[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[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 Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Kaddu Kofta | Pumpkin Kofta Recipe | Kaddu Ka Kofta | Lauki Ka Kofta

Ingredients :

Pumpkin – 1
Onion paste – 2
Tomato paste – 2
Salt – as per taste
Ginger garlic paste – 2tbs
Carom seeds(ajwain) – 1/2 tbs
Chopped corriander leaf – 1 tbs
Chopped green chilli – 2
Corriander powder – 1 tbs
Garam masala powder – 1/2 tbs
Gram flour – 4 tbs
Mustard oil
Kashmiri red chilli powder – 1 tbs
Termeric powder – 1 tbs
Cumin seeds(Jeera) – 1/2 tbs

Procedure :

1. First we have to grate the pumpking into small shreds.
2. Now squese the juicy shreds to remove extra moisture and put the squesed shreds in another bowl.
3. Now make a pumpkin paste. Take squesed pumkin shreds and add chopped green chilli, carom seeds, termeric powder 1 tbs, gram flour and salt to taste. Mix it and make a dough.
4. Now take mustard oil in a frying pan and heat it.
5. Put chunks on pumkin paste in hot oil and fry till crispy and brown.
6. Once done take it out in a plate.
7. Now start the stove, take a pan and let it get heated. keep the flame to medium.
8. Put mustard oil 4 tbs in hot pan. Then add cumin seeds and fry for sometime till it get brown in colour.
9. Now add onion paste and mix.
10. Now add ginger garlic paste, mix it and fry for 2 minutes on medium flame till onion turns light brown.
11. Turn the flame to low and add termeric powder, corriander powder, Kashmiri red chilli and garma masala powder.
12. Mix it and fry for 2 to 3 minutes on low flame till spices start leaving oil.
13. Now add tomato paste. mix it and fry for 3 to 4 minutes on low flame.
14. Turn the flame to medium and add 2 glasses of water into pan. Mix it well.
15. Add salt to taste. Mix well and leave it for 2 minutes.
16. Once curry starts boiling put pumpkin wada into the pan. mix and and leave for 1 minute.
17. Finally add corriander leaf. Mix it well.
18. Turn off the gas and serve hot.

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What is one of the best anti inflammatory supplements that you can consume today to lower inflammation in your body? Here’s a hint. We all became familiar with it as children via the “miracle” of ginger ale. In fact, if you had an upset stomach and were nauseous at any time in your youth, chances are your parents encouraged you to drink the bubbly soda to help fight the queasy feeling of your belly flip-flopping over itself. Yes, we’re talking about ginger! But, as nature would have it, this powerful knotted root goes well beyond quelling an angry belly, and aiding in good digestive health. Ginger also contains extremely effective compounds called gingerols that are anti inflammatory in nature.

These anti inflammatory phytonutrients called gingerols, are thought to be what help those suffering from rheumatoid arthritis as well as osteoarthritis. That by itself is what makes ginger one of the best anti inflammatory supplements. In recent studies, patients given a daily dose of ginger found not only did their pain decrease but they also had improved mobility and motor function in the affected areas. The same helpful benefits occurred as recent studies were conducted on those with painfully swollen arthritic knees. Again, not only did the study’s patients notice significantly less pain and more mobility but the actual swelling in the knee decreased as well. Pretty awesome right?!

One key reason on why ginger is one of the greatest anti inflammatory supplements is because of its free radical protection provided by 6-gingerol – one of ginger’s active phenolic properties. In a recent test tube (in vitro) study, 6-gingerol was demonstrated just how it helps people find inflammation relief. First, 6-gingerol seems to restrict the production of harmful nitric oxide, a highly reactive nitrogen molecule that causes an increase in the inflammation causing free radicals within your body. Second, 6-gingerol also helps your body protect powerful antioxidants that help ward off the onset of damaging chronic inflammation.

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Aside from ginger being some of nature’s most powerful deterrents against inflammation and making it a wonderful additional to your natural anti inflammatory supplements, it can also have a huge impact on your immune system which regulates naturally occurring inflammation in your body. In fact, including ginger during times of illness, such as when you catch a bad cold or flu, can actually help promote healthy sweating which not only acts as your body’s natural detoxifying process but can also contain very strong bacterial and germ fighting properties adding extra protection in times of sickness.

Although ginger provides you with lots of inflammation fighting agents, it’s important to remember that a little bit really does go a long way. And while ginger is one of the best anti inflammatory supplements you can use, ingesting too much of it can lead to heartburn and even run interference with certain medications designed to thin your blood. So it’s important to know your dosage.

For natural inflammation relief, I recommend you opt for the powdered ginger and use only two or three grams per day evenly spaced throughout your day. Powdered ginger can also be easily added to any meal and can be included into smoothies, chili, vegetables dishes and various soups. Of course, eating the root raw is likewise a good decision, especially if you love the zing that ginger provides. We certainly fall into this category as we enjoy the taste. But if you still want the benefits of one of the all-time great anti inflammatory supplements without the strong taste, you can add ginger to your meals by cooking it for a longer period of time to mellow the flavor. I personally prefer grated ginger because it’s so easy to add to a variety of dishes.

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The content provided above is for informational purposes only and is not a substitute for medical advice, diagnosis or treatment.