared to dried herb. The smell and flavor of Dried Oregano are more potent than the fresh leaves, making it a popular choice. While fresh oregano is dark green in color with small mint type leaves, dried oregano is brown in color with a rustling sound. Both versions are equally good when it comes to health benefits, but the strong flavor profile of Dried Oregano makes it a winner!

Nutritional Value of OREGANO a) Calories b) Proteins c) Carbohydrates d) Fat e) Fibers
Health Benefits of Oregano:-
1) Helps in Enhancing Immunity 2) For Treating Menstrual camps 3) Aids Digestion 4) To flavor the dishes 5) Herbal medicine 6) Treat Fever Provides Vitamin c 7) Cardiac Vascular Health 8) Heels cold and Congestion 9) Prevents Aging 10) Anti Acne Properties 11) Stops Hair loss
4) SAGA:-
Sage is a staple herb in various cuisines around the world. Its other names include common sage, garden sage and Salvia officinal is. It belongs to the mint family, alongside other herbs like oregano, rosemary, basil and thyme .Sage has a strong aroma and earthy flavor, which is why it’s typically used in small amounts. Even so, it’s packed with a variety of important nutrients and compounds. Sage is also used as a natural cleaning agent, pesticide and ritual object in spiritual sage burning or smudging. This green herb is available fresh, dried or in oil form — and has numerous health benefits.
1) Nutritional Value of SAGA a) Calories b) Proteins c) Carbohydrates d) Fat e) vitamins K f) Iron g) Vitamin B6 h) calcium i) manganese.
2) Loaded with Antioxidants 3) Supports oral health 4) Ease Mono pause symptoms 5) Reduce blood sugar level 6) Supports Memory and Brian health 7) Lower Bad LDL cholesterols 8) Protect against certain Cancers 9) Alleviate Diarrhea 10) Supports Bone Health 11) Skin Aging 12) Add to your Diet.
5) ROSEMARY:-
Studies have shown that the carnosic and rosmarinic acids in rosemary have powerful antibacterial, antiviral and antifungal properties. Consuming rosemary regularly can potentially help lower the risk of infection and helps the immune system fight any infections that do occur. Rosemary is rich sources of Antioxidant and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation. Rosemary is considered a cognitive stimulant and can help improve memory performance and quality.
Nutritional Value of Rosemary
1) Proteins 2) Water 3) Calories 4) Carbohydrates 5) fat

Health Benefits of Rosemary
1. Promotes Hair and Skin Health
a) Acne
b) Bacterial infections
c) Sebum Imbalance
d) Cellulite
e) Congested and oily conditions
f) Dermatitis
g) Dry scalp
h) Eczema
i) Rosaceous
2. Improves Brain Function
3. Relieve Stress and Anxiety
4. Reduces Pain and Inflammation
5. Contains Antioxidants and Anti-inflammatory Compounds
6. Improves Cognitive functions
7. Have Anti-cancer properties
a) Prostate
b) Breast
c) Skin
d) Leukemia
e) Colon
8. Reduces (Menstrual) pain
9. Improves mental Energy
10. Supports Gastric Health

6) MINT:-
A herb known for its medicinal properties, mint leaves or Pudina is truly remarkable and can be used all throughout the year. It is one of the oldest culinary herbs known to humans. It has remarkable medicinal properties and is a rich source of polyphones. It has carminative and antispasmodic properties. Saurabh Arora, "Pudina leaves or mint leaves are low on calories and contain very low amounts of proteins and fats. It has an enormous amount of Vitamin A, C, and B-complex that enhances skin and boost immunity. Another nutritional benefit of Pudina is that it is rich in iron, potassium and manganese that increase hemoglobin, and improve brain function." Arora lists down 10 health benefits of mint leaves that one must know. Mint is rich in antioxidants, menthol and phytonutrients that help the enzymes to digest food. The essential oils in mint possess strong antibacterial and antiseptic effects that calm stomach cramps and help ease acidity and flatulence.

Nutritional Value of MINT
a) High Calcium
b) Dietary fiber
c) Iron
d) Potassium
Health Benefits of Mint:-
1) Helps in digestion 2) Treats asthma 3) Cures headaches 4) Eases stress and depression 5) Makes your skin healthy 6) Oral care 7) Improves memory 8) Promotes weight loss 9) Treats common cold 10) Eases symptoms of nausea

7) BASIL :-
The eugenol in basil can block calcium channels. the essential oils in herb can help to lower your cholesterol and triglycerides. Basil also contains magnesium , which help to improve blood flow by allowing muscles and blood vessels to relax .Though dried basil is more concentrated in nutrients , you use less in recipes compared to fresh . Therefore, neither is a significant source of most nutrients – expect vitamin K. Basil also supplies beneficial plant compounds that have antioxidant, anti inflammatory and other Health properties As recipes demand relatively small amount of basil, this herb contributes few vitamins and minerals in typical diets . Here is the most notable nutrient content. Basil has several health benefits. It helps fight oxidative stress, depression and inflammation in the body. Having antioxidants and anti-bacterial properties, basil helps maintain skin health, boosts digestion and detoxifies the body. It also helps in the prevention and cure of diseases like cancer, diabetes and other heart conditions.
Nutritional Value of BASIL
a) Calories
b) Vitamin A
c) Vitamin k
d) Calcium
e) Iron
f) Manganese
g) Essential oils

Health Benefits of Basil:-
a) Basil reduces oxidative stress
b) Basil helps in preventing cancer
c) Basil benefits digestion
d) Basil offers excellent skin benefits
e) Basil helps in diabetes management
f) Basil helps fight inflammation in the body
g) Basil helps you deal with depression
h) Basil has got detoxifying properties
i) Basil helps prevent heart ailments
j) Basil prevents infection

