[Products Name]  Fresh royal jelly, organic fresh royal jelly

[Specification]  10-HDA 1.4%, 1.6%, 1.8%, 2.0%  HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure natural frozen fresh royal jelly

4.Can be easily produced into soft capsules.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.
5. 

[Packing]

1kg in plastic jar, with 10 jars per carton.

5kg in a aluminum foil  bag,  10kgs per carton.

Also we can pack as customer’s requirement.

[Transportation]
If quantity ordered is low we can transport by air,

If above 4,000kg, by sea, one 20 foot refrigerated container.

[Storage]

[What is royal jelly]
Fresh royal jelly is the concentrated super food responsible for turning an ordinary worker bee into a queen bee. The queen bee is 50% larger than a worker bee and lives for up to 4 to 5 years with worker bees living through only one season.
Fresh royal jelly, along with bee pollen, propolis and honey, contains a natural source of nutrients, which the body needs to maintain good health. Athletes and other people report increased stamina and general well being, after two weeks supplementing their diets.

Main indices of physical and chemic in fresh royal jelly

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Benefits]
The benefits of Royal Jelly and other hive products are no longer treated as folk medicines. Royal jelly has been found to be helpful in the following areas:
1) Tones and strengthens skin
2) Relieves weak and tired eyes
3) Combats the aging process
4) Improves memory
5) Aiding restful sleep
6) Helps against impotence in men and infertility in women
7) It is an antibacterial and may help to prevent leukemia
8) Has a yeast-inhibiting function, preventing conditions such as
thrush and athlete’s foot
9) Contains the male testosterone, which may increase libido
10) Can help treat muscular dystrophy
11) Improves resistance to allergies
12) Controls cholesterol levels
13) Boosts the body’s resistance to the harmful side effects of
chemotherapy and radiotherapy
14) Helps treat skin problems, including eczema, psoriasis and acne
15) Combined with Pantothenic acid, royal jelly provides relief from
the symptoms of arthritis.

Alu Vadi (patra) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired.

https://www.vahrehvah.com/aloo-vadi

Ingredients:
Freshly ground coconut paste 1 Tablespoons
Sesame seeds powder, roasted 1 Tablespoons
Roasted peanut powder 2 Tablespoons
Garam masala powder 1/2 Teaspoons
Jeera powder 1/2 Teaspoons
Red chilli powder 1/2 Teaspoons
Fennel seeds 1/2 Teaspoons
Whole coriander seeds 1/2 Teaspoons
Cumin seeds 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Oil 1 Teaspoons
Rice flour 1 Teaspoons
Besan atta (chickpea flour) 1 Cup
Taro root leaves, big sized 5-6 Leaf
Jaggery, powdered 1 Tablespoons
Salt to taste
Tamarind juice 2 Tablespoons
Water as needed
Oil for deep frying

Directions:
1. Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavor from the flour.

2. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients

3. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video).

4. Steam cooks the rolls in an Idly stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.

you can find detailed recipes at my website and also find many videos with recipes at https://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
ngredients

Directions

1 cup Besan atta (chickpea flour)
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 tbsp Freshly ground coconut paste
1/2 tsp Garam masala powder
pinch Hing (asafoetida)
1 tbsp Jaggery, powdered
1/2 tsp Jeera powder
1 tsp Oil
0 Oil for deep frying
1/2 tsp Red chilli powder
1 tsp Rice flour
2 tbsp Roasted peanut powder
0 Salt to taste
1 tbsp Sesame seeds powder, roasted
2 tbsp Tamarind juice
5-6 leaf Taro root leaves, big sized
1/4 tsp Turmeric powder
0 Water as needed
1/2 tsp Whole coriander seeds
Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavour from the flour. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video). Steam cooks the rolls in an Idli stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
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