Barley Grass Powder

Key Words: Organic barley grass powder；Barley grass juice powder

[Latin Name] Hordeum vulgare L.

[Plant Source] Barley Grass

[Solubility] Free soluble in water

[Appearance] Green fine powder

Plant Part Used: Grass

[Particle size]100 Mesh-200Mesh

[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.

[Net weight] 25kgs/drum

[What is Barley ?]

Barley is an annual grass. Barley grass is the leaf of the barley plant, as opposed to the grain. It is capable of growing in a wide range of climatic conditions. Barley grass has greater nutritional value if harvested at a young age.

[How does it work?]

The fiber in barley might lower cholesterol and blood pressure in people with high cholesterol. Barley may also reduce blood sugar and insulin levels. Barley seems to slow stomach emptying. This could help keep blood sugar stable and create a sensation of being full, which might help to control appetite.

[Function]

1. Improves energy naturally

2. Rich in antioxidants

3. Improves digestion & regularity

4. Alkalizes the internal body

5. Helps rebuild the immune system

6. Provides raw building blocks for hair, skin and nails

7. Contains detoxification and cleansing properties

8. Contains anti-inflammatory ingredients

9. Promotes clear thinking

10. Has anti-aging properties

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Lau Saag (Tender Bottle gourd leaves) – 1 bowl or 10 leaves
POTATO-5-6 PIECES
Garlic – 7-8 cloves
Red chilies – 2 pieces
Posto (Poppy seeds) – 1 tablespoon
Turmeric powder – ½ tablespoon
Mustard Oil – 5 tablespoon
Salt – As per your taste
Directions:
Separate the leaves from the branch and keep aside. You can also cut and cook the tender branches and the fruits along as shown in the picture.
Wash the leaves thoroughly with water for 2-3 times and then chop them finely.
Take a pressure cooker and put the chopped leaves. Close the lid and cook for 2-3 whistles…..You need not add any water since it will release its own water.
Let the steam escape and then squeeze out the excess water. Keep aside.
Grind cloves, red chilies and poppy seeds together with some water and keep aside.
Heat Mustard oil in a pan and pour the grounded cloves, red chilies and poppy seeds paste. Add Turmeric powder and sauté till the masala starts leaving oil from sides.
Now add the saag and salt and mix. Keep the flame low and stir for 5-6 mintues till the saag is coated with the masala. Switch off the gas and serve it with steamed rice.

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Please watch: “HOW TO MAKE NIRAMISH PUI SAAK CHARCHORI(VEGETARIAN BENGALI DISH)”

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