[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

How To Make A Broccoli Potato And Ham Chowder Recipe
Chowder is always at its best when it is full of chunky goodness regardless of the different types of meats, vegetables, or fruits they may include in any particular chowder dish. The fact is many people have a particular preference for the types of chowders they think are the very best. The good news is there are plenty of recipes from which you can choose when you want all the chunky goodness you can get.
This one is easy enough to make and you can serve it piping hot with chowder crackers or even fresh out of the oven homemade biscuits. Just imagine the smiles of satisfaction on the faces of your family when they get a taste of this delicious mixture of cheese, broccoli, potatoes, and ham.
Recipe for Broccoli Potato and Ham Chowder
What You Need
• ¼ cup butter or margarine
• 2 medium minced onions
• 1 pound cubed ham
• 1 minced leek
• 3 minced garlic cloves
• ¼ teaspoon sage
• ¼ teaspoon thyme
• 1 container vegetable broth 32 ounce
• 2 large cubed potatoes
• 1 bay leaf
• 3 Tablespoons flour
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon white pepper
• 1 can cream corn 8 ounce
• 1 packaged chopped thawed frozen broccoli
• 2 cups half and half
• ½ cup sour cream
• ¼ pound shredded cheddar cheese
• Salt and pepper to taste
How to Make It
Begin by placing the frozen broccoli out onto the countertop to thaw about 20 minutes before preparation time. Cut the ham into bite size pieces of about ¼ inch, set aside until needed. Peel and cut the potatoes into bite size pieces of about ½ inch cubes. Mince the garlic cloves, onions, and leek. Set aside separately until needed.
Using a large soup pot or Dutch oven you will add 2 tablespoons butter or margarine to melt. Add the minced onions to saute until they are translucent and browned. Add the cubes of ham. Stir to cover will and then stir in the minced leek. Increase to high heat. Stir and bring to a boil. Cook for about 5 minutes. Reduce heat to medium.
Add the minced garlic cloves. Saute for about 2 minutes. Add the sage and thyme and then slowly stir in the vegetable broth. Add the cubed potatoes and stir. Add the bay leaf and return to a boil. Reduce heat to lowest setting and allow the mixture to simmer while stirring with a whisk. Slowly whisk in the flour, onion powder, garlic powder, and white pepper. Simmer ingredients for about 15 minutes on low.
Add the cream corn and chopped thawed frozen broccoli and stir to combine. Cook over a low heat setting until all the vegetables are tender and done.
Stir in the remaining butter or margarine, half and half and sour cream. Allow this mixture to simmer until all ingredients are thoroughly heated. Remove the bay leaf. Salt and pepper to taste, and then sprinkle the top of the chowder with the shredded cheddar cheese. Simmer for just a few more minutes, long enough to melt the shredded cheese on the top.