8) DRY GARLIC POWDER :-
Garlic powder is a fine powder made from garlic cloves that have been dried and ground. Garlic has a long history of being used for its medicinal properties and is known for its distinct, pungent taste. Garlic powder provides all the benefits of fresh garlic, but is more convenient to use and doesn't cause bad breath!
Garlic powder is a great way to add garlic flavor to any dish. It can be used in place of fresh garlic in most recipes. Garlic powder is also a convenient way to get the benefits of garlic without the strong smell. The process of making garlic powder is fairly simple. Garlic cloves are first cleaned and then dried. Once the garlic is completely dry, it is ground into a fine powder.
It is rich in vitamins and minerals, including vitamin C, B vitamins, manganese, and selenium. Garlic is also a good source of fiber .It has many health benefits due to its high nutrient content. Garlic can help boost your immune system, fight off infections, and lower cholesterol levels. Garlic powder can also help improve circulation and prevent blood clots.
Nutritional Value of DRIED GARLIC POWDER
a) Iron
b) Potassium
c) Phosphorus
d) Zinc
e) Copper
f) Manganese
g) Selenium
h) Vitamin B1 (thiamine)
i) Vitamin B6
Health Benefits of Dried garlic powder
1) Boosting Immune System
2) Lower Cholesterol levels
3) Preventing Blood Clots
4) Reducing Inflammation

9)Fresh green bamboo:-
Bamboo plants play a significant role in traditional Asian medicine, especially in China and Japan. Biomedical investigations on the health-benefiting effects as well as toxicity of different parts and species of bamboo have been carried out worldwide since the 1960s, and documented a wide range of protective effects of bamboo-derived products, such as protection against oxidative stress, inflammation, lip toxicity, cancer, and cardiovascular disease. Some of these products may interfere with male and female reproductive function, thyroid hormone metabolism, and hepatic xenobiotransformation enzymes. The diversity of bamboo species, parts of the plants available for medicinal use, and different extraction methods suggest that bamboo has great potential for producing a range of extracts with functional utility in medicine. Bamboo shoots are eaten like other vegetables. They are a source of protein, carbohydrates, minerals, and vitamins E and C. They also contain chemicals that might have anti-cancer and thyroid effects. People use bamboo for dental cavities and other conditions, but there is no good scientific evidence to support these uses
Nutritional Value of FRESH GREEN BAMBOO
a) Thiamine
b) Niacin
c) Vitamin A
d) Vitamin B6
e) Vitamin E
Keywords:
1) Bamboo used as traditional medicine, 2) Used as a natural product 3) Antioxidant 4) Inflammation 5) Cancer 6) Lip toxicity 7) cardiovascular disease 8) Toxicity 9) Reproduction 10) Thyroid hormone, phase I and phase II hepatic enzymes
Health benefits of bamboo:-
a) The high concentrations of cellulose in bamboo have been shown to stimulate the appetite
b) prevent constipation,
c) improve digestion
d) Low-carbohydrate diets help prevent or improve some medical conditions
1) including diabetes
2) high blood pressure
3) Cardiovascular disease.
e) They are rich in nutrients and may be associated with several health benefits,
1) Increased weight loss 2) Improved digestive health 3) Decreased cholesterol level.
f) Bamboo shoot are used to ease labor and the expulsion of the placenta by inducing uterine contractions
g) A poultice of the shoots is often used for cleaning wounds and healing infections.
The component chat and lab test report and comparison chart of 9X Herbal Bamboo salt ,6X Herbal bamboo salt, 3X purple Himalayan bamboo salt.

1) 9X Herbal bamboo salt
S.No Parameters Examples (ppm)
1 2 Unit Comparative Examples
(mg/kg or g/100g)
Herbal Herbal
Sea salt Himalayan
1 Colour - - - T.Brown T.Brown
2 Moisture - - g/100g 2.14 2.11
3 Sodium Chloride - - % 98.82
4 Phosphorous - - mg/kg 367.23 366.15
5 Sodium ferrocyanide - - mg/kg 10.0 10.0
6 Sulfate (So4) - - g/kg 0.841 0.391
7 Alkalinity - - mg/kg Nil Nil
8 Calcium (Ca) mg/kg 1714.18 1768.77
9 Crude Fiber - - mg/kg 1.76 1.85
10 Selenium - - mg/kg 0.1 0.1
11 Iron (Fe) - - mg/kg 312.98 247.04
12 Magnesium (Mg) - - mg/kg 2041.60 2035.57

13 Manganese (Mn) - - mg/kg 13.54 10.36
14 Potassium ferrocyanide - - mg/kg B/LOQ:10.0 B/LOQ:10.0

15 Fat - - mg/kg 0.79 0.82
16 Copper ( Cu) - - mg/kg 4.05 3.28
17 Zinc ( Zn) - - mg/kg 27.55 50.72
18 Protein - - g/100g 2.08 2.09
19 Vitamin K2 - - g/100g 0.50 0.50
20 Vitamin K1 - - g/100g 0.50 0.50
21 Vitamin C - - mg/kg 0.50 0.50
22 Vitamin A - - 0.50 0.50
23
24
25
26 Vitamin B1
Vitamin B6
Folate
Lead (Pb) - - 0.81
5.43
1.85
0.75 0.86
4.36
0.88
0.66
26 Arsenic (As) - - mg/kg s0.1 0.1
27 Appearance /Description colored powder -
- - Tortilla brown Tortilla brown
28
29

30
Total carotenoids
Acid insoluble ash by mass on dry basis
Carbohydrates
Energy
-
- -
- mg/kg
g/100g 13.99
5.37

7.48
45.34 12.23
5.46

5.90
39.34

Note: - (1) N0 = Not Detected (2) - = Not Tested

2) 6X Herbal Bamboo Salt

S.No Parameters Examples ( ppm)
1 2 Unit Comparative Examples
(mg/kg or g/100g)
Herbal Herbal
Sea salt Himalayan
1 Appearance Description colored powder/ Color - - - Tortilla brown Tortilla brown
2 Moisture - - g/100g 2.06 1.93
3 Sodium Chloride - - % 99.23 99.02
4 Alkalinity - - mg/kg No No
5 Potassium ferrocyanide - - mg/kg 10.0 10.0
6 Sulfate (So4) - - g/kg 0.893 0,839
7 Sodium ferrocyanide - - mg/kg 10.0 10.0
8
Acid insoluble ash by mass on dry basis - - mg/kg
4.69
5.87

