[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

KHATTA MEETHA KADDO Or SWEET AND SOUR PUMPKIN
Greetings to Anaardana lovers and followers. Today’s special is a delicious, spicy and a very important combination menu with Poories during Prayers, Parties etc.
Here are the Instructions and Directions for this Preparation.

INGREDIENTS for a Medium sized Bowl (Serves 2)
250 Grams Diced Pumpkin
2 Tb Sp Ginger Green Chillies Paste
Dry Ingredients Masala:
1/2 T Sp each of Fennel Seeds, Mustard seeds,
Jeera, Kasoori Methi, Fenugreek Seeds
1/4 T Sp Red Chilly Powder
1/2 T Sp Turmeric powder
1/2 TSp Coriander powder
1/2 Cup Water
1 Tb Sp Dry Mango Powder
2 Tb Sp Sugar
1/2 T Sp Garam Masala.
Salt to Taste
2 Tb Sp Oil
1 Dry Red Chilli
1 Bay Leaf
1/4 T Sp Hing
1 Tb Sp Chopped Green Coriander

DIRECTIONS
1. Cut the Pumpkin into fairly big pieces and keep aside.
2. Churn the Dry Ingredients Masala into a coarse powder in a mixie.
3. In a cauldron or Pressure cooker, take oil, lightly Fry Bay Leaf, Dry Red chilly, Ginger Chilly Paste. Add Hing and fry again.
Now add the Dry masala powder and fry very lightly. Also add Turmeric and Red Chilli Powder and fry.
4. Add the diced Pumpkin and fry well. Add salt, ground Coriander powder.
5. Add 1/2 Cup water and Pressure cook for about 8 minutes. By now, pumpkin turns very very soft. You may lightly mash the Pumpkin and add Sugar and Simmer for about 2 minutes. Also add Dry Mango Powder and Garam masala.
Garnish the Khatta Meetha Kaddo with Chopped coriander leaves. Serve hot with Poories or Kachories.
Keep Cooking with Anaardana.

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