[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

For more info go to: https://www.marketamerica.com/hismart/topproducts-13009/isotonix-opc3.htm

KERALA FISH CURRY

Ingredients

450 grams pomfret, cut into darnes
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 dried red chillies
½ cup fresh coconut, grated
1 tablespoon soaked rice
1 tablespoon coconut oil
1 inch piece ginger, finely chopped
1 medium onion, finely chopped
2 teaspoons tamarind pulp
½ cup coconut milk

Method

1. Take pomfret pieces in a large bowl. Add red chilli powder, turmeric, salt and mix well. Keep aside to marinate.
2. Heat a non-stick pan and lightly roast cumin seeds and coriander seeds till fragrant. Cool and transfer into a mixie jar.
3. Add dried red chillies, coconut and soaked rice. Add some water and grind to a smooth paste.
4. Heat coconut oil in a non-stick pan. Add ginger and onions and sauté till onions turn golden in colour.
5. Add the ground paste and 2 cups of water and mix well.
6. Add the marinated fish pieces, salt and tamarind pulp and simmer for 4-5 minutes.
7. Add coconut milk and bring to a boil.
8. Turn off heat and serve hot with steamed rice.

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