[Latin Name] Linum Usitatissimum L.

[Plant Source] from China

[Specifications]SDG20% 40% 60%

[Appearance] yellow brown powder

Plant Part Used:Seed

[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

Product description:

Flaxseed extract is a kind of plant ligan most notably found in flaxseed. Secoisolariciresinol diglycoside, or SDG is existed as its main bioactive components. SDG is classified as a phytoestrogen since it is a plant-derived, nonsteroid compound that possesses estrogen-like activity. Flaxseed extract  SDG has weak estrogenic activity, when intake as food it will be trasfer to flax ligan which have same structure with estrogens.The level of SDG in flaxseed typically varies between 0.6% and 1.8%. Flaxseed extract powder SDG can reduce the blood lipid, cholesterin and triglyceride, it can also prevent for apoplexy, hyperension, blood clots, arteriosclerosis and arrhythmia. In addition, flax seed extract powder SDG is benificial for diabetes and CHD.

Main Function:

1.Flaxseed extract used to lose weight. Can burn surplus fat of Body;

2.Flaxseed extract will reduce allergic reaction, reduce asthma, improve arthritis;

3.Flaxseed extract with the function of improving female menstrual period syndrome;

4.Flaxseed extract can reduce the bad influence of hazardous chemicals produced when under pressure, control Stress, reduce depression and insomnia;

5.Flaxseed extract will improve skin fat content, moisten the skin smooth, soft and flexible, make the skin breath and sweat to normal, to mitigate various skin problems.

Ash Gourd Curry (Poosanikai Kootu)
Ingredients

Buy Copper Bucket: https://goo.gl/i7Zxry

Poosanikai/Ash Gourd
Oil – 2 Tbsp
Mustard seed – 1/4 tsp
Urad dal – 1/4 tsp
Cumin seeds – 1/4 tsp
Red chili – 1 no.
Onion – 2 nos thinly sliced
Green chili – 1 no.
Few Curry leaves
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp
Salt to taste
Pound (Ginger and Garlic)
Moong Dal – 1/4 cup (soaked 1 hour) [Buy: https://goo.gl/Ab39sA]
Asafoetida powder – 1/2 tsp
Water – 2 cups
Coriander powder – 1/4 tsp
Chopped Coriander leaves

Method:
1. Soak the moong dal for 1 hour.
2. Cut poosanikai/ash gourd into cubes (remove seeds).
3. Heat oil in a kadai. Add ingredients for tempering add mustard seeds, urad dal, cumin seeds and red chili.
4. Once mustard seeds starts splattering add onions, green chili and curry leaves.
5. Saute till onion turns brown color.
6. Now add turmeric powder, chili powder, salt and mix well.
7. Add the pounded ginger, garlic and mix well.
8. Then add the soaked moong dal, water and cook till the poosanikai/ash gourd is cooked.
9. Finally add coriander powder for flavoring and garnish it with chopped coriander leaves.
10. Ash Gourd Curry (Poosanikai Kootu) is ready serve hot with rice.

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