[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.

Rava Sheera, traditional Indian Sweet made using Semolina!
Recipe link : https://www.tarladalal.com/Rava-Sheera-33448r

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Rava Sheera

A wonderful dessert that can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. Rava sheera is traditional, yet modern in its simplicity, making it a sheer delight.

Preparation Time: 5 minutes. Cooking Time: 18 minutes. Serves 6

1 cup semolina (rava/ sooji)
½ cup ghee
½ cup warm milk
1 cup sugar
1 tbsp chopped raisins (kismis)
1 tbsp chopped cashewnuts (kaju)
1 tsp cardamom (elaichi) powder

For the garnish
½ tsp cardamom (elaichi) powder
1 tbsp raisins (kismis)
½ tbsp chopped cashewnuts (kaju)

1. Heat the ghee in a broad non-stick pan, add the semolina and sauté on a slow flame for 6 to 8 minutes., while stirring occasionally.
2. Add the milk, 2½ cups of hot water, mix well and cook for 1 to 2 minutes, while stirring continuously.
3. Add the sugar, raisins and cashewnuts and mix well. Cover and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
4. Add the cardamom powder, mix well and cook on a medium flame for 1 minute.
Serve immediately garnished with cardamom powder, raisins and cashewnuts.