[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine 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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Thandai Mousse, mousse with a desi dimension!!
Recipe link : https://www.tarladalal.com/Thandai-Mousse-(-Mousses-Recipe)-35872r

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Thandai Mousse

Here is a mousse with a desi dimension to it! thandai mousse would be appropriate for occasions like holi and other indian festivals or get-togethers. The rich ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse. This recipe uses readymade thandai syrup, but in rajasthan, the spices are ground freshly using a mortar and pestle every time thandai is made.

Setting Time: 3 hours
Preparation Time: 5 minutes
Cooking Time: 7 minutes
Makes 2 glasses

Ingredients

2 tbsp thandai syrup , readily
available in the market
5 gms agar-agar (china grass) ,
blended into a smooth powder
1 cup milk
2 tbsp sugar
3/4 cup whipped cream
1/2 tsp lemon juice

For The Garnish
a few pistachios
a few saffron (kesar) strands

Method
1. Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil,
while stirring continuously.
2. Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to
2 minutes, while stirring continuously.
3. Remove from the flame and strain the mixture using a sieve.
4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled
with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk
the mixture vigorously and continuously till it is in ice-cube vessel to avoid any
lump formation.
5. Add the whipped cream and fold gently.
6. Add the lemon juice and fold gently.
7. Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate
for 2 to 3 hours or till the mousse sets.
8.Garnish with pistachios and saffron and serve chilled

Nectar Bourgogne Tomato Pulp Vinegar

https://www.qualifirst.com/en/tomato-pulp-vinegar-200ml-nectar-bourgogne-1

Blair’s Cooking with Qualifirst

Bursting with the flavor of vine-ripened tomato combined with the best quality white wine vinegar from Burgundy. Tomato Pulp Vinegar has a lovely red color, the texture of a thin tomato puree, and is the perfect balance of ripe tomato sweetness and acidity. A little sugar is added to enhance the fruit’s natural sweetness and natural pectin ensures emulsification. The fruit-infused vinegar’s produced by Nectars de Bourgogne are full of ripe, juicy-fruit flavor with a hint of acidity. Founded by an oenologist, it is no surprise the company focuses on flavour and sustainable production. Ready-to-use as vinaigrette in salads such as a Salad Caprese, drizzled over sliced vine-ripe tomatoes, or in fresh salsa. A delicious flavor addition to cold Gazpacho soup or in Caesar cocktails. A wonderful accompaniment for fresh oysters. To create spectacular presentations, use as a garnish, swirled or dripped, onto an entree or appetizer plate