[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[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

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Vegetable Biryani
Cooking time: 30 Minutes
Three Main Ingredients: Rice, Peas, Kasoori methi
Serves: 4
Ingredients:-
1½ cup basmati rice- 200gms
3 cups water
1 inch cinnamon (dalchini)
2 cloves (laung)
2 black cardamoms (moti elachi)
1 bay leaf (tej patta)
1½ tsp salt, level
1tbsp oil
Vegetable Gravy
4 tbsp oil
pinch asafoetida (hing)
½ tsp cumin seeds (jeera)
¾ cup onion (100gms) finely chopped
2 tsp ginger-garlic paste
1/8 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander powder ( dhania powder)
½ tsp garam masala
2 tomatoes (100gms)- ground in mixy
Carrot, peeled and diced- 100gms
Peas, shelled- 100gms
Cauliflorets ready- 100gms
Paneer ½ cup small cubes- 50gms (cottage cheese)
1¼ tsp salt, level
1tbsp kasoori methi
¼ tsp sugar
1 tbsp yoghurt- whisked (curd)
¼ cup coriander (hara dhania) finely chopped
Garnish :- Red chilli sauce
Method :-
In the microwave cooker put rice, water, cinnamon, cloves, black cardamom, bay leaf, salt and oil. Give it a stir. Close and micro it for 15 mins. Give it 2 mins standing time, then set aside.
Heat enough water with ¼ tsp sugar in a saucepan and boil carrots, peas and cauliflorets separately till el dente (crisp tender). Set aside.
Heat oil in a non-stick kadai. Add hing and jeera, stir fry. Add onions and fry till golden brown. Add ginger- garlic paste, chilli powder, turmeric powder, coriander powder and garam masala and stir fry. Now add ground tomatoes and cook till dry but a little moist. Add carrot, peas, cauliflorets and paneer and cook for 2-3 mins. Add salt, kasoori methi, sugar, yoghurt and green coriander and cook till it has a sauce like gravy. Take it off heat.
Grease a mould with oil. Put a layer of half (½ ) rice (remove cinnamon, cardamom and bay leaf) and press it well. Then put a layer of prepared vegetables, press, then put the rest half (½) rice and press it well. Leave it for 5 mins, to set. Then unmold it onto the serving plate.
Garnish with a few lines of red chilli sauce. Serve hot.

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