One of Hottest for Marigold extract in New Delhi


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One of Hottest for Marigold extract in New Delhi Detail:

[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

Marigold extract1111

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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    Ash Gourd Curry (Poosanikai Kootu)
    Ingredients

    Buy Copper Bucket: https://goo.gl/i7Zxry

    Poosanikai/Ash Gourd
    Oil – 2 Tbsp
    Mustard seed – 1/4 tsp
    Urad dal – 1/4 tsp
    Cumin seeds – 1/4 tsp
    Red chili – 1 no.
    Onion – 2 nos thinly sliced
    Green chili – 1 no.
    Few Curry leaves
    Turmeric powder – 1/4 tsp
    Chili powder – 1 tsp
    Salt to taste
    Pound (Ginger and Garlic)
    Moong Dal – 1/4 cup (soaked 1 hour) [Buy: https://goo.gl/Ab39sA]
    Asafoetida powder – 1/2 tsp
    Water – 2 cups
    Coriander powder – 1/4 tsp
    Chopped Coriander leaves

    Method:
    1. Soak the moong dal for 1 hour.
    2. Cut poosanikai/ash gourd into cubes (remove seeds).
    3. Heat oil in a kadai. Add ingredients for tempering add mustard seeds, urad dal, cumin seeds and red chili.
    4. Once mustard seeds starts splattering add onions, green chili and curry leaves.
    5. Saute till onion turns brown color.
    6. Now add turmeric powder, chili powder, salt and mix well.
    7. Add the pounded ginger, garlic and mix well.
    8. Then add the soaked moong dal, water and cook till the poosanikai/ash gourd is cooked.
    9. Finally add coriander powder for flavoring and garnish it with chopped coriander leaves.
    10. Ash Gourd Curry (Poosanikai Kootu) is ready serve hot with rice.

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    A Ventuno Production : https://www.ventunotech.com

    The manufacturer gave us a big discount under the premise of ensuring the quality of products, thank you very much, we will select this company again.
    5 Stars By Yannick Vergoz from Suriname - 2017.09.26 12:12
    The factory has advanced equipment, experienced staffs and good management level, so product quality had assurance, this cooperation is very relaxed and happy!
    5 Stars By Jason from Switzerland - 2018.10.31 10:02
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