[Magaca Laatiinka] Vitis vinifera Linn

[Isha dhirta] Abuurka canabka ee Yurub

[Qeexitaannada] 95% OPCs;45-90% polyphenols

[Muuqaalka] Budada brown cas

[Qaybta Dhirta ee La Isticmaalay]: abuur

[Qaybta qaybta] 80 Mesh

[khasaaraha qallajinta] ≤5.0%

[Bir culus] ≤10PPM

[Hadhaaga sunta cayayaanka] EC396-2005, USP 34, EP 8.0, FDA

[Kaydinta] Ku kaydi meel qabow & qalalan, ka fogow iftiinka tooska ah iyo kulaylka.

[Nolosha shelf] 24 bilood

[ Xidhmada] Ka buuxaan durbaanno waraaqo ah iyo laba bac oo gudaha ah.

[Sifada guud]

1. Alaabtayadu waxay ku gudubtay imtixaankii aqoonsiga ee ChromaDex, Alkemist Lab. iyo kuwo kale

machadyada imtixaanaadka awooda ee qolo saddexaad, sida ogaanshaha;

2. Hadhaaga sunta cayayaanka ee u dhigma (EC) Maya 396/2005 USP34, EP8.0, FDA iyo jaangooyooyinka iyo xeerarka farmashiyaha shisheeye kale;

3. Biraha culus ee si adag u raacaya kontaroolada caadiga ah ee farmashiyaha shisheeye, sida USP34, EP8.0, FDA, iwm.;

4. Shirkadeena waxay samaysay laan waxayna si toos ah uga soo dejisaa alaabta ceeriin ee Yurub iyada oo si adag loo xakameynayo birta culus iyo haraaga sunta cayayaanka. Aslo hubi in procyanidins ee ku jira iniinaha canabka ay ka badan yihiin 8.0%.

5. OPC-yada ka sarreeya 95%, polyphenol oo ka sarreeya 70%, dhaqdhaqaaqa sarreeya, caabbinta oksaydhisku waa mid xooggan, ORAC in ka badan 11000.

[Shaqada]

Canabka (Vitis vinifera) ayaa loogu bishaareeyay daawadooda iyo qiimahooda nafaqeynta kumanaan sano. Masaaridu waxay cuneen canab waqti aad u dheer, iyo dhowr falsafad qadiimi ah oo Giriig ah ayaa ka hadlay awoodda bogsashada canabka - sida caadiga ah qaabka khamriga. Dhakhaatiirta reer Yurub waxay sameeyeen cadar ka soo baxa dheecaanka canabka si loogu daweeyo cudurrada maqaarka iyo indhaha. Caleenta canabka ayaa loo isticmaali jiray joojinta dhiigbaxa, caabuqa, iyo xanuunka, sida nooca baabasiirka uu keeno. Canabka aan bislaan ayaa loo isticmaali jiray in lagu daweeyo cunaha xanuunka, iyo canabka engegan (sabiibka) ayaa loo isticmaali jiray calool-istaagga iyo haraadka. Canabka wareegsan, bislaaday, macaan ayaa loo isticmaalay in lagu daweeyo dhibaatooyin caafimaad oo kala duwan oo ay ka mid yihiin kansarka, daacuunka, furuqa, lallabbo, caabuqa indhaha, iyo maqaarka, kelyaha, iyo cudurrada beerka.

Abuurka abuurka canabku waa warshado laga soosaaray iniinaha canabka oo dhan kuwaasoo leh fiitamiin E, flavonoids, linoleic acid iyo phenolic OPCs oo aad ugu badan. Fursada ganacsi ee caadiga ah ee soo saarista abuurka canabka waxay u ahayd kiimikooyinka loo yaqaan polyphenols ee leh firfircoonida antioxidant ee vitro.

Iyada oo qayb ka ah SIDA LOO KARIN KARO SHABAKADA GREAT -

https://www.howtocoogreatfood.com

Sidoo kale u fiirso kanaalkayaga noocyada kale ee cunto karinta ee wanaagsan.
Oo eeg boggaga internetka si aad u hesho cuntooyin faahfaahsan, gallery iyo talooyin cunto karis ah.

