[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

Bisi Bele Bhaat, a traditional spicy rice dish from Karnataka is quite addictive.
Recipe Link : https://www.tarladalal.com/Bisi-Bele-Bhaat-Karnataka-Bise-Bele-Bhat-33336r

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Bisi Bele Bhaat, Karnataka Bise Bele Bhat

Bisi Bele Bhaat, a traditional spicy rice dish from Karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to this One Dish Meal.
Check out for many more wholesome, quick and easy to prepare, one dish meal recipes in a pressure cooker like Bulgur Wheat and Paneer Pulao, Brinjal Rice, Aloo Gobhi Pulao and Chakra Pongal.

Preparation Time: 30 minutes.
Cooking Time: 26 minutes.
Serves 4.
Soaking time: 30 minutes.

For the paste
1 tbsp coconut oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
¼ cup grated coconut (kopra)
5 whole dry Kashmiri red chillies, broken into pieces
1 small stick cinnamon (dalchini)
2 tbsp coriander (dhania) seeds

Other ingredients
2 tsp coconut oil
5 to 7 curry leaves (kadi patta)
½ cup chopped potatoes
½ cup chopped capsicum
¼ cup chopped French beans
¼ cup chopped carrot
¼ cup chopped red pumpkin (bhopla / kaddu)
¼ cup shallots (madras onions)
½ cup drumstick pieces (saijan ki phalli / saragavo)
1 cup rice (chawal), soaked for 30 minutes and drained
½ cup toovar (arhar) dal, soaked for 30 minutes and drained
¼ cup raw peanuts
½ tsp turmeric powder (haldi)
2 tbsp tamarind (imli) pulp
Salt to taste
3 tbsp ghee

For the paste
1. Heat the oil in a broad non-stick pan, add all the ingredients and sauté on a slow flame for 4 minutes or till they turn golden brown in colour. Keep aside to cool slightly.
2. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside.

How to proceed
1. Heat the oil in a pressure cooker, add the curry leaves, all the vegetables, rice, toovar dal, peanuts and turmeric powder and sauté on a medium flame for 2 minutes.
2. Add the tamarind pulp, salt, prepared paste and 4 cups of hot water, mix well and pressure cook for 4 whistles.
3. Allow the steam to escape before opening the lid.
4. Add the ghee and mix well.
Serve immediately.