14 Years Manufacturer Garlic Powder Factory in Lisbon
14 Years Manufacturer Garlic Powder Factory in Lisbon Detail:
[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.
Product detail pictures:
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14 Years Manufacturer Garlic Powder Factory in Lisbon , The product will supply to all over the world, such as: , , ,
A quick way to make raw mango morekozhambu
1) cook raw mango pieces with little salt & turmeric powder.
2)grind 1 cup fresh grated coconut,1 tsp jeera,3-4 green chillies,little ginger and 2 tsp pottukadalai/chutney dal into smooth paste and add in 1-1.5 cups of fresh curd and churn well.
3) Add required salt & bring it to just one boil in medium flame and temper with mustard ,methi seeds,dry chilli and garnish with coriander ,curry leaves and a spoon of raw coconut oil.
Note: Don’t over boil and add the salt either before heating or after removing from heat otherwise the curd will start curdling.
When you don’t have sour curd using raw mango pieces will compliment each other and use other veggies like ladies finger,white pumpkin instead of mango when you have sour curd.
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