[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

PYAAZ KI KACHORI

Ingredients

Refined flour (maida) dough as required
2 medium onions (pyaaz), finely chopped
1 tablespoon oil + for deep-frying
1 teaspoon cumin seeds (jeera)
1 inch ginger, finely chopped
1 tablespoon chopped garlic
1 teaspoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon red chilli powder
½ teaspoon dried mango powder
Salt to taste
Crushed black peppercorns to taste
1 tablespoon chopped fresh coriander leaves
Date-tamarind chutney for serving

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till it changes colour.
2. Add ginger, garlic, green chilli, fennel seeds and coriander seeds and sauté for 1 minute.
3. Add onion and sauté till light golden brown. Add chilli powder, dried mango powder and salt and sauté for 1 minute.
4. Add crushed peppercorns and sauté. Add coriander leaves and mix well. Transfer in a bowl and cool.
5. Divide the dough into equal portions and shape into balls.
6. Make cavity in the center of each ball, put a portion of sautéed onion mixture, bring the ends together, seal and shape into balls. Lightly flatten each stuffed portion using your fingers into small thick disc.
7. Heat sufficient oil in a kadai. Put the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. Serve hot with date-tamarind chutney.

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