[Latin Name]  Pinus pinaster.

[Specification] OPC ≥ 95%

[Appearance] Red brown fine powder

Plant Part Used: Bark

[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 Pine bark?]

Pine bark, botanical name Pinus pinaster, is a maritime pine native to southwest France that also grows in countries along the western Mediterranean.  Pine bark contains a number of beneficial compounds that are extracted from the bark in a way that doesn’t destroy or damage the tree.

[How does it work?]

What gives pine bark extract its notoriety as a powerful ingredient and super antioxidant is that it’s loaded with oligomeric proanthocyanidin compounds, OPCs for short. The same ingredient can be found in grape seeds, the skin of peanuts and witch hazel bark. But what makes this miracle ingredient so amazing?

While OPCs found in this extract are mostly known for their antioxidant-producing benefits, these amazing compounds exude antibacterial, antiviral, anticarcinogenic, anti-aging, anti-inflammatory and anti-allergic properties. Pine bark extract can help reduce muscle soreness and may help improve conditions relating to poor circulation, high blood pressure, osteoarthritis, diabetes, ADHD, female reproductive issues, skin, erectile dysfunction, eye disease and sports stamina.

Seems like it must be pretty amazing, but let’s look closer. The list goes on a bit further, as the OPCs in this extract may “inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and to affect enzyme systems,” which basically means it may be a natural treatment for many serious health conditions, such as stroke and heart disease.

[Function]

1. Lowers Glucose Levels, Improving Diabetic Symptoms
2. Helps Prevent Hearing Loss and Balance
3. Staves Off Infections
4. Protects the Skin from Ultraviolet Exposure
5. Decreases Erectile Dysfunction
6. Reduces Inflammation
7.  Helps Increase Athletic Performance

Macushield and Macushield Gold can help people over 50 to top up their macular pigment in order to delay the onset of age-related macular degeneration (AMD)

Rasgulla, authentic sweet of Kolkata!
Recipe link : https://www.tarladalal.com/Rasgulla-(-Quick-Recipe)-38687r

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Rasgulla

This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas — from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo’s milk is not available you can make the recipe using 5 cups cow’s milk.

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Makes: 16 rasgulla.

For the chenna
2½ cups (1/2 litre) cow’s milk
2½ cups (1/2 litre) buffalo’s milk
1½ tbsp lemon juice

Other ingredients
1 cup sugar

For the chenna
1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
2. Switch of the flame and wait for 1 minute, while stirring occasionally.
3. Add the lemon juice gradually and keep stirring gently.
4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
5. Strain using a muslin cloth. Discard or store the whey.
6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed
1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
2. Mean while, squeeze the muslin cloth to drain any more water remaining.
3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
7. Remove gently into a bowl, refrigerate and serve chilled.

Handy Tip: If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.