[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

https://tinyurl.com/q9ennl2

Do NOT buy or use Stevia in the Raw (FDA health warning)
Download the truth about fat burning foods pdf

I woke up this morning at the crack of dawn inside an old
cabin in Northern Michigan, headed over to the coffee pot,
poured myself a hot cup of Joe, grabbed the organic cream,
and there it was.

An entire glass container FULL of little green Stevia
In The Raw packets.

Most people have NO clue that this brand of stevia is a
HUGE scam.

That’s because Stevia In The Raw contains 95% dextrose –
also known as PURE sugar, usually derived from corn.

It’s another “hidden” label loophole that could make you
gain belly fat if you’re not careful.

That’s because the FDA allows ANY food that contains less
than 4 calories per serving to be labeled as “calorie-free”.

This product shows portion sizes of 0.5g or 1/8 of a teaspoon,
but it continues to claim it contains ZERO calories.

Another food scam.

Instead of buying this unhealthy brand, try to use organic
brands of stevia that come in a liquid or pure powder form.

Make sure you read the label too. If it contains more than
one or two ingredients, it could be a scam.

Also, did you know that 73% of “Extra Virgin” Olive Oil is NOT
virgin at all!?!?

Recently Consumer Reports revealed that approximately 20%
of ALL olive oils are FAKE and have been mixed with other
cheap oils, while still claiming to be 100% pure.

Even worse is what the UC Davis Olive Center unveiled when
they discovered that 73% of olive oils labeled as “extra virgin”
(the best and most nutritious kind of olive oil) did NOT PASS
purity testing and were instead heavily processed.

In other words, your olive oil could be LOADED with dangerous
trans fats that are destroying your health and wreaking havoc on
your waistline.

If you want to make sure YOUR olive oil is pure and that you aren’t
falling for this huge olive oil SCAM, my partner in fat burning crime,
Nicky P. (aka- The Nutrition Nerd) shows you how to ensure your
olive oil’s purity on the next page:

https://tinyurl.com/q9ennl2

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Master Chef Sanjeev Kapoor Explaining the cooking method of Methi Chaman Biryani.

Delicious biryani with methi, paneer, corn blended with spices

Ingredients :

• Fenugreek leaves (methi) – 3 cups
• Cottage cheese (paneer) – 200 grams
• Corn niblets,cooked – 1 cup
• Basmati rice – 2 cups
• Green chillies – 2
• Ginger – 2 inch piece
• Fresh coriander leaves – 1/2 cup
• Fresh mint leaves – 1/2 cup
• Saffron (kesar) a pinch
• Milk , warm – 1/2 cup
• Yogurt – 2 cups
• Salt to taste
• Turmeric powder – 1 teaspoon
• Ginger paste – 2 tablespoons
• Garlic paste – 2 tablespoons
• Whole garam masala – 1 tablespoon
• Ghee – 5 tablespoons
• Onion ,sliced – 2 cups
• Coriander powder – 2 tablespoons
• Cumin powder – 1 tablespoon
• Red chilli powder – 1 teaspoon
• Tomatoes,chopped – 2 cups
• Garam masala powder – 2 teaspoons
• Butter – 50 grams
• Onions , sliced and fried – 1/2 cup

Method:

Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.