[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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!

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