[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

In this story the protagonist deals with the problem of experiencing early d-erection and uses pills to overcome this problem.See how this problem ruins his married and sexual life.

परवल का सालन Parwal ka salan, tindora salan recipe, how to make parwal salan
Parwal ka salan

Parwal Ki sabzi is very tasty and healthy. We can make Parwal with aloo or only Parwal masala. Parwal ka salan is a different style parwal sabzi which has a very similar preparation to irchi nka salan. Salan is a tamarind basd gravy. Parwal ka salan is very delicious sabzi which can be prepared on special occassions as well.

Ingredients used to make Parwal ka salan

Parwal/tindora- 500 gm.
Onion – 1 big (fine chopped)
Mustard seeds- 1tsp
Cumin seeds- 1 tsp.
Turmeric powder- ¼ tsp.
Coriander powder- 1 tsp.
Red chili powder- ½ tsp.
Ginger garlic paste- 1tbsp
Tamarind pulp -1/4 cup
Salt to taste
For Masala paste
Peanuts-2 tbsp.
Whole dry red chili -2-3 (adjust)
Coconut powder- 2 tbsp.
Oil- 3-4 tbsp.
Jaggery powder- 1 tsp.

How to make Parwal ka salan

Firstly we make tamarind pulp. Tamarind pulp is very necessary to make salan, so we take tamarind in a bowl and dip it in water for ½ an hour. Now mash it with our finger and make pulp. Now wash the Parwal and cut into halves, then cut Parwal into two pieces. Now heat oil and shallow fry the Parwal at medium flame we have to stirring continuously till the light golden brown skin of Parwal. Now keep aside the Parwal. Now we prepare the salan paste –
For salan paste heat a pan and put peanuts, whole dry red chili. Roast them at medium flame, when ingredients roasted then add coconut powder in it stir continuously for few minutes, after cooling make a paste of them in grinder with 1tsp of water. After that for making a smooth paste again add 2 tsp water in it and again grind. Our smooth salan paste is ready. It is used to make gravy .Now heat oil in a pan add mustard seeds and cumin seeds when seeds were splutter then add chopped onion fry it till light golden, now add turmeric powder, coriander powder, red chili powder, and ginger garlic paste mix all well and cook at medium flame cook it till the raw smell of ginger garlic will stop. Now add salan paste and 1 cup water cook it for 10 to 12 minutes at low medium flame stir continuously for thickness of gravy. ,now add tamarind pulp in it cook it for 5-7 minutes then add jiggery powder, jiggery powder can balance the taste of tamarind taste. Cook gravy till it become thick, now add fried Parwal and cook at low flame. Check the Parwal is cooked. Garnish Parwal ka salan with fresh leaves of coriander. Serve with chapatti, rice, parantha etc.