[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Paula T. Hammond ’84, PhD ’93
David H. Koch Professor in Engineering
Executive Officer, Department of Chemical Engineering

Paula Hammond is the David H. Koch professor in engineering in the Department of Chemical Engineering at MIT. Her research focuses on the study and development of new materials, based on the molecular design and synthesis of self-assembling polymers. Professor Hammond’s numerous awards include the National Science Foundation S Career Award, the Environmental Protection Agency’s Early Career Award, the DuPont Young Faculty Award, and the 3M Innovation Fund Award. The Harvard Foundation named Professor Hammond the 2010 Scientist of the Year. She has been a key research participant in both the MIT Energy Initiative, or MITEI, and the David H. Koch Institute for Integrative Cancer research at MIT. She was also instrumental in the founding of the Institute for Soldier Nanotechnologies (ISN) at MIT. Professor Hammond received an SB in Chemical Engineering from MIT in 1984, a Master’s degree from Georgia Tech in 1988, and a PhD from MIT in 1993. She joined the MIT faculty in 1995.

Cheese Broccoli Recipe

Ingredients

1 Lb Fresh Broccoli
1 Tbs Butter
2 Tbs All-Purpose Flour
2-1/2 Cups Water
1 Cup Whole Milk
2 Cups Shredded Cheddar Cheese
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Black Pepper

Instructions

1. Ok so to begin this recipe you’re going to chop off the thick stem of your heads of broccoli. Afterwards, snap off the broccoli florets with your hands.

2. Place a pot of water over medium heat. Once the water comes to a boil, add your broccoli florets and cook them for about 4 minutes. This is what we call blanching. You want your broccoli tender but not limp, so we aren’t going to be cooking them for long. You’ll notice that the broccoli changes in color which is another way you can tell they are done as well.

3. Once the broccoli is done, drain the hot water and season it with the salt, garlic powder, and pepper. Just sprinkle the seasoning over the broccoli, you don’t have to stir in in or anything.

4. So now it’s time to create a cheese sauce for our broccoli so get a small pot and place it over medium heat. Add your butter and flour, then stir in well.

5. Once the flour changes in color, add your milk, and 1-1/2 cups of the shredded cheddar cheese. We aren’t going to use all the cheese just yet because we have to reserve some for later. Stir the cheese in well and allow it to cook until the cheese melts into a cheese sauce and thickens.

6. Once your cheese turns into a nice thick cheese sauce, pour it over the seasoned broccoli, then top the cheese broccoli with the remaining 1/2 cup of shredded cheddar cheese.

7. Place the cheese broccoli over low heat. Cover it with a lid and let it simmer until the top cheese melts. Enjoy!

Follow Me On Social Media
Facebook:https://goo.gl/akvlI4
Twitter: https://goo.gl/g5r56y
Instagram: https://goo.gl/6CmC3U
Pinterest: https://goo.gl/lNEKzb