[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

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Zunka is a very simple and a traditional Maharashtrian dish. This dish is often confused with another Maharashtrian dish Pithla, but they are not the same.
Preparation time: 20 mins.
Ingredients: 0:52

1 cup Gram Floor (Basen)
2 tbsp Oil
2 Onions, chopped
1 Bunch, Spring Onions (optional, if we don’t have spring onions add 1 more chopped onion)
1 tsp Ginger / Garlic paste
Coriander Leaves
4 Red / Green Chilies, chopped finely
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Turmeric powder
1 tsp Mix Masala (any other masala like a malvani masala,parbhi sambar,etc.) / Red Chilli Powder
Pinch of Asafoetida (Hinga)
Salt to Taste
1/4 tsp Sugar (optional)

Method: 1:55

- Heat some oil in a Pan
- Add Mustard Seeds (Rai)
- Add pinch of Asafoetida (Hinga).
- Add ginger / garlic paste.
- Add the chopped chillies. (if we want to make it more spicy we can add more green chillies)
- Add some coriander
- Add chopped onions and spring onions. Sauté well.

- Add turmeric powder, Mix masala, salt & sugar(optional). Mix well.
- Add the little water.
- Add gram floor / basen
- Sprinkle some water and mix well
- Cover the pan and cook for 4 mins
- After 4 mins, open and check, if the gram floor is cooked then your zunka is ready, else if there is still some raw smell of zunka, sprinkle some more water and cook for another 3 mins.
- Garnish it with coriander leaves and spring onion greens and serve hot!

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