[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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Cranberry Rasam is a healthy,delicious and easy recipe. Cranberries are available in the months of November and December. You have to buy Cranberries in those months and stock them.

Ingredients to make Cranberry Rasam
1 cup of Cranberries
1 tsp of brown sugar or Stevia
Salt to taste
Some chopped Cilantro

To make Rasam powder we need the following:
2 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Carom seeds
1 tsp Fennel seeds
1 tsp Black Pepper

For tempering we need the following:
2 garlic Cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp or more crushed red pepper
A pinch of Asafoetida or Hing
a few Curry leaves