[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.

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Try this authentic, flavorful and yummylicious Yellow Pumpkin kuzhambu/curry – Ulithovae. Its quite easy to make and tastes awesome when paired with pacha more kuzhambu (https://youtu.be/VnUvKa9TEHI) and Arabi fry.

Ingredients:
Toor dal – 2.2 cups
Tumeric powder – 1tsp
Yellow pumpkin – 2 cups(peeled & finely diced)
Sambar powder – 2 tbsp
Tamarind water – 1.5 cups
Coconut – 2 tbsp

Roast and grind:
Oil – 1tsp
Red chili – 1 or 2
Chenna Dal – 1 tbsp
Corriander seeds/powder – 1 tbsp
Elachi – 4 pods
Cinnamon – 2 inch stick
For Tempering:
Oil – 1tsp
Mustard seeds – 1tsp
Urad dal – 1 tsp
Red chili – 1
Method:
1) Pressure cook Toor dal with enough water for 3 whistles.
2) Roast and grind everything given under “Roast and grind” with coconut(2 tbsp) into a fine paste.
3) Add the pumpkin,tamarind water, sambar powder,salt in a pan and boil it till pumpkin cooks well. It takes about 10 minutes.
4) Once pumpkin is cooked add the ground paste and cooked dal add salt and mix well.
5) Bring it to boil ( 2 minutes), add the tempering and switch off the flame.

Serve it over rice accompanied by Pacha More kuzhambu (https://youtu.be/VnUvKa9TEHI) and arabi fry (or any chips)

Please do try this recipe, like & share my videos. Subscribe to my channel.