[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine 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

Introduction

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

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Watch this video to find out how to make this recipe. Click to subscribe for more recipe.

VEGETABLE BHURJI – (Serves – 4)

Ingredients

150 grams tofu, grated
150 grams cottage cheese (paneer)
2 teaspoons oil
1 medium onion, finely chopped
2 teaspoons ginger-garlic paste
1-2 green chillies, finely chopped
1 medium tomato, finely chopped
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon red chilli powder
Salt to taste
1 tablespoon chopped fresh coriander leaves + for garnishing
Parantha
250 grams whole wheat flour (atta) dough
Oil for brushing and basting
Whole wheat flour (atta) for sprinkling and dusting

Method

1. To make bhurji, heat oil in a deep non-stick pan. Add onion and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute.
2. Add green chillies and sauté for 30 seconds. Add tomato and sauté till it turns soft and pulpy.
3. Add coriander powder and turmeric powder and sauté for 30 seconds. Add cumin powder and chilli powder and sauté for 1 minute.
4. Add tofu and grate in cottage cheese. Add salt, mix and lightly mash the mixture.
5. Add coriander leaves, mix and cook for 1-2 minutes. Set aside.
6. To prepare paranthas, divide the dough into equal portions, shape into balls and lightly flatten.
7. Roll out each portion into semi-thick discs, brush some oil on each disc, sprinkle some flour and fold into half and again fold them into triangles.
8. Dust the worktop with some flour, place each triangle portion and roll them out into semi-thick triangle sheets.
9. Heat a non-stick tawa. Place each parantha and roast it from both sides till golden brown, basting with some oil.
10. Halve the paranthas and serve hot with the bhurji garnished with coriander leaves.

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