[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Oriental Vegetable Curry, a popular version of coconut curry from Thailand.(English Video)
Recipe link :

https://www.tarladalal.com/Oriental-Vegetable-Curry-(–Rotis-and-Subzis)-38897r

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Oriental Vegetable Curry

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients
1 1/4 cups chopped and boiled mixed vegetables
1 cup coconut milk
3 tbsp oil
salt to taste

To Be Ground Into A Smooth Paste
1/2 cup roughly chopped onions
1/3 cup roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 clove of garlic (lehsun)
12 mm (1/2″) ginger (adrak)
1/2 tsp lemon juice

To Be Ground To A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
2 tsp nutmeg (jaiphal) powder

For Serving
steamed rice (chawal)

Method
1. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
2. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
3. Add the coconut milk, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add ½ cup water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the prepared dry powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6.Serve hot with steamed rice.

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