[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

This is a delicious curry served with paratha. This pumpkin vegetable is an excellent source of carotenes, vitamin A, minerals.

INGREDIENTS:

Dry red chillies 3 nos
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Fresh coconut ½ cup
Oil 5 tbs
Mustard seeds ½ tsp
Green chillies 2 nos
Curry leaves 1 spring
Asafoetida 1 pinch
Onions 1 nos
Salt To taste
Pumpkin(pieces with skin) 1cup
Tomato 1 nos
Peanuts(soaked) ½ cup
Dry ginger powder 2 pinch
All purpose flour 1 cup
Sugar ½ tsp

METHOD:

1. Take a pan and dry roast dry red chillies, coriander seeds, cumin seeds.

2. Take a mixie jar and add dry roasted ingredients, fresh coconut and blend into smooth paste.

3. Heat oil in a pan and add mustard seeds, green chillies, curry leaves, asafoetida, onions, salt and saute it, cook it for 3-4 min with lid on it.

4. To it add pumpkin, tomato, peanuts, dry ginger powder and mix nicely and cook for 8 mins with lid on it.

5. Add coconut paste mix it, later cook for 3 mins, later transfer into serving bowl.

6. For dough: Take a bowl and add all purpose flour, sugar, salt, little water and mix nicely to make stiff dough.

7. Take small portion of dough and roll it into thin sheet and spread oil, make fan fold like as shown in video and allow it rest for some time.

8. Roll dough into paratha and cook it dry later add little oil on both side and cook it.

9. Transfer into chopping board and crush it nicely.

10. Now coconut and pumpkin curry with peanut is ready to serve with Kerala style paratha.

This video shows you how to pronounce Hypericin