[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Created by Ryan Scott Patton.

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We love the color drama that Beetroots have. Not only are they fun to work with but are healthy for you as well and we am always looking for ways to incorporate them into our everyday meals. These Beetroot Tikkis are always a hit in our homes, and we use them for parties and for week-end lunches. The versatility is amazing, love the fact that they freeze so well and are available to pull out of the freezer. Enjoy these lovely bites of health.
Ingredients:

Beetroot (Chakundar) – 1kg (2.2lb)
Potatoes – 1/2kg (approx 1lb), boiled
Salt – 2tsp or as needed
Medium Onion – 1/2, chopped fine
Green Chillies – to taste, cut fine
Cilantro/Coriander Leaves (Dhaniya Patta) – 4-5 sprigs, finely chopped
Ginger & Garlic Paste – 1tbsp
Roasted Cumin Powder – 2tsp
Dry Mango Powder (Amchoor) – 2tsp
Unsalted Roasted Peanuts – 1/2cup
All-Purpose Flour (Maida) – 1tbsp
Water – 1/4cup
Panko Bread Crumbs – as needed
Oil – for shallow frying

Method:

1. Wash and peel the Beets. Shred in the Food Processor or with a grater.
2. Sprinkle Salt and set aside for 10 min.
3. Mash the Potatoes and add in the Onions, Green Chillies, Cilantro, Ginger & Garlic Paste. Mix.
4. Cover and keep aside and work on the Beets.
5. Squeeze the liquid out of the Beetroot and combine the flesh with the mashed Potatoes.
6. Set the liquid aside and use for other dishes.
7. Add in Cumin Powder, Dry Mango Powder, & Peanuts. Mix well.
8. Check the salt and spices and add and adjust as needed.
9. Pinch the amount needed and make tikkis with it.
10. Roll the amount needed in your palms and make a ball and then flatten them a bit.
11. Do the same for all and keep aside.
12. In a separate bowl, mix the All-Purpose Flour and Water.
13. In a flat plate, pour out some Panko Crumbs.
14. Dip the Tikkis in the All-Purpose & Water mixture and then into the Panko.
15. Place on a plate. Once done, cover with plastic wrap and keep in the refrigerator for an hour.
16. Once ready to fry, heat Oil in a skillet on medium flame.
17. When the Oil is hot, carefully place the Tikkis into the Oil and allow to cook for about a minute and a half.
18. When you see the color change, turn the Tikkis and allow to cook on the other side as well.
19. Remove from Oil and transfer into a platter lined with a paper-towel.
20. Serve hot with some Green Chutney or some Tamarind Chutney.

Tips:
1. Use Walnuts, Sunflower Seeds or Pumpkin Seeds to substitute or add on tp Peanuts.
2. The uncooked Tikkis freeze really well.
3. If you have gluten allergies, use Rice Powder instead of All-Purpose Flour and skip the Panko or add Gluten-free Bread crumbs.
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Printable Recipe:
Check out the ShowMeTheCurry Channel: https://www.youtube.com/showmethecurry