[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Master Chef Sanjeev Kapoor Explaining the cooking method of Methi Chaman Biryani.

Delicious biryani with methi, paneer, corn blended with spices

Ingredients :

• Fenugreek leaves (methi) – 3 cups
• Cottage cheese (paneer) – 200 grams
• Corn niblets,cooked – 1 cup
• Basmati rice – 2 cups
• Green chillies – 2
• Ginger – 2 inch piece
• Fresh coriander leaves – 1/2 cup
• Fresh mint leaves – 1/2 cup
• Saffron (kesar) a pinch
• Milk , warm – 1/2 cup
• Yogurt – 2 cups
• Salt to taste
• Turmeric powder – 1 teaspoon
• Ginger paste – 2 tablespoons
• Garlic paste – 2 tablespoons
• Whole garam masala – 1 tablespoon
• Ghee – 5 tablespoons
• Onion ,sliced – 2 cups
• Coriander powder – 2 tablespoons
• Cumin powder – 1 tablespoon
• Red chilli powder – 1 teaspoon
• Tomatoes,chopped – 2 cups
• Garam masala powder – 2 teaspoons
• Butter – 50 grams
• Onions , sliced and fried – 1/2 cup

Method:

Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.

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