[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

How to make an Herbal Tincture

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Herbal tincture-making is a way of extracting and preserving the goodness of herbs so that you have them available to use all year round (because summer herbs do not grow in the winter!). Tinctures are usually made using alcohol. Alcohol is a very effective solvent and preservative so it is an excellent substance to use to make tinctures. Alcohol has a low boiling point so if you want to reduce the alcohol content of a tincture before giving it to someone then pour the dosage of tincture (e.g. 5 ml) into a dosage beaker or cup and add a splash of boiled water. Drink when cool. The heat of the boiled water will cause some of the alcohol to evaporate.

Tinctures can also be made with vinegar or glycerine. Vinegar tinctures are excellent and are very therapeutic. I really like them but many people don’t like vinegar and find them hard to take. If you are the sort of person who is happy to drink cider vinegar or herbal vinegars in water as a tonic then you will probably manage to drink tinctures made from vinegar.

Tinctures can also be made with glycerine. However I don’t recommend these. Glycerine is not an effective solvent so the goodness of the plant is nowhere near as efficiently extracted as when you use alcohol or vinegar. I also have big ethical issues with people using glycerine because it is a by-product of the palm oil industry. This means that rainforests are cut down and tigers and orang-utans are endangered to feed the market in the West for palm oil and glycerine! Not worth it in my book.

Tinctures are probably the most common herbal extract used by professional herbalists. They are also sold in health shops and chemists/pharmacies (e.g. Bioforce products). Tinctures are a convenient way of taking herbal medicine. Because tinctures are more concentrated than herbal teas or infusions the dosages are usually drops or teaspoons and this can really appeal to people who don’t want to drink flasks-full of tea or who don’t like the taste of herbs.

Because alcohol and vinegar have a long shelf-life, herbal tinctures keep for many years. Try building up your collection gradually by making a few different tinctures ever year.

You can use fresh or dried herbs to make tinctures. I prefer fresh herbs for tincture-making but it is still a worthwhile process to make your own with dried herbs. Making your own herbal extracts can be so satisfying: like the difference between eating a nourishing, wholesome home-cooked meal and grabbing an unsatisfying sandwich when you’re out.

Tinctures are more expensive to make than herbal infusions or teas because of the cost of the alcohol. However, very good quality brandy or vodka is now available from cheaper supermarkets so that makes these products more affordable to make at home.

1.Finely chop 120g/4oz dried herb or 240g/8oz fresh herb and place in a glass jar.

2.Cover with ½ litre/ 1 pint 30%/60 proof alcohol (eg. vodka or brandy) and tightly close lid (note: the alcohol should cover the herb. If the herb is very bulky then add more alcohol to ensure that the herb is covered).

3.Store the jar out of direct light e.g. in a cupboard.

4.Check the tincture for the first day or two to ensure that the herbs are fully covered in the alcohol. Top up the jar with alcohol if needed.

5.Leave for 2 weeks.

6.After 2 weeks, strain off the liquid through muslin, squeezing all the goodness out of the herb (the used herbs make excellent compost).

7.Pour the liquid into a glass bottle.

8.Label with the herb name and date made.

9.Store out of direct light and away from direct heat.

10.Dosage: This varies according to the herb that you have extracted. Please consult a reliable herbal book or the lesson on the relevant herb in this E-course to ensure that you take a suitable dosage.

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