[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

This is an easy recipe which shows how to prepare Instant Idli batter at home using Sooji/Rava ( Semolina/Cream of Wheat) and yogurt. You can then prepare these crepes instead of vegetable idlis to enjoy as a snack, for breakfast or for the road.

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Ingredients/ Method
1 cup Sooji/ Cream of wheat
1 cup yogurt
1/2 to 1 cup water
Spices as per your taste. 1 tsp Salt/ 1 tsp red chilli pwd ( or for milder version- Paprika)/ 1 tsp dry mint powder (Pudina powder)
1 -2 cup of veggies of your choice. I add: Peppers, onions, carrots and spinach. Mushroom is a good one to add. My mom adds tomatoes which I am not too found of them in this batter.

Prepare the batter with Yogurt, sooji and water. Add veggies. Add spices and then cook for 5 mins on a skillet with a little bit of oil. Enjoy with tomato chutney.

If there’s one thing we make sure of during the festivities at Thanksgiving, it’s saving room for dessert. This crumble is full of the best fall flavors, and is seriously easy to make. Just three steps and 45 minutes to bake! SUBSCRIBE for more Thanksgiving recipes!!! (Do you like apples better? Check out this delicious tart: https://www.leaf.tv/videos/apple-frangipane-tart.aspx )

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Ingredients:

1 cup gingersnap crumbs
1 cup all-purpose flour
1/4 cup granulated sugar + 1/3 cup
3 tbsp light brown sugar
1/8 tsp ground ginger
1/8 tsp kosher salt
1 stick of butter, melted
2 lbs Anjou pears, halved + cored + sliced 1/4″ thick
1 1/2 cup cranberries
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla extract
1/3 cup granulated sugar
2 tbsp cornstarch
Vanilla ice cream, to top

Instructions:

1. For the crumble, combine: gingersnap crumbs, flour, 1/4 cup sugar, brown sugar, ground ginger and kosher salt. Slowly add the melted butter & mix until large crumbs form.
2. Create the filling, combine: pears, cranberries, lemon juice, lemon zest, vanilla extract, 1/3 cup sugar, and cornstarch. Mix well.
3. Assemble: in a cast-iron skillet, first add the fruit mix and top with the crumble.
4. Bake at 350 for 45 minutes.
5. Top with vanilla ice cream

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