[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] 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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

Ingredients:
- seeds from 1 pumpkin (about 2 cups)
- 5 allspice berries
- 3 cloves
- 2 tsp celery seed
- 1 tsp yellow mustard seed
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- dash of ground cinnamon and paprika

Directions:
- Preheat oven to 375F
- Rinse the pumpkin seeds with water and set aside in a large mixing bowl.
- Add all spices to a blender or coffee girder and pulse together until well-combined.
- Toss pumpkin seeds with spice mix and spread on a parchment paper lined baking sheet.
- Bake in the oven for 20-25 minutes.

*Cooking tip: This spice mixture is also excellent for sautéing with onions to make soup or sautéed veggies!

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Video Production by https://www.justbaslproductions.com/Ju… @jarrodbasl

Mango pickles come in a wide variety. One very popular variety is the avakaya pickle, which is very popular in the State of Andhra Pradesh and is exported in large quantities all over..This is how you make it:
mango peices are cut with the kernel and the skin intact as shown in the clip.. wash them thoroughly in salt water and air dry them ( indoors, under a fan ). boil about half a kg of ground nut oil or sesme seed oil and turn off the flame / heat and add about 100 to 200 gms of yellow mustard seeds ( fenugreek ) and allow it to cool down to room temerature. mix the masala into a paste in the following ratio:
for every 6 kgs of mango peices.. 1 kg or red chilli powder ( pickle variety, guntur ), 1 kg of black mustard seed powder, 1.5 kgs of non iodised salt, and 1.5 kgs of groundnut oil ( other than the one already boiled with fenugreek seeds ) . into this paste of masala, add handfuls of mango peices in a smaller container, and mix thoroughly so that the masala coats the peices; stack these coated peices of mango in a suitable non corrosive ( such as glass, glazed earthenware or food grade polycarbonate containers ) when fully stacked, add about 2 liters of clean water and the cooled oil, close the lid tight and leave to pickle; pickleing wil take about 10 days, but you have to take out the pickes into another container and thoroughly mix them every three days.. when fully pickled, the pickle will have layer of oil floating on top and the mango peices will have shrunk a bit . at this stage your pickle is ready, you can have it along with chapaties, curd rice and best of all mixed in rice so
EAT !
NOTE: utmost cleanliness should be maintained in the entire process, else the pickles will get spoilt
the pickles will last one year without refrigeration if kept clean and carefully.
Note: every time you take a quantity out from the main container, you need to mix it from the bottom, since the salt tends to settle down at the bottom over a period of time .