[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Learn how to prepare chickpeas (Garbanzo beans) curry in slowcooker. This is a very healthy and easy recipe.

For more tasty recipes, please
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Ingredients:
3 cups Chickpeas (Uncooked)
1 onion
2 tomatoes
1 green chilli
2 tbsp ginger garlic paste
2 tsp Salt
1/2 tsp Turmeric
1/2 tsp Garam Masala
2 tsp curry powder
5-6 stalks of Cilantro
2 tbsp oil
1/2 tsp cumin seeds

Method:
1. Soak chickpeas in water overnight or atleast an hour.
2. Discard the water and get your crockpot ready.
3. Place chickpeas in your slowcooker and add 8 cups of water. Add salt, turmeric and garam masala.
4. Prepare Tadka/Tempering by sauting onions, ginger garlic paste in 2 tbsp oil flavoured with cumin seeds. Add tomatoes and saute for 3-4 mins. Add Cilantro leaves and thoroughly mix.
5. Pour these tadka over chickpeas and add 2 tsp Curry powder.
6. Let the chickpeas cook overnight or all day (atleast 4-5 hrs on high or 8-10 hrs on slow)
7. Once the chickpeas are ready, serve with Rice or Naan.

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