[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

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.

Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Punjabi Pumpkin Vegetable Dry (Halwa Kaddu)
Cooking time: 10 Minutes
Three Main Ingredients: Pumpkin, fenugreek seeds, tomato
Serves: 5
Ingredients:-
500 gms Pumpkin (Kaddu with skin)
2 tbsp Oil
1pinch asafoetida (hing)
¼ tsp cumin seeds (jeera)
1 pinch fenugreek seeds (methi dana)
½ tsp coriander seeds (sabut dhania)
1 onion (50 gms) finely chopped
2 tsp ginger-garlic paste
1 tomato (50 gms) finely chopped
½ tsp salt
¼ tsp red chilli powder
½ tsp turmeric powder (haldi)
½ tsp coriander powder (dhania powder)
¼ tsp garam masala
½ cup water
1tsp sugar
4 tsp lemon juice
1 green chilli, finely chopped
1tbsp green coriander, finely chopped
Method:-
Wash and cut pumpkin with skin in bite size pieces and wash again.
Heat Oil in a pressure cooker; add asafoetida, cumin seeds, fenugreek seeds and coriander seeds, let splutter.
Then add onion and fry till golden brown.
Add ginger garlic paste, tomato, salt, red chilli powder, turmeric powder, coriander powder and garam masala. Fry till almost dry.
Then add the cut pumpkin and water and close the pressure cooker. After the first whistle, give a steady steam of 10 mins.
Take the cooker off heat. Let steam drop by itself. Open and add sugar, lemon juice, green chilli and green coriander.
Again put the cooker on heat and dry any water.
Take it off heat while quite moist.
Serve hot with chapatti, parantha, puri.

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