[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple 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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Punjabi Pumpkin Vegetable Dry (Halwa Kaddu)
Cooking time: 10 Minutes
Three Main Ingredients: Pumpkin, fenugreek seeds, tomato
Serves: 5
Ingredients:-
500 gms Pumpkin (Kaddu with skin)
2 tbsp Oil
1pinch asafoetida (hing)
¼ tsp cumin seeds (jeera)
1 pinch fenugreek seeds (methi dana)
½ tsp coriander seeds (sabut dhania)
1 onion (50 gms) finely chopped
2 tsp ginger-garlic paste
1 tomato (50 gms) finely chopped
½ tsp salt
¼ tsp red chilli powder
½ tsp turmeric powder (haldi)
½ tsp coriander powder (dhania powder)
¼ tsp garam masala
½ cup water
1tsp sugar
4 tsp lemon juice
1 green chilli, finely chopped
1tbsp green coriander, finely chopped
Method:-
Wash and cut pumpkin with skin in bite size pieces and wash again.
Heat Oil in a pressure cooker; add asafoetida, cumin seeds, fenugreek seeds and coriander seeds, let splutter.
Then add onion and fry till golden brown.
Add ginger garlic paste, tomato, salt, red chilli powder, turmeric powder, coriander powder and garam masala. Fry till almost dry.
Then add the cut pumpkin and water and close the pressure cooker. After the first whistle, give a steady steam of 10 mins.
Take the cooker off heat. Let steam drop by itself. Open and add sugar, lemon juice, green chilli and green coriander.
Again put the cooker on heat and dry any water.
Take it off heat while quite moist.
Serve hot with chapatti, parantha, puri.