[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[Particle size] 80 Mesh

[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

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Jk ….

Dalma is a simple and traditional recipe in Odisha. It is a frequently prepared dish in every odia house hold. In this video, I have preapred for you the typical authentic process and taste of dalma using ginger not onion and garlic. It is one of my all time favorite dish . This recipe is made with split pigeon peas (toor dal) , lots of cut vegetables and ghee. The specialty of this evergreen odia recipe is ghee and roasted cumin seeds powder. It is very easy to make with less time. It can be served with plain rice , roti or paratha. But we odia pepole are generally prefer it to have with hot raw rice (Arua bhata) . The combination of raw rice with melted ghee and dalma is marvelous.

Ingredients:
1. Split pigeon peas / Toor dal / Harada dali – 1/2 cup (wash it properly)
2. Water – 2 cups ( always measure with the same cup)
3. Diced pumpkin – 3/4 cup
4. Diced potato – 1/2 cup
5. Diced Brinjal / eggplant – 1/2 cup
6. Diced Beans – 1/2 cup
7. Diced raw banana – 1/2 cup
8. Sliced Tomato – 2 small
9. Finely chopped cilantro / coriander leaves – 2 tbsp
10. Panch phoron / Pancha phutana – 1/2 tbsp
11. Dry red chili – 3 (add as required)
12. Pinch of Asafoetida / Hing
13. Ghee – 2 tbsp (add as required)
14. Turmeric powder – 1/2 tbsp
15. Salt as per taste

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