Connecting Agri Industries

Our most popular chili powder. Good rich flavor, with a pleasing bite that's not too hot. Use 2 TB. per quart for great chili. Add to guacamole, or make a paste by mixing chili powder with equal parts of water and lime juice, and rub on poultry, beef or pork ribs for grilling or broiling. Hand-mixed from: Ancho chili pepper, red pepper, cumin, garlic and Mexican oregano.

Our most popular chili powder. Good rich flavor, with a pleasing bite that's not too hot. Use 2 TB. per quart for great chili. Add to guacamole, or make a paste by mixing chili powder with equal parts of water and lime juice, and rub on poultry, beef or pork ribs for grilling or broiling. Hand-mixed from: Ancho chili pepper, red pepper, cumin, garlic and Mexican oregano.

Castor oil is a vegetable oil obtained from the castor bean (technically castor seed) that has an unusual structure and many uses.[1] It is obtained by pressing the seeds of the castor plant, Ricinus communis (Euphorbiaceae). Sometimes called castor bean oil, this plant is not a member of the bean family).

Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3.[3] It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleate. Oleate and linoleates are the other significant components.