[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[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.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

Mike Dennison shows how to mix fungicide and apply it to tomatoes to prevent blight. He tells how to read the fungicide label and calculate how much concentrate to use. He then shows how to mix the concentrate in a sprayer. Finally, he shows hot to apply the fungicide to tomato plants to cover all the leaves.

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Lau Saag (Tender Bottle gourd leaves) – 1 bowl or 10 leaves
POTATO-5-6 PIECES
Garlic – 7-8 cloves
Red chilies – 2 pieces
Posto (Poppy seeds) – 1 tablespoon
Turmeric powder – ½ tablespoon
Mustard Oil – 5 tablespoon
Salt – As per your taste
Directions:
Separate the leaves from the branch and keep aside. You can also cut and cook the tender branches and the fruits along as shown in the picture.
Wash the leaves thoroughly with water for 2-3 times and then chop them finely.
Take a pressure cooker and put the chopped leaves. Close the lid and cook for 2-3 whistles…..You need not add any water since it will release its own water.
Let the steam escape and then squeeze out the excess water. Keep aside.
Grind cloves, red chilies and poppy seeds together with some water and keep aside.
Heat Mustard oil in a pan and pour the grounded cloves, red chilies and poppy seeds paste. Add Turmeric powder and sauté till the masala starts leaving oil from sides.
Now add the saag and salt and mix. Keep the flame low and stir for 5-6 mintues till the saag is coated with the masala. Switch off the gas and serve it with steamed rice.

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Please watch: “HOW TO MAKE NIRAMISH PUI SAAK CHARCHORI(VEGETARIAN BENGALI DISH)”

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