https://www.howtocookgreatethiopian.com

https://www.howtocookgreatjamaican.com

https://www.howtocookgreatcurry.com

https://www.howtocookgreatfilipino.com

Curry/kʌri/, curries jamac, waa ereyga Ingiriisida guud ee ugu horrayn ka shaqeeya dhaqanka reer galbeedka si loo muujiyo noocyo kala duwan oo suxuun ah oo asalkoodu yahay cunnooyinka Koonfurta iyo Koonfur-bari Aasiya, iyo sidoo kale cunnooyinka adduunka cusub ee ay saameeyeen iyaga sida Trinidadian, Mauritian ama Fijian . Sifooyinkooda caadiga ah waa isku darka isku dhafan ee dhir udgoon iyo/ama geedo yaryar, sida caadiga ah ay ku jiraan basbaaska kulul ee cusub ama la qalajiyey. Cunnooyinka dhaqameed ee asalka ah, xulashada saxda ah ee xawaashka ee saxan kasta waa arrin ku saabsan dhaqanka qaranka ama gobolka, ku dhaqanka diinta, iyo, ilaa xad, doorbidida qoyska. Suxuunta noocaan ah waxaa loogu yeeraa magacyo gaar ah oo tixraacaya maaddooyinkooda, xawaashyada, iyo hababka karinta. https://www.howtocookgreatcurry.com Dhaqan ahaan, xawaashyada waxaa loo isticmaalaa gebi ahaan iyo dhulka labadaba; la kariyey ama ceeriin; waxaana laga yaabaa in lagu daro wakhtiyo kala duwan inta lagu jiro habka karinta si ay u soo saaraan natiijooyin kala duwan. Budada Curry, oo la diyaariyey isku dar ah oo dhir udgoon ah, ayaa inta badan ah fikrad reer galbeedka ah, oo soo jirtay qarnigii 18aad. Isku dhafka noocan oo kale ah ayaa loo maleynayaa in markii hore ay diyaariyeen ganacsato Hindi ah oo ka iibinaya xubno ka tirsan dawladda Gumeysiga Ingiriiska iyo ciidamada ku soo laabanaya Ingiriiska. Suxuunta loo yaqaan "curry" waxaa ku jiri kara Waxa laga yaabaa in ay gebi ahaanba noqdaan kuwo khudradda cuna, gaar ahaan kuwa ay jiraan amarro diini ah oo ka soo horjeeda cunista hilibka ama cuntooyinka badda. Curries waxa laga yaabaa inay noqdaan kuwo "qoyan" ama "qallalan." Curries qoyan waxa ku jira xaddi badan oo suugo ah ama maraqa oo ku salaysan yogurt, caano qumbaha, legume purée (dal), ama kayd. Curries qallalan waxaa lagu kariyaa dareere aad u yar kaas oo loo oggol yahay inuu uumi baxo, taasoo ka tagaysa maaddooyinka kale ee lagu dahaadhay isku dar ah uunsiga. Xawaashyada ugu muhiimsan ee laga helo budada curry ee Koonfurta Aasiya intooda badan waa turmeric, koryander, iyo cumin; xawaashyo badan oo dheeri ah ayaa lagu dari karaa iyadoo ku xiran gobolka juqraafiyeed iyo cuntooyinka lagu daray (hilib cad/cas, kalluun, digir, bariis iyo khudaar). Curry waa laga soo qaatay oo laga soo qaatay ereyga Tamilka ee kari (கறி) oo macneheedu yahay 'suugo', kaas oo inta badan loo fahmaa in loola jeedo khudaar iyo/ama hilib lagu kariyey xawaash leh ama aan lahayn maraq. Marka loo eego aragtidan, https://www.howtocookgreatcurry.comkari waxaa markii ugu horreysay la kulmay bartamihii qarnigii 17aad xubno ka tirsan Shirkadda British East India Company oo ka ganacsanaysay Tamil (Hindiya) baayacmushtariyaal ah oo ku teedsan Xeebta Coromandel ee koonfur-bari Hindiya, gaar ahaan Fort St. George (kadib loo yaqaan Madras oo loo beddelay Chennai 1996). Halkan, waxay ku barteen "isku darka xawaashka ee loo isticmaalo samaynta suxuunta kariimka… loo yaqaan kari podi ama budada curry." Sharaxaad dheeri ah oo lagu soo bandhigay The Flavors of History waxay sheeganeysaa asalka ereyga curry inuu ka yimid Ingiriisi hore markii ugu horreysay ee lagu duubay 'Forme of Cury' (1390). Taariikh ahaan, ereyga "curry" ayaa markii ugu horreysay loo adeegsaday cunnada Ingiriiska si loogu muujiyo suxuunta hilibka (inta badan hadhaaga wan) ee maraqa qaabka reer galbeedka oo lagu dhadhamiyay budada curry. Waxaa qoray Hannah Glasse sannadkii 1747. Daabacaaddii ugu horreysay ee buuggeeda waxay isticmaashay oo keliya basbaaska madow iyo iniinaha koryanderka ah ee xawaash "currey". Daabacaadda afraad ee buugga, maaddooyinka kale sida turmeric iyo https://www.howtocookgreatcurry.comginger ayaa loogu yeedhay. Isticmaalka xawaashka kulul lama sheegin, taas oo ka tarjumaysa isticmaalka xaddidan ee basbaaska Hindiya - dhirta basbaaska ayaa kaliya lagu soo bandhigay Hindiya dhammaadkii qarnigii 15aad oo wakhtigaas waxay caan ku ahaayeen koonfurta Hindiya.
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