[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

Although I do not know the American name for this vegetable, “Saime” as people of the Caribbean and Guyana know it by is interesting in that it seems to be a cross between American string beans and Bora or Chinese Long Beans (this is only my opinion). This is yet another dish that can be made to suit your palate. My grandmother usually makes this curry with “fine shrimp”, but you can add in any type of protein. This bean which doesn’t have a definite flavor of its own, takes on the flavors of whatever you cook it in. In Guyanese homes it is usually cooked in curry, however it can just as well be “fried” or what Guyanese people call sautéed with onions and tomatoes. The cleaning of the Saime is actually not that hard whether you are using the traditional method of pulling the strings off of the sides, or using my more conventional method with the vegetable peeler. All of the work pays off in the end though, especially when you have a hot clapped roti or a plate of rice ready to eat this curry with. I hope you guys enjoy this video of yet another traditional Guyanese dish.

Ingredients and Measurements:
1 lb. cleaned Saime
1/2 an onion
1 scallion sliced
6 cloves garlic (need to be blended with the hot pepper to make the curry paste)
2 hot peppers (feel free to use as much or as little pepper as you would like)
2 tbsp. curry powder
2 tbsp. masala
1 tsp. ground geera
salt to taste
oil
water to cook the Saime (about a cup- depends on how hard the seeds of the Saime are and how much gravy you want)

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garlic