[Latin Name] Linum Usitatissimum L.

[Plant Source] from China

[Specifications]SDG20% 40% 60%

[Appearance] yellow brown powder

Plant Part Used:Seed

[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

Product description:

Flaxseed extract is a kind of plant ligan most notably found in flaxseed. Secoisolariciresinol diglycoside, or SDG is existed as its main bioactive components. SDG is classified as a phytoestrogen since it is a plant-derived, nonsteroid compound that possesses estrogen-like activity. Flaxseed extract  SDG has weak estrogenic activity, when intake as food it will be trasfer to flax ligan which have same structure with estrogens.The level of SDG in flaxseed typically varies between 0.6% and 1.8%. Flaxseed extract powder SDG can reduce the blood lipid, cholesterin and triglyceride, it can also prevent for apoplexy, hyperension, blood clots, arteriosclerosis and arrhythmia. In addition, flax seed extract powder SDG is benificial for diabetes and CHD.

Main Function:

1.Flaxseed extract used to lose weight. Can burn surplus fat of Body;

2.Flaxseed extract will reduce allergic reaction, reduce asthma, improve arthritis;

3.Flaxseed extract with the function of improving female menstrual period syndrome;

4.Flaxseed extract can reduce the bad influence of hazardous chemicals produced when under pressure, control Stress, reduce depression and insomnia;

5.Flaxseed extract will improve skin fat content, moisten the skin smooth, soft and flexible, make the skin breath and sweat to normal, to mitigate various skin problems.

Vegetable Shikampuri Kebab,a vegetarian variant of the famous hyderabadi kebabs.
Recipe link : https://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(kebabs-and-Tikkis-Recipes)-32760r

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Vegetable Shikampuri Kebab

A combination of finely ground vegetables, paneer and khoya, this is a truly royal experience!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 10 kebabs

Ingredients

1 cup roughly chopped and parboiled
mixed vegetables (carrots ,
cauliflower , french beans etc.)
3/4 cup boiled , peeled and
mashed potatoes
1 tsp oil
1/2 cup thinly sliced onions
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1/4 cup mava (khoya)
1/4 cup grated paneer (cottage cheese)
1/4 cup bread crumbs
a pinch cardamom (elaichi) powder
freshly ground black peppercorns (kalimirch) to taste
oil for greasing and cooking

Method
1. Heat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for
5 to 7 minutes or till the onions turn light brown in colour. Keep aside.
2. Combine the mixed vegetables and potatoes in a mixer and blend to a
coarse mixture. Keep aside.
3. Heat the ghee in another broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-green chilli paste, turmeric powder,
chilli powder, salt and prepared vegetable mixture and cook on a medium flame for
2 to 3 minutes, while stirring continuosly.
5. Add the coriander and mint leaves and cook on a medium flame for another minute.
6. Remove from the flame and allow the mixture to cool completely.
7. Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and
black pepper powder and mix well.
8. Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3″)
oval kebab.
9. Heat a non-stick tava and grease it lightly using a little oil.
10. Cook each kebab on the tava, using a little oil, till it turns golden brown in
colour from both the sides.
11.Drain on an absorbent paper and serve immediately.

It’s such a GREAT DAY !! I’m so excited to be using the Blueberry Curls Collection !!!