China wholesale Curcuma Longa Extract Supply to Chicago

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China wholesale Curcuma Longa Extract Supply to Chicago Detail:

[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[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

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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Our primary objective is usually to offer our shoppers a serious and responsible small business relationship, offering personalized attention to all of them for China wholesale Curcuma Longa Extract Supply to Chicago , The product will supply to all over the world, such as: Poland, Johor, Lyon, Satisfaction and good credit to every customer is our priority. We focus on every detail of order processing for customers till they have received safe and sound solutions with good logistics service and economical cost. Depending on this, our solutions are sold very well in the countries in Africa, the Mid-East and Southeast Asia.

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Delicious and healthy spicy pumpkin, coconut & flaxseed soup

With thanks to www.pikalily.com

Ingredients:
• 1 Medium – large pumpkin
• 1 Leek, cut into chunks
• 1 Onion, diced
• 1 Inch raw ginger, grated
• 1 Lemongrass
• 4 Tbsp Thai red curry paste
• 1 Litre vegetable (or chicken) stock
• 400ml Coconut milk
• Juice of 1 lime
• 1 Tbsp honey
• 3 – 4 Tsp olive oil
• 2 Heaped spoons Linwoods flaxseed, sunflower and pumpkin seeds

Method:
1. Pre-heat the oven to 200C and peel and deseed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil. Drizzle over 1 tbsp of honey and season with salt and pepper. Place in the oven and roast for 30 minutes.

2. Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.

3. Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes. Add 2 tbsp of Linwoods flaxseed, sunflower and pumpkin seeds and then remove the stalk of lemongrass.

4. Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through. Serve, garnish and enjoy.

Learn how to remove and clean the pumpkin seeds from your Halloween pumpkin in this free cooking video on roasting pumpkin seeds.

Expert: Ginny Larson
Contact: www.tlcproductionsonline.com
Bio: Ginny Larson has been creating fun, inexpensive crafts for over 30 years.
Filmmaker: Terry Larson

It can be said that this is a best producer we encountered in China in this industry, we feel lucky to work with so excellent manufacturer.