Chinese Professional Rhodiola Rosea Extract Supply to luzern
Chinese Professional Rhodiola Rosea Extract Supply to luzern Detail:
[Latin Name] Rhodiola Rosea
[Plant Source] China
[Specifications] Salidrosides:1%-5%
Rosavin:3% HPLC
[Appearance] Brown fine powder
[Plant Part Used] Root
[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.
[Package] Packed in paper-drums and two plastic-bags inside.
[What is Rhodiola Rosea]
Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.
There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.
[Function]
1 Enhancing immunity and delaying aging;
2 Resisting radiation and tumor;
3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;
4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.
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Bombay / Karachi is a popular Indian sweet dish made with cornflour sweetened with sugar, ghee, flavoured with cardamom and garnished with nuts
Indian sweet
https://www.vahrehvah.com/bombay-karachi-halwa
Ingredients
1 tsp cardamom pdr
1/2 cup cashewnuts
50 grams cornflour
100 grams Ghee
1 tsp lime juice
200 gram s sugar
125ml ml watar
Directions
Take a bowl add sugar and water bring it to a boil, add lemon juice.
In a small bowl add water to corn flour mix well so that it dosent form any lumps.
In a non stick pan add ghee do not switch on the flame now add cornflour mixture to it and mix, now switch on the flame very low.
when the mixture is thinking switch of the flame and add sugar surip little by little and keep mixing to avoid lumps repeat the same till suripe is completed.
Now switch on the flame and keep mixing now add ghee very slowly keep mixing repeat the same process till the ghee is completed.
Now add colour,cardamom powder cook till ghee is oozeing out,now add broken cashew nuts mix well once it is done transfer it to a plate.
Grease the plat with ghee and pore the mixture keep a side for 1hr and cut into small pices.
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