[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Instant Thandai Recipe prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar, helps preparing thandai instantly.

Ingredients
Sugar – 350 grams (1.5 cup)
Almonds – 60 grams (1/3 cup)
Pistachios – 30 grams (1/4 cup)
Muskmelon seeds – 30 grams (1/4 cup)
Fennel seeds – 30 grams (1/4 cup)
Cardamom powder – 10 grams (3 tsp)
Black peppercorns – 5 grams (1.5 tsp)
Milk – ½ litre

Directions
Making:
1.Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.
2.Sieve the prepared powder.
3.Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.
4.Again sieve the powder.
5.Transfer the leftover fennel seeds into a bowl.
6.Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.
7.Mix this powder into the sugar-fennel powder. Mix well.
8.Sieve the thandai powder to dissolve the lumps.
9.Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely.
10.After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.
11.Delicious thandai is now ready. Pour it into glasses.

Serving:
12.Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled.

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