[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&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.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Dhaba Style Kadai Paneer Masala with Gravy
Ingredients
Paneer (पनीर) – 300 gms
Capsicum (शिमला मिर्च) – 1 (150 gms)
Tomatoes (टमाटर) – 3 (250 gms)
Green chili (हरी मिर्च) – 2
Cashew nuts (काजू) – 10 to 12
Oil (तेल) – 2 to 3 tbsp
Green Coriander (हरा धनिया) – 2 to 3 tbsp (finely chopped)
Asafoetida (हींग)- 1 pinch
Cumin seeds (जीरा) – 1/2 tsp
Turmeric powder (हल्दी पाउडर)- 1/3 tsp
Coriander powder (धनिया पाउडर )- 1 tsp
Dry Fenugreek leaves (कसूरी मेथी)- 1 tbsp
Ginger (अदरक) – 1 tsp (paste)
Garam Masala (गरम मसाला) – Less than 1/4 tsp
Red chili powder (लाल मिर्च पाउडर) – 1/4 tsp
Salt (नमक) – 1 tsp or to taste

Direction :
Getting Ready :
1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

Making:
3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

Serving :
10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.

Subscribe for more recipes –

https://www.youtube.com/subscription_center?add_user=nishamadhulika

For the Best recipes on YouTube, log onto –

https://www.youtube.com/nishamadhulika

Find us on Facebook at –

https://www.facebook.com/nishamadhulika

Visit my Hindi Website

https://nishamadhulika.com

Ok, I will admit that this is probably not the best solution because i may have brought the headach on myself from eating kind of plant. I ate blackberries that seem to be the culprit for my pain. I have never come across this kind of pain before, it is very distinct.

The next day I chewed a little bit from another blackberry and my pain seemed to get worse again. What is in these Washington blackberries to cause so much pian to my head?

I have eaten store bought blackberries many times in the past with no known problems. The pain comes from the wild blackberries along trails.

I had no problems with the wild thimble berries, nor the salmonberries either. But as soon as I bite into a blackberry, a headache emerges. I don’t get it.

via YouTube Capture