8 Year Exporter Valerian root extract Wholesale to Maldives
8 Year Exporter Valerian root extract Wholesale to Maldives Detail:
[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]
- Beneficial for insomnia
- FOR ANXIETY
- AS A SEDATIVE
- FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
- FOR DIGESTIVE PROBLEMS
- FOR MIGRAINE FEADACHES
- FOR HYPERACTIVITY AND FOCUS IN CHILDREN
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Every single member from our higher effectiveness product sales staff values customers' requires and organization communication for 8 Year Exporter Valerian root extract Wholesale to Maldives , The product will supply to all over the world, such as: Argentina, Bandung, Hungary, With the spirit of "high quality is our company's life; good reputation is our root", we sincerely hope to cooperate with customers from at home and abroad and hope to build a good relationship with you.
Ingredients:
4 russet potatoes, washed and dried
1/2c Greek yogurt
3 tblsp buttermilk
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
1/2 tsp paprika
1 1/2 cups cooked broccoli, chopped
1 cup cheddar cheese, shredded, divided
1/2 tsp salt, or to taste
1/2 tsp pepper,or to taste
Instructions
Preheat oven to 400 deg F. Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Let cool. Slice each potato in half, lengthwise. Scoop out the inside of the potato and place in bowl.
Add the inside of the potato, Greek yogurt, salt, pepper, garlic powder, onion powder, dried onion flakes, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Top with Greek yogurt and green onions!
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