[Latin Name] Haematococcus Pluvialis

[Plant Source] from China

[Specifications]1% 2% 3% 5%

[Appearance] Dark red Powder

[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

Brief Introduction

Astaxanthin is a natural nutritional component, it can be found as a food supplement. The supplement is intended for human, animal, and aquaculture consumption.

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate and dimethylallyl diphosphate . Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl or ketone , such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Function:

1.Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.

2.Astaxanthin can improve the immune response by increasing the number of antibody producing cells.

3.Astaxanthin is a potential candidate to treat neurodegenerative disease such as Alzhimer and Parkinson diease.

4.Astaxanthin dan reduce UVA-light damage to skin such as sunburn, inflammation, ageing and skin cancer.

Application

1.When applied in pharmaceutical field, astaxanthin powder has the good function of antineoplastic;

2.When applied in health food field, astaxanthin powder is used as food additives for pigment and health care;

3.When applied in cosmetic field, astaxanthin powder has the good function of antioxidant and anti-aging;

4.When applied in animal feeds field, astaxanthin powder is used as animal feed additive to impart coloration, including farm-raised salmon and egg yolks.

Mirchi Bajji Receipe || Mirapakaya Bajji
Mirchi bajji is a popular street side snack mostly found in the streets of south india or andhra regions.
The mirapakaya bajji is an all time favorite evening snack and can be served with chutneys
like green chilli chutney, coconut chutney , peanut chutney.
Many streets in andhra are spotted with stalls making these chilli bajji which are a bit different from the northern mirch pakoda.
Other snack recipes on Youtube to try are mysore bonda or mysore bajji, punugulu andhra style, shankarpali, onion samosa, onion pakoda,
palak pakoda, bread pakora , masala vada , urad dal vada , samosa recipe, gobi 65 etc…
This snack is also called as milagai bajji in southern india.
Here the mirchi bajji is made with a simple stuffing of tamarind pulp, salt and spices such as chaat masala powder and cumin seeds powder.
The stuffing used here is a typical andhra stuffed masala. To make these mirchi bajji we need to use long thick chillies which are basically used in making few curries like mirchi ka salan.
The most important part of the recipe is selecting or choosing of the green chillies. The bajji cannot be made with the help of small chillies.
The stuffing in the chillies in an important part of the recipe which gives a flavor to the chillies… The stuffing used to make these bajjis can be made in various ways but, here I am sharing the typical way of making the stuffing which is commonly used in hyderabad streets or in andhra region.
The mirchi bajji can be served with different number of chutneys like coconut chutney or green chutney or sweet chutneys etc…It is a perfect snack to be made during winters or rainy and served along with a cup of tea…
I shall be sharing different chutney recipes that can be accompanied with different snacks and also all the south indian style breakfast recipes.
The mirchi bajji which I am posting today are very crisp and yet soft and gives a bite of the tangy tamarind pulp and the mirchi together which is a heavenly feeling.
Do not be scared at the size of the chilli as the size scares us with its hot and spiciness. But, I have shown the technique in the recipe to get rid of the hot spicy flavor of the green chilli by blanching the chillies in hot water for minutes.
The mirchi bajji is stuffed with tamarind stuffing, dipped in besan batter and deep fried and finally served with any delicious chutney…
Below are the details on how to make this delicious mirapakaya bajji, a popular south indian street food…
Making of tamarind paste for stuffing:
1.Soak two lemon size tamarind into some water for about 15 – 20 minutes(soak in such a way that the pieces are slightly dipped) or boil the tamarind with water to extract the pulp quickly.
2.Press the soaked tamarind and squeeze the pulp out and strain it out.
3.Discard the tamarind pieces and seeds.
4.Take the pulp and if the pulp obtained is not a thick paste then, cook the paste for few minutes so that the liquid gathers into a paste.
5.Cool the paste of tamarind and its ready to be used in stuffing.
HOW TO MAKE MIRCHI BAJJI OR MIRAPAKAYA BAJJI ANDHRA HYDERABAD SPECIAL:
A popular street food snack recipe made using stuffed green chillies and deep fried in oil.
INSTRUCTIONS
Step 1(Boil, slit and deseed the chillies):
In a vessel, add some water to boil, add green chillies and blanch them in water for about a minute.
Doing so takes away the hot and spiciness of the chillies and the bajji can be eaten along with the chilli.
After boiling slit the chilli vertically leaving the corner edges of the chilli.
Do not slit the entire chilli, just slit vertically the centre part of the chilli.
Remove the seeds from the chilli completely.
Step 2(Stuffing):
In a bowl, add tamarind paste, salt as per taste, roasted cumin seeds powder, chaat masala powder and mix all the ingredients well.
Take each chilli and stuff this paste into all the chillies and put them aside.
Step 3(Making the batter):
In a bowl, add besan, rice flour, salt, baking soda, ajwain and mix all these.
Into it add red chilli powder, turmeric powder, roasted coriander seeds powder, ginger garlic paste, oil and mix it well.
Add water and make a batter with a consistency neither too thick nor too liquid.
The batter should be mixed well without any lumps in it.
Step 4(Dipping and deep frying):
Heat oil in a wok for deep frying.
Take each stuffed chilli, dip the stuffed chilli into the batter.
Take the dipped chilli and drop it in oil.
Similarly dip and drop the rest of the chillies too.
Fry them on low to medium flame until they turn golden brown on all sides.
Take them out on an absorbent paper.
Garnishing:
Take each fried chilli bajji, take a knife and give a small slit to the fried chilli.
Stuff the slit part with very finely chopped onions and coriander leaves.
Similarly garnish the rest of the fried chillies.
Sprinkle chaat masala powder generously all over the mirchi bajji.
Finally, serve them hot with any chutney!!!

Make invisible ink using baking soda. Mix baking soda and water together in a bowl. Use a q-tip to write your message. Let it dry. There are two ways to decode the message when you write it with baking soda. You can use a candle to heat it up like with lemon juice. But with baking soda you can also decode it by rubbing juice across the paper with a cotton ball.