Good quality 100% Citrus Aurantium Extract Wholesale to Karachi

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Good quality 100% Citrus Aurantium Extract Wholesale to Karachi Detail:

[Latin Name] Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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Healthy, nutritious, and delicious side dish for rice rotti, chapati and for idli as well is Kootu. This can be prepared in many different ways, this is one of the variety from my mother.
Ingredients:
1/2 cup toor dal
1/2 tsp oil ( for cooking the toor dal)
1/4 tsp turmeric powder
1 to 2 tbsp peanuts/shenga beeja
1/4 cup fresh or frozen peas( or soak 2 tbsp of dried peas)
1/2 cup cut carrot
1/2 cup cut beans
1/2 cup cut potatoes
1/2 cup cut sweet pumpkin(sihikumbala kayi)
For masala:
2 tsp oil(coconut oil is recommended)
3 tsp urad dal
1 tsp chana dal /kadle bele
6 to 8 byadagi red chillies
1 tbsp coriander seeds
15 pepper
small key lime size tamarind(soak it in 1/4 cup water)
3/4 cup grated fresh coconut
1 tbsp salt or salt to taste
15 to 20 curry leaves
1 to 2 tsp jaggery
around 4 to 5 cups water
For seasoning:
1 tsp ghee
1/4 tsp mustard seeds
1 byadagi red chilli(broken into few pieces)