[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

.

[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

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Dudhi bhopala means bottle gourd. This is the least favourite sabzi. But you do try this quick and easy recipe. This is a very good recipe for tiffin or beginners or bachelors. Do try this recipe and do not forget to like, comment, share and subscribe.

Ingredients:
• 1 tsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing / Asafetida
• 7~8 Curry leaves
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tsp Red chili powder
• 1/2 cup Chana dal soaked
• 1/4 cup Water
• Peeled and chopped Bottle gourd
• Jaggery to taste
• Salt to taste
• 2 tbsp grated fresh Coconut
• A little Water
• Coriander leaves

Method:
• Heat up oil in pressure cooker.
• Add mustard seeds and let them pop up.
• When mustard seeds pop up, lower down the gas to low.
• Add cumin seeds, hing, curry leaves, turmeric powder, coriander
powder, garam masala and red chili powder.
• Mix well and fry for about a minute.
• Take chana dal and soak it in water for 4 hours.
• Add soaked chana dal and water. Mix well.
• Cover and steam for about 5 minutes.
• Add bhopala, jaggery and salt to taste. You can add sugar instead
of jaggery.
• Add fresh coconut and mix well. You can add peanut powder
instead of coconut as per your taste.
• Add a little water and mix well.
• Close the lid and cook on medium heat until just 1 whistle.
• Add coriander for garnishing and dudhi bhopala bhaji is already.

Tips:
• If you want to make this sabzi for tiffin in the morning, then you
can soak chana dal over night.
• You can make this sabzi in pan too.
• If you want this sabzi dry, then add water just enough for bhopala
to cook.

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Enjoy my Other Recipes:
भरली ढोबळी मिरची / Stuffed Shimla Mirch by madhurasrecipe / Easy Lunchbox Recipe

मेथीची भाजी / Methichi Bhaji by madhurasRecipe Marathi / Dal Methi

भरलं वांग | Bharli Vangi by madhurasrecipe | Stuffed Brinjal Masala | Baingan Masala

Kobichi Bhaji Cabbage Masala by madhurasrecipe

शेपूची भाजी | Shepuchi Bhaji with Aloo by madhurasrecipe | Cooking | Suva ki Sabzi

वांग बटाटा रस्सा भाजी | Vangi Batata Sabzi by madhurasrecipe | Aloo Baingan Masala

Dal Methi

चवळीची भाजी | Chavali Masala | Black Eye Peas Masala | madhurasrecipe

भरली भेंडी | Bharli Bhindi by madhurasrecipe | Stuffed Bhindi Recipe | Bharwa Bhindi Masala

मटार बटाटा भाजी | Matar Batata Bhaji | Aloo Matar by madhurasrecipe

Stevia grows best in upland areas in sub-tropical climate. In other places it can be grown as an annual. The plant prefers a lightly textured, well-drained soil to which organic matter has been added. It needs ample water so that the soil is consistently moist, but not wet. In hot, sunny climates it will do best in semi-shade. Propagation is from seed sown in spring, but germination rates can be low-expect half the seeds sown not to germinate. Plant seedlings out once all danger of frost is over. Leaves are best harvested just before flowering. The plants will also grow from cuttings,which are best taken in late winter.The concentration of stevioside in the leaves of Stevia increasing when the plants are grown under long day condition.While, cultivating stevia on a large scale, it can be grown in well-drained red soil and sandy loam soil. The soil should be in the pH range of 6.5-7.5. Saline soils should be avoided to cultivate this plant.

Stevia can be successfully cultivated all around the year all over India expect theareas, which receive snowfall, or temperatures go below 5 degree Celsius in winter.The summer temperatures actually do not affect this plant if the high summer temperatures have already been factored in the cultivation practices.Since seed germination rate is very poor,it is propagated vegetative. Though stem cuttings are used for vegetative tissue culture plants have proven to be the best planting material for Stevia. Tissue culture plants of Stevia are genetically pure, free from pathogens and haveexcellent vigor. The tissue culture plants can be planted throughout the year,expect during peak summer. An ideal planting density is 40,000 plants per acre with spacing of 25×40 cm in a raised bed system. The soil can be enriched with abasal dressing of 25 tons of well rotten farmyard manure/hectare

Soil Type
Stevia requires very good drainage any soil that retain the moisture for very long period of time are unsuitable for Stevia cultivation and should be religiously avoided.Red soil and sandy loam with a 6-7 pH are best for the cultivation of Stevia.

Raised bed preparation
Forming raised beds is the most economical way to grow Stevia. The raised bed should be of 15 cm in height and 60 cm in width. The distance between each plant 23 cm. This would give a plant population of around 40,000 per acre.

Planting Material
There are basically two options for multiplication. The first is the tissue culture and second the stem cutting. Tissue culture is the best option but many farmers are tempted to try the stem cutting method for multiplication. As per practical experience, stem cutting is sometimes more expensive to produce than the tissue culture since the success rate of the stem cuttings establishment is very low, it takes minimum of 25 weeks for the stem cutting to develop in proper feeding roots for transplantation (younger stem cuttings transplants have shown more than 50% mortality in first few weeks of transplants in main field).

Harvesting
Another important aspect of harvesting is the timing of harvest. It should be noted that at no point of time plants should be allowed to flower since after flowering the Stevioside percentage goes down rapidly and leaves are rendered unmarketable. Leaves are harvested by plucking in a small quantity, or the entire plant with the side branches is cut leaving 10 to 15 cm from the base.The first harvesting can be done four to five months after planting. Subsequent harvesting can be done every three months, for five consecutive years. The sweetener in the leaf is maximum till the plant flowers. Just before flowering, the plant should be cut completely leaving 10 cm from the ground. The new flush of leaves will sprout from here. The new plant will be ready for harvest again in three months. The plant yields around 3000 kg of dried leaves from an acre of plantation every year. Harvesting should be done as late as possible, since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants as they evolve into a reproductive state.

Unlocking the sweetness in your harvest
Once all leaves have been harvested it’s required to dry them. This can be
accomplished on a net. The drying process is not one that requires excessive heat;more important is good air circulation. On a moderately warm fall day, stevia crop can be quick dried in the full sun in about 12 hours. (Drying times longer than that will lower the stevioside content of the final product.)
Crushing the dried leaves is the final step in releasing stevia’s sweetening power. The
dried leaves are powdered, sieved and the fine powder is stored in containers. This can be done either by hand or, for greater effect, in a coffee grinder or in a special blender for herbs.

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