[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

Try this authentic, flavorful and yummylicious Yellow Pumpkin kuzhambu/curry – Ulithovae. Its quite easy to make and tastes awesome when paired with pacha more kuzhambu (https://youtu.be/VnUvKa9TEHI) and Arabi fry.

Ingredients:
Toor dal – 2.2 cups
Tumeric powder – 1tsp
Yellow pumpkin – 2 cups(peeled & finely diced)
Sambar powder – 2 tbsp
Tamarind water – 1.5 cups
Coconut – 2 tbsp

Roast and grind:
Oil – 1tsp
Red chili – 1 or 2
Chenna Dal – 1 tbsp
Corriander seeds/powder – 1 tbsp
Elachi – 4 pods
Cinnamon – 2 inch stick
For Tempering:
Oil – 1tsp
Mustard seeds – 1tsp
Urad dal – 1 tsp
Red chili – 1
Method:
1) Pressure cook Toor dal with enough water for 3 whistles.
2) Roast and grind everything given under “Roast and grind” with coconut(2 tbsp) into a fine paste.
3) Add the pumpkin,tamarind water, sambar powder,salt in a pan and boil it till pumpkin cooks well. It takes about 10 minutes.
4) Once pumpkin is cooked add the ground paste and cooked dal add salt and mix well.
5) Bring it to boil ( 2 minutes), add the tempering and switch off the flame.

Serve it over rice accompanied by Pacha More kuzhambu (https://youtu.be/VnUvKa9TEHI) and arabi fry (or any chips)

Please do try this recipe, like & share my videos. Subscribe to my channel.

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PRODUCTS SHOWN IN VIDEO (those marked with an ‘ * ‘ were sent to me as press samples. All opinions expressed are my own and not remunerated)
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All products shown in this video were purchased by me with my own money unless noted above with an ‘ * ‘. All opinions expressed are my own and are not in any way influenced by any third party interests. This is NOT a sponsored video. Any sponsored videos will always be clearly presented as such within video and clearly detailed in description box. I never want you to to have to guess or wonder!

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