9 Calcium (Ca) - - mg/kg 2682.64 2118.64
10 Iron (Fe) - - mg/kg 236.34 245.57
11 Magnesium (Mg) - - mg/kg 2395.57 2060.86
12 Manganese (Mn) - - mg/kg 14.60 9.91
13 Sodium - - g/kg 34.39 34.80
14 Arsenic - - mg/kg 0.1 0.1
15 Copper ( Cu) - - mg/kg 3.12 3.17
16 Zinc ( Zn) - - mg/kg 99.23 36.62
17 Lead - - g/100g 0.60 0.86
18 Selenium - - g/100g 0.1 0.1
22 Lead (Pb) - - mg/kg 1.06 0.85

Note: - (1) N0 = Not Detected (2) - = Not Tested

3) 3X Herbal Bamboo Salt

S.No Parameters Examples ( ppm)
1 2 Unit Comparative Examples
(mg/kg or g/100g)
Herbal Herbal
Sea salt Himalayan
1 Appearance Description colored powder/ Color - - - Tortilla brown Tortilla brown
2 Moisture - - g/100g 2.16 2.22
3 Sodium Chloride - - % 98.22 98.77
4 Alkalinity - - mg/kg Nil Nil
5 Potassium ferrocyanide - - mg/kg 10.0 10.0
6 Sulfate (So4) - - g/kg 1.24 1,05
7 Sodium ferrocyanide - - mg/kg 10.0 10.0
8
Acid insoluble ash by mass on dry basis - - mg/kg
5.39
4.51

9 Calcium (Ca) - - mg/kg 2787.96 2679.30
10 Iron (Fe) - - mg/kg 250.82 202.16
11 Magnesium (Mg) - - mg/kg 2209.15 2119.73
12 Manganese (Mn) - - mg/kg 13.71 8.89
13 Sodium - - mg/kg 330859.31 355411.09
14 Arsenic - - mg/kg 0.1 0.1
15 Copper ( Cu) - - mg/kg 2.67 2.98
16 Zinc ( Zn) - - mg/kg 99.90 29.54
17 Lead - - g/100g 0.59 0.71
18 Selenium - - g/100g 0.1 0.1

Note: - (1) N0 = Not Detected (2) - = Not Tested

4) chewing Gum with Moringa Oleifera bamboo salt
S. No Ingredients Quantity / wt%
1 Gum Base 25.0 wt%
2 Sorbitol 44.0 wt%
3 Manito 12.0 wt%
4 Glycerin 13.0 wt%
5 Lexidine 0.5 wt%
6 Sweetening agent 2.0 wt%
7 Moringa Oleifera bamboo salt 2.0 wt%
8 Flavoring Agents 1.5 wt%

5) Teeth Ridge Massage Cream with Moringa Oleifera
S.No Ingredients Quantity by wt %
1 Mono lauryl glycerin 3.0 wt %
2 Oleyl alcohol 5.0 wt %
3 Polyethylene glycol 15.0 wt %
4 White Vaseline 3.0 wt %
5 Sodium N-palmitic glutamate 0.5 wt %
6 Hydroxyethyl cellulose 5.0 wt %
7 Tocopherol acetate 0.1 wt %
8 Moringa Oleifera bamboo salt 3.0 wt %
9 All Anton chlorohdroxy aluminum 1.0 wt %
10 Sweetening Agent 0.2 wt %
11 Flavoring Agent 0.3 wt %
12 Purified water added by 100 wt %

6)Making of Pickles with Bamboo Salt:-
The word pickle comes from the Dutch pekel or northern Germany pokel, meaning” Salt or brine”, two very important components in the pickling process. Throughout history pickling was necessary as it was a necessity as it was the best way to preserve food for a long period of time .
Ingredients used to make Pickles:-
1) Fresh vegetables or Fruits or Meat or Sea foods as main Ingredients.
2) Herbs and Spices
3) Oil ( Vegetable oil or sesame oil or Palm oil or Refined oil or Coconut oil)
4) Vinegar (white distilled or apple cider or rice or ascetic acid , black vinegar of
5% are recommended.
5) Salt ( Bamboo salt as base salt ingredient)
6) Sugar or brown sugar or jiggery ( as optional for making sweet pickle)
7) Seasonings

North Indian recipe:-
S.No Ingredients Quantity
1 Fresh vegetables or Fruits or Meat or Sea foods 1 kg
2 Salt ( Bamboo salt or Moringa Oleifera bamboo salt) 400 grams
3 Mustard oil 1 liter
4 Fenugreek / Methi seeds 300 grams
5 Aniseeds / Saunf 300 grams
6 Nigella / kalonji /Onion seeds 100 grams
7
8
9
10 Degi chili powder / Red chili powder
Coarsely Ground black pepper
Turmeric powder
Vinegar ( optional) 100 grams
50 grams
50 grams
50 ml

South Indian Recipe:-
S.No Ingredients Quantity
1 Fresh vegetables or Fruits or Meat or Sea foods 2 Kg
2 • Salt ( Bamboo salt or Moringa Oleifera bamboo salt) • 250 grams
3 Chili powder • 100 grams
4 Fenugreek 50 grams
5 • Asafetida 15 grams
6 Turmeric powder 30 grams
7
8 Sesame oil
Vinegar ( optional) 300 ml
50 ml

