[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Vaughn Lawrence and Brandon Amalani discuss the amazing health benefits of reishi and chaga mushroom.

To purchase reishi and chaga supplements go to: https://store.spiritofhealthkc.com

For more health information visit us at: https://spiritofhealthkc.com

Source: https://www.foodnetwork.com/recipes/sara-moulton/competition-bar-b-q-ribs-recipe/index.html

Competition Bar-B-Q Ribs

Recipe courtesy Chris Lilly

Prep Time:15 min
Cook Time:4 hr 25 min
Serves:8 to 10 servings

Ingredients

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:

1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:

3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:

1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Directions

Raw Preparation: Place slab of ribs bone side down on table. Slide
knife under the membrane and against the end bone to separate the 2.
With a dry paper towel, grasp the edge of the thin membrane and pull.
The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well.
Generously apply rub onto the front and back sides of ribs. Gently pat
to ensure that rub will adhere. Place ribs meat-side up on a broiler
pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own
doubled aluminum foil square. Foil should be large enough to
completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid
over each rib. At the same time wrap and seal each rib tight. Return
to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium
coat of the Third Stage rub to the meat-side of the ribs. Place
uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees.
Brush finishing glaze on both sides of ribs. Place ribs in oven for 10
minutes, or until sauce caramelizes.