[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.

परवल का सालन Parwal ka salan, tindora salan recipe, how to make parwal salan
Parwal ka salan

Parwal Ki sabzi is very tasty and healthy. We can make Parwal with aloo or only Parwal masala. Parwal ka salan is a different style parwal sabzi which has a very similar preparation to irchi nka salan. Salan is a tamarind basd gravy. Parwal ka salan is very delicious sabzi which can be prepared on special occassions as well.

Ingredients used to make Parwal ka salan

Parwal/tindora- 500 gm.
Onion – 1 big (fine chopped)
Mustard seeds- 1tsp
Cumin seeds- 1 tsp.
Turmeric powder- ¼ tsp.
Coriander powder- 1 tsp.
Red chili powder- ½ tsp.
Ginger garlic paste- 1tbsp
Tamarind pulp -1/4 cup
Salt to taste
For Masala paste
Peanuts-2 tbsp.
Whole dry red chili -2-3 (adjust)
Coconut powder- 2 tbsp.
Oil- 3-4 tbsp.
Jaggery powder- 1 tsp.

How to make Parwal ka salan

Firstly we make tamarind pulp. Tamarind pulp is very necessary to make salan, so we take tamarind in a bowl and dip it in water for ½ an hour. Now mash it with our finger and make pulp. Now wash the Parwal and cut into halves, then cut Parwal into two pieces. Now heat oil and shallow fry the Parwal at medium flame we have to stirring continuously till the light golden brown skin of Parwal. Now keep aside the Parwal. Now we prepare the salan paste –
For salan paste heat a pan and put peanuts, whole dry red chili. Roast them at medium flame, when ingredients roasted then add coconut powder in it stir continuously for few minutes, after cooling make a paste of them in grinder with 1tsp of water. After that for making a smooth paste again add 2 tsp water in it and again grind. Our smooth salan paste is ready. It is used to make gravy .Now heat oil in a pan add mustard seeds and cumin seeds when seeds were splutter then add chopped onion fry it till light golden, now add turmeric powder, coriander powder, red chili powder, and ginger garlic paste mix all well and cook at medium flame cook it till the raw smell of ginger garlic will stop. Now add salan paste and 1 cup water cook it for 10 to 12 minutes at low medium flame stir continuously for thickness of gravy. ,now add tamarind pulp in it cook it for 5-7 minutes then add jiggery powder, jiggery powder can balance the taste of tamarind taste. Cook gravy till it become thick, now add fried Parwal and cook at low flame. Check the Parwal is cooked. Garnish Parwal ka salan with fresh leaves of coriander. Serve with chapatti, rice, parantha etc.

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