[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.

This Shev Bhaji , is a different style of spicy vegetarian preparation, when you are bored ho having the same old veggies.

Preparation time: 30 mins.

Ingredients: 0:49
100 gms Shev / Bhavnagri
1 onion, chopped
1 tbsp designated coconut / dry coconut
5-6 peppercorns
4-5 garlic cloves
1 tsp khas khas / poppy seeds
1 tsp Cumin Seeds
1/4 tsp (Rai) Mustard Seeds
2 cloves / 1/4 tsp cloves powder
1/4 tsp turmeric
1 tsp red chili powder
1 tsp kala masala / garma masala
1/2 tsp sugar
Salt to taste

- Dry roast the masala and onions 1:48

- Grind the roasted masala 2:45

- Method: 3:20

- Heat 2 tbsp oil in a Pan
- Add Rai / mustard seeds.
- Add chopped garlic and let it be golden brown
- Add ground masala, and Sauté well
- Add 1 cup water
- Add sugar & salt to taste
- Let the curry boil for 4-5 mins
- Squeeze some fresh lemon juice
- Once the curry is done, take it off the gas, add shev /bhavnagri and garnish with coriander
- Sever hot.
ENJOY !!

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