7) Image for Fiammaa manufacturers and marketing LLP

8) Log and brand name of Fiammaa manufacturers and marketing LLP

What is Lead and Arsenic :-
Lead:-
Lead is an metal component present in all food materials ,but it has to be below level of prescribed level . Lead poisoning is an environmental disease, but it is also a disease of life style. Lead is one of the best-studied toxic substances, and as a result we know more about the adverse health effects of lead than virtually any other chemical. The health problems caused by lead have been well documented over a wide range of exposures on every continent. The advancements in technology have made it possible to research lead exposure down to very low levels approaching the limits of detection. We clearly know how it gets into the body and the harm it causes once it is ingested, and most importantly, how to prevent it! Using advanced technology, we can trace the evolution of lead into our environment and discover the health damage resulting from its exposure.
Lead, if present in food, occurs as a contaminant. The FDA regulations and guidance seek to limit the amount of lead that can occur unintentionally in food, foodware, cookware, and packaging. There are no FDA authorized uses of lead as a color additive or food additive (including as a food contact substance). However, surprisingly high lead levels have been found in some of our favorite foods, like chocolate, peas, cannabis (sorry), sweet potatoes, and mustard greens, as well as other crops. That means lead can wind up in the products you may have in your pantry, like these: baby food, fruit juice. Lead can be found in candy, wrappers, pottery containers, and in certain ethnic foods, such as chapulines (dried grasshoppers).
At high levels of exposure lead attacks the brain and central nervous system, causing coma, convulsions and even death. Children who survive severe lead poisoning may be left with intellectual disability and behavioral disorders. Zinc is a key nutrient in reducing lead absorption and has positive impacts on the harem / heme synthesis pathway and has significant protective impacts on kidney and liver function. Other nutrients that have influence on lead level are Methionine, Glycine, Curcumin, Carotene and Pectin, and nutrients found in Garlic. For reducing blood lead levels, vitamin C, vitamin E, thiamine (B1), folate (B9) and iron have the strongest and most consistent blood lead links.
Within our bodies, lead is absorbed and stored in our bones, blood, and tissues. It does not stay there permanently, rather it is stored there as a source of continual internal exposure. Feed healthy foods with calcium, iron, and vitamin C. These foods may help keep lead out of the body. Calcium is in milk, yogurt, cheese, and green leafy vegetables like spinach. Iron is in lean red meats, beans, peanut butter, and cereals
Lead poisoning symptoms in adults
High blood pressure. Joint and muscle pain Difficulties with memory or concentration. Head ache. Abdominal pain. Mood disorders. Reduced sperm count and abnormal sperm. Miscarriage, stillbirth or premature birth in pregnant women.
Arsenic :-
Arsenic is a chemical element with the symbol As and atomic number 33. Arsenic occurs in many minerals, usually in combination with sulfur and metals, but also as a pure elemental crystal. Arsenic is a metalloid. Symbol: As , Atomic number: 33
Electron configuration: [Ar] 3d¹⁰4s²4p³, Atomic mass: 74.9216 u, Melting point: 816.8 °C . Arsenic (atomic number, 33; relative atomic mass, 74.92) has chemical and physical proper- ties intermediate between a metal and a non- metal, and is often referred to as a metalloid or semi-metal. It belongs to Group VA of the Periodic Table, and can exist in four oxidation states: –3, 0, +3, and +5.
Long-term exposure to arsenic from drinking-water and food can cause cancer and skin lesions. It has also been associated with cardiovascular disease and diabetes. In utero and early childhood exposure has been linked to negative impacts on cognitive development and increased deaths in young adults. Arsenic (As) is commonly known as a poison. Only a few people know that as has also been widely used in medicine. In the past years As and its compounds were used as a medicine for the treatment of such diseases as diabetes, psoriasis, syphilis, skin ulcers and joint diseases. A small molecule that can easily get into cells, arsenic can cause cell injury and death by multiple mechanisms. Interference with cellular respiration explains the potent toxicity of arsenic. In addition, arsine gas may interact directly with red cell membranes. Arsenic is a known human carcinogen associated with skin, lung, bladder, kidney, and liver cancer.
The highest levels of arsenic (in all forms) in foods can be found in seafood, rice, rice cereal (and other rice products), mushrooms, and poultry, although many other foods, including some fruit juices, can also contain arsenic. Inorganic arsenic compounds are found in soils, sediments, and groundwater. These compounds occur either naturally or as a result of mining, ore smelting, and industrial use of arsenic. Organic arsenic compounds are found mainly in fish and shellfish.
Symptoms of arsenic poisoning
Red or swollen skin.
Skin changes, such as new warts or lesions.
Abdominal pain.
Nausea and vomiting.
Diarrhea.
Abnormal heart rhythm.
Muscle cramps. Tingling of fingers and toes.

Health benefits of Bamboo Salt: -
Bamboo salt replenishes dead cells rapidly. it works as an excellent exfoliator. If we consume good quality bamboo salt with clean water, it replaces the dead skin cells and helps eliminate skin problems such as freckles, acre etc. Other health benefits of 1-9 baked bamboo salt and 9X melted purple Bamboo salt, studies have shown that bamboo salt is an
Anti-Allergic functions:-
Bamboo salt reduces allergic responses by modulating the caspase-1 activation in an OVA- induced allergic rhinitis mouse model. Food chemToxicol.
Anti-cancer functions
• Anti-obesity functions
• Dental treatment and preventive care
• Anti- inflammatory functions
• Preventive care for salmonella enteritis
• Treatment and preventive care for Candida yeast infection
• Reducer of chemotherapy side effects
• Improves metabolism
• Aids in Red Blood cells production and clean-up of blood vessels
• Aids in cell production
• Detoxifies and sterilizes
• Supplements Essential Minerals
• Stops Bleeding
• Improves digestion
• Regulates Blood fluid
• Stabilizes Blood Pressure.
Conclusion:
The above procedures are followed for each time during manufacturing of bamboo salt. Manufactured bamboo salt 1X, 3X ,6Xwill be called as Bamboo salt or Himalayan bamboo salt or sambhar bamboo salt. 9X will be called as bamboo salt natural mix, Himalayan Bamboo salt natural mix,9X Sambhar Bamboo natural mix. 9X melted up to 1000-1300 degree Celsius 10th time processed salt will be called as 9X Moringa Oleifera purple bamboo marine salt or 9X Moringa Oleifera Himalayan Purple Bamboo salt, 9X Moringa Oleifera Purple Sambhar bamboo salt .

