[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

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Get ALL the recipes in PDF form: https://bit.ly/FallDayRecipes
Get the pumpkin spice donut recipe here: https://bit.ly/PumpSpiceDonuts
Get the chipotle squash soup recipe here: https://bit.ly/ChSqSoup
Get the quick caramel corn recipe here: https://bit.ly/CarmCorn

PUMPKIN SPICE DONUTS:

FOR THE DONUTS

- 1/3 cup oil
- 4 tablespoons butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 15 ounce can pumpkin purée
- 1 1/2 cups flour
- 1 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon grated nutmeg

FOR THE GLAZE

- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3-5 tablespoons apple cider

INSTRUCTIONS

Preheat oven to 350 degrees.

Melt butter and add to oil in large mixing bowl. Add sugars and mix with a hand or stand mixer.

With mixer running, add eggs one at a time, mixing after each addition.

Mix in vanilla and pumpkin.

Finish batter by adding flour, baking soda, cinnamon, ginger and nutmeg. Mix until no dry streaks remain.

Spray donut pan with nonstick baking spray and fill forms 3/4 full of batter.

Bake in preheated oven 12-18 minutes until the donuts are set and slightly browned around the edges.

Remove from oven and cool in pan for 5 minutes then turn out onto a cooling rack. Continue baking donuts until all batter is used.

While baking, prepare glaze by whisking together all ingredients until smooth.

When the donuts are cooled, dip in prepared glaze.

CHIPOTLE SQUASH SOUP:

FOR THE SOUP

- 3 tablespoons olive oil
- 1 large onion, diced
- 1 teaspoon salt
- 1 cup diced carrots
- 1 1/2 teaspoons ground cumin
- 1 cup carrot juice
- 4 cups chicken stock
- 1 quart diced tomatoes in tomato juice
- one large roasted squash, scooped out and skin discarded
- 2-3 chipotle peppers in adobo

FOR THE CHIPOTLE PUMPKIN SEEDS

- 1 cup raw pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon minced rosemary
- 1-3 teaspoons chipotle pepper powder

FOR THE SOUP

In a 5 quart kettle, heat oil over medium high heat. Add onion and salt and sauté until slightly softened, 3-5 minutes.

Add carrots and cook an additional 6 minutes.

Stir in cumin for 30 seconds.

Add tomatoes, carrot juice, chicken stock, squash and peppers.

Bring to a boil then turn to a simmer and cook for 45 minutes with lid slightly ajar.

To finish soup, blend using an immersion blender or regular blender until smooth. Garnish with chipotle pumpkin seeds.

FOR THE CHIPOTLE PUMPKIN SEEDS

Stir together all ingredients and bake in a preheated 375 degree oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside and cool.

QUICK CARAMEL CORN:

INGREDIENTS

- 1 stick unsalted butter
- 1/4 cup light corn syrup
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 5 quarts popped popcorn

INSTRUCTIONS

Preheat oven to 200 degrees and spray two baking sheets with nonstick cooking spray. Set aside.

Have popcorn popped and ready in a large bowl.

Bring butter, corn syrup, brown sugar and salt to a low boil over medium high heat. Continue boiling for 2 minutes.

Remove from heat and stir in baking soda. Continue stirring until soda is incorporated and the caramel is lighter in texture.

Pour over prepared popcorn and stir until the popcorn is evenly coated.

Evenly divide on two baking sheets and place in preheated oven. Bake for 45 minutes, stirring every 15 minutes.

Remove from oven, cool and enjoy!