[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

OPC-3, by Market America

Thandai Mousse, mousse with a desi dimension!!
Recipe link : https://www.tarladalal.com/Thandai-Mousse-(-Mousses-Recipe)-35872r

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Thandai Mousse

Here is a mousse with a desi dimension to it! thandai mousse would be appropriate for occasions like holi and other indian festivals or get-togethers. The rich ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse. This recipe uses readymade thandai syrup, but in rajasthan, the spices are ground freshly using a mortar and pestle every time thandai is made.

Setting Time: 3 hours
Preparation Time: 5 minutes
Cooking Time: 7 minutes
Makes 2 glasses

Ingredients

2 tbsp thandai syrup , readily
available in the market
5 gms agar-agar (china grass) ,
blended into a smooth powder
1 cup milk
2 tbsp sugar
3/4 cup whipped cream
1/2 tsp lemon juice

For The Garnish
a few pistachios
a few saffron (kesar) strands

Method
1. Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil,
while stirring continuously.
2. Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to
2 minutes, while stirring continuously.
3. Remove from the flame and strain the mixture using a sieve.
4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled
with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk
the mixture vigorously and continuously till it is in ice-cube vessel to avoid any
lump formation.
5. Add the whipped cream and fold gently.
6. Add the lemon juice and fold gently.
7. Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate
for 2 to 3 hours or till the mousse sets.
8.Garnish with pistachios and saffron and serve chilled