[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Bitter gourd stir tried with onions, and spices cooked Gujarati Style a perfect side dish to be eaten with parathas or Chappati.

Ingredients:
Bitter gourd (karela) sliced – 4 nos
Onion sliced – 2 nos
Tomatoes – 2 nos
Fresh coriander chopped – 1 tbsp
Jaggery – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Hing – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Garam masala – 1/2 tsp
Salt – to taste
Oil – 2 tbsp

Method:

1) Heat oil in a kadai, add mustard seed, cumin seeds, hing,now add karela (Bitter gourd) onion tomatoes and cook for 3-4 minutes
2) Now add salt,turmeric, red chilli powder, coriander powder, garam masala powder,and mix well
3) Now cover the kadai, and cook for 5-7 minutes, add jaggrey, chopped coriander
4) Now again cover the kadai and cook for 2-3 minutes or till it’s completely done, plate it and serve hot with phulka or paratha

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