NOP Taxonomy ‐ Categories and Items (11/23/16)
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ISO 9001-2008 CERTIFIED COMPANY (A Division of Swastik Lifesciences) Plot NO-295, 1st floor, Phase-2 Industrial Area, Panchkula (Haryana) Mob. 8054359778, 98055 23671 More detail: www.swastikayurveda.co.in Email-id - [email protected], [email protected] CAPSULES & TABLETS S.N PRODUCT NAME COMPOSITION PACKING MRP 10x1x3 BLISTER Bonfix cap HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 1 WITH MONO 450/- (CISSUS SOMNIFERA) 100MG QUADRANGULARIS CAP) CARTON Bonfix-Forte tab HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 10X1X10 WITH 2 1990/- (CISSUS SOMNIFERA) 100MG, DALBERGIA SISSOO 150MG CARTON QUADRANGULARIS CAP) SOUNTH 25MG, KALI MIRCH 25MG, SHUDH KUCHLA 25MG, KAUNCH BEEJ 25MG, 10x10 WITH 3 Peeda-Cure cap ASHWAGANDHA 100MG, SHATAVAR 100MG, SHILAJIT 50MG, SHUDHA GUGGAL 600/- BLISTER (PAIN RELEIF CAP) 50MG, LOH BHASAM 50MG, ABHRAK BHASAM 50MG ASHWAGANDHA (WITHANIA SOMNIFERA) 40MG, KAUNCH BEEJ (MUCUNA PRURITA) 5MG, SATAVARI (ASPARAGUS RACEMOSUS) 50MG, VIDARIKAND (PUERARIA TUBEROSA) 50MG, SHILAJEET (ASPHALTUM PUNJABINUM) 50MG, KUCHLA SPERMZOA CAP (STRYCHNOS NUXVOMICA) 5MG, AKARKARA (ANACYCLUS PYRETHRUM) 50MG, SAFED 10X1X3 MUSLI (ASPARAGUS ADSCENDENS) 25MG, GOKHRU (TRIBULUS TERRESTRIS) 25MG, BLISTER WITH 290/-P 10 4 (IMPROVE QUALITY KESAR (CROCUS SATIVUS) 5MG, SEMAR (BOMBAXMALABARICUM) 25MG, MOTI MONO CAP OF SPERM) BHASMA (CLASSICAL PREPRATION)10MG, YASHAD BHASMA (CLASSICAL PREPRATION) CARTON 10MG, SALABPANJA (ORCHIS LATIFOLIA) 25MG, KHARETHI (SIDE CORDIFOLIA) 50MG, TULSI (OCUNYN SANTUM) 25MG, SHIVLINGI -
Feasibility Study of Kailash Sacred Landscape
Kailash Sacred Landscape Conservation Initiative Feasability Assessment Report - Nepal Central Department of Botany Tribhuvan University, Kirtipur, Nepal June 2010 Contributors, Advisors, Consultants Core group contributors • Chaudhary, Ram P., Professor, Central Department of Botany, Tribhuvan University; National Coordinator, KSLCI-Nepal • Shrestha, Krishna K., Head, Central Department of Botany • Jha, Pramod K., Professor, Central Department of Botany • Bhatta, Kuber P., Consultant, Kailash Sacred Landscape Project, Nepal Contributors • Acharya, M., Department of Forest, Ministry of Forests and Soil Conservation (MFSC) • Bajracharya, B., International Centre for Integrated Mountain Development (ICIMOD) • Basnet, G., Independent Consultant, Environmental Anthropologist • Basnet, T., Tribhuvan University • Belbase, N., Legal expert • Bhatta, S., Department of National Park and Wildlife Conservation • Bhusal, Y. R. Secretary, Ministry of Forest and Soil Conservation • Das, A. N., Ministry of Forest and Soil Conservation • Ghimire, S. K., Tribhuvan University • Joshi, S. P., Ministry of Forest and Soil Conservation • Khanal, S., Independent Contributor • Maharjan, R., Department of Forest • Paudel, K. C., Department of Plant Resources • Rajbhandari, K.R., Expert, Plant Biodiversity • Rimal, S., Ministry of Forest and Soil Conservation • Sah, R.N., Department of Forest • Sharma, K., Department of Hydrology • Shrestha, S. M., Department of Forest • Siwakoti, M., Tribhuvan University • Upadhyaya, M.P., National Agricultural Research Council -
Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style'
Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style' Yield: Serves 2-4 Ingredients: 1 lbs Fresh Bitter Gourd (Karela) 2 large Red Onions (Pyaz) - halved and sliced 3 medium Tomatoes (Tamatar) - diced 4 cloves Fresh Garlic (Leh-sun) - grated into a paste 1 ½ inch piece Fresh Ginger (Adrak) - grated into a paste 4 Tbs Kosher Salt (Namak) + to taste 2 tsp Turmeric Powder (Haldi) - divided 1 tsp Fennel Seed (Saunf) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Garam Masala 1 tsp Jaggery (Gur) - grated fine; can substitute granulated sugar (Chini) ½ tsp Mango Powder (Amchoor) 4 Tbs Oil - can use grape seed, canola, avocado, or olive oil Preparation: 1) Thoroughly wash the bitter gourd and thinly slice -Transfer slices to a medium mixing bowl - Add 4 Tbs salt and 1 tsp turmeric powder - Thoroughly combine, cover, and set aside for 15 minutes 2) After 15 minutes, using your hands (you may want to wear