[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

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

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

KHATTA MEETHA KADDO Or SWEET AND SOUR PUMPKIN
Greetings to Anaardana lovers and followers. Today’s special is a delicious, spicy and a very important combination menu with Poories during Prayers, Parties etc.
Here are the Instructions and Directions for this Preparation.

INGREDIENTS for a Medium sized Bowl (Serves 2)
250 Grams Diced Pumpkin
2 Tb Sp Ginger Green Chillies Paste
Dry Ingredients Masala:
1/2 T Sp each of Fennel Seeds, Mustard seeds,
Jeera, Kasoori Methi, Fenugreek Seeds
1/4 T Sp Red Chilly Powder
1/2 T Sp Turmeric powder
1/2 TSp Coriander powder
1/2 Cup Water
1 Tb Sp Dry Mango Powder
2 Tb Sp Sugar
1/2 T Sp Garam Masala.
Salt to Taste
2 Tb Sp Oil
1 Dry Red Chilli
1 Bay Leaf
1/4 T Sp Hing
1 Tb Sp Chopped Green Coriander

DIRECTIONS
1. Cut the Pumpkin into fairly big pieces and keep aside.
2. Churn the Dry Ingredients Masala into a coarse powder in a mixie.
3. In a cauldron or Pressure cooker, take oil, lightly Fry Bay Leaf, Dry Red chilly, Ginger Chilly Paste. Add Hing and fry again.
Now add the Dry masala powder and fry very lightly. Also add Turmeric and Red Chilli Powder and fry.
4. Add the diced Pumpkin and fry well. Add salt, ground Coriander powder.
5. Add 1/2 Cup water and Pressure cook for about 8 minutes. By now, pumpkin turns very very soft. You may lightly mash the Pumpkin and add Sugar and Simmer for about 2 minutes. Also add Dry Mango Powder and Garam masala.
Garnish the Khatta Meetha Kaddo with Chopped coriander leaves. Serve hot with Poories or Kachories.
Keep Cooking with Anaardana.

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