10 Years Manufacturer Citrus Aurantium Extract Supply to Liberia

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10 Years Manufacturer Citrus Aurantium Extract Supply to Liberia Detail:

[Latin Name] Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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This vegetable is available during monsoons only. The vegetable, which is a bit sticky, tastes good with chana dal or gram flour.
Ingredients :
1. Phodshi 3 bundles
2. Chana dal ¼ cup
3. Onion 1
4. Cumin Seeds 1 tsp
5. Hing ½ tsp
6. Turmeric powder ½ tsp
7. Chilly powder 1 tsp
8. Dhania & Jeera pwd. 1 tsp
9. Salt 1 tsp
10. Oil 2 tbsp
Method :
1. Wash and chop the Phodshi.
2. Chop the onion.
3. Soak the chana dal overnight and pressure cook it.
4. Heat oil and add cumin seeds, hing and turmeric.
5. Add chopped onion.
6. Add cooked chanadal and sauté.
7. Now add the Phodshi and all the masalas.
8. Cover it and let it cook on slow flame.
9. Serve with hot phulkas.
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