[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

Drew Kelley

KHATTA MEETHA KADDO Or SWEET AND SOUR PUMPKIN
Greetings to Anaardana lovers and followers. Today’s special is a delicious, spicy and a very important combination menu with Poories during Prayers, Parties etc.
Here are the Instructions and Directions for this Preparation.

INGREDIENTS for a Medium sized Bowl (Serves 2)
250 Grams Diced Pumpkin
2 Tb Sp Ginger Green Chillies Paste
Dry Ingredients Masala:
1/2 T Sp each of Fennel Seeds, Mustard seeds,
Jeera, Kasoori Methi, Fenugreek Seeds
1/4 T Sp Red Chilly Powder
1/2 T Sp Turmeric powder
1/2 TSp Coriander powder
1/2 Cup Water
1 Tb Sp Dry Mango Powder
2 Tb Sp Sugar
1/2 T Sp Garam Masala.
Salt to Taste
2 Tb Sp Oil
1 Dry Red Chilli
1 Bay Leaf
1/4 T Sp Hing
1 Tb Sp Chopped Green Coriander

DIRECTIONS
1. Cut the Pumpkin into fairly big pieces and keep aside.
2. Churn the Dry Ingredients Masala into a coarse powder in a mixie.
3. In a cauldron or Pressure cooker, take oil, lightly Fry Bay Leaf, Dry Red chilly, Ginger Chilly Paste. Add Hing and fry again.
Now add the Dry masala powder and fry very lightly. Also add Turmeric and Red Chilli Powder and fry.
4. Add the diced Pumpkin and fry well. Add salt, ground Coriander powder.
5. Add 1/2 Cup water and Pressure cook for about 8 minutes. By now, pumpkin turns very very soft. You may lightly mash the Pumpkin and add Sugar and Simmer for about 2 minutes. Also add Dry Mango Powder and Garam masala.
Garnish the Khatta Meetha Kaddo with Chopped coriander leaves. Serve hot with Poories or Kachories.
Keep Cooking with Anaardana.