gloves for this), squeeze the bitter gourd to remove a much liquid as possible and transfer 'squeezed slices' to a fine sieve (discard left over liquid) - Thoroughly rinse the slices with clean water to remove excess salt - Transfer to absorbent paper and allow to dry for 5-10 minutes 3) Return gourd slices to a mixing bowl and dust bitter gourd with jaggery or sugar -Thoroughly combine and set aside 4) Heat oil in a large heavy bottomed pan, wok, or large kadahi over high heat until shimmering - As soon as the oil is hot, reduce heat to medium and add the fennel seed - Allow to cook for 30 seconds - Add bitter gourd (leaving any liquid -
(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications, -
East Indian Cooking
https://en.wikipedia.org/ wiki/Indian_cuisine#/med ia/File:Indian_Spices.jpg Joe mon bkk East Indian Cooking Tantalize your taste buds with a taste of East India! Cook along, and then eat(!), with the instructor, Kiran Kashyap. Dishes include both vegetarian and non-vegetarian main courses, as well as appetizers and desserts. There are five sessions in the program, and they are held Sundays (5:00 –7:00 pm) in the kitchen of the Regina Christian School (Albert Street and 23rd Ave). There is a Fall session starting in September and a Winter session starting in January. Recipes for typical dishes are shown in the following pages. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 JEERA RICE • 1 cup rice • 2 cups boiling water • ½ tsp salt • 1 tbs butter •1/2 tsp Jeera (= Hindi for cumin seeds) Wash rice. Heat oil on high heat, add jeera. Let fry10 seconds. Add rice and water. Bring to rolling boil. Reduce heat to low. Cook covered till done. Approx 20 minutes. Fluff with fork and add butter and mix. CLASSIC LENTIL • 1 cup yellow lentil – yellow Moong washed and split • 5 cups water • 3 tbs ginger paste • ¼ tsp turmeric ground Cook on medium heat till soft. TARKA • 2 tbs oil • ½ cup fine chopped onions • 1 tsp cumin seed • 1 tsp grounds cumin • 1 tsp ground coriander • ½ cup fine chopped tomatoes • 1 tbs butter Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 Heat over high heat oil; add onions, cook to golden; add cumin seed and fry 30 seconds, add other dry spices cook 30 seconds; add tomatoes. -
Spice Large.Pdf
Gernot Katzer’s Spice List (http://gernot-katzers-spice-pages.com/engl/) 1/70 (November 2015) Important notice Copyright issues This document is a byproduct of my WWW spice pages. It lists names of spices in about 100 different languages as well as the sci- This document, whether printed or in machine-readable form, may entific names used by botanists and pharmacists, and gives for each be copied and distributed without charge, provided the above no- local name the language where it is taken from and the botanical tice and my address are retained. If the file content (not the layout) name. This index does not tell you whether the plant in question is is modified, this should be indicated in the header. discussed extensively or is just treated as a side-note in the context of another spice article. Employees of Microsoft Corporation are excluded from the Another point to make perfectly clear is that although I give my above paragraph. On all employees of Microsoft Corporation, a best to present only reliable information here, I can take no warrant licence charge of US$ 50 per copy for copying or distributing this of any kind that this file, or the list as printed, or my whole WEB file in all possible forms is levied. Failure to pay this licence charge pages or anything else of my spice collection are correct, harm- is liable to juristical prosecution; please contact me personally for less, acceptable for non-adults or suitable for any specific purpose. details and mode of paying. All other usage restrictions and dis- Remember: Anything free comes without guarantee! claimers decribed here apply unchanged. -
Tasty Frugal Green
