[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

KHATTA MEETHA KADDO Or SWEET AND SOUR PUMPKIN
Greetings to Anaardana lovers and followers. Today’s special is a delicious, spicy and a very important combination menu with Poories during Prayers, Parties etc.
Here are the Instructions and Directions for this Preparation.

INGREDIENTS for a Medium sized Bowl (Serves 2)
250 Grams Diced Pumpkin
2 Tb Sp Ginger Green Chillies Paste
Dry Ingredients Masala:
1/2 T Sp each of Fennel Seeds, Mustard seeds,
Jeera, Kasoori Methi, Fenugreek Seeds
1/4 T Sp Red Chilly Powder
1/2 T Sp Turmeric powder
1/2 TSp Coriander powder
1/2 Cup Water
1 Tb Sp Dry Mango Powder
2 Tb Sp Sugar
1/2 T Sp Garam Masala.
Salt to Taste
2 Tb Sp Oil
1 Dry Red Chilli
1 Bay Leaf
1/4 T Sp Hing
1 Tb Sp Chopped Green Coriander

DIRECTIONS
1. Cut the Pumpkin into fairly big pieces and keep aside.
2. Churn the Dry Ingredients Masala into a coarse powder in a mixie.
3. In a cauldron or Pressure cooker, take oil, lightly Fry Bay Leaf, Dry Red chilly, Ginger Chilly Paste. Add Hing and fry again.
Now add the Dry masala powder and fry very lightly. Also add Turmeric and Red Chilli Powder and fry.
4. Add the diced Pumpkin and fry well. Add salt, ground Coriander powder.
5. Add 1/2 Cup water and Pressure cook for about 8 minutes. By now, pumpkin turns very very soft. You may lightly mash the Pumpkin and add Sugar and Simmer for about 2 minutes. Also add Dry Mango Powder and Garam masala.
Garnish the Khatta Meetha Kaddo with Chopped coriander leaves. Serve hot with Poories or Kachories.
Keep Cooking with Anaardana.

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