[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[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.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

Chili Oil – Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis

Spices are used for flavour, colour, aroma and preservation of food or beverages. Spices may be derived from many parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. The term ‘herb’ is used as a subset of spice and refers to plants with aromatic leaves. Spices are often dried and used in a processed but complete state. Another option is to prepare extracts such as essential oils by distilling the raw spice material (wet or dry), or to use solvents to extract oleoresins and other standardized products. Spice oils are basically extracts from the spice seeds or spice plant parts and they are 100 percent pure extracts that retain the full body and flavor profile of the particular spice.

Chili is available in throughout India. It is especially available in the U.P, Himachal Pradesh and other states. Chili is one of the abundantly domestically used as well as commercially used spices. Chili can be commercially exploited for extraction of chili oil and oleoresin afterwards it can be ground in Chili powders as used ground chili spices. For extraction of chili oil and oleoresin, there will be use of solvent extraction process or steam distillation process.

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Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Broccoli and Carrot Stir-Fry
Serves: 4
Cooking Time: 10 minutes
Three Main Ingredients: Broccoli, Carrots, Garlic
Ingredients
200gms broccoli florets and its stem cut in julienne
200 gms carrots, ends cut, peeled and sliced diagonally
1 tbsp oil- refined
8 flakes garlic, pressed flat
¾ tsp salt or to taste
¼ tsp black pepper powder
6 cups water
¼ tsp sugar
Method:
In a saucepan, put water and sugar and bring to rolling boil. Add broccoli florets bring to rolling boil again and boil for a minute. Drain on sieve and pour fresh water on it. Set aside.
Boil the same water again. Put carrots, bring to boil and boil for 2 mins. Drain on sieve and pour fresh water on it. Set aside.
Heat oil in a non-stick kadhai. Add garlic and broccoli stems, stir-fry 2 mins. Add salt, black pepper and mix. Add broccoli and carrots, stir-fry for 2 mins.
Take it off heat. Put in a dish and serve hot as a main dish.