[Latin Name] Andrographis paniculata(Burm.f.)Nees

[Plant Source] Whole herb

[Specification] Andrographolides 10%-98% HPLC

[Appearance] White powder

Plant Part Used: Herb

[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 Andrographis?]

Andrographis paniculata is a bitter tasting annual plant, referred to as the “King of Bitters.” It has white-purple flowers and it is native to Asia and India where it has been valued for centuries for its numerous medicinal benefits. Over the past decade, andrographis has become popular in America where it is often used alone and in combination with other herbs for a variety of health purposes.

[How does it work?]

According to Memorial Sloan-Kettering Cancer Center, the active ingredient in andrographis is andrographolides. Due to the andrographolides, andrographis has potent anti-inflammatory and antimalarial properties. It also has antimicrobial properties, meaning it can help to fight off and prevent infections from harmful microorganisms such as viruses, bacteria and fungi. In addition, andrographis is a powerful antioxidant and it can help to prevent free radical induced damage to your cells and DNA

[Function]

Cold and Flu

Scientists have discovered that andrographis helps to boost the immune system by stimulating the body’s production of antibodies and macrophages, which are large white blood cells that scavenge harmful microorganisms. It is taken for both the prevention and treatment of the common cold, and it is often referred to as Indian echinacea. It might help lessen the severity of cold symptoms such as sleeplessness, fever, nasal drainage and sore throat.

Cancer, Viral Infections and Heart Health

Andrographis may also help to prevent and treat cancer, and preliminary studies done in test tubes found that extracts of andrographis help to treat stomach, skin, prostate and breast cancer. Due to the herb’s antiviral properties, andrographis is used to treat herpes and it is also currently being studied as a treatment for Aids and HIV as well. Andrographis also promotes heart health and can help to prevent the formation of blood clots as well as to dissolve already formed blood clots. In addition, the herb relaxes smooth muscles in the walls of blood vessels and thereby helps to reduce high blood pressure.

Additional Benefits

Andrographis is used to promote gallbladder and digestive health. It also helps to support and strengthen the liver and it is used in combination with other herbs in several Ayurvedic formulations to treat liver disorders. Finally, andrographis extracts taken orally have been found to help neutralize the poisonous effects of snake venom.

Dosage and Precautions

The therapeutic dose of andrographis is 400 mg, twice daily, for up to 10 days. Although andrographis is considered safe in humans, the NYU Langone Medical Center warns that animal studies suggest that it may impair fertility. Andrographis may cause unwanted side effects such as headaches, fatigue, allergic reactions, nausea, diarrhea, altered taste and pain in the lymph nodes. It may also interact with certain medications and as with any supplement you should consult your health care practitioner before taking the herb.

Daniel Pearse, the Hakkasan groups UK executive pastry chef, shows us how to make the ‘Black Forest’ dessert from Michelin Star Chinese teahouse in Soho, Yauatcha.

This cherry and chocolate based dish is also gluten free and vegetarian, maximising the the amount of people able to enjoy it.

Recipe,

Kirsch crème brûlée
600g cream
145g egg yolk
120g sugar
1 vanilla pod
50g Kirsch

Method
1. Preheat the oven to 110°C
2. Bring the whipping cream and vanilla pod to the boil
3. Meanwhile whisk together the egg yolks and caster sugar
4. Pour the boiling liquid over the egg yolk mixture, mix well and then add in the Kirsch, strain through a fine sieve and then pipe into semi sphere moulds
5. Place into the preheated oven and cook for 10 minutes until the cream has just set
6. Remove from the oven and allow to cool, then place into the freezer to set

Cherry Compote
400g cherry puree
400g whole cherry
10g pectin
20g sugar

Method
1. Warm the puree and cherries in a pan
2. Add in the sugar mixed with the pectin
3. Bring to the boil
4. Pipe into semi sphere moulds and then place into the freezer to set.

Chocolate and Cherry Mousse
300g cherry puree
30g egg yolk
15g sugar
350g chocolate 70%
18g gelatine
400g whipping cream
2g salt
20g cocoa butter

Method
1. Place the cherry puree and salt into a pan, bring to the boil
2. Meanwhile whisk the egg yolk and caster sugar together. Pour half the boiling liquid over the egg yolk mixture and mix well. Return all into the pan and cook out like an anglaise to 82°C
3. Pour the anglaise over the chocolate and the cocoa butter and mix well, hand blend to emulsify the smooth ganache base. Allow to cool to 40°C then fold in the semi whipped cream

Flapjack Base
300g coconut oil
200g butter
300g honey
225g sugar
1050g oats
90g sunflower seeds
90g pumpkin seeds
90g linseeds

Method
1. Heat the butter, coconut oil and honey together in a pan
2. Add the liquid to the dry ingredients
3. Once combined place into a round mould and bake at 150 degrees for 15-20 min

Cherry glaze
625g cherry puree
50g glucose syrup
62g sugar
12g pectin

Method
1. Bring puree and glucose to boil
2. Mix sugar and pectin together and add to cherry mix
3. Bring to boil again

Vanilla Cremeux
170g whole milk
1# vanilla pod
24g egg yolks
30g sugar
10g custard powder
4g gelatine
100g unsalted butter

Method
1. Bring the milk and vanilla to the boil in a wide saucepan
2. In a bowl, whisk together the egg yolks, sugar and custard powder. Pour the boiling milk onto the yolk mixture to temper it, mix well
3. Pour back into a saucepan and cook out until boiling, whisking constantly until thick and cook out for 2-3 minutes. Add in the soaked gelatin and mix well
4. Place into a food processor and allow to cool to 60C, then gradually add the butter until fully emulsified

Process
1. Pipe the mousse into the bottom part of a sphere mould. Add in the cherry compote and Kirsch crème Brûlée (stick together)
2. Place the top part on and pipe the mousse to the top. Freeze the cake.
3. Once frozen, take out the cake from the mould
4. Warm the cherry glaze. Peak the sphere cake with a skewer and glaze it. Scrape the bottom and put the sphere on the flapjack base
5. Pipe the vanilla cremeux with a “Mont Blanc” nozzle
6. Stick two quarters of fresh cherries on the cremeux and finish off with viola flower, honey cress and purple chocolate disc

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