Product Type: Umbelliferous Vegetabless

Type: Carrot

Style: Fresh

Maturity: 100%

Color: Red/Orange

Brand Name: Tianqin

CAS：7235-40-7

It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.

Methods of consumption and uses

Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes. The most popular variation in north India is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots in western parts with a seasoning of mustard seeds and green chillies popped in hot oil, while adding carrots to rice usually is in julienne shape.

Wild carrot seeds contain flavonoids, and a volatile oil including asarone, carotol, pinene, and limonene. Cultivated carrot root contains sugars, pectin, carotene, vitamins, minerals, and asparagine. Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones.

Carrot root infusion can be prepared by infusing a teaspoonful of the dried herb in a cup of boiling water for ten to fifteen minutes, once this is done, strain and cool the infusion and use as indicated. The infusion can be drunk thrice daily for treating various conditions. The infusion of carrot seeds can be prepared by steeping one third of a tbsp to a full teaspoon of seeds in a cup of boiling water. Strain and drink in the same dosages as indicated for the root infusion.
Herbal carrot tincture can be used thrice daily, at one to two ml of the tincture per dose.