[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

Timothy Scott introduces us to his favorite plant, Japanese Knotweed.

Learn more about Japanese Knotweed and over twenty other ‘invasive’ plant species in Invasive Plant Medicine: The Ecological Benefits and Healing Abilities of Invasives.

https://invasiveplantmedicine.com/

Published by Healing Arts Press, an imprint of Inner Traditions/Bear & Company (https://www.innertraditions.com/about-us) of Rochester, Vermont.

Tim is an acupuncturist and herbalist who formerly practiced at Watercourse Way in Brattleboro, Vermont.

Shot & edited by Ian Kiehle.

Vegetable Tikki,
Recipe Link : https://www.tarladalal.com/Quick-Vegetable-Tikki-40631r

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Quick Vegetable Tikki

Here is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and white pumpkin, together with aromatic herbs like coriander and mint. After cooking, the Quick Vegetable Tikki is immediately rolled in a mixture of mint leaves and spice powders, to give it a tangy tongue-tickling coating that instantly excites your taste buds as soon as you bite into a tikki. After grating the doodhi, squeeze out the excess water before mixing it with the other ingredients.

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Makes 14 tikkis.

1½ cups thickly grated white pumpkin (doodhi/lauki)
1 cup boiled, peeled and grated potatoes
¼ cup boiled and coarsely mashed green peas
¼ cup grated carrot
¼ cup chopped onions
3 tbsp besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
2 tsp finely chopped green chillies
1 tsp caraway seeds (shahjeera)
Salt to taste

To be mixed togeather
¼ cup finely chopped mint leaves (phudina)
½ tsp dried mango powder (amchur)
¼ tsp chilli powder

Other ingredients
Bread crumbs for rolling
Oil for greasing and cooking

For serving
Sweet chilli sauce

1. Combine all the ingredients in a deep bowl and mix very well using your hands.
2. Divide the mixture into 14 equal portions.
3. Roll a portion of the mixture into a 50 mm. (2”) diameter circle.
4. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides.
5. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides.
6. Repeat step 5 to cook 7 more tikkis.
7. Roll them in the prepared mixture and serve immediately with sweet chilli sauce.