[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Combats free radicals
Demonstrates anti-inflammatory activity
Helps maintain healthy cholesterol levels
Helps maintain healthy circulation by strengthening capillaries, arteries and veins
Helps maintain joint flexibility
Helps promote cardiovascular health
Helps reduce mild menstrual cramping and abdominal pain
Helps support visual health/visual acuity
Potent free radical scavenger
Promotes healthy blood vessel dilation
Promotes healthy nitric oxide levels
Supports a healthy complexion
Supports healthy blood glucose levels
Supports healthy platelet activity
Supports healthy sperm quality
Promotes sinus comfort
Supports immune health

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Isotonix OPC-3®

Isotonix OPC-3 is one of the most revolutionary nutritional supplements available today. Between its unparalleled formula, including the clinically-studied ingredient Pycnogenol, and the revolutionary Isotonix Delivery System, there isn’t a more effective antioxidant supplement on the market today.
Isotonix OPC-3′s list of benefits is substantial. From promoting your cardiovascular health by helping you maintain healthy blood vessels and showing anti-inflammatory activity, Isotonix OPC-3 provides complete antioxidant protection thanks to its unique formula.
The power behind this advanced nutritional supplement powder comes from its formula of OPCs, or oligomeric proanthocyanidins: complex organic plant compounds called bioflavonoids that provide exceptional nutritional benefits to the human body, including antioxidant protection.
Isotonix OPC-3 includes a combination of powerful bioflavonoids that protect against free radicals. This includes Pycnogenol, a super-antioxidant that is one of the most clinically-researched ingredients in the nutritional supplements industry.
Many nutritional supplements – including other nutritional supplement powders – claim Pycnogenol as an ingredient, but only Isotonix products – including Isotonix OPC-3 – have exclusive worldwide rights to the isotonic form of the super-antioxidant Pycnogenol.
The isotonic form of a nutrient – the defining characteristic of Isotonix nutritional supplements – is of vital importance. Traditional tablets and capsules can take hours for the body to digest; Isotonix nutritional supplements digest more quickly and are distributed throughout the body faster than pills.

*These statements have not been evaluated by the Food and Drug Administration. This product(s) is not intended to diagnose, treat, cure or prevent any disease.

Alu Vadi (patra) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired.

https://www.vahrehvah.com/aloo-vadi

Ingredients:
Freshly ground coconut paste 1 Tablespoons
Sesame seeds powder, roasted 1 Tablespoons
Roasted peanut powder 2 Tablespoons
Garam masala powder 1/2 Teaspoons
Jeera powder 1/2 Teaspoons
Red chilli powder 1/2 Teaspoons
Fennel seeds 1/2 Teaspoons
Whole coriander seeds 1/2 Teaspoons
Cumin seeds 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Oil 1 Teaspoons
Rice flour 1 Teaspoons
Besan atta (chickpea flour) 1 Cup
Taro root leaves, big sized 5-6 Leaf
Jaggery, powdered 1 Tablespoons
Salt to taste
Tamarind juice 2 Tablespoons
Water as needed
Oil for deep frying

Directions:
1. Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavor from the flour.

2. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients

3. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video).

4. Steam cooks the rolls in an Idly stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.

you can find detailed recipes at my website and also find many videos with recipes at https://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
ngredients

Directions

1 cup Besan atta (chickpea flour)
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 tbsp Freshly ground coconut paste
1/2 tsp Garam masala powder
pinch Hing (asafoetida)
1 tbsp Jaggery, powdered
1/2 tsp Jeera powder
1 tsp Oil
0 Oil for deep frying
1/2 tsp Red chilli powder
1 tsp Rice flour
2 tbsp Roasted peanut powder
0 Salt to taste
1 tbsp Sesame seeds powder, roasted
2 tbsp Tamarind juice
5-6 leaf Taro root leaves, big sized
1/4 tsp Turmeric powder
0 Water as needed
1/2 tsp Whole coriander seeds
Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavour from the flour. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video). Steam cooks the rolls in an Idli stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
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