[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] 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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

RECIPE BELOW!
Here’s something fun to do with any leftover pumpkins… Roasted Pumpkin Soup served inside it’s shell with candied seeds on the side. This pumpkin might be the only thing that doesn’t get wasted over the holidays.
It might be a little tricky to make, but I promise it will be a treat. So watch closely!

ROASTED PUMPKIN SOUP

2 mini pumpkins
grapeseed oil (for frying)
1/2 onion, chopped
1 pc. fresh ginger, chopped
2-3 cloves of garlic, chopped
scooped out roasted pumpkin flesh
2 cups of broth
1 cup coconut milk or heavy cream
garam masala, curry powder or cayenne pepper to heat things up
4+ tsp sugar (depending on how sweet you like it)
sea salt to taste

Method
Preheat oven to 375. Rub pumpkins with oil and salt, then roast for 25-30 min. Meanwhile, fry onion, ginger & garlic in oil until browned. Add pumpkin flesh, broth & seasonings. Once the pumpkin has softened and blended with the other ingredients, take off heat. Add coconut milk or cream and blend with a hand mixer or in a blender until smooth & creamy. Pour soup into pumpkin shells and garnish with a drizzle of cream and a sprig of fresh mint.

CARNIVAL PUMPKIN SEEDS (revised from video)
*I gave them this name because they have a striking resemblance in taste and smell to the Elephant Ears you get at a carnivals.

seeds from two mini pumpkins
butter (melted on the stove)
sugar (brown or white)
cinnamon
sea salt

Method
Preheat oven to 250. Separate the seeds and give them a good rinse. Melt 3 TBS butter in a small pan on the stove. Pour seeds into the pan and mix to coat each seed. Pour buttered seeds onto a baking pan. Bake for 15 minutes. While they’re baking, combine 1/4 cup sugar with a few dashes of salt and cinnamon. Pull seeds out of the oven and sprinkle with half of the cinnamon sugar mixture. Put back in the oven for another 10 minutes. Bite into one to see if they’re done- blow on it first! They should be light and crispy, not soggy or tough. Cook 5 minutes longer, if necessary. Let the seeds cool a bit before putting them in your mouth.

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