[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&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.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Ingredients:
1. Boilded potatoes (4-5, mashed)
2. Gram flour (2 cups)
3. Big green chillies (7-8)
4. Onion (1/2 cup, chopped)
5. Green chillies (4-5, chopped)
6. Carrot (1 cup, chopped)
7. Cabbage (1/2 cup, chopped)
8. Cheese (1 cup, shredded)
9. Jeera powder (2 tsp)
10. Dhaniya powder (1 tsp)
11. Turmeric powder (2 tsp)
12. Red chili powder (1 tsp)
13. Aamchur powder (1 tsp)
14. Salt (As per taste)
15. Mustard oil

Method:
Preparation for chillies:
1. Using a knife make a cut into the chilli from the middle.
2. Remove seeds and other white part to make space for the potato stuffing.
3. Repeat with all chillies.

Preparation of gram flour batter:
1. Take gram flour in a large bowl.
2. Add 1 tsp jeera powder, 1 tsp turmeric powder, 1 tsp red chili powder and some salt.
3. Add some water and mix to get the batter in a ‘not too thick or not too thin’ consistency.
4. Add more water if needed. Mix well to make sure there are no lumps.

Preparation for potato stuffing:
1. Heat a kadhai or a pan.
2. Add some mustard oil. Once oil is heated, add the chopped onion and chopped green chillies.
3. Saute for 2 minutes before adding the vegetables (chopped carrot and cabbage).
4. Saute till the vegetables are slightly cooked.
5. Add 1 tsp jeera powder, 1 tsp dhaniya powder, 1 tsp turmeric powder and 1 tsp aamchur powder.
6. Add the mashed potatoes and salt as per the quantity of potatoes.
7. Mix all ingredients well to have an even mixture of potatoes and vegetables.
8. Garnish with coriander leaves and keep aside to let it cool.

Stuffing the chillies:
1. Take the big chili and use the opening we made earlier to stuff some cheese into it first.
2. If you do not like cheese, fill only the potato stuffing.
3. Repeat this with all chillies.

Frying:
1. Heat oil in a kadhai.
2. Dip the stuffed chillies into the gram flour batter and put it in oil.
3. Flip and cook it from all sides.
4. Once the color turns brown, take them out on a tissue paper.

Serve the hot mirchi pakodas with green chutney or tomato sauce.

Bay Breeze by FortyThr33 https://soundcloud.com/fortythr33-43
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Glycoprotein, Glyco-Nutritionals, glycans, essential carbohydrates and polysaccharides for cell-cell communication.