[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Chickpea Curry:

Soak your Chickpeas overnight or atleast 8 hrs.
If you don’t have a pressure cooker then use tinned chickpeas.
***Prepare Onion, Tomato, Garlic and Ginger paste***
Use 1 Medium Size Onion, 2 Medium Size Tomatoes, 2 Cloves Garlic and a small piece of Ginger. Grind these using a mixer.

Cooking:
Heat 2 Table Spoons Oil
Add Two Bay Leaves, 2-3 Cardamoms, 2-3 Cloves, 1-2 Dried Chillies and Half Tea Spoon Cumin Seeds. (If you don’t like the seeds, you can use powder)
Stir the mix for 1-2 mins.
Add your paste and stir
Add Half Tea Spoon Turmeric.
Add the chickpeas
Add 1 Tea Spoon Coriander Powder
Add Half Tea Spoon Garam Masala
Add 1 Tea Spoon Salt
Stir for 2-3 mins
Add 2 cups of water and close the pressure cooker lid.
(If using tinned chickpeas then add half cup water and cook for 10mins)
Keep the pressure cooker closed for 25-30 mins
Open the pressure cooker and check if you want to add any spices or more salt.
If you need more gravy then add a little more water.
If you haven’t soaked the chickpeas long enough then some of them might stilll be hard and you will need to cook for longer.
Add some coriander and serve with Rice, Pitta Bread or Rotis
Enjoy

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