Ta sty Frugal Green The Gourmet’s Guide to Sustainable Eating Ta sty Frugal The Gourmet’s Green Guide to Sustainable Eating CHINTAN 2014 Contents • Introduction : Page 4 Soups, Snacks, Chutneys • Carrot-peel and Coriander-stem Soup : Page 9 • Pea Shell Soup : Page 10 • Pea Pod and Cauliflower Stem Soup : Page 11 • Rubbish Soup : Page 12 • Stalk Soup : Page 14 • Snake Gourd Seed Pakoras : Page 15 • Matar Chhilka Pakoras : Page 16 • Chapatti Pakora : Page 17 • Pumpkin Fibre Chutney : Page 18 • Ridge Gourd Chutney : Page 19 • Watermelon Rind Chutney : Page 20 Rice, Rotis. Dosas • Chapatti Noodles : Page 23 • Watermelon Rind Rava Dosa : Page 24 • Masala Rice : Page 26 • Daal Parantha : Page 27 Sabzis, Curries, Raitas • Lauki Peels Bhurji : Page 29 • Crispy Karela ka Chhilka : Page 30 • Potato Skin Charchari : Page 31 © Copyright 2014, Chintan Environmental Research and Action Group • Vegetable Charchari : Page 32 238, Sidhartha Enclave, New Delhi - 110014, India • Mukundphali (Pumpkin Peel) Sabzi : Page 33 Phone: +91-11-46574171 or 46574172 • Raw Banana Peel Sabzi : Page 34 Email: [email protected] • Mooli Patte aur Aaloo ki Sabzi : Page 35 Website: www.chintan-india.org • Chatpata Watermelon Curry : Page 36 • Jackfruit Seeds Curry : Page 38 About Chintan Environmental Research and Action Group: • Sweet Sour Watermelon Peel Curry : Page 40 We are a registered non-profit organization with a vision of inclusive, • Watermelon Rind Raita : Page 42 sustainable, and equitable growth for all. Our mission is to reduce ecological footprints and increase environmental justice through Desserts systemic change brought about through partnerships, capacity • Bread Crumb Cake : Page 45 • Watermelon Rind Payasam : Page 46 building at the grassroots, advocacy and research, and sustainable, scalable models on the ground. -
Economically Important Plants Arranged Systematically James P
Humboldt State University Digital Commons @ Humboldt State University Botanical Studies Open Educational Resources and Data 1-2017 Economically Important Plants Arranged Systematically James P. Smith Jr Humboldt State University, [email protected] Follow this and additional works at: http://digitalcommons.humboldt.edu/botany_jps Part of the Botany Commons Recommended Citation Smith, James P. Jr, "Economically Important Plants Arranged Systematically" (2017). Botanical Studies. 48. http://digitalcommons.humboldt.edu/botany_jps/48 This Economic Botany - Ethnobotany is brought to you for free and open access by the Open Educational Resources and Data at Digital Commons @ Humboldt State University. It has been accepted for inclusion in Botanical Studies by an authorized administrator of Digital Commons @ Humboldt State University. For more information, please contact [email protected]. ECONOMICALLY IMPORTANT PLANTS ARRANGED SYSTEMATICALLY Compiled by James P. Smith, Jr. Professor Emeritus of Botany Department of Biological Sciences Humboldt State University Arcata, California 30 January 2017 This list began in 1970 as a handout in the Plants and Civilization course that I taught at HSU. It was an updating and expansion of one prepared by Albert F. Hill in his 1952 textbook Economic Botany... and it simply got out of hand. I also thought it would be useful to add a brief description of how the plant is used and what part yields the product. There are a number of more or less encyclopedic references on this subject. The number of plants and the details of their uses is simply overwhelming. In the list below, I have attempted to focus on those plants that are of direct economic importance to us. -
Epicentre Spice Guide
SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55 -
WO 2017/049364 Al 30 March 2017 (30.03.2017) P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/049364 Al 30 March 2017 (30.03.2017) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every B65D 81/28 (2006.01) B32B 27/08 (2006.01) kind of national protection available): AE, AG, AL, AM, B32B 27/32 (2006.01) B32B 27/28 (2006.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, C08K 5/13 (2006.01) B65D 65/42 (2006.