[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.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves – 4 to 5

Ingredients:

Pumpkin – Get the small one
Shallots / Sambar Onion – 4 sliced thinly
Green Chilli – 2
Cinnamon / Pattai – 1 small stick
Fenugreek Seeds / Methi – 1 tsp
Turmeric powder / Manjal Podi – 1tsp
Pepper Powder – 1 tsp
Chilli powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Thin Coconut Milk – 2 cup
Thick Coconut Milk – 1 cup

For Grinding:
Garlic – 3 cloves
Mustard Seeds / Kaduku – 1 tsp

Pictorial:

Take all the ingredients except the grinding stuff in a pot and bring it to boil.

Cover and simmer for 10 mins untill the pumpkin is half cooked.

Now take garlic and mustard in a blender or mortar and pestle and crush them.

Add them to the curry and cook for 10 more mins.

Add coconut milk and bring again to a boil. Switch off the flame and serve with rice.

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