One of Hottest for St John’s wort extract in Birmingham


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One of Hottest for St John’s wort extract in Birmingham Detail:

[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

St.John's Wort Extract11

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

St.John's Wort Extract221

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation


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  • Māori ginseng has hit the shelves in Auckland. Māori land incorporation Maraeroa C has been growing the root in their pine forests, and they are teaming up with NZ Gift Shop to retail the product locally.



    Sambar is most popular South Indian spicy, sour and sweet curry that is made of using toor dal (arhar/sambar dal) i.e. split skinless yellow lentils along with lot many vegetables, cooked together. It is a must accompaniment with any South Indian style meal. It is usually served with rice/ dosa/ utthapam/ idli and/or vada.
    Watch the recipe video and make it at home. Share your experience in comments column below.

    Recipe:

    Ingredients:

    * 1/2 cup toor dal (arhar dal),
    * 1 carrot, scrubbed and diced into 1/2 inch thick buttons,
    * 2 small size eggplants (baigun), chopped into 1 inch chunks,
    * 3 or 4 round gourds (tinde), quartered,
    * 100 gm yellow squash, peeled, seeded and chopped into 1 inch chunks,
    * 4 or 6 French beans, diced into 1 inch long pieces,
    * Salt to taste,
    * 1/2 tsp turmeric powder,
    * 1 tsp mustard seeds,
    * 2 dried whole red chilies,
    * 5 or 7 fresh curry leaves,
    * 2 tsp coriander powder,
    * 1/2 tsp or to taste Kashmiri chili powder (degi mirch)(cayenne pepper),
    * 1/4 tsp or to taste red chili powder (paprika),
    * 1/2 tsp garam masala,
    * 1/2 cup tamarind water or 1/4 cup tamarind pulp,
    * 1 tsp or to taste grated jaggery or sugar (optional).

    Method:

    1. Put a pressure cooker over medium-high heat with 3 or 4 cups water in it. Add more water if you want thinner consistency or less water if want thick consistency of sambar.
    2. Add half cup of well-washed toor dal in it. Add in carrot, eggplants, round gourds, yellow squash and French beans. You may omit any or add in more vegetables like onion, tomato, drumsticks, pumpkin and/or any other of your choice.
    3. Also add in 3/4 of a tsp salt or to taste, and half tsp turmeric powder.
    4. Stir to mix well close the lid, and cook at medium heat until cooker starts whistling. Reduce heat to low and continue cooking at low heat for 5 to 7 minutes. Reducing heat saves energy while making no difference in cooking time.
    5. After cooking for 5 or 7 minutes turn off the heat and leave cooker as is where is so as to allow steam to escape on its own. It may take 10 to 15 minutes.
    6. After confirming that steam is released carefully unlock and remove the lid of pressure cooker. Stir to mix then transfer cooker onto the side stove and put a temper-pan on this stove. Turn on heat for medium-low heat on both stoves.
    7. Add 2 tbsp cooking oil or ghee into temper pan, add 1 tsp mustard seeds, and when they start spluttering, reduce heat to low.
    8. Add in 2 dried whole red chilies, 5 or 7 fresh curry leaves, 2 tsp coriander powder, half tsp or to taste Kashmiri chili powder that is degi mirch or cayenne pepper plus quarter tsp or to taste red chili powder or paprika,
    and half tsp garam masala, stir to mix then pour in half cup or to taste of tamarind water or quarter cup of tamarind pulp into pan. For making tamarind water, soak seedless tamarind in enough water for one hour. Mash soaked tamarind in soaking water. Drain off squeezed pulp and discard. Filtered water is tamarind water.
    9. Stir and cook for half a minute then pour the temper over simmering sambar in pressure cooker. Stir to mix well.
    10. Now stir in 1 tsp or to taste of sugar or grated jaggery. Traditionally jaggery is used in sambar but we are using sugar as we are not having it right now.
    11. Stir to mix well then check and adjust the seasonings. Add whatever more is required and stir to mix for the final time and turn off the heat.
    12. Delicious sambar is ready serve it simmering hot, accompanied with cooked rice or any of South Indian cuisines like dosa, utthapam, idli or vada and enjoy.

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    This is the first business after our company establish, products and services are very satisfying, we have a good start, we hope to cooperate continuous in the future!
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