Well-designed Curcuma Longa Extract Manufacturer in Seychelles


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Well-designed Curcuma Longa Extract Manufacturer in Seychelles Detail:

[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[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

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[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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"Quality initial, Honesty as base, Sincere support and mutual profit" is our idea, so as to build repeatedly and pursue the excellence for Well-designed Curcuma Longa Extract Manufacturer in Seychelles , The product will supply to all over the world, such as: Morocco, Doha, Lebanon, We always stick to the tenet of "sincerity, high quality, high efficiency, innovation". With years of efforts, we have established friendly and stable business relationships with worldwide customers. We welcome any of your inquiries and concerns for our products, and we are sure that we will offer just what you want, as we always believe that your satisfaction is our success.


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    [Open for the recipes]

    Hey friends! I finally bought this absolutely gorgeous bamboo bowl thad I’d been lusting over forever, and I decided to make a what I eat in a day video centred entirely on it! This is 3 bowls, 1 day. I hope you enjoy!

    - – - – R E C I P E S – - – -

    00:11 BREAKFAST: Homemade Muesli Bowl
    Muesli, for anyone who is confused, is basically granola that you don’t bake with all the oil and sweetener. It’s eaten in the same way as granola, typically as a cereal with milk or as a topping for smoothie bowls, but it is more chewy and less crunchy, and it goes soggy when you let it sit in milk—which is my favorite thing tbh. Comment below if you’re reading this and you’re also a soggy cereal fan!!!
    Onto the recipe!

    Muesli Mix:
    » ½ cup of quick oats
    » ½ cup of rolled oats
    » 2 tbsp of goji berries
    » 1 tbsp of pumpkin seeds
    » 1 tbsp of sunflower seeds
    » 2 tbsp of almonds
    » 3 tbsp of puffed amaranth or quinoa
    » 2 tbsp shredded coconut

    Other toppings and serving suggestions:
    » 1 sliced banana
    » 1 cubed peach
    » a couple cherries
    » plant milk to serve — I used a rice-almond blend, but it tastes amazing with soy, coconut, hazelnut, or whatever you prefer!

    01:20 LUNCH: Red Lentil and Potato “Panang” Style Curry
    I made a homemade curry paste recently — the full recipe being found in my previous video — and don’t fully know how long it will keep in my fridge, so I am doing all I can to use it up in different recipes, like this panning style peanut curry.

    Here is the curry paste recipe video: https://www.youtube.com/watch?v=yjHf5h3mbzo

    Peanut “Panang” Curry
    » 1 tbsp chopped ginger
    » 1 tbsp chopped garlic
    » 1 coarsely chopped white onion
    » 1 tbsp curry paste of your choice
    » 1 L of tomato sauce, or 1 can of tinned tomatoes
    » 2 tbsp peanut butter
    » 2 cups cubed sweet potato
    » 2 cups cubed potato
    » 1 cup cubed carrots
    » 500g dry red lentils
    » 1 L of water or vegetable stock
    » optional sriracha or chili powder, if you want it spicy
    » salt and pepper to taste

    I recommend serving it with rice or any other grain — I cooked up some bulgur wheat today — but you can also make it runnier and eat it as a stew with some flatbread.

    04:20 DINNER: Crispy Potato Wedges and Roast Vegetables

    Roast Vegetables
    » 1 whole head of garlic
    » 1 sweet white onion
    » 2 carrots

    For the potato wedges combine:
    » 4 small russet potatoes, cut into wedges
    » 1 tsp cornstarch
    » 1 tsp mixed herbs of your choice — I used herbes de provence
    » salt and pepper to taste
    Mix the herbs into the potatoes very well, until there are not lumps of cornstarch, then bake on a nonstick baking sheet at 200 degrees celsius or 350 degrees Fahrenheit for 30 minutes — the vegetables need about 5 minutes less, but you can generally leave them both in the oven for the same amount of time.

    Sauce options:
    I made a spicy mustard dip by combining mustard with sriracha, and a curry dip by watering down some of my curry paste, but I would recommend mixing the curry paste with some plant-based yogurt or tahini instead to make it creamier and help it stick to the potatoes when you dip them in.

    - – - – F O L L O W M E – - – -

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    Email — feel free to write to me anytime: sara@rabasz.com

    - – - – A B O U T – - – -

    Hello ^.^ I’m Sara, full time high school student and health and fitness enthusiast

    The company has rich resources, advanced machinery, experienced workers and excellent services, hope you keep improving and perfecting your products and service, wish you better!
    5 Stars By Ivy from Swansea - 2018.06.05 13:10
    The factory can meet continuously developing economic and market needs, so that their products are widely recognized and trusted, and that's why we chose this company.
    5 Stars By Jodie from Islamabad - 2017.02.18 15:54
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