[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[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

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

You can watch Dr. Greger MD talk about the health benefits of flax seeds at this link:

GLUTEN FREE

SERVES: 3-4

COOKING TIME: 8-10 Minutes

INGREDIENTS:

1 teaspoon oil
1 small squash/pumpkin (about 500 grams) cut into 2 inch pieces with skin
1 pinch hing (Asafoetida powder)
2 teaspoons jeera (Cumin)
2 teaspoons methi seeds (Fenugreek)
1 teaspoon sugar
1.5 teaspoons salt
1 teaspoons red chilli powder
¼ teaspoon garam masala

STEP 1. Put hing (Asafoetida powder), methi seeds (Fenugreek seeds) and jeera (Cumin seeds) into heated oil, sauté for 20-30 seconds.

STEP 2. Throw in the cut pieces of squash/pumpkin, sugar, salt, red chilli powder and ¾ cup of water.

STEP 3. Cover the pan and let everything cook until squash turns soft and turns a little dark in colour.

STEP 4. Add garam masala and serve with coriander leaves garnish

HANDY TIP:
Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.

You do not have to take the skin off for most sitaphal/petha (in India)(squash/pumpkin in North America) for this recipe, however if you have already used a particular kind of pumpkin that is known for coarse skin, you may remove the skin.