[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[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

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

Delicious and healthy spicy pumpkin, coconut & flaxseed soup

With thanks to www.pikalily.com

Ingredients:
• 1 Medium – large pumpkin
• 1 Leek, cut into chunks
• 1 Onion, diced
• 1 Inch raw ginger, grated
• 1 Lemongrass
• 4 Tbsp Thai red curry paste
• 1 Litre vegetable (or chicken) stock
• 400ml Coconut milk
• Juice of 1 lime
• 1 Tbsp honey
• 3 – 4 Tsp olive oil
• 2 Heaped spoons Linwoods flaxseed, sunflower and pumpkin seeds

Method:
1. Pre-heat the oven to 200C and peel and deseed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil. Drizzle over 1 tbsp of honey and season with salt and pepper. Place in the oven and roast for 30 minutes.

2. Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.

3. Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes. Add 2 tbsp of Linwoods flaxseed, sunflower and pumpkin seeds and then remove the stalk of lemongrass.

4. Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through. Serve, garnish and enjoy.

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