[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[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

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

Preheat your oven to 400F/200C

For the Crust:

2 Cups crushed gram crackers or digestive biscuits
3 Tbls melted butter
1/4 tsp cinnamon powder (optional)

Spread in an 8 or 9 inch spring form (depending how tall you like your cheese cake to be) if you are using a normal baking pan, you will need to line it up with parchment paper.

Mix the crumbs with melted butter.
Spread the crumbs evenly and bake for about 5-7 mins. Let it cool before you pour the cheese cake batter.

Bring your oven down to 350F/180C and set a rack on a middle shelf

For the Filling

lb. 2 ounces cream cheese ( 2 cups + 4 Tbl)
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla extract or lemon zest if you wish
4 eggs
2 cups sour cream (16 oz)
1 cup heavy whipping cream

For the topping:
1/4 cup fresh orange juice
3 tsp corn starch
1/4 – 1/2 cup sugar
1 tsp vanilla
1/4 tsp lemon/orange zest