[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

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Pui shag chorchori is a very simple recipe…can be cooked easily.

Pui shaag – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces. Cut the stem into 1 ½ length.

Kumro (pumpkin) cubed – 2 cups

Potatoes – 2, peeled and cubed

Eggplant (optional) – 1, cut into cubes

Green chillies – 2-3 slit in the middle

Mustard seeds – 1 tbsp and Poppy seeds – 1 tsp, made into a paste (This dish can also be cooked without adding mustard and poppy seed paste).

Panch phoron – 1 ½ tsp

Haldi and red chilli powder

Sugar (optional) – as per taste. The red fresh pumpkin adds sweetness.

Salt

Mustard oil – 1 tbsp

Heat oil in a pot or wok and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies. One minute and then all the vegetables along with the pui shaag goes in. Stir and cover. Cook for a couple of minutes. Next goes in the haldi and chilli powder soon followed by salt and sugar. Cover the pot and cook over low flame. The shaag and the vegetables releases water and the whole medley begins to cook in the pot…slowly.

Don’t let the pot go unattended. Open the lid and stir it from time to time. Before all the water dries up add the mustard and poppy seed paste and cook for another 3-4 minutes over high flame till the whole thing looks mushy. Transfer into a serving bowl…serve, eat and get the taste of it.

The dish I’ve cooked is totally vegetarian. You can also add chingri (small size prawns) and fish head to this Chorchori to serve as a non-veg dish.

To add the prawns, first clean and devein the chingri, fry and keep it. For the fish head, the hilsa fish head adds a distinct Ilish (hilsa) flavour. But you can also add the Rohu fish head and even others. Clean the fish head, fry till it looks dark and crispy. The prawns can be added 2-3 minutes before the gas is switched off. For the fried fish head, break into small pieces before adding to the chorchori.