[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Visit my website https://pammiskitchen.weebly.com for more recipes.

Check out my video Lotus Stem (Root) Vegetable | Kamal Kakdi | Bhein Ki Sabzi Recipe to prepare this uniquely different but delicious vegetable prepared Punjabi style.

If you like the recipe, please comment, like & share the video and also subscribe to our channel. Thanks!

Lotus Stem Vegetable | Kamal Kakdi (Bhein) Ki Sabzi Recipe

Ingredients:

oil – 2 tbsp
kamal kakdi (lotus stem) – 300 grams
water – 2 cups
garlic paste – of cloves from 1/2 bulb
onions, chopped – 1
ginger paste – 1 tsp
tomatoes, chopped – 2, small or 1, medium
salt – 3/4 tsp
red chilli powder – 1/2 tsp or less
garam masala – 1/2 tsp
dhania (coriander) powder – 1/2 tsp
haldi (turmeric) powder – 1/2 tsp

Directions:
1. Wash the lotus stem then slice into medium thick pieces. The pieces should be sliced at an angle. Then wash the pieces again to remove all the mud stuck inside.

2. Keep pressure cooker on high heat. Add oil & let it get hot.

3. add the onions and saute till translucent, for about 5 minutes. Keep heat on full.

4. Reduce heat to medium. Add the garlic & ginger paste and saute till light brown. Keep stirring constantly.

5. Add tomatoes. Reduce gas to low & stir a few times then add all the spices & salt. Mix well.

6. Add the lotus stems. Stir roast for 8-10 minutes on low to medium flame.

7. Add water. Stir well & close the cooker. Keep the heat on medium.

8. At the first whistle reduce gas to low & cook for 25-30 minutes or till the lotus stem is soft then put off the heat.

9. Open cooker when pressure subsides.

10. If there is some water put on the gas on low/medium and let the water dry out stirring in between. Our vegetable had no water. Check & add salt.

11. Transfer to a serving bowl & garnish with some chopped cilantro.

12. Serve with roti/chapati.

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lotus stem vegetable recipe | lotus root vegetable recipe | kamal kakdi sabzi recipe | bhein ki sabzi recipe | bhee ki subzi recipe |

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Please watch: “Famous Amritsari Lassi – मशहूर अमृतसरी लस्सी घर पर बनाएं – Sweet Lassi – Punjabi Lassi Recipe”

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DO YOU EAT OATMEAL? These Healthy Benefits Happen To Your Body When You Eat This Super Grain Every Day – Believe It Or Not!