[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[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

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Karnataka’s traditional and special, Sandige Huli. Need to try this!
Ingredients:

½ cup toor dal(togari bele) and ½ cup chana dal(kadle bele)
wash and soak both dals in 3 cups of water for 3 to 4 hours
For making sandige for sandige huli:

little ginger, 5 to 6 curry leaves
1 to 1¼ tsp salt
4 red and 4 green chillies
2 to 3 tbsp coriander leaves
Drain the water from the soaked dals and take 1/4 cup for sambar and remaining for sandige.
For making huLi:

keep aside 1/4 cup soaked dal
½ cup grated coconut
1 to 2 tbsp jaggery
4 to 5 curry leaves
1.5 to 1¾ tsp salt
gooseberry size tamarind soaked in water
around 4 cups of water
turmeric powder
Masale for sandige huli:

½ tsp oil
hing for masale and for seasoning
6 to 8 byadagi red chillies
¾ to 1 tbsp coriander seeds
½ tsp jeerige/cumin seeds
for seasoning:

1 tbsp oil
Hing
1 tsp mustard seeds
1 red chilli broken into small pieces

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