[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

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Check out my video Lotus Stem (Root) Vegetable | Kamal Kakdi | Bhein Ki Sabzi Recipe to prepare this uniquely different but delicious vegetable prepared Punjabi style.

If you like the recipe, please comment, like & share the video and also subscribe to our channel. Thanks!

Lotus Stem Vegetable | Kamal Kakdi (Bhein) Ki Sabzi Recipe

Ingredients:

oil – 2 tbsp
kamal kakdi (lotus stem) – 300 grams
water – 2 cups
garlic paste – of cloves from 1/2 bulb
onions, chopped – 1
ginger paste – 1 tsp
tomatoes, chopped – 2, small or 1, medium
salt – 3/4 tsp
red chilli powder – 1/2 tsp or less
garam masala – 1/2 tsp
dhania (coriander) powder – 1/2 tsp
haldi (turmeric) powder – 1/2 tsp

Directions:
1. Wash the lotus stem then slice into medium thick pieces. The pieces should be sliced at an angle. Then wash the pieces again to remove all the mud stuck inside.

2. Keep pressure cooker on high heat. Add oil & let it get hot.

3. add the onions and saute till translucent, for about 5 minutes. Keep heat on full.

4. Reduce heat to medium. Add the garlic & ginger paste and saute till light brown. Keep stirring constantly.

5. Add tomatoes. Reduce gas to low & stir a few times then add all the spices & salt. Mix well.

6. Add the lotus stems. Stir roast for 8-10 minutes on low to medium flame.

7. Add water. Stir well & close the cooker. Keep the heat on medium.

8. At the first whistle reduce gas to low & cook for 25-30 minutes or till the lotus stem is soft then put off the heat.

9. Open cooker when pressure subsides.

10. If there is some water put on the gas on low/medium and let the water dry out stirring in between. Our vegetable had no water. Check & add salt.

11. Transfer to a serving bowl & garnish with some chopped cilantro.

12. Serve with roti/chapati.

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lotus stem vegetable recipe | lotus root vegetable recipe | kamal kakdi sabzi recipe | bhein ki sabzi recipe | bhee ki subzi recipe |

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Please watch: “Famous Amritsari Lassi – मशहूर अमृतसरी लस्सी घर पर बनाएं – Sweet Lassi – Punjabi Lassi Recipe”

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