[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.

This is a delicious curry served with paratha. This pumpkin vegetable is an excellent source of carotenes, vitamin A, minerals.

INGREDIENTS:

Dry red chillies 3 nos
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Fresh coconut ½ cup
Oil 5 tbs
Mustard seeds ½ tsp
Green chillies 2 nos
Curry leaves 1 spring
Asafoetida 1 pinch
Onions 1 nos
Salt To taste
Pumpkin(pieces with skin) 1cup
Tomato 1 nos
Peanuts(soaked) ½ cup
Dry ginger powder 2 pinch
All purpose flour 1 cup
Sugar ½ tsp

METHOD:

1. Take a pan and dry roast dry red chillies, coriander seeds, cumin seeds.

2. Take a mixie jar and add dry roasted ingredients, fresh coconut and blend into smooth paste.

3. Heat oil in a pan and add mustard seeds, green chillies, curry leaves, asafoetida, onions, salt and saute it, cook it for 3-4 min with lid on it.

4. To it add pumpkin, tomato, peanuts, dry ginger powder and mix nicely and cook for 8 mins with lid on it.

5. Add coconut paste mix it, later cook for 3 mins, later transfer into serving bowl.

6. For dough: Take a bowl and add all purpose flour, sugar, salt, little water and mix nicely to make stiff dough.

7. Take small portion of dough and roll it into thin sheet and spread oil, make fan fold like as shown in video and allow it rest for some time.

8. Roll dough into paratha and cook it dry later add little oil on both side and cook it.

9. Transfer into chopping board and crush it nicely.

10. Now coconut and pumpkin curry with peanut is ready to serve with Kerala style paratha.

Fact, Allen at Emperorsherbologist sold me/ dumped on me over $2k of defective stevia that’s not as good as Znatural stevia that’s less than 1/2 the $price… If he’s willing to fuck me off sending shit stevia, what keeps him from doing same to you?