[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.

We made Butternut Squash Pancakes in the Connecting Kitchen today! Trying to get your kids to eat vegetables can be challenging. Using butternut squash as the main ingredient in these savory pancakes topped with maple syrup, not only tempts your kids, but teaches them that there are many different ways to prepare vegetables. Don’t give up! And when they help you cook it they are more likely to eat it.
Here is the recipe… Although we made these with parmesan cheese, I think they would be much better without so I left it out of the recipe that follows.
Butternut Squash Pancakes
2 cups roasted and mashed butternut squash (1 squash)
2/3 c plain yogurt
4 large eggs
1 teaspoon salt
black pepper to taste
2 teaspoon baking powder
2 cups all-purpose flour
Olive oil for frying pan
In a large bowl, whisk squash, yogurt, eggs, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
Heat a large frying pan over medium heat. Coat the bottom with olive oil, and spoon pancake batter, a 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown on one side, flip and then cook until golden brown on the second side.
To roast squash: Cut in half and remove seeds. Roast face-down on an oiled baking sheet at 375 for 40 to 50 minutes, until tender.

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