[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[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]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

MATAR PANEER

Ingredients

1 cup green peas (matar)
250 grams cottage cheese (paneer)
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
2 teaspoons ginger garlic paste
1 cup onion-tomato puree
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
Salt to taste

Method

1. Heat oil in a pressure cooker. Add cumin seeds and sauté till it changes colour.
2. Add ginger-garlic paste and the onion-tomato puree, mix and cook on high heat for 2-3 minutes.
3. Add coriander powder, cumin powder, red chili powder, turmeric powder, garam masala and salt and mix well.
4. Add some water, cover and pressure cook on high heat for 4-5 minutes. Switch off heat and open the lid when the pressure is completely released.
5. Add green peas and cottage cheese, mix well and cook for 2 minutes.
6. Serve hot.

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