[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

A simple but delicious vegetable curry recipe that uses Sri Lanka’s dark roasted curry powder and is thickened and flavoured with toasted rice and desiccated coconut. A truly glorious dish to serve as part of a shared meal.
Ingredients
• 2 tbspvegetable oil
• 2 mediumred onions, finely sliced
• 2 sprigscurry leaves
• 4garlic cloves, finely sliced
• 3 longgreen chillies, sliced
• ½ tspblack mustard seeds, ground
• ½ tspfenugreek seeds
• 1 kgpumpkin, cut into cubes, skin left on
• 1 tspseeded mustard
• 2 tbspdark roasted curry powder
• 1 tspchilli powder
• 1 tspturmeric
• 1–2 tspsalt
• 500 ml (2 cups) coconut milk
• 2 tbspshort-grain rice, plus extra, cooked, to serve
• ⅓ cupdesiccated coconut
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Heat the oil in a large saucepan and add the onion, curry leaves, garlic and green chilli. Fry briefly then add the mustard and fenugreek seeds and continue frying.
Quickly toss the pumpkin in a bowl with the seeded mustard, ground spices and salt and add to the pan along with the coconut milk. Bring to the boil and cook over high heat until the pumpkin is tender.
Meanwhile, heat a small frying pan and dry-fry the rice and coconut until brown and fragrant. Grind to a powder in a mortar or blender.
Add the rice and coconut powder to the curry and cook for a few more minutes. Serve with rice.

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