[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

This is how I do it. You don’t need to do it this way you can do it like the directions below if you want.

You probably don’t have a good vacuum chamber at home, but you almost certainly have a refrigerator. If you don’t mind waiting a week you can experiment with freeze drying at home using your freezer.
For this experiment you will need a tray, preferably one that is perforated. If you have something like a cake-cooling rack or a metal mesh tray that is perfect. You can use a cookie sheet or a plate if that is all that you have, but the experiment will take longer.
Now you will need something to freeze dry. Three good candidates are apples, potatoes and carrots (Apples have the advantage that they taste OK in their freeze-dried state). With a knife, cut your apple, potato and/or carrot as thin as you can (try all three if you have them…). Paper thin if you can do it. The thinner you cut, the less time the experiment will take. Then arrange your slices on your rack or tray and put them in the freezer. You want to do this fairly quickly, or your potato and/or apple slices will discolor.
In half an hour look in on your experiment. The slices should be frozen solid.
Over the next week look in on your slices. What will happen is that the water in the slices will sublimate away. That is the water in the slices will convert straight from solid water to water vapor, never going through the liquid state (this is the same thing that mothballs do, going straight from a solid to a gaseous state – mothballs are the only thing in a normal person’s life that sublimate naturally). After a week or so (depending on how cold your freezer is and how thick the slices are) your slices will be completely dry. To test apple or potato slices for complete drying, take one slice out and let it thaw. It will turn black almost immediately if it is not completely dry.
When all of the slices are completely dry, what you have is freeze-dried apples, potatoes and carrots. You can “reconstitute” them by putting the slices in a cup or bowl and adding a little boiling water (or add cold water and microwave.) Apples you can eat in their dried state, or you can reconstitute. What you will notice is that the reconstituted vegetables look and taste pretty much like the original! That is why freeze drying is a popular preservation technique.

Learn how to make delicious and appetizing Vegetable Tahiri/Tehri at home only on Rajshri Food.

Veg Tahiri/Tehri is a yellow rice dish in Awadhi cuisine.It is an aromatic, spiced one pot rice & veggie based dish. So watch and learn how to make Vegetable Tahiri/Tehri with chef Ruchi Bharani only on Rajshri Food

Ingredients
- Ghee
- Black Cardamom
- Cinnamon sticks
- Star Anise
- cloves
- 1 dry bay leaf
- cumin seeds
- 1 green chilli
- 2 onions
-ginger and garlic paste
- diced potatoes
- cauliflower florets
- 1 chopped tomato
- green peas
- basmati rice
- coriander and cumin seeds powder
- red chilli powder
- turmeric powder
- garam masala
- salt
- 2 cups water
- curd

Method
- In a pan heat some ghee and add black cardamom, cinnamon sticks, star anise, cloves, bay leaf and cumin seeds and roast them.
- Add green chilli, onions,let them caramelized.
-Add ginger and garlic paste, diced potatoes, cauliflower florets, carrot,tomato and green peas.
- Cover it with a lid and let it cook for five minutes.
- Add rice to the mixture then continue adding coriander and cumin seeds powder, red chilli powder, turmeric powder garam masala salt and water mix well and let the rice simmer till its nicely cooked
- Add curd to the rice (optional)
- Veg Tahiri is ready to be served

Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgale
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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