[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Sambar is most popular South Indian spicy, sour and sweet curry that is made of using toor dal (arhar/sambar dal) i.e. split skinless yellow lentils along with lot many vegetables, cooked together. It is a must accompaniment with any South Indian style meal. It is usually served with rice/ dosa/ utthapam/ idli and/or vada.
Watch the recipe video and make it at home. Share your experience in comments column below.

Recipe:

Ingredients:

* 1/2 cup toor dal (arhar dal),
* 1 carrot, scrubbed and diced into 1/2 inch thick buttons,
* 2 small size eggplants (baigun), chopped into 1 inch chunks,
* 3 or 4 round gourds (tinde), quartered,
* 100 gm yellow squash, peeled, seeded and chopped into 1 inch chunks,
* 4 or 6 French beans, diced into 1 inch long pieces,
* Salt to taste,
* 1/2 tsp turmeric powder,
* 1 tsp mustard seeds,
* 2 dried whole red chilies,
* 5 or 7 fresh curry leaves,
* 2 tsp coriander powder,
* 1/2 tsp or to taste Kashmiri chili powder (degi mirch)(cayenne pepper),
* 1/4 tsp or to taste red chili powder (paprika),
* 1/2 tsp garam masala,
* 1/2 cup tamarind water or 1/4 cup tamarind pulp,
* 1 tsp or to taste grated jaggery or sugar (optional).

Method:

1. Put a pressure cooker over medium-high heat with 3 or 4 cups water in it. Add more water if you want thinner consistency or less water if want thick consistency of sambar.
2. Add half cup of well-washed toor dal in it. Add in carrot, eggplants, round gourds, yellow squash and French beans. You may omit any or add in more vegetables like onion, tomato, drumsticks, pumpkin and/or any other of your choice.
3. Also add in 3/4 of a tsp salt or to taste, and half tsp turmeric powder.
4. Stir to mix well close the lid, and cook at medium heat until cooker starts whistling. Reduce heat to low and continue cooking at low heat for 5 to 7 minutes. Reducing heat saves energy while making no difference in cooking time.
5. After cooking for 5 or 7 minutes turn off the heat and leave cooker as is where is so as to allow steam to escape on its own. It may take 10 to 15 minutes.
6. After confirming that steam is released carefully unlock and remove the lid of pressure cooker. Stir to mix then transfer cooker onto the side stove and put a temper-pan on this stove. Turn on heat for medium-low heat on both stoves.
7. Add 2 tbsp cooking oil or ghee into temper pan, add 1 tsp mustard seeds, and when they start spluttering, reduce heat to low.
8. Add in 2 dried whole red chilies, 5 or 7 fresh curry leaves, 2 tsp coriander powder, half tsp or to taste Kashmiri chili powder that is degi mirch or cayenne pepper plus quarter tsp or to taste red chili powder or paprika,
and half tsp garam masala, stir to mix then pour in half cup or to taste of tamarind water or quarter cup of tamarind pulp into pan. For making tamarind water, soak seedless tamarind in enough water for one hour. Mash soaked tamarind in soaking water. Drain off squeezed pulp and discard. Filtered water is tamarind water.
9. Stir and cook for half a minute then pour the temper over simmering sambar in pressure cooker. Stir to mix well.
10. Now stir in 1 tsp or to taste of sugar or grated jaggery. Traditionally jaggery is used in sambar but we are using sugar as we are not having it right now.
11. Stir to mix well then check and adjust the seasonings. Add whatever more is required and stir to mix for the final time and turn off the heat.
12. Delicious sambar is ready serve it simmering hot, accompanied with cooked rice or any of South Indian cuisines like dosa, utthapam, idli or vada and enjoy.

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More information??? Review:
· Plants of Future: Stevis rebaudiana – https://www.pfaf.org/user/Plant.aspx?LatinName=Stevia+rebaudiana
· GRIN Taxonomic information: https://www.ars-grin.gov/