[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

Potato & broccoli stuffed paratha – quick and easy breakfast recipe..

Ingredients:

Whole wheat flour – 2 cup
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Green chilies – 2 nos
Chopped onion – 1/2 cup
Ginger & garlic paste – 2 tsp
Chopped tomato – 1/2 cup
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Chopped broccoli – 1 cup
Chopped potato – 1 cup
Water – 1/2 cup
Garam masala powder – 1 tsp
Salt to taste
Butter

Procedure:

1. Knead whole wheat dough adding little butter and enough water,
2. Cover and keep aside for 20 to 30 mins
3. Add oil in a pan and mustard seeds,cumin seeds,green chillies,
4. Add onion and let it turn slightly brown,
5. Add ginger & garlic paste and saute until its raw smell goes off,
6. Add tomato and saute until it turn mushy,
7. Now add potato and broccoli,and saute a little
8. Add little water,Garam masala powder,salt and cover it,
9. Cook until its mashable,mash it nicely once its done,
10. Now take a dough,make equal size ball with dough,
11. Add the mixture in centre and cover the dough,
11. Dust little flour on a rolling pin and start rolling the dough with the suffing in.
12. Then add little butter in a pan,and cook the paratha,until it turns slightly brown,

Serve with Curd or pickle..

Happy cooking

Vernacular Names

Malaysia : Subang Nenek , Pokok Getang Kerbau, Kerabu, Galang, Gutang

Indonesia : Jotang

Thailand : Phaak Krat, Phak Phet

Philippine : Hagonog; Agonoy, Palunay

Vietnam : Cuc Ao, Ngo Ao

China : Jin Chou Kou

Japan : Kibana-oranda-senniti

French : Brede Mafane, Cresson de Para, Spilanthes des Potagers, Herbe de Malacca, Cresson des Indes

Portugese : Agriao di Para, Jambu

Dutch : Braziliaanse Cresson, Huzarenknoop, Paratuinkers

German : Husarenknophblume, Parakresse

Italian : Spilante

Russian : Kress Brazilski, Spilantes

Spanish : Boton de oro, Jambu

Swedish : Parakrasse

Chemical Constituents
Spilanthol; hendeca-2E,7Z,9E-trienoic acid; hendeca-2E-en-8,10-diynoic acid; polygodial; eudesmanolide II; limonene; β –caryophyllene; Z- β –ocimene; γ-cadinen; thymol; germacrene D; myrcene; vanillic acid; trans-ferulic acid; trans-isoferulic acid; 3-acetylaleuritolic acid; scopoletin; b-sitostenone; stigmasterol; stigmasteryl-3-O-b-D-glucopyranosides; stigmasteryl-and b-sitosteryl-3-O-b-D-glucopyranosides; acmellonate.

Useful Parts: Roots and flower heads mainly.
Traditional Medicinal Uses: The flower heads are chewed to relieve the toothache and other mouth related troubles. Leaves are used externally in treatment of skin diseases. Root decoction is used as purgative. Leaf decoction is used as diuretic and lithotriptic. Whole plant is used in treatment of dysentery.
Toothache Plant or “Paracress” is a flowering herb. Its leaves and flower heads contain an analgesic agent that may be used to numb toothaches. It is grown as an ornamental (and occasionally as a medicinal) in various parts of the world. The stems are prostrate or erect, often reddish, hairless. Leaves are broadly ovate to triangular, 5-11 cm long, 4-8 cm wide, margins toothed, tip sharp. Flower-heads arise singly, elongated-conical, containing primarily disc florets, 1-2.4 cm long, 1.1-1.7 cm in diameter. Disc florets are many, yellow to orange, 2.7-3.3 mm long. Achenes are black, 2-2.5 mm long. Eating Toothache Plant is a memorable experience. The leaf has a smell similar to any green leafy vegetable. The taste, however, is somewhat reminiscent of Echinacea, but lacking the bitter and sometimes nauseating element of that medicinal. First, a strong, spicy warmth spreads outward across one’s tongue, turning into a prickling sensation. With this the salivary glands leap into action, pumping out quantities of saliva. As the prickling spreads, it mellows into an acidic (slightly metallic) sharpness accompanied by tingling, and then numbness. The numbness fades after a time (two to twenty minutes, depending on the person and amount eaten), and the pungent aftertaste may linger for an hour or more.
Medicinal uses: The leaves and flower heads contain analgesic, antifungal, anthelminthic, and antibacterial agents, but some of the compounds are destroyed by desiccation or freezing.

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