[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Directed by Justin Jones
www.justinjonesdesign.com

Party hard and drink it down
’cause Rocker’s coming to your town
you need to score to get the win
Rocker’s gonna help you get it in

Give me some of that Rocker

You are so beautiful, so unbelievable
Let’s go and make this feeling mutual

Aloo Palak (with methi)

INGREDIENTS

2 bunches spinach
1 bunch fenugreek leaves
1 medium sized tomato
3 medium sized potatoes
1 tsp salt (or as desired)
1 tbsp tomato purée paste
1 tsp garlic paste
1 1/2 tbsp curry masala powder (or substitute for this)
1 tsp whole cumin
1/3 cup cooking oil/ghee

Substitute for curry masala powder:
1 tsp chilli powder
1 tsp crushed chilli flakes
1/2 tsp crushed coriander
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1/4 tsp paprika powder

METHOD

- wash and cut the spinach and fenugreek leaves
- peel and chop the potatoes in chunks
- finely chop the tomato
- add cooking oil/ghee to the pan on a high flame and add in the garlic paste and salt
- mix together and than add in the curry masala powder (or the substitute) and mix well for 1 minute.
- once spices are mixed properly add in the chopped tomatoes, tomato paste and a little bit of water
- mix well and than add in the potatoes and cook for a few minutes
- after few minutes of cooking potatoes add in the spinach, fenugreek leaves and 2 1/2 glasses of water
- keeping the flame on full allow to reach boiling point than cover and cook on low to medium flame until the potatoes are cooked
- this should take 15-20 minutes and once potatoes are cooked take them out in a plate and put aside
- allow the spinach and fenugreek leaves to cook on low to medium flame until they are fully cooked. This should take 30-40 minutes
- once spinach and fenugreek leaves are cooked add in the potatoes and whole cumin and dry up any excess water until the oil separates.
- your aloo palak with methi is now ready to be served. Serve with roti or naan. Enjoy!