[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.

This is a little history on the company of Market America.

Pumpkin Halwa with Apple is an excellent amalgamation of pumpkin halwa and apple sauce mixed together that pricks your taste buds with bursting flavours. The pumpkin pieces are nicely cooked until soft, pureed and sweetened with sugar, flavoured with wonderful fragrance of cardamom topped with apple sauce flavoured with cinnamon.

https://www.vahrehvah.com/pumpkin-halwa-with-apple

Ingredients

1 cup Apple medium sized pieces
1 cup Apple puree
1 piece Butter Slice
1 tsp Cardamom powder
pinch Cinnamon powder
1 cup Dry Fruits (cashew nuts, almonds, raisins)
2 tbsp Ghee/ Clarified butter
250 grams Red pumpkin, boiled and mashed
Sugar as per taste

Directions:

Cut the red pumpkin into small cubes and pressure cook until cooked and then mash the pumpkin pieces well and keep aside. Add around 2 tbsp of ghee in a hot pan, add 1 cup of nuts (cashew nuts, almonds and raisins), sauté over low heat and once the raisins puff up, add in the mashed pumpkin. Add sugar (as per sweetness desired), mix and cook till all the sugar get dissolved and the mixture becomes thick. Add 1 tsp cardamom powder to the pumpkin mixture and mix well. Switch off the flame. Take another pan; add a cup of sugar and a cup of apple puree (peel the skin and make the puree). Cook this well. When the sugar gets completely dissolved add a piece of butter and mix. When the butter melts, add small pieces of apple, simmer and cook for around 10 minutes until all the apple pieces become soft. Add a pinch of crushed cinnamon or cinnamon powder and mix. Once the apples are soften then switch off the flame. Take a bowl and spread the apple mixture towards the sides of bowl and put the pineapple halwa in the centre and serve.

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