[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

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

[Appearance] Red brown powder

[Plant Part Used]: seed

[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.

[Shelf life] 24 Months

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

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

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