[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

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

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Cuisine Red || Africola’s Lamb Kofta Recipe – Meatball Recipes – African Cuisine
i love the flavours of the spiced lamb kofta paired with garlicky preserved lemon and smoky baba ganoush. i like to add black seaweed pearls for a umami hit and pumpkin seeds tossed in sumac for crunch, but you can leave these out.

ingredients

lamb kofta

500 g minced lamb
1 tsp ground cumin
1 tsp sumac, plus extra to garnish
1 tsp madras curry powder
2 tsp ground coriander
2 large garlic cloves, crushed
1 tbsp chopped mint
8 metal skewers (see note)
oil, for cooking

preserved lemon dressing

125 ml (½ cup) extra virgin olive oil
½ preserved lemon, rind only, finely chopped
2 garlic cloves, finely chopped
1 lemon, zest finely grated

baba ganoush, to serve
roasted eggplant, to serve
toasted pumpkin seeds, tossed in sumac, to serve
black seaweed pearls (optional), to serve
warmed flatbreads, to serve
cook’s notes
oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚c. | we use australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | all herbs are fresh (unless specified) and cups are lightly packed. | all vegetables are medium size and peeled, unless specified. | all eggs are 55-60 g, unless specified.

instructions

for the koftas, place all the ingredients, except the oil, in a large bowl and mix until well combined.

divide into 8 balls, then roll each ball on a workbench with a cupped hand to form into long ovals.

thread the kofta onto skewers and lightly brush with oil.

heat a chargrill pan or barbecue to high. when you can feel the heat rising from the pan, cook the kofte for 3-4 minutes each side. don’t turn until they are well sealed or the meat will stick to the pan. season, if you like.

for the preserved lemon dressing, combine all of the ingredients in a shallow bowl.

dip the hot koftas in the dressing.

serve the koftas, with the baba ganoush and roasted eggplant. scatter over the pumpkin seeds and seaweed pearls and serve with flatbread.

chef’s notes

• choose skewers that are flat rather than rounded as the meat will mould onto the skewers better.

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Learn how to make Pumpkin Vendhayam Kulambu with vegetables at home in a healthier Way. For more tasty recipes, Subscribe ttp://goo.gl/9LRFtM.

Pumpkin Vendhaya Kulambu
INGREDIENTS
Yellow Pumpkin (Diced) – 200 gms
Onion (Diced) – 1
Tomato (Diced) – 1
Garlic – 5 Flakes
Fenugreek – 2 Tsps
Turmeric Powder – 1/4 Tsp
Thuar Dhal Cooked – 2 1/2 Tblsp
Tamarind Paste – 1 Tsp
Salt – As Required
Red Chillies – 2
Green Chillies – 1
Sesame Oil – 1 Tsp
Mustard Seeds – 1/4 Tsp
Cumin Seeds – 1/2 Tsp
Curry Leaves – 1 Spring
Asafoetida – 2 Pinches

METHOD
1. Dice pumpkin. Cook in diluted tamarind extract.
2. Cook thuar dhal in pressure cooker with turmeric powder in a container.
3. Place another container on top and keep fenugreek, garlic, red and green chillies, onion, tomato and enough water. Cook for 4 whistles.
4. Mash fenugreek along with cooked onion, tomato using a pestle.
5. Add to cooked pumpkin along with salt, mashed thuar dhal.
6. Boil till thick. Heat sesame oil, add seasonings, allow to sprinkle and pour over Kulambu. Serve with cooked rice.