[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow 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 Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Pneumococcal polysaccharide vaccine—the latest version is known as Pneumovax 23—is the first pneumococcal vaccine, the first vaccine derived from a capsular polysaccharide, and an important landmark in medical history. The polysaccharide antigens were used to induce type-specific antibodies that enhanced opsonization, phagocytosis, and killing of Streptococcus pneumoniae bacteria by phagocytic immune cells. The pneumococcal polysaccharide vaccine is widely used in high-risk adults. As a result, there have been important reductions in the incidence, morbidity, and mortality from invasive pneumococcal disease.
First used in 1945, the tetravalent vaccine was not widely distributed, since its deployment coincided with the discovery of penicillin. In the 1970s, Robert Austrian championed the manufacture and distribution of a 14-valent PPSV. This evolved in 1983 to a 23-valent formulation. A significant breakthrough affecting the burden of pneumococcal disease was the licensing of a protein conjugate heptavalent vaccine beginning in February 2000.

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Ingredients
Chicken-1kg
Freshly Ground Pepper-3 Tbsp
Curry leaves- plenty of
Green chilly-3-4(slits)
Turmeric-1/4tsp
Chicken Masala-1 1/2tsp
Coconut pieces-10(opt)
Cashew nuts-10(opt)
Ginger-Garlic Paste-2tbsp
Coconut Oil-4tbsp
Big onion-3
Tomato-2-3 small
Thick Coconut milk-1/2cup(opt)
Salt-to taste

Method
 
Clean and Cut chicken  into small pieces ,wash thoroughly and keep aside.
Heat a non stick pan .
Add coconut oil and fry coconut pieces into light brown colour.
To this add curry leaves and fry.
Now add ginger-garlic paste.
Saute for few seconds.
Then add finely chopped onion ,green chilly and salt.
Saute till it become light golden in colour.
Now its time to add turmeric powder and chicken masala powder.
Saute well for 5 minutes in low flame .
Now add pepper powder and saute .
Then add  finely chopped tomato and cook for few minutes .
To this add cashew nuts ,mix well.
Finally add chicken pieces ,cover the pan and cook in medium flame .
Stir well occasionally.
Check the salt .Finally when the chicken is fully done(u can see the oil is oozing out from the gravy and the chicken is fully covered with gravy) add thick coconut milk .
Mix well and cook for another 2 minutes.
Finally sprinkle 1tbsp of coconut oil and few curry leaves .
Yummy Pepper chicken is ready to serve