Best Price for Blackcurrant Extract Supply to Vancouver
Best Price for Blackcurrant Extract Supply to Vancouver Detail:
[Latin Name] Ribes nigrum
[Specification] Anthocyanosides≥25.0%
[Appearance] Purple black fine powder
Plant Part Used: Fruit
[Particle size] 80Mesh
[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
[What is Black currant?]
The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season
[Benefits]
1. Vision help my eyesight
2. Urinary Tract Health
3. Ageing & Brain Function.
4. Natural Brain Boost
5. Digestion & Fighting Cancer
6. Reducing Erectile Dysfunction
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We believe in: Innovation is our soul and spirit. High-quality is our life. Consumer need to have is our God for Best Price for Blackcurrant Extract Supply to Vancouver , The product will supply to all over the world, such as: California, Finland, panama, Our company is working by the operation principle of "integrity-based, cooperation created, people oriented, win-win cooperation". We hope we can have a friendly relationship with businessman from all over the world.
Chickpea Curry:
Soak your Chickpeas overnight or atleast 8 hrs.
If you don’t have a pressure cooker then use tinned chickpeas.
***Prepare Onion, Tomato, Garlic and Ginger paste***
Use 1 Medium Size Onion, 2 Medium Size Tomatoes, 2 Cloves Garlic and a small piece of Ginger. Grind these using a mixer.
Cooking:
Heat 2 Table Spoons Oil
Add Two Bay Leaves, 2-3 Cardamoms, 2-3 Cloves, 1-2 Dried Chillies and Half Tea Spoon Cumin Seeds. (If you don’t like the seeds, you can use powder)
Stir the mix for 1-2 mins.
Add your paste and stir
Add Half Tea Spoon Turmeric.
Add the chickpeas
Add 1 Tea Spoon Coriander Powder
Add Half Tea Spoon Garam Masala
Add 1 Tea Spoon Salt
Stir for 2-3 mins
Add 2 cups of water and close the pressure cooker lid.
(If using tinned chickpeas then add half cup water and cook for 10mins)
Keep the pressure cooker closed for 25-30 mins
Open the pressure cooker and check if you want to add any spices or more salt.
If you need more gravy then add a little more water.
If you haven’t soaked the chickpeas long enough then some of them might stilll be hard and you will need to cook for longer.
Add some coriander and serve with Rice, Pitta Bread or Rotis
Enjoy
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