[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

History of Pickles

The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago.
The most common Indian-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla,[1] garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi. In some regions cabbage is pickled with chilies and other spices, similar in style and taste to kimchi.

A wide variety of spices may be used during the pickling process, such as asafetida, red chili powder, turmeric, and fenugreek.

Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks. The pickle is kept covered with muslin while it is maturing. The high concentrations of salt, oil, and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

Even while using the same main ingredients, Indian pickles can vary widely in flavor due to differences in the preparation techniques and spices used. A mango pickle from South India may taste very different from one made in North India, and is generally a lot spicier than a pickle from North India. In the southern states, sesame oil is generally preferred, while mustard oil is generally preferred in the northern states for making pickles.

In the northern state of Haryana, Panipat is famous for being the hub of making commercial varieties of tasteful achar. Single main ingredient varieties prepared with mango, chilli and lemon are ever popular, but the city is famous of pachranga (literally ‘five colors’, prepared with five vegetables) and satranga ((literally ‘seven colors’, prepared with five vegetables) which are matured in mustard oil using main ingredients such as raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. True to its Haryanvi and Punjabi origins, this pickle is large hearted with its range of ingredients and spice. Pachranga achar was first created by Murli Dhar Dhingra in Pakistan in 1930, his Dingra and Malik descendants brought it to india in 1943. Panipat produces over INR50 crore worth of achar every year (2016 figures), supplied to local markets as well as exported to UK, USA, UK and middle east.[4][5][6]

In Southern India, most vegetables are sun-dried with spices, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with spices such as mustard, fenugreek seeds, chilli powder, salt, asafoetida, and turmeric. To speed up the preparation process, vegetables may be cooked first.

The states of Telangana and Andhra Pradesh are famous for their spicy pickles. Unripe mango with garlic and ginger(Aavakaaya in Telugu), unripe tamarind coupled sometimes with green chillies (Chintakaaya in Telugu) and red chillies (Korivikaram in Telugu) are a staple in everyday meal. Gooseberry(Usirikaaya in Telugu) and Lemon (Nimmakaaya in Telugu) are also widely eaten pickles as well.

The state of Tamil Nadu makes a mango pickle called maavadu, which is usually made early in the summer season when mangoes are barely an inch long. The preservation process uses castor oil, giving the pickle its unique taste. Another pickle from Tamil Nadu is narthangai consisting of unripe citrons cut into spirals and stuffed with salt. Tamilians also use sun-dry chillies stuffed with salted yogurt,thus making a dry condiment called mor molagai that is typically eaten with rice.

In the state of Karnataka, the tender whole mango pickle is a traditional pickle recipe. This is preserved entirely by dehydrating tender whole mango with salt and is very salty and sour. A special type of this is jeerige midi (ಜೀರಿಗೆ ಮಿಡಿ) prepared using special tender mango with a refreshing aroma.

Southern Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu, karuvadu is made by salting and sun-drying various species of fish. Nethili karuvadu, made from anchovies, is among the more popular varieties of karuvadu. In Kerala, tuna and sardines are finely chopped and marinated in spices and later cooked on stovetop, resulting in meen achar.

Unripe mangoes, lemon, green chilis, gunda (cordia) and kerda are commonly used as key ingredients in Gujarati cuisine. Varieties of pickled mango commonly found in Gujarati households include salted mango pickle made with groundnut oil and spiced with fenugreek seeds, and red chili powder; hot and sweet mango pickle made with groundnut oil and jaggery, fennel seeds, dry dates (kharek), mustard and red chili powder; and hot and sweet mango pickle made with sugar syrup, cumin and chili powder.

The flower is from our backyard Lycianthes rantonnetii.
The Benefits of Cranberries in Combating Urinary
Tract Infection
The proanthocyanidins in cranberries can inhibit bacteria from attaching to the wall of the urinary tract. This limits their ability to produce colonies and spread infection.
Cranberries and Heart Disease
Because they contain flavonoids, studies reported by WebMD Medical News suggest that cranberries can be a weapon in the war against atherosclerosis, or what they used to call “hardening of the arteries”. Flavonoids help reduce the amount of bad cholesterol clogging the walls of your arteries while increasing the level of good cholesterol in your system.

Cranberries and Cancer
Research at the University of Western Ontario cites increased ingestion of cranberries as a factor in inhibiting the development of breast cancer cells in animals. Although preliminary, this exciting research shows that diet changes can have an impact on our health and aid in fight disease.

Other Health Benefits of Cranberries
The good news doesn’t stop there. Cranberries have also been associated with decreased production of cavity and plaque producing bacteria in your mouth, and in reducing the bacteria associated with peptic stomach ulcers.