[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

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

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

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Check out my video Lotus Stem (Root) Vegetable | Kamal Kakdi | Bhein Ki Sabzi Recipe to prepare this uniquely different but delicious vegetable prepared Punjabi style.

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Lotus Stem Vegetable | Kamal Kakdi (Bhein) Ki Sabzi Recipe

Ingredients:

oil – 2 tbsp
kamal kakdi (lotus stem) – 300 grams
water – 2 cups
garlic paste – of cloves from 1/2 bulb
onions, chopped – 1
ginger paste – 1 tsp
tomatoes, chopped – 2, small or 1, medium
salt – 3/4 tsp
red chilli powder – 1/2 tsp or less
garam masala – 1/2 tsp
dhania (coriander) powder – 1/2 tsp
haldi (turmeric) powder – 1/2 tsp

Directions:
1. Wash the lotus stem then slice into medium thick pieces. The pieces should be sliced at an angle. Then wash the pieces again to remove all the mud stuck inside.

2. Keep pressure cooker on high heat. Add oil & let it get hot.

3. add the onions and saute till translucent, for about 5 minutes. Keep heat on full.

4. Reduce heat to medium. Add the garlic & ginger paste and saute till light brown. Keep stirring constantly.

5. Add tomatoes. Reduce gas to low & stir a few times then add all the spices & salt. Mix well.

6. Add the lotus stems. Stir roast for 8-10 minutes on low to medium flame.

7. Add water. Stir well & close the cooker. Keep the heat on medium.

8. At the first whistle reduce gas to low & cook for 25-30 minutes or till the lotus stem is soft then put off the heat.

9. Open cooker when pressure subsides.

10. If there is some water put on the gas on low/medium and let the water dry out stirring in between. Our vegetable had no water. Check & add salt.

11. Transfer to a serving bowl & garnish with some chopped cilantro.

12. Serve with roti/chapati.

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lotus stem vegetable recipe | lotus root vegetable recipe | kamal kakdi sabzi recipe | bhein ki sabzi recipe | bhee ki subzi recipe |

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Please watch: “Famous Amritsari Lassi – मशहूर अमृतसरी लस्सी घर पर बनाएं – Sweet Lassi – Punjabi Lassi Recipe”

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