[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.

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Mix vegetable or mix veg in restaurant style recipe at home. A combination of various vegetables of your choice with creamy flavour of cream and curd. Very spicy and yummy topped with fresh coriander and green chillies. Its taste awesome with rice, roti, naan and chapati. Perfect for lunch, dinner and parties. Easy and quick to make at home. See the detailed recipe below.

Ingredients

2 tbsp Chopped potato
2 tbsp Chopped carrot
2 tbsp Chopped cabbage
2 tbsp Chopped onion
1 tbsp Chopped garlic
2 tbsp Chopped capsicum
1 tsp Chopped green chillies
Fresh coriander
2 tbsp Green peas
Salt
Red chilly
Garam masala
Coriander powder
Turmeric powder
Jeera powder
1 tsp sugar
2 tbsp curd
2 tbsp fresh cream
1 tbsp Mustard oil
1 tsp cumin
1/2 tsp coriander seeds
Bay leave
Cinnamon stick
2-3 cloves
2-3 black pepper
Green and black cardamom

In a pan heat oil and add all the whole spices
Let it crackle for a minute.
Add garlic and onion and saute it for few seconds
Add all the vegetables and dry spices and mix.
Cook it for 3-4 minutes on medium flame by covering it with lid.
Add cream and curd mix it and cover it with lid
Cook it for 2-3 more minutes
Sprinkle fresh coriander
Serve hot