[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

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Please watch: “Alu Posto Bengali Recipe | Authentic Bengali Recipe Potato With Poppy Seeds Paste | আলু পোস্ত”

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We have brought to you Chingri Macher jhol Recipe. It is very famous. How to make Prawn Curry? Today I will share chingri Bengali recipe that is called Chingri macher jhol. It is most popular Bengali recipe. There are so many types of chingri macher recipe in Bengalis. Some day before I shared two very famous chingri recipe “Chingri macher malai curry” & “Chingri Macher Dopiaza”, you can watch it in my channel. I will show you step by step how to make prawn curry in Bengali style? There are different kinds of Chingri macher recipe in Bengali’s.
So, try our recipe & share your experience with us.

Ingredient:
1. Prawn (150 gm)
2. Sliced Stem (Stem amaranth) (few)
3. Sliced Pumpkin (5 pcs)
4. Cucumber (2 pcs)
5. Red Chili Powder (1/2 tsp)
6. Black Cumin Paste (1/2 tsp)
7. Turmeric Powder (1 tsp)
8. Green Chili Paste (1 tsp)
9. Salt (as per taste)
10. Rice Flour (1 tsp)
11. Fenugreek seed (1/2 tsp)
12. Oil (as per requirement)

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Nimki / Namakpare recipe | Nimki in bengali | নিমকি রেসিপি বাংলাতে

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Tat Khirer Naru | Khir Naru | ক্ষীরের নাড়ু

Bengali Muri Ghonto Recipe |Bengali Fish Head Curry Recipe |কাতল মাছের মুড়ি ঘন্ট

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Luchi Bengali||Phulko Luchi Bengali||Poori Bengali||ফুলকো লুচি||How to make Luchi

Bangali Taki Mach Recipe || Snakehead Curry || টাকি মাছ লাউ ঘণ্ট রান্না

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Bangali Palong Shaak /Spinach Recipe (পালং শাক রান্না).

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https://www.facebook.com/Bangali-Ranna-254964721623003/

Prawn Curry “Bengali Style” / Chingri Macher Jhol Recipe / How to make Prawn Curry