[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

Understandings:
Glycosidic bonds form between monosaccharides forming polysaccharides.
Carbohydrates are used as energy sources and energy reserves.

Ingredients

Small Onion-250gm
Toor Daal-1/2cup
Water-
Salt-
Jaggery -
Curry leaves-
Turmeric powder
Coconut Oil-
Garlic-3
Green chilli-1-2
Chilli powder-1/2tsp
Coriander Powder-1/2tsp
Sambar Powder-3tbsp
Tomato-1
Tamarind -gooseberry size

4 Seasoning

Coconut oil-
Curry leaves-
Dry red chilli-3
Mustard seeds-1tsp
Fenugreek seeds-1/4tsp
Fenugreek powder-one pinch
Asafoetida powder-one pinch
Sambar powder-1/2tsp

Method

Wash daal ..
Take a cooker and add daal along with water ,turmeric powder and asafoetida .
Cook for one whistle .
In a kadai heat oil ,add curry leaves and garlic .
Saute for few seconds.
Then add small onions ,green chilli and saute till they r transparent ..
Now add chilli powder, turmeric powder, coriander powder saute till the raw smell goes..
Now add sambar powder and mix well.
Then add 1 tomato and close the kadai and cook well..
Open the cooker and add tamarind juice ..
and sauted onion mix..
mix well..
Add salt .. add jaggery ..
Now boil for 10 minutes or untill the sambar is bit thick ..
Now heat coconut oil and splutter mustard seeds
Then add fenugreek seeds and dry red chilli and curry leaves .
Switch off the flame and add asafoetida powder, fenugreek powder and sambar powder ..mix well..
Add this to the sambar.. mix well..
Close the cooker for 0 minutes ..
Then finally taste the sambar ..
U can adjust the thickness according to ur preference ..
If u want more thickness boil sambar for little more time or increase the quantity of daal ..
So the tasty d easy Ulli sambar is ready to serve