[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Shahi prawn curd is a famous Indian recipe that can be served with rice, pulao, paratha.
Ingredients:
1. Prawn-200gms
2. Onion Paste: 2 Tbsp
3. Ginger Paste: 1 Tbsp
4. Garlic Paste: 1 Tbsp
5. Capsicum (Sliced): 1Tbsp
6. Curd
7. Salt: as per taste
8. Turmeric: ¼ Tsp
9. Red Chilli Powder
10. Coconut Milk
11. Coconut Paste
12. Mustard Oil
13. Raisins
14. Green Cardamom
15. Cinnamon
16. Coriander leaves
17. Butter
18. Roasted pumpkin seed paste
19. Cashew paste
Process:
• Marinate prawns with curd, salt, turmeric and little mustard oil for 30 minutes.
• Heat 4 tbsp oil in a wok
• Add onion paste to it and sauté for 1 min.
• Add ginger-garlic paste and sauté.
• Now add salt and turmeric to it and sauté. Remember that we have added salt and turmeric to the prawns previously, so adjust salt and turmeric now for correct taste.
• Now add capsicum slices to it and fry a little.
• When capsicums are done, add marinated prawns to it and sauté for 2 mins.
• After 2 minutes, add coconut milk and coconut paste and cover the wok. Cook for 5 minutes.
• After 5 minutes, add butter to it and switch off the flame.
• Garnish with coriander leaves.
Serve Hot.

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