[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

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Today starts 3 weeks of Thanksgiving sides. I will be doing three different recipes that will bring some interest to the Thanksgiving table, because heck, we need to stir it up don’t we? Stirring things up is what we witches do best

RECIPE:

1 Cup Sugar
1 Cup AP Flour
1/4 tsp Salt
2 eggs beaten
1/2 Cup Butter melted
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract* (or substitute almond and vanilla for orange in case of nut allergies)
2 Cups Whole Cranberries (frozen CAN be used)
1/2 Cup chopped nuts (optional))

Directions :

Oven 350 F (175C)
grease one 9 inch pie pan

Combine Flour,Sugar and salt. Stir in the cranberries and nuts, toss to coat
Stir in the butter, beaten eggs and extract

Spread batter into prepared pan
Bake for 40-45 min depending on oven or until a toothpick comes out clean near the center
Serve with whipped cream or a scoop of vanilla ice cream