[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine 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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

This is one way of many to cook pumpkin seeds. The great thing about this activity is that you have a lot of room to experiment with your spices, the way you can cook it. You can Broil, Microwave, or pan roast them. You can even soak the seeds in salt water over night before you cook it.

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Cut the pumpkin into pieces and cook in pressure cooker for 5 mins.
Add 3-4 tbs oil in the vessel then add cumin seeds and mustard seeds. Add finely chopped 1 inch ginger, 4-5 cloves of garlic, 2 green chilli. Add 6-7 kadi patta leaves. Then mash the cooked pumpkin and add it to the ingredients. Add corriander leaves, 1/2 tbs corriander powder, 1/2 tbs red chilli powder, 1/2 tbs turmeric, salt, 1/2 tbs garam masala. Cook for two mins and serve with 1/2 lemon.