[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[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

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

Shimla Mirch – Broccoli aur aloo is a spicy desi dish with full of nourishment. The dish shown in this video is for 3-4 members increase the quantity as per requirement.

Following are the list of ingredients required to make it.

1. Shimla Mirch (Capsicum) – 300 gm
2. Broccoli – 200 gm
3. Tamatar (Tomato) – 1
4. Aloo (Potato) – 1 full potato
5. Haldi (Turmeric) – 1/4 spoon
6. Lal Mirch (Red chilli powder) -1/2 spoon
7. Garam Masala (Mixed Spices) – 1/2 spoon
8. Dhaniya power ( Coriander Powder) – 1/2 spoon
9. Adrak (Ginger)
10. Lehsun ( Garlic) –
11. Tail ( Oil) – 2 Large spoon
12. Hing (Asafoedita) – 1 pinch
13. Jeera ( Cummin Seed) 1/4 spoon
14 Kothimeera ( Coriander leaves)
15. Namak (Salt) As per taste
16 Pyaz ( Onion) – 1 large onion

Procedure

1. Boil Broccoli in separate pot for 10 min
2. Lite pot no 2 and heat the oil.
3. Add asofoedita and Cummin seed in the hot oil
4. Add onion in the pan and let it boil until it gets brown
5. Add potato and spices into the mix. Stirr it well.
6. Allow the mix to cook for 10 min until the potato gets soft
7. Now add Capsicum and Broccoli to the mix and stirr it well
8. Add salt as per taste.
9. Cover the pot with lid and allow it to cook for 15 min

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It’s pumpkin season! Whether you choose to carve a pumpkin for the seeds, or buy a packet of seeds at the store, they are a great learning tool to use in the classroom.

Simply dye them as you would Easter eggs, and get started! Learn how to use seeds for classroom reward jars, a spelling activity and for math and graphing!