[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown 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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

How to make squash or sweet pumpkin spices masala
This video shows you how to make squash or sweet pumpkin spices masala by Nain’s health kitchen
Ingredients Sweets,How to make parwal or pointed gourd,parwal sweet,vegetable sweet,dessert,healthy food, diet food, how to,how to make.
Ingredients
1 tbsp of dry mango powder
1 tbsp of dhaniya powder
1/2 turmeric powder
1/2 chilli powder or according to taste
1/2 gram masala powder
1/2 zeera (cumin seeds) pounded
1 tbsp fennel (saunf seeds) pounded
1/4 tsp of fenugreek seed (methi seeds)
1 red dry chilli
1 tbsp of sugar
1/2 tsp of asafoetida (hing)
Whole lime juice
1+1/2 tbsp of ginger paste
Oil for cook
2 to 3 cups of pumpkin chopped
1/2 corriander
Salt to taste

Method
Take a bowl add ginger paste and mix some water, chilli powder, dry mango powder, turmeric powder, fennel seed and keep it aside.Now take a pan and add oil, once oil is hot add zeera, dry red chilli, asafoetida and then add the masala made in ginger in the oil and cook till it leaves it oil, now add pumpkin and stir fry well and the sprinkle water and close the lid and cook till done the add gram masala, salt,sugar, lime juice,corriander and cook well.

Vegetable,How to make squash or sweet pumpkin spices masala,squash masala,sweet pumpkin,vegetable masala,how to make,how to,healthy food,diet food.

** I made this bread with All Heavy Cream and added 1 T. of butter and it came out more moist than with the buttermilk, so I’m changing the recipe below from the video.

Fidget For Fitness’ Low Carb Cranberry Walnut Bread

½ c. coconut flour
½ c. almond flour
1 tsp. baking soda
1 tsp. baking powder
1 c. heavy cream
4 T. melted butter
4 eggs
1 T. grape seed oil
2 individual size packets of Splenda
1 T. vanilla extract
A little less than 1 T. cinnamon
¼ tsp. nutmeg
Pinch of salt
½ c chopped walnuts
½ c dried cranberries (you can add up to ¾ of a cup, depending on your taste – but the more you add, the higher the carb count. I think a 1/2 c. is fine)

8.5 inch loaf pan

1. Preheat oven to 350 degrees

2. Butter loaf pan on bottom and sides

3. In a large bowl combine coconut flour, almond flour, baking soda, baking powder, Splenda, salt, cinnamon and nutmeg

4. In medium bowl, beat 4 eggs. Add grape seed oil, buttermilk, heavy cream, melted butter, and vanilla, and whisk until well blended.

5. Pour wet ingredients into dry ingredients and mix with wooden spoon until batter is combined (don’t over mix)

6. Fold in walnuts and cranberries

7. Pour into loaf pan and bake at 350 degrees for 50 minutes

8. Cool in pan for 5 minutes on cooling rack

** This bread is great with butter and a cup of tea