[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

How To Make Vegetable Biryani [Punjabi Style] : Tutorial
Punjabi Style

You will need…

A Medium Size Cooker
and
A Cooking spoon

Oil – Tel – 3 Spoon
Cinnamon – Dal Chinni – 1
Clove – Laung – 4
Black Peper – Kali Mirch – 5
Black Cardamom – Badi Ilaichi – 1
Small Cardamom – Chot Ilaichi – 4
Cumin – Jeera – 1/2 Tea Spoon
Malabathrum or bay leaf – Tej Pata – 2

Carrot – Gajar – 1
Beetroot – Chukandar – 1
Capsicum – Shimla Mirch -1
Potato – Alloo 1
brinjal – Bangun – 1
Onion – Pyaj – 1
Tomato – Tamatar – 3
French beans – Phraa.ns beena – 5
Cauliflower – Fool Gobi – 1

Curd – Dahi – 1 Big Spoon
Butter – Makhan – 1 Big Spoon
Ginger Garlic Paste – 1 Table Spoon

Red Chilli Powder – Laal Mirch –
1 1/2 Tea Spoon
Turmeric Powder – Haldi –
1 1/2 Tea Spoon
Coriander Powder – Dhaniya Powder – 1/2 Tea Spoon
Biriyani Powder – 1/2 Tea Spoon
Salt – To taste

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“The dried root and lower stems of this South Pacific Island shrub were usually chewed and fermented with saliva and coconut milk for ritual and ceremonial occasions.
A mild narcotic, the sacrament generated warmth, camaraderie and tranquility.
Nobles used it socially for pleasure, the priests for ceremony and the workers for relaxation. Kava-Kava was also used to enhance psychic powers, to communicate with ancestors, increase inspiration and to assist contemplation.
… Kava when chewed on, is an excellent stimulant for study (and dancing).
When consumed in large doses, Kava seems to assist photographic memory for a short time.
Kava is often referred to as an aphrodisiac for the delightful numbing tingling sensations it may arouse in the genitals.”
(from “Happy High Herbs” – the book by Ray Thorpe)

https://en.wikipedia.org/wiki/Kava_kava