[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.

Bisi Bele Bhaat, a traditional spicy rice dish from Karnataka is quite addictive.
Recipe Link : https://www.tarladalal.com/Bisi-Bele-Bhaat-Karnataka-Bise-Bele-Bhat-33336r

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Bisi Bele Bhaat, Karnataka Bise Bele Bhat

Bisi Bele Bhaat, a traditional spicy rice dish from Karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to this One Dish Meal.
Check out for many more wholesome, quick and easy to prepare, one dish meal recipes in a pressure cooker like Bulgur Wheat and Paneer Pulao, Brinjal Rice, Aloo Gobhi Pulao and Chakra Pongal.

Preparation Time: 30 minutes.
Cooking Time: 26 minutes.
Serves 4.
Soaking time: 30 minutes.

For the paste
1 tbsp coconut oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
¼ cup grated coconut (kopra)
5 whole dry Kashmiri red chillies, broken into pieces
1 small stick cinnamon (dalchini)
2 tbsp coriander (dhania) seeds

Other ingredients
2 tsp coconut oil
5 to 7 curry leaves (kadi patta)
½ cup chopped potatoes
½ cup chopped capsicum
¼ cup chopped French beans
¼ cup chopped carrot
¼ cup chopped red pumpkin (bhopla / kaddu)
¼ cup shallots (madras onions)
½ cup drumstick pieces (saijan ki phalli / saragavo)
1 cup rice (chawal), soaked for 30 minutes and drained
½ cup toovar (arhar) dal, soaked for 30 minutes and drained
¼ cup raw peanuts
½ tsp turmeric powder (haldi)
2 tbsp tamarind (imli) pulp
Salt to taste
3 tbsp ghee

For the paste
1. Heat the oil in a broad non-stick pan, add all the ingredients and sauté on a slow flame for 4 minutes or till they turn golden brown in colour. Keep aside to cool slightly.
2. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside.

How to proceed
1. Heat the oil in a pressure cooker, add the curry leaves, all the vegetables, rice, toovar dal, peanuts and turmeric powder and sauté on a medium flame for 2 minutes.
2. Add the tamarind pulp, salt, prepared paste and 4 cups of hot water, mix well and pressure cook for 4 whistles.
3. Allow the steam to escape before opening the lid.
4. Add the ghee and mix well.
Serve immediately.