[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[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.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Nachos Refried Beans and Salsa

Servings – 3 – 4

INGREDIENTS
Maize flour – 110 grams
All purpose flour – 40 grams
Turmeric – 1/4 teaspoon
Salt – 1/2 teaspoon
Water
Oil – 1 tablespoon
Onions – 120 grams (divided)
Garlic – 1 tablespoon
Red chili – 1 teaspoon
Cumin – 1/2 teaspoon
Tomato – 205 grams (divided)
Salt – 1/2 teaspoon
Soaked kidney beans – 250 grams
Kidney beans water
Ketchup – 2 tablespoons
Butter – 1 tablespoon
Black pepper – 1/2 teaspoon
Coriander – 1 tablespoon
Bell pepper – 50 grams
Garlic – 1 teaspoon
Sugar – 1 teaspoon
Salt – 1/2 teaspoon
Green chili – 1
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon
Cumin powder – 1/2 teaspoon
Paprika – 1 teaspoon
Red chili – 1/2 teaspoon
Salt – 1/2 teaspoon

PREPARATION
1. In a mixing bowl add 110 grams maize flour, 40 grams all purpose flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, water and knead into a semi-soft dough. Set aside.
2. Heat 1 tablespoon in a non-stick pan. Add 80 grams onions, 1 tablespoon garlic saute till golden brown.
3. Add 1 teaspoon red chili, 1/2 teaspoon cumin, 80 grams tomato, 1/2 teaspoon salt and saute till soft and pulpy.
4. Add 250 grams soaked kidney beans, kidney beans water and mix. Cover and cook on low heat for 10-12 minutes.
5. Add 2 tablespoons ketchup, 1 tablespoon butter, 1/2 teaspoon black pepper and mix well.
6. Add 1 tablespoon coriander and mix again.
7. In a blender add 40 grams onions, 125 grams tomato, 50 grams bell pepper, 1 teaspoon garlic, 1 teaspoon sugar, 1/2 teaspoon salt, 1 green chili and blend it until smooth.
8. In a mixing bowl add 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/2 teaspoon cumin powder, 1 teaspoon paprika, 1/2 teaspoon rd chili, 1/2 teaspoon salt and mix well.
9. Knead the dough again dusting with some refined flour and divide it into large equal portions. Coat each portion with some refined flour and roll it into large thin discs.
10. Cut each disc into rectangles and further cut into triangles. Prick the triangles using a fork.
11. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
12. Sprinkle some spice mix on top of nachos while they are still warm and toss well.
13. Place nachos in a serving platte and put some refried beans and salsa on top. Grate cheese on top.
14. Serve.