[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] 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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

These fresh and tasty Ceylon prawns are perfect for any occasion! The green pea puree balances out the rich flavours of the prawns, while incorporating an aromatic Sri Lankan flavour.

View this recipe
Website: https://bluekeystarbrandrecipes.com/recipe28.html
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Recipe:

Makes : 2 servings

Ingredients :

POTATO SALAD
300g russet potatoes (peeled and cut into small cubes)
A pinch of salt
A pinch of white pepper powder
10g fresh chives (coarsely chopped)

GREEN PEA PUREE
480g Marina Processed Peas (drained)
240ml brine from the Marina Processed Peas
½ tsp white pepper powder
¼ tsp salt

CEYLON PRAWNS
10 large prawns (peeled and deveined with tail intact)
½ tsp turmeric powder
A pinch of white pepper powder
A pinch of salt
2 tbsps water
6 tbsps Seri Murni Pure Vegetable Oil

1 tsp mustard seeds
1 tsp turmeric powder
20 curry leaves
1 tsp white pepper powder
½ tsp salt
1 tsp red chilli powder

1 holland onion (cut to rings of 5mm thickness)
50g fresh red chillies (finely chopped)

Method:
POTATO SALAD
1. Bring a pot of hot water to a boil and add in the potatoes.
2. Simmer until the potatoes are tender. Drain and transfer the potatoes to a bowl.
3. Add salt, white pepper powder and fresh chives.
4. Toss well.

GREEN PEA PUREE
1. Combine Marina Processed Peas, the brine, white pepper powder and salt in a food processor. Puree until fine and smooth.

CEYLON PRAWNS
1. Combine prawns, turmeric powder, white pepper powder, salt and water in a bowl. Mix evenly.
2. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat and stir-fry the prawns until cooked. Keep aside.
3. Using the same pan, add mustard seeds, turmeric powder, curry leaves, white pepper powder, salt and red chilli powder.
4. Stir-fry the ingredients for 1 minute. Add the cooked prawns and stir well. Divide into 2 portions and transfer to serving plates.
5. Using the same pan, add holland onion and fresh red chillies.
6. Saute until onion rings are almost tender.
7. Garnish the prawns with sauteed onion rings and fresh red chillies.

Please watch: “2 INGREDIENT STRAWBERRY FUDGE RECIPE | Strawberry Flavored Chocolate”

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Aloo hara Chana Subzi recipe
ingredients
aloo-1
green chickpeas (hare chane)-1cup
tomato-1
green chili-1
garlic cloves-3to4
ginger-2inch
onion-1
coriander powder-1tsp
red chili powder-1tsp
sabji masala-1tsp
turmeric powder-1/2tsp
cumin seeds-1tsp
veg oil-2tbsp
salt to taste

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