[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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This traditional mixed vegetable curry made with fresh vegetables for Bhogi and for Sankranti by some goes well with poori , chapati and rice. Also called Bhogichi Bhaji it is prepared for Kanu Pongal recipe in Tamil Nadu

A healthy vegetarian side dish for roti or chapathi – Mixed vegetable curry or kootu

Freshly harvested vegetables including sweet potato, raw banana, potato, carrot , cluster beans, flat beans, green beans seeds are cut into small pieces and cooked separately , not in a pressure cooker. Add a little turmeric powder while cooking.

In a vessel , add a little oil and saute with mustard, urad dhal , asafoetida and curry leaves.

Soak some tamarind in water. Add the tamarind extract after you saute.
Add the cooked vegetables and stir well.

Prepare a masala powder with two table spoons dhania , one table spoon gram dhal , red chillies according to how hot you want the flavour to be and little fenugreek. Roast them in a vessel with little oil. Dry grind in a mixer to get the masala powder

Add this powder to the stirred vegetables generously as shown in the video. Add a little turmeric powder because we have already added it when cooking the vegetables. Add salt as per your needs.

Stir continuously and well so that the masala gets mixed well with the vegetables.

Saute once again with mustard, urad dhal, curry leaves and asafoetida . Add to the kootu or curry. Serve hot as a side dish for chapati or roti , poori or rice.