[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Cuisine Red || Africola’s Lamb Kofta Recipe – Meatball Recipes – African Cuisine
i love the flavours of the spiced lamb kofta paired with garlicky preserved lemon and smoky baba ganoush. i like to add black seaweed pearls for a umami hit and pumpkin seeds tossed in sumac for crunch, but you can leave these out.

ingredients

lamb kofta

500 g minced lamb
1 tsp ground cumin
1 tsp sumac, plus extra to garnish
1 tsp madras curry powder
2 tsp ground coriander
2 large garlic cloves, crushed
1 tbsp chopped mint
8 metal skewers (see note)
oil, for cooking

preserved lemon dressing

125 ml (½ cup) extra virgin olive oil
½ preserved lemon, rind only, finely chopped
2 garlic cloves, finely chopped
1 lemon, zest finely grated

baba ganoush, to serve
roasted eggplant, to serve
toasted pumpkin seeds, tossed in sumac, to serve
black seaweed pearls (optional), to serve
warmed flatbreads, to serve
cook’s notes
oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚c. | we use australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | all herbs are fresh (unless specified) and cups are lightly packed. | all vegetables are medium size and peeled, unless specified. | all eggs are 55-60 g, unless specified.

instructions

for the koftas, place all the ingredients, except the oil, in a large bowl and mix until well combined.

divide into 8 balls, then roll each ball on a workbench with a cupped hand to form into long ovals.

thread the kofta onto skewers and lightly brush with oil.

heat a chargrill pan or barbecue to high. when you can feel the heat rising from the pan, cook the kofte for 3-4 minutes each side. don’t turn until they are well sealed or the meat will stick to the pan. season, if you like.

for the preserved lemon dressing, combine all of the ingredients in a shallow bowl.

dip the hot koftas in the dressing.

serve the koftas, with the baba ganoush and roasted eggplant. scatter over the pumpkin seeds and seaweed pearls and serve with flatbread.

chef’s notes

• choose skewers that are flat rather than rounded as the meat will mould onto the skewers better.

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I do use Stevia. I have a really sweet tooth, and have been on the lookout for a solution that helps managing my sugar intake, as I do think sugar is just as addictive and just as harmful as alcohol. I rarely drink and don’t have cravings for a “nice glass of wine”; but when it comes to sweet taste I’m losing all my self-control…

Stevia is a natural sweetener. Although in the last couple of years it has been becoming a mainstream ingredient in the European and US market too, for many it is still an unknown option when it comes to substituting sugar or artificial sweeteners.

What is Stevia?

Stevia is a plant with green leaves growing 2-4 feet tall. It is a native plant to South America; Paraguayan tribes have been using it for centuries as a sweetener and as a medicine too.

Stevia is an herb. Its Latin name is Stevia Rebaudiana Bertoni. It belongs to the Composite family that includes for example lettuce and chicory. The two main compounds that are responsible for Stevia’s sweet taste are called Stevioside and Rebaudioside A that found in the plant’s leaves.

There are many different types of Stevia. The quality of the sweet flavour of Stevia depends on the species used in production and what form it is consumed in. You can find Stevia in powder and liquid forms. The most natural form that it can be consumed in is the green powder. It is made by simply grounding the dried Stevia leaves. It is about 10-15 times sweeter than sugar. The white powder form is a processed form of Stevia. Its consistence is very similar to caster sugar, but it is several times more concentrated (varies depending on brands). The liquid extract commonly contains alcohol, but alcohol free products can be purchased from different suppliers too. The processed forms (powder or liquid) can be 100-300 times sweeter than sugar.