Clay – Australian Washed Blue

Rosin, also called Colophony, and Greek pitch is a solid form of resin obtained from various species of Pine trees and some other conifers. The resin is usually produced by heating fresh liquid resin to vaporize the volatile liquid terpene components. It is often semi-transparent and ranges in colour from black to yellow. The commercial grades are numerous, ranging by letters from A (the darkest) to N (extra pale), superior to which are W (window glass) and WW (water-white) varieties, the latter having about three times the value of the common qualities. At room temperature Pine resin is brittle, but it easily melts at slightly higher temperatures and is soluble in alcohol (to make a varnish) and mixed with bees wax and oil to make a wood polish Natural Reusable Food Wraps Gum Rosin is a popular ingredient for making reusable Beeswax food-wraps (often combined Beeswax and Jojoba oil). In soap making it is used to make Pine Tar Soap, used at a rate of 2 to 5 % of total soap volume Fine art uses rosin for tempera emulsions and as painting-medium component for oil paintings. It is soluble in oil of turpentine and turpentine substitute, and needs to be warmed. An ingredient of depilatory wax Players of bowed string instruments rub cakes or blocks of the resin on their bow hair so it can grip the strings and make them speak, or vibrate clearly.

(contains Aloe Vera Liquid, Potassium Sorbate and natural thickener Xanthan Gum) Aloe Vera relieves itching and swelling, so apply the gel to insect bites/allergies. It is the best available natural treatment for sunburn. It soothes damaged skin and fastens healing.

Guar gum is derived from the endosperm of the Guar or Cluster bean. It is a water-soluble, non-ionic thickener making it useful in a wide range of products Food Use Guar gum is a natural food thickener used in cooking and baking to bind, thicken and emulsify gluten-free ingredients. It has significantly more thickening ability than cornstarch. Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products. Suggested usage rate ranges between 1/2 to 1 teaspoons per cup of flour