, Claims:Claims for Patent Rights:-
FIELD OF THE INVENTION:-
The present invention relates to a process for preparing Moringa Oleifera bamboo salt and Herbal Bamboo salt, a bamboo-salt produced by such process and a composition containing such bamboo-salt for enhancing oral hygiene. More particularly, the present invention relates to a bamboo-salt and Herbal bamboo salt having an excellent effect of preventing and treating oral diseases and of alleviating of various inflammations and skin diseases, Nerves system, blood circulation, Antioxidant, which is prepared by packing the bay salt or Himalayan salt or Sambhar salt into a bamboo tube, sealing the opened end of the bamboo tube with yellow earth and then calcining the bamboo tube in a furnace at high temperature, and to a process for preparation of said bamboo-salt. In addition, the present invention relates to a composition for enhancing oral hygiene, which contains said bamboo-salt and Herbal bamboo salt as an active ingredient in combination with a conventional oral hygiene composition, and therefore, can effectively prevent and treat oral diseases, particularly periodontal diseases, and pre­ vent teeth from decaying and further can alleviate various inflammation symptoms and skin diseases, Nerves system, blood circulation, Antioxidant and many. The detailed reports, chart and comparison are described below and explain in detail .
BACKGROUND OF THE INVENTION
(1) 9X MORINGA OLEIFERA BAMBOO SALT:

(2) 9X MORINGA OLEIFERA PURPLE BAMBOO SALT

(3) 3X , 6X, 9X HERBAL BAMBOO SALT

(4) MORINGA OLEIFERA CHEWING GUM

(5) TEETHRIDGE MASSAGE CREAM

(6) Pickle ( Vegetable and non- vegetables )

Production process of 9X MORINGA OLEIFERA BAMBOO SALT and 9X MORINGA OLEIFERA PURPLE BAMBOO SALT :- The representative one is a processed salt called “BAMBOO SALT” but various methods have been proposed in production of this Bamboo Salt manufacturing methods are not only cumbersome and complicated. The Disadvantage is that it is Expensive. The most common these conventional Bamboo Salt manufacturing methods is that bamboo is always used to install effective Medicine components of bamboo into salt. According to the conventional methods, the firing furnace is filled with fresh salt in an empty space of bamboo. Because it is heated to high temperature at the bamboo burns and becomes ashes. Therefore, bamboo ash cannot be reused (or) used for other purpose, but bamboo ash adheres to salt that is dissolved and agglomerated in the bamboo, so there is a need to remove bamboo ash is the final process of Bamboo salt.
In addition, the process filling the bamboo with salt is to make the water generate from the bamboo heated together with the salt in the Kiln to be synthesized with the salt. When heated to a high temperature, the bamboo water enters a small amount into the salt in the bamboo and most of the remaining water is released into air as soon as if evaporates, making it difficult for the bamboo water to mix the salt. Therefore, the baking process is repeated several times in order to make the bamboo hard made even more salty.
Therefore, there is a problem in that it is not only cucumber some due to several repetitive work, process but also requires high costs. Accordingly, an object of the present invention is to solve various problems arising in the conventional process of production bamboo salt as described above, and to provide a method for producing bamboo salt having excellent efficiency at a simple work and at low cost. The bamboo salt manufacturing method of the present invention for achieving the above object filled with Sea salt or Himalayan rock salt or Sambhar salt in a bamboo salt roasting barrel made of steels. While the raw salt or Himalayan rock salt is filled inside the bamboo and mouth is closed with natural yellow or red clay, clay paste is applied to the outer side of bamboo to prevent the vaporisation of bamboo water and bamboo essentials. Then using pine firewood, the baking is done till bamboo turns to ash for each time. The mild fire of 100 deg Celsius first step of aging, 200-300 deg Celsius next second to ninth step and melting the bamboo and baked salt by heating temperature of the kiln after the adding step to 1000-1300 deg Celsius ( melting salt to Lava stage) over hours for tenth step.
The bamboo salt manufacturing method of the present invention having such a configuration allows the effective herbal ingredients and hard writing of bamboo to be sufficiently infiltrated into salt even after one step , so that the simple bamboo salt having excellent weakness can be easily not only can it be manufactured , but the bamboo is burned in the bamboo salt manufacturing process , so it is converted to high quality bamboo ash from bamboo , after bamboo salt is manufactured you can get it .
First the natural sun dried sea salt or Himalayan rock salt or Sambhar salt stored in a warehouse, so that the jailer, a heavy metal component in the Natural salt, gradually falls out. Then course bamboo will be cut to make it hallow case. Then the natural sea salt or Himalayan rock salt or Sambhar is put into hallow bamboo. The top part will be sealed using natural red or yellow clay, clay paste is applied outer side of bamboo and bamboo case is baked, using pine wood as the fuel. the baking will be done for 9 times and 9th time baked bamboo salt is called as 9X bamboo salt (or) for the final 10th time baking process, the salt is baked at 801 – 1300 deg Celsius, When the salt is cooled down. It’s broken into pieces to be crystal. The inventor of bamboo salt known as Iihunkim, identified that bamboo salt acted as highest medical efficiency if it was baked at least 10 times at high temperature of 801 – 1300 deg Celsius baked bamboo salt was named as purple bamboo sea salt or purple bamboo Himalayan salt or purple bamboo sambhar salt . The surfer element of the bamboo makes the salt turn purple currently bamboo salt is one of the most well-known traditional medical treatments not only in Korea but also in a number of other fusion countries (3, 4) bamboo salt contains 60 essential minerals and micronutrients, contains high level of iron, potassium and calcium compared to regular natural solar Sea salt or Himalayan salt or Sambhar salt, and that it could improve your immune system. But their beneficial minerals constitute only a small % --the majority of bamboo salt is sodium chloride.
Stage 1: The process of making Moringa Oleifera bamboo salt with natural solar crystal Salt or Himalayan rock salt or Sambhar salt and fresh green bamboo aged above 3 years, Red or Yellow clay, Pine firewood, Moringa Oleifera resin, mixed leaf comprising dried and ground leaves of Gingko Biloba tree leaves, persimmon tree leaves, pine needles ( pine leaves) and bamboo leaves are the base products .
Stage 2: The crystal sea salt or Himalayan rock salt or Sambhar salt is grinded to refined salt, big bamboo poles cut into small poles, red or yellow sand mixed with water filtered to make as clay paste.
Stage 3: The refined sea salt or Himalayan rock or Sambhar salt is stuffed inside small , bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation and fall of salt from bamboo tube. This baking process is continued till 1- 9 times. This bamboo salt will be called as 1X, 3X,6X,9X and 9X purple bamboo salt . The temperature maintained for baking is 100-300 degree Celsius till bamboo turns to ash.
Stage 4: After completion of 1-7 times of baking , 8th time baking process is done, where refined 7times baked bamboo sea salt or bamboo Himalayan salt or bamboo Sambhar salt is mixed with , mixed leaf comprising dried and ground leaves of Pine Needles (Pine Leaves) and Bamboo Leaves in the ratio 95% of salt and 5% of dried leaves . Then it is filled inside small bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation. This baking processed salt is called as 8X bamboo salt, after completion of 8 times, 9th time process is done by adding Gingko tree leaves, Persimmon tree leaves and Moringa Oleifera resin in the ratio of 92.5% of salt, 5% of dried leaves and 2.5% of Moringa Oleifera is added . Then it is filled inside small bamboo cut tube tightly, then bamboo cut mouth is closed with clay, then outer side of bamboo cut is covered with clay paste to avoid the bamboo water vaporisation. This 9th time baked bamboo salt is called as 9X Moringa Oleifera bamboo salt. The temperature maintained for baking is 100-200 degree Celsius till bamboo turns to ash. The Moringa Oleifera resin is extracted into bamboo salt, to get more health benefits naturally. Moringa Oleifera resin has natural health benefits have been proven by many researches across globally. This 9X baked Bamboo salt will be called as 9 X Moringa Oleifera bamboos Sea salt or 9X Moringa Oleifera Himalayan bamboo salt or 9X Moringa Oleifera bamboo Sambhar salt. The hygienic processed salt (9X Moringa Oleifera bamboo sea salt) thus prepare contains 95.59 of sodium chloride, 4045.94 of calcium, 2526.5 of magnesium, 0.337 of sulphur , 320.23 of iron ,4.80 of copper , of sodium , of chlorine , etc
Stage 5: Here 9th time baked bamboo salt is done for final 10th time melting of salt process, the salt is melted at 801 - 1300 deg Celsius using Charcoal or gas or firewood as fuel to rise high temperature to melt bamboo salt, When the salt is cooled down. It’s broken into pieces to be crystal. The inventor of bamboo salt known as Iihunkim, identified that bamboo salt acted as highest medical efficiency if it was baked at least 10 times at high temperature of 801 – 1300 deg Celsius melted bamboo salt was named as 9X purple Moringa Oleifera Sea bamboo salt or 9X purple Moringa Oleifera Himalayan bamboo salt or 9X purple Moringa Oleifera Sambhar bamboo salt.

