[Latin Name] Andrographis paniculata(Burm.f.)Nees

[Plant Source] Whole herb

[Specification] Andrographolides 10%-98% HPLC

[Appearance] White powder

Plant Part Used: Herb

[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 Andrographis?]

Andrographis paniculata is a bitter tasting annual plant, referred to as the “King of Bitters.” It has white-purple flowers and it is native to Asia and India where it has been valued for centuries for its numerous medicinal benefits. Over the past decade, andrographis has become popular in America where it is often used alone and in combination with other herbs for a variety of health purposes.

[How does it work?]

According to Memorial Sloan-Kettering Cancer Center, the active ingredient in andrographis is andrographolides. Due to the andrographolides, andrographis has potent anti-inflammatory and antimalarial properties. It also has antimicrobial properties, meaning it can help to fight off and prevent infections from harmful microorganisms such as viruses, bacteria and fungi. In addition, andrographis is a powerful antioxidant and it can help to prevent free radical induced damage to your cells and DNA

[Function]

Cold and Flu

Scientists have discovered that andrographis helps to boost the immune system by stimulating the body’s production of antibodies and macrophages, which are large white blood cells that scavenge harmful microorganisms. It is taken for both the prevention and treatment of the common cold, and it is often referred to as Indian echinacea. It might help lessen the severity of cold symptoms such as sleeplessness, fever, nasal drainage and sore throat.

Cancer, Viral Infections and Heart Health

Andrographis may also help to prevent and treat cancer, and preliminary studies done in test tubes found that extracts of andrographis help to treat stomach, skin, prostate and breast cancer. Due to the herb’s antiviral properties, andrographis is used to treat herpes and it is also currently being studied as a treatment for Aids and HIV as well. Andrographis also promotes heart health and can help to prevent the formation of blood clots as well as to dissolve already formed blood clots. In addition, the herb relaxes smooth muscles in the walls of blood vessels and thereby helps to reduce high blood pressure.

Additional Benefits

Andrographis is used to promote gallbladder and digestive health. It also helps to support and strengthen the liver and it is used in combination with other herbs in several Ayurvedic formulations to treat liver disorders. Finally, andrographis extracts taken orally have been found to help neutralize the poisonous effects of snake venom.

Dosage and Precautions

The therapeutic dose of andrographis is 400 mg, twice daily, for up to 10 days. Although andrographis is considered safe in humans, the NYU Langone Medical Center warns that animal studies suggest that it may impair fertility. Andrographis may cause unwanted side effects such as headaches, fatigue, allergic reactions, nausea, diarrhea, altered taste and pain in the lymph nodes. It may also interact with certain medications and as with any supplement you should consult your health care practitioner before taking the herb.

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Vegetable Shikampuri Kebab,a vegetarian variant of the famous hyderabadi kebabs.
Recipe link : https://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(kebabs-and-Tikkis-Recipes)-32760r

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Vegetable Shikampuri Kebab

A combination of finely ground vegetables, paneer and khoya, this is a truly royal experience!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 10 kebabs

Ingredients

1 cup roughly chopped and parboiled
mixed vegetables (carrots ,
cauliflower , french beans etc.)
3/4 cup boiled , peeled and
mashed potatoes
1 tsp oil
1/2 cup thinly sliced onions
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1/4 cup mava (khoya)
1/4 cup grated paneer (cottage cheese)
1/4 cup bread crumbs
a pinch cardamom (elaichi) powder
freshly ground black peppercorns (kalimirch) to taste
oil for greasing and cooking

Method
1. Heat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for
5 to 7 minutes or till the onions turn light brown in colour. Keep aside.
2. Combine the mixed vegetables and potatoes in a mixer and blend to a
coarse mixture. Keep aside.
3. Heat the ghee in another broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-green chilli paste, turmeric powder,
chilli powder, salt and prepared vegetable mixture and cook on a medium flame for
2 to 3 minutes, while stirring continuosly.
5. Add the coriander and mint leaves and cook on a medium flame for another minute.
6. Remove from the flame and allow the mixture to cool completely.
7. Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and
black pepper powder and mix well.
8. Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3″)
oval kebab.
9. Heat a non-stick tava and grease it lightly using a little oil.
10. Cook each kebab on the tava, using a little oil, till it turns golden brown in
colour from both the sides.
11.Drain on an absorbent paper and serve immediately.