[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.

Shwet musali, biologically known as Asparagus adscendens, is extensively recommended for improved sexual behavior and increasing fertility by Ayurveda. Regular intake helps curing problems related to sexual behavior in addition to improving and enhancing fertility thereby increasing sperm count. It improves overall functioning of reproductive system.

Healthy, nutritious, and delicious side dish for rice rotti, chapati and for idli as well is Kootu. This can be prepared in many different ways, this is one of the variety from my mother.
Ingredients:
1/2 cup toor dal
1/2 tsp oil ( for cooking the toor dal)
1/4 tsp turmeric powder
1 to 2 tbsp peanuts/shenga beeja
1/4 cup fresh or frozen peas( or soak 2 tbsp of dried peas)
1/2 cup cut carrot
1/2 cup cut beans
1/2 cup cut potatoes
1/2 cup cut sweet pumpkin(sihikumbala kayi)
For masala:
2 tsp oil(coconut oil is recommended)
3 tsp urad dal
1 tsp chana dal /kadle bele
6 to 8 byadagi red chillies
1 tbsp coriander seeds
15 pepper
small key lime size tamarind(soak it in 1/4 cup water)
3/4 cup grated fresh coconut
1 tbsp salt or salt to taste
15 to 20 curry leaves
1 to 2 tsp jaggery
around 4 to 5 cups water
For seasoning:
1 tsp ghee
1/4 tsp mustard seeds
1 byadagi red chilli(broken into few pieces)