3) Herbal Bamboo Salt :-

The bamboo salt manufacturing method of the present invention for achieving the above object filled with Sea salt or Himalayan rock salt in a bamboo salt roasting barrel made of steels. While the raw sea salt or Himalayan rock salt is filled inside the bamboo and mouth is closed with natural yellow or red clay, clay paste is applied to the outer side of bamboo to prevent the vaporisation of bamboo water and bamboo essentials. Then using pine firewood, the baking is done till bamboo turns to ash for each time. The mild fire of 100 deg Celsius first step of aging, 200-300 deg Celsius next second to ninth step.
The bamboo salt manufacturing method of the present invention having such a configuration allows the effective herbal ingredients and hard writing of bamboo to be sufficiently infiltrated into salt even after one step , so that the simple bamboo salt having excellent weakness can be easily not only can it be manufactured , but the bamboo is burned in the bamboo salt manufacturing process , so it is converted to high quality bamboo ash from bamboo , after bamboo salt is manufactured you can get it .
First the natural sun dried sea salt or Himalayan rock salt stored in a warehouse, so that the jailer, a heavy metal component in the Natural salt, gradually falls out. Then course bamboo will be cut to make it hallow case. Then the natural sea salt or Himalayan rock salt is put into hallow bamboo. The top part will be sealed using natural red or yellow clay, clay paste is applied outer side of bamboo and bamboo case is baked, using pine wood as the fuel. the baking will be done for 3rd time baked salt and mixed with natural herbal is called as 3X Herbal bamboo salt , 6th Time baked salt and mixed with Natural herbal is called as 6X herbal bamboo salt, 9th time baked salt and mixed with Herbal is called as 9X Herbal bamboo salt. The bamboo salt is one of the most well-known traditional medical treatments not only in Korea but also in a number of other fusion countries bamboo salt contains 60 essential minerals and micronutrients contains high level of iron, potassium and calcium compared to regular natural solar sea salt or Himalayan rock salt , and that it could improve your immune system. But their beneficial minerals constitute only a small the majority of bamboo salt is sodium chloride. The process of making Herbal bamboo salt with natural solar crystal Salt or Himalayan rock salt and fresh green bamboo aged above 3 years, Red or Yellow clay , Pine firewood ,Parsley , Indian Basil , Oregano, Thyme, Dried garlic powder, Rosemary , Saga, Mint are the base products of3X , 6X , 9X HERBAL BAMBOO SALT

