[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

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This vegetable is available during monsoons only. The vegetable, which is a bit sticky, tastes good with chana dal or gram flour.
Ingredients :
1. Phodshi 3 bundles
2. Chana dal ¼ cup
3. Onion 1
4. Cumin Seeds 1 tsp
5. Hing ½ tsp
6. Turmeric powder ½ tsp
7. Chilly powder 1 tsp
8. Dhania & Jeera pwd. 1 tsp
9. Salt 1 tsp
10. Oil 2 tbsp
Method :
1. Wash and chop the Phodshi.
2. Chop the onion.
3. Soak the chana dal overnight and pressure cook it.
4. Heat oil and add cumin seeds, hing and turmeric.
5. Add chopped onion.
6. Add cooked chanadal and sauté.
7. Now add the Phodshi and all the masalas.
8. Cover it and let it cook on slow flame.
9. Serve with hot phulkas.
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