[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Arachivitta Sambar is one of the most popular recipes on Nandita’s blog and today she shows us how to make arachavitta sambar at home for festive seasons. This recipe will help you master the steps & learn how to cook arachuvitta/pumpkin sambar at home.

NGREDIENTS
Tightly packed tamarind 1/8 cup (2 tbsp)
Boiling water 1/2 cup
Dry tur dal (tuvaram paruppu) 1/3 cup
Cubed and cooked pumpkin 1-2 cups
Salt 1 tsp

For masala
Cooking oil 1/4 tsp or a few drops
Dried red chillies 4
Chana dal (kadalai paruppu) 1 tbsp
Coriander seeds (dhania seeds) 1.5 tbsps
Fenugreek seeds (vendhayam) 1/4 tsp
LG asafoetida chunk 1/8tsp
Curry leaves 1 sprig
Desiccated coconut (optional) 1/4 cup

For tempering: Cooking oil 2 tsps
Mustard seeds 1/4-1/2 tsp
Curry leaves 1 sprig
Red chilli 1
Asafoetida powder pinch

Read more at: https://www.saffrontrail.com/the-ultimate-guide-and-recipe-for-the-perfect-tambrahm-sambar

If you don’t have time to make Arachuvitta Sambar, Nandita has a recipe of quick sambar. She gives quick tips and shortcuts to make sambar quickly at home.
Here’s the recipe: https://goo.gl/kNGpoq

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http:\kirkpoweraging.com
Red Potato Salad

INGREDIENTS:
1 medium avocado
1/2 cup raisins
1/2 cup shredded carrots
1/2 chopped green onions
1/2 cup corn off the cob
1/2 cup cucumber
2 tablespoons sesame seeds
2 1/2 cups chopped cooked red potatoes
1/4 toasted pumpkin seeds with garlic powder and sea salt
1/2 lemon squeezed

SEASONINGS:
Rock sea salt, garlic powder, lemon pepper, Italian seasoning, rice vinegar, lemon juice

DIRECTIONS:
Boil red potatoes cut in 1/2 slices for 15-20 minutes until they fall off
fork or knife. Let cool or chill overnight and cut again in half.

Chop all the above (green onions, corn off cob, cucumber). Toast pumpkin seeds in wok or pan with sea salt and garlic powder till brown or start to pop. Turn off and poor into small glass container.

Put potatoes in large bowl and add in all the ingredients except the
pumpkin seeds and green onions while stirring. Add in all the herbs.
Squeeze avocado halves out of skin into bowl. Mash and mix with hands.

Add in freshly squeezed lemon juice and rice vinegar and stir to tartness and texture.

Just before serving add in green onions and mix and 1/2 toasted pumpkin seeds.

Put into serving dish and sprinkle the rest of toasted pumpkin seeds.

Be and Stay Well,

Kirk

You can call Kirk for brief health and medical questions at Health Associates Medical Group where he works at (916)489-4400 Monday thru Friday 8-9:00 a.m. PST.
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