4) chewing Gum with Moringa Oleifera bamboo salt:-

Manufacturing process
First, gum base is previously prepared through a melting and straining or filtering process. The formulation for gum base is proprietary information known to few individuals within each gum-producing company. Next, other ingredients such as nutritive and non-nutritive sweeteners and flavors are added to the gum base until the warm mixture thickens like dough. The gum base mixture is heated during this mixing process to increase the entropy of the polymers to achieve a more uniform dispersion of ingredients. Then, extrusion technology is implemented to smooth, form, and shape the gum. Next, the gum goes through a shaping process that is determined by gum type and consumer demand. For example, cut and wrap (chunk or cube) pieces are severed straight out of the extruder using a vertical cutter. Sheeting is a technique often used for stick, slab and tab gums. Next, gum is either conditioned by being sprinkled with a powdered Polyol or coated via the application of subsequent layers of coating using temperature controlled coating basins before it is sent to packaging . The final outcome of chewing gum is Moringa Oleifera chewing gum.

Ingredient composition
Gum base composition is considered proprietary information known by select individuals within each gum-manufacturing Information about the other components of chewing gum are more accessible to the public and they are listed below

Ingredient Percent (by weight) Composition Functionality Common examples
Gum Base[2]
25% Although the formulation of gum bases is considered proprietary information for industry competitors, three main components make up all gum bases: resin, wax, and elastomeric. Resin (ex. terrene) is the main chewable portion. Wax softens the gum. Elastomers add flexibility. The molecular composition of gum base is very similar to that of plastics and rubbers. Natural or synthetic ingredients (See Table 3)
Sweeteners agent Sweeteners: 2% Bulk Polyol Sweeteners are responsible for initial sweetness, whereas intensive sweeteners are intended for prolonging the sweetness effect. Intensive Sweeteners are often encapsulated to delay the release of flavor. Bulk polyol sweeteners[22]:
sugar, dextrose, glucose or corn syrup, erythritol, isomalt, xylitol, maltitol, mannitol, sorbitol, lactitol Intensive sweeteners[23]:
aspartame, acesulfame-K, saccharine, sucralose, neohesperidine, dihydrichalcone
Glycerin 13% To maintain moistness
Softener/Plasticizer 0.5% To soften gum by increasing flexibility and reducing brittleness by altering the glass transition temperature. Quantities of this additive are altered to balance process ability and packaging speed. lecithin, hydrogenated vegetable oils, glycerol ester, lanolin, methyl ester, pentaerythritol ester, rice bran wax, stearic acid, sodium and potassium stearates
Flavoring agent 1.5% For taste and sensory appeal. Flavor components in gum exist in liquid, powder or micro-encapsulated forms.Liquid flavor incorporations are either water-soluble, oil-soluble, or water-dispersible emulsions. The oil-soluble flavors remain in the gum longer, resulting in longer lasting flavor sensations, because the gum base is hydrophobic and attracted to oil-based components. Natural or synthetic
Peppermint and spearmint are the most popular flavors.[26] Food acids are implemented to provide a sour flavor (i.e. citric, tartaric, malic, lactic, adipic, and fumaric acids).
Colors Variable For visual appeal Natural or synthetic

Polyol coating

Sodium chloride

56.0%

2.0% Pellet gum's characteristic hard outer shell is due to a polyol coating. Polyols can also be implemented as a water absorbent powder dusting to maintain the quality and extend the shelf life of the product. These humectants bind water by establishing many hydrogen bonds with water molecules.

Which helps to prevent cavity, oral issues, gum pain and mouth wounds. teeth whitening
Sorbitol
Maltitol/Isomalt
Mannitol
Starch

Moringa Oleifera bamboo salt

5) Teeth Ridge Message Cream with 9X Moringa Oleifera purple bamboo salt and 9X Moringa Oleifera Bamboo salt :-
Teeth Ridge message cream helps in relieve teeth message cream protect teeth from dental decay. Buffer dental plaque acid from bacteria in the mouth (help neutralize an acidic environment). Protect teeth from acidic food and drinks. The ridges are also known as mamelons. They are rounded bumps on the edge of a tooth. Like the other parts of the tooth's outer covering, they are made of enamel. In French, the word mamelon means “nipple.” It refers to the way each bump protrudes from a tooth. When you lie down to sleep, more blood is able to rush to your brain. More blood circulation means experiencing more tooth pain than if you were standing. This is because the increased blood flow exerts pressure on the painful tooth. warm salt water can help your toothache too. Salt water can help gently rinse away food particles that are stuck between your teeth. And rinsing with salt water also serves as a disinfectant and helps reduce inflammation. Pulp sensitivity or pain results from a tooth infection or decay, recent tooth filling, pressure from bruxism, and dental trauma like chips, cracks, and breaks. Dentinal sensitivity is nerve pain that generally happens when the tooth's enamel is damaged or eroded. If you have throbbing tooth pain that comes and goes, you may be in the early stages of tooth decay or gum disease. While tooth pain may come and go, it's especially important to see your dentist right away if your tooth pain is accompanied by fever or facial swelling.

