[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.

Yellow pumpkin or parangikai kulambu recipe in tamil/eng subtitle/Puli or menthya Kuzhambu. Brahmin special/kara kulambu/karakuzhambu in AathuSamayal.

INGREDIENTS:
Poosanikkai/Parangikai/Pumpkin – 1 single piece(cut in to cubes)
Big onions – 2-3 medium(chopped)
Tomato(variety that is less tangy) – 2 (medium)
Tamarind extract – juice from medium-sized ball(lemon)
Coriander powder – 1tsp
Chilli powder – 1tsp
Turmeric powder – 1/2 tsp
Garlic pods crushed – 3-4
Fenugreek seeds and mustard seeds – 1 tsp(each)
Few curry leaves
Salt to taste
Gingelly Oil/nallenai – 2 tbsp + 2tbsp

Take juice from tamarind and mix with 3 cups of water and keep ready.
Now keep kadai add gingelly oil add mustard and fenugreek and when seed splutter add curry leaves.
Then onion,tomato and crushed garlic.
Let it cook nicely by adding required salt.
Then add the vegetable saute nicely.
Add coriander,turmeric and chilli powder and mix nicely.
Now add diluted tamarind extract and leave to boil till the vegetable is nicely cooked, add the powder.
Cook for some more time till it becomes shiny and semi-gravy consistency.
Switch off the stove and add remaining oil mix and serve with hot rice and applam.

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Music – “Easy Lemon” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

https://creativecommons.org/licenses/by/3.0/

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