[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow 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.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

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More Pronunciations:
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3) How to Pronounce Chlorogenic Acid

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Festive recipes specially cooked during Bairsakhi a harvest festival celebrated in Punjab, Makhane Ki Kheer(Foxnut) with Ganne ke ras ki pooriyaan (Sugarcane juice bread) by Chef Harpal Singh.

Here is how you can make it:

Makhane Ki Kheer with Ganne ke ras ki pooriyaan

Ingredients
o 2 cup Puffed Lotus Seeds (makhane)
o 4 cups Milk
o 2 tablespoons Pure ghee
o 4 tablespoons Khoya/mawa
o Sugar – 4tbsp
o 1/2teaspoon Green cardamom powder
o 1 tablespoon Almonds chopped
o 1 tablespoon Pistachios chopped
o
Gane ke Raas ki Puri

• 3 cups Whole Wheat Flour
• 1 teaspoon Fennel powder
• for deep fry oil
• 1 ½ cup Sugarcane juice
o
• Method
1. Heat ghee in a non-stick pan. Add the makhane and sauté lightly. Remove it in and coarsely grind it
2. In the same pan add nuts and sauté it lightly. Now add milk and bring the milk to boil lower the flame and allow the milk to thickened,
3. Add khoya and makhane and mix lightly. Add green cardamom powder and stir.
4. Now add sugar and cook for some time.
5. Mix well and take it off the heat. Serve it with puri
For Puri

1. Mix together wheat flour, salt, fennel powder Add a tbsp. of oil/ghee and rub it into the mixture. Slowly pour enough sugarcane juice into the flour mixture and knead into stiff dough. cover and keep aside for 10-15 mints

2. Heat sufficient oil in a kadai or wok. Divide dough into equal portions and roll into balls. Roll out each ball into a puri.

3. Deep fry the puri until crisp and golden brown. Remove it on absorbent paper and serve it wih makhane ki Kheer .

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