Teeth Ridge Massage Cream with Moringa Oleifera
S.No Ingredients Quantity by wt %
1 Mono lauryl glycerin 3.0 wt %
2 Oleyl alcohol 5.0 wt %
3 Polyethylene glycol 15.0 wt %
4 White Vaseline 3.0 wt %
5 Sodium N-palmitic glutamate 0.5 wt %
6 Hydroxyethyl cellulose 5.0 wt %
7 Tocopherol acetate 0.1 wt %
8 Moringa Oleifera bamboo salt 3.0 wt %
9 Anton chlorohdroxy aluminum 1.0 wt %
10 Sweetening Agent 0.2 wt %
11 Flavoring Agent 0.3 wt %
12 Purified water added by 100 wt %

6) Making of Pickles with Bamboo Salt:-
The word pickle comes from the Dutch pekel or northern Germany pokel, meaning” Salt or brine”, two very important components in the pickling process. Throughout history pickling was necessary as it was a necessity as it was the best way to preserve food for a long period of time .
Ingredients used to make Pickles:-
1) Fresh vegetables or Fruits or Meat or Sea foods as main Ingredients.
2) Herbs and Spices
3) Oil ( Vegetable oil or sesame oil or Palm oil or Refined oil or Coconut oil)
4) Vinegar (white distilled or apple cider or rice or ascetic acid , black vinegar of
5% are recommended.
5) Salt ( Bamboo salt as base salt ingredient)
6) Sugar or brown sugar or jiggery ( as optional for making sweet pickle)
7) Seasonings
Cucumbers are so popular as a pickled vegetable that I have heard several gardeners speak of “planting pickles.” I try to make a couple of batches of cucumber dill pickles every summer, but I also like to put by a diverse selection of pickled vegetables from the garden. In addition to bringing surprising colors, flavors and textures to salads and sandwiches, small jars of pickled carrots, dilly beans, squash, turnips or asparagus make good use of small overruns from the garden.
Most of my pickled cut vegetables, canned in half-pint canning jars. In addition to being easy to manage, small batches of pickled vegetables are a practical solution for cosmetically flawed vegetables that won’t store well, such as carrots with insect damage near their tops, or turnips that cracked after a heavy rain. When cleaned, trimmed and cut into uniform pieces, the imperfections never show in the finished pickles.
i. Start with a Salt Soak:- The first step in making pickled vegetables or meat or sea foods is to allow the clean, soak in salt or a strong saltwater solution for at least 3 hours, or sometimes overnight. As the vegetables swim or prevent meat or sea foods in salt, some moisture is drawn from the tissues, which helps to preserve crisp texture through the pickling process. I use bamboo salt( made of sea salt or Himalayan sal;t ), and then rinse the vegetables in cold water several times to remove excess salt when the soaking time is up. The rinsed vegetables drip in the colander while I make the pickling brine.

ii. Make a Vinegar Brine:-The liquid in canned pickles is comprised of vinegar, sugar and sometimes water, along with subtle spicy flavors that give pickles their zip. You can use either clear distilled vinegar or amber-colored cider vinegar, depending on the results you want. I veer toward distilled vinegar for pickled carrots, asparagus, and snap beans in the interest of clear colors, but opt for cider vinegar to help pickled zucchini relish look appetizingly rustic.
Recipes vary in whether or not water is added to the vinegar brine, with thick sweet relishes and chutneys using no water at all. Note that water can never exceed the same measure of vinegar and give safe results. For example, pickled snap beans with dill, called dilly beans, are done up in a brine that is half water and half vinegar, but that is the limit for diluting vinegar for any pickled vegetable.
Choosing spices for the brine is fun, and I often start with a commercial mixture of pickling spices from the health food store, and add and subtract from its mélange of peppercorns, allspice berries, cinnamon sticks, cloves, bay leaves, dill and mustard seeds. You also can use lemon or orange rind or hot peppers to flavor your brine. I place my chosen spices in a cheesecloth pouch tied up with string, and let it bob about in the simmering brine while I prepare the jars. At this point the kitchen smells heavenly.
iii. Prepare and Fill Pickling Jars :-
After washing them squeaky clean, I place my canning jars in a baking pan and keep them in a warm oven. Meanwhile, I might peel a garlic clove for each one, or trim grape or basil leaves to snug into the jar bottoms. The natural tannins in grape leaves are said to enhance crispness in pickled vegetables, or you can use a well-placed basil leaf as a nest for a sprig of dill or strip of pepper. A chopstick is the perfect tool for arranging these or other adornments in warm jars.
Back to the brine, from which the spice bag can now be removed and composted. Vegetables that are cut into small pieces can be added to the brine and brought back to a simmer, which softens them slightly and helps prevent air bubbles in the jars. Long, shapely vegetables such as carrot sticks, snap beans, or asparagus spears can be tightly packed into the warm jars by hand, and then covered with hot brine before the jars are filled and processed.
After filling, I use damp paper towels followed by a wipe with a dry paper towel to double-check the cleanliness of the jar rims.
iv. Process Your Pickles:-The pickled vegetables and non vegetarian ( meat and sea food ) must be processed to insure a good seal, which can be done in a water bath or steam canner. When working with little half-pint jars, you often can use a deep pot as a water bath canner. Any pot deep enough to cover the tops of the jars with simmering water will do. Processing the jars for 10 minutes at barely boiling temperatures heats them enough to sterilize the pickled vegetables and trigger the seals to pop into place as the jars cool.
It’s customary to give pickles a few weeks in cool storage to develop their full flavors, but one of the great things about pickled vegetables is that there is no rush to eat them. Protect
S.No Ingredients Quantity
1 Fresh vegetables or Fruits or Meat or Sea foods 1 kg
2 Salt ( Bamboo salt or Moringa Oleifera bamboo salt) 400 grams
3 Mustard oil 1 liter
4 Fenugreek / Methi seeds 300 grams
5 Aniseeds / Saunf 300 grams
6 Nigella / kalonji /Onion seeds 100 grams
7
8
9
10 Degi chili powder / Red chili powder
Coarsely Ground black pepper
Turmeric powder
Vinegar ( optional) 100 grams
50 grams
50 grams
50 ml
North Indian recipe:-
South Indian Recipe:-
S.No Ingredients Quantity
1 Fresh vegetables or Fruits or Meat or Sea foods 2 Kg
2 • Salt ( Bamboo salt or Moringa Oleifera bamboo salt) • 250 grams
3 Chili powder • 100 grams
4 Fenugreek 50 grams
5 • Asafetida 15 grams
6 Turmeric powder 30 grams
7
8 Sesame oil
Vinegar ( optional) 300 ml
50 ml