[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Ingredients:

**pumpkin – as u required quantity.

**olive oil- one tspn.

**salt – as per ur taste.

Mix vegetable or mix veg in restaurant style recipe at home. A combination of various vegetables of your choice with creamy flavour of cream and curd. Very spicy and yummy topped with fresh coriander and green chillies. Its taste awesome with rice, roti, naan and chapati. Perfect for lunch, dinner and parties. Easy and quick to make at home. See the detailed recipe below.

Ingredients

2 tbsp Chopped potato
2 tbsp Chopped carrot
2 tbsp Chopped cabbage
2 tbsp Chopped onion
1 tbsp Chopped garlic
2 tbsp Chopped capsicum
1 tsp Chopped green chillies
Fresh coriander
2 tbsp Green peas
Salt
Red chilly
Garam masala
Coriander powder
Turmeric powder
Jeera powder
1 tsp sugar
2 tbsp curd
2 tbsp fresh cream
1 tbsp Mustard oil
1 tsp cumin
1/2 tsp coriander seeds
Bay leave
Cinnamon stick
2-3 cloves
2-3 black pepper
Green and black cardamom

In a pan heat oil and add all the whole spices
Let it crackle for a minute.
Add garlic and onion and saute it for few seconds
Add all the vegetables and dry spices and mix.
Cook it for 3-4 minutes on medium flame by covering it with lid.
Add cream and curd mix it and cover it with lid
Cook it for 2-3 more minutes
Sprinkle fresh coriander
Serve hot