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, A23B 4/00 (2006.01) B32B 15/08 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A23B 4 7 0 (2006.01) C09K 75/00 (2006.01) HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, A23B 4/20 (2006.01) C08K 5/00 (2006.01) KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, B32B 27/00 (2006.01) MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (21) International Application Number: SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, PCT/AU20 16/050900 TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, (22) International Filing Date: ZW. 23 September 2016 (23.09.201 6) (84) Designated States (unless otherwise indicated, for every (25) Filing Language: English kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, (26) Publication Language: English TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, (30) Priority Data: TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, 2015903898 24 September 2015 (24.09.2015) AU DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (71) Applicant: INTERNATIONAL CONSOLIDATED SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, BUSINESS GROUP PTY LTD [AU/AU]; Level 3, 333 GW, KM, ML, MR, NE, SN, TD, TG). -
National Register of Medicinal Plants
Digitized by Google Digitized by Google IUCI Nepal National Register of Medicinal Plants IUCl-The World Conservation union May 2000 ... .....,...... , ... 111 IUCN ....,, ., fllrlll •• ... c-.ltloll n.w.wc:-....u.i. IIHI l111I11111I1111II1111II111111111111111 9AZG-Y9Q-23PK Published by: IUCN Nepal Copyright: 2000. IUCN Nepal The role of Swiss Agency for Development and Cooperation in supporting the IUCN Nepal is gratefully acknowledged. The material in this publication may be reproduced in whole or in part and in any form for education or non-profit uses, without special permission from the copyright holder, provided acknowledgment of the source is made. IUCN Nepal would appreciate receiving a copy of any publication which uses this publication as a source. No use of this publication may be made for resale or other commercial purposes without prior written permission of IUCN Nepal. Citation: IUCN Nepal. 2000. National Register ofMedicinal Plants. Kathmandu: IUCN Nepal. ix+ 163 pp. ISBN: 92-9144-048-5 Layout and Design: Upendra Shrestha & Kanhaiya L. Shrestha Cover design: Upendra Shrestha Cover Pictures: Pages from the manuscript of Chandra Nighantu drawn towards the end of 19th century (Courtesy: Singh Durbar Vaidhyakhana Development Committee) Left-hand side: Rajbriksha (Cassia fistula) occuring in the Tarai and other tropical regions of Nepal lying below 1,000 m altitude. Right-hand side: jatamansi (Nardostachys grandif/ora) occuring at 3,000m to 4,000m in the alpine and subalpine zone of Nepal Himalaya. Available from: IUCN Nepal P.O. Box 3923 Kathmandu, Nepal The views expressed in this document are those of the authors and do not necessarily reflect the official views of IUCN Nepal. -
Order by Mail Marshalls Creek Spices by Pure and Natural Spices 3237 Long Beach Rd., Oceanside, N.Y
ORDER BY MAIL MARSHALLS CREEK SPICES BY PURE AND NATURAL SPICES 3237 LONG BEACH RD., OCEANSIDE, N.Y. 11572 Phone 516-889-5116 Fax 516-889-2682 Follow us on Instagram. @marshallcreekspices WEB ADDRESS…WWW.MARSHALLSCREEKSPICES.COM ALL SPICES PACKED FRESH WEEKLY. $6.99 EACH, FLAT RATE SHIPPING Follow us on Twitter $5.95 PER ORDER. FREE SHIPPING ON ORDERS OF $50 OR MORE @mcreekspices Blog: https://marshallscreekspices.wordpress.com SPICES & HERBS BLENDS WITHOUT SALT BLENDS WITH SALT Follow us on Facebook ANNATTO SEED CANADIAN CHKN N/S EVERYTHING BAGEL https://www.facebook.com/ ANNATTO GROUND CANADIAN STEAK N/S ESSENCE OF EMERIL MarshallsCreekSpice ARROWROOT CRAB BOIL N/S FAJITA SEASONING BACON BITS CREOLE N/S GARAM MASALA SEAS. To receive special deals and BASIL EVERYTHING BAGEL N/S JERK SEASONING steals, Post a recipe with a pic and tag it with BASIL SWEET ESSENCE OF EMERIL LAMB SEASONING, BROILED #MCSFRESH BAY LEAVES WHOLE FAJITA SEAS. N/S LEMON PEPPER #marshallscreekspices BAY LEAVES GROUND FANTASTIC 4 N/S CANADIAN STEAK #pureandnaturalspices CAYENNE PEPPER FISH SEASONING N/S CANADIAN CHICKEN CRUSHED RED PEPPER GARLIC AND PEPPER CRAB BOIL CELERY FLAKES GARLIC & HERB N/S MARYLAND STYLE SEAS. (Old Bay) CHAMOMILE HOT GARLIC ONION SALT CHIVES GARLIC PEPPER N/S PIZZA SEASONING CHILI POWDER GREEK SEAS. N/S POT ROAST SEASONING CHILI POWDER DARK NEW GREEK SEAS. N/S POULTRY SEAS CHILI POWDER HOT HERBS De PROVENCE RED ROBIN BURGER BLEND CHILI PEPPERS WHOLE ITALIAN SEASONING ROAST BEEF SEASONING CILANTRO JERK SEASONING N/S SOUL SEASONING CITRIC ACID