[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.

the healthiest way to eat garlic and get the most Allicin in the blood without saliva and stomach acid breaking it down, determined after much research.

Rice and Vegetable Chila, instant nutritious chila!
Recipe link : https://www.tarladalal.com/Rice-and-Vegetable-Chila-178r

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Rice and Vegetable Chila

Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of buttermilk and cabbage has that effect on the traditional chila. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the Rice and Vegetable Chila is cooked on the tava.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes 15 chilas

Ingredients
1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method
1. Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
2. Heat a non-stick tava (griddle), grease it lightly with oil, spread a little mixture over it and spread into a 50 mm. (2″) diameter circle.
3. Cook the chilas, using a little oil, till it turns golden brown in colour from both the sides.
3. Repeat wit the remaining batter to make 14 more chilas.
4. Serve immediately with green chutney.

Handy tip;
You can make 4 to 5 chilas at a time on a tava.