[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

To serve approximately 4 to 6 people.
INGREDIENTS REQUIRED (you can adjust according to taste) :

2 Tablespoons of Vegetable Oil (Tel)

6 to 8 teaspoons of Tomato Puree (Cirio)

3 to 4 teaspoons of finely chopped Garlic (Lasan)

2 to 3 teaspoons of finely chopped Ginger (Adrak)

3/4 teaspoon of homemade Garam Masala (Garam Masala)

3 to 4 teaspoons of Mangal Chicken Tikka Masala (Garam Masala): (Note; we prefer using Mangal brand but any similar good quality brand of Chicken Tikka Masala should be okay).

Approximately 2 teaspoons of Chat Masala powder

400 grams of Paneer (cut into into approximately 1 inch size pieces)

Approximately 2 teaspoons (or to taste) of Salt (Namak)

3/4 teaspoon of Turmeric (Urud / Haldi)

20 medium sized Mushrooms (Khumb)

Approximately 8 firm medium size Tomatoes (Tamata) cut into quarters

1 Red + 1 Green Pepper (Capsicum)

1 medium White Onion – cut into approximately 1 inch squares (Dungri)

4 to 5 tablespoons of Yoghurt (Dahi)

A handful of washed & finely chopped Green Coriander Leaves (Dhania)

About 20 to 30 leaves of mint finely chopped (Pudina)

Additionally:
* You will require a large enough bowl to enable you to mix all the ingredients together & to keep over night in the fridge.
* If roasting in the oven – you will also need a sheet of Aluminium Foil.
* If barbecuing – then you will require skewers.

The following “Red Onion and Mint Raita” is the
perfect accompaniment for this : https://youtu.be/-GZLUa9b_E0

Once you watch this step by step video – you will know how to make this very popular dish………….it’s a restaurant quality “Indian street food style” dinner party favorite………..enjoy !!!

This is a pure Indian vegetarian recipe; (but you may substitute the Paneer & use Chicken to make “Chicken Tikka”).

This recipe will serve approximately 4 to 6 people;
(but be aware that as this is a very tasty dish; people will
usually ask for a second helping).
Adjust quantities accordingly if catering for more or less people.

CAUTION PLEASE:
Always take great care when cooking with a Charcoal Barbecue (because of the extremely high temperatures involved).
If you are not confident then please get someone experienced to
do the cooking for you.

You can watch a delicious version of this dish being made in an Indian restaurant kitchen by clicking the following link: https://youtu.be/XjXRj20a93w (“Paneer Tikka” Shashlik Sizzler & “Special Tandoori Mixed Grill” at Rose Restaurant, Kingsbury)..

Hey everyone yami here and today I’m going to be showing you how to make baby alive juice. Inspired by fun with baby alive.