Wholesale Price China Cheap PriceList for Dandelion root extract Supply to Sierra Leone Supply to South Africa

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Wholesale Price China Cheap PriceList for Dandelion root extract Supply to Sierra Leone Supply to South Africa Detail:

[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[Particle size] 80 Mesh

[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

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

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Sambar is most popular South Indian spicy, sour and sweet curry that is made of using toor dal (arhar/sambar dal) i.e. split skinless yellow lentils along with lot many vegetables, cooked together. It is a must accompaniment with any South Indian style meal. It is usually served with rice/ dosa/ utthapam/ idli and/or vada.
Watch the recipe video and make it at home. Share your experience in comments column below.

Recipe:

Ingredients:

* 1/2 cup toor dal (arhar dal),
* 1 carrot, scrubbed and diced into 1/2 inch thick buttons,
* 2 small size eggplants (baigun), chopped into 1 inch chunks,
* 3 or 4 round gourds (tinde), quartered,
* 100 gm yellow squash, peeled, seeded and chopped into 1 inch chunks,
* 4 or 6 French beans, diced into 1 inch long pieces,
* Salt to taste,
* 1/2 tsp turmeric powder,
* 1 tsp mustard seeds,
* 2 dried whole red chilies,
* 5 or 7 fresh curry leaves,
* 2 tsp coriander powder,
* 1/2 tsp or to taste Kashmiri chili powder (degi mirch)(cayenne pepper),
* 1/4 tsp or to taste red chili powder (paprika),
* 1/2 tsp garam masala,
* 1/2 cup tamarind water or 1/4 cup tamarind pulp,
* 1 tsp or to taste grated jaggery or sugar (optional).

Method:

1. Put a pressure cooker over medium-high heat with 3 or 4 cups water in it. Add more water if you want thinner consistency or less water if want thick consistency of sambar.
2. Add half cup of well-washed toor dal in it. Add in carrot, eggplants, round gourds, yellow squash and French beans. You may omit any or add in more vegetables like onion, tomato, drumsticks, pumpkin and/or any other of your choice.
3. Also add in 3/4 of a tsp salt or to taste, and half tsp turmeric powder.
4. Stir to mix well close the lid, and cook at medium heat until cooker starts whistling. Reduce heat to low and continue cooking at low heat for 5 to 7 minutes. Reducing heat saves energy while making no difference in cooking time.
5. After cooking for 5 or 7 minutes turn off the heat and leave cooker as is where is so as to allow steam to escape on its own. It may take 10 to 15 minutes.
6. After confirming that steam is released carefully unlock and remove the lid of pressure cooker. Stir to mix then transfer cooker onto the side stove and put a temper-pan on this stove. Turn on heat for medium-low heat on both stoves.
7. Add 2 tbsp cooking oil or ghee into temper pan, add 1 tsp mustard seeds, and when they start spluttering, reduce heat to low.
8. Add in 2 dried whole red chilies, 5 or 7 fresh curry leaves, 2 tsp coriander powder, half tsp or to taste Kashmiri chili powder that is degi mirch or cayenne pepper plus quarter tsp or to taste red chili powder or paprika,
and half tsp garam masala, stir to mix then pour in half cup or to taste of tamarind water or quarter cup of tamarind pulp into pan. For making tamarind water, soak seedless tamarind in enough water for one hour. Mash soaked tamarind in soaking water. Drain off squeezed pulp and discard. Filtered water is tamarind water.
9. Stir and cook for half a minute then pour the temper over simmering sambar in pressure cooker. Stir to mix well.
10. Now stir in 1 tsp or to taste of sugar or grated jaggery. Traditionally jaggery is used in sambar but we are using sugar as we are not having it right now.
11. Stir to mix well then check and adjust the seasonings. Add whatever more is required and stir to mix for the final time and turn off the heat.
12. Delicious sambar is ready serve it simmering hot, accompanied with cooked rice or any of South Indian cuisines like dosa, utthapam, idli or vada and enjoy.

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