[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

A spicy potato filling encased in a crisp and flaky pastry. Serve as the perfect appetiser with Mint and Coriander Chutney

Samosa Filling
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2 medium sized potatoes
2 inch ginger grated
1 medium sized onion roughly chopped
¼ cup peas
1tsp Mango powder (Amchoor)
1tsp lemon juice
Handful fresh coriander
2 green chillies roughly chopped
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp garam masala
Oil for frying and making filling
Salt to taste
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Heat oil in a pan
Add the cumin and wait till it changes colour.
Then add chopped onions. Saute them for 5 mins but do not brown them.
After 5 minutes add your grated ginger and green chillies.
Then add turmeric powder, salt. Stir for about 1 minute.
Add your potato cubes along with the peas and give it a good mix with all the spices.
Add some water in order to soften the potatoes. (do not add too much as your potatoes will get mushy)
After your potatoes are cooked properly then add the garam masala, amchoor powder, lemon juice and fresh coriander.
Mix well and switch off the flame.

Samosa pastry
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Plain flour
Caraway seeds (ajwain seeds)
Salt
Clarified butter (known as ghee)
Luke warm water
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Mix all the above ingredient except the water.
Then add water slowly to make a stiff dough.
Rest the dough for 5-10 minutes before rolling out the pastry.

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