[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

This spice cake has a splash of beer in the batter, making it extra moist. Served with poached pears and a maple frosting this is the definition of holiday delicacy. FULL RECIPE BELOW.

Get the full recipe: https://bit.ly/18IUzaP

Check out the full Hungry for the Holidays Playlist: https://bit.ly/1c3HezZ

MUSIC: “Midnight Clear” by Richard Freitas

Spice Cake w/ Lemon-Maple Frosting & Poached Pears
Serves 8

INGREDIENTS:
For the spice cake:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ¼ cups pumpkin purée
1 teaspoon pure vanilla extract
1/3 cup plus 3 tablespoons brown sugar
1/2 cup granulated sugar
1 cup safflower oil
2 large eggs
¼ cup Hoegaarden

For the Pears:
2 medium pears
2 cups water
1/2 cup granulated sugar
1 tablespoon honey
1 whole star anise
pinch of salt

For the Lemon-Maple Frosting:
4 tablespoons (½ stick) unsalted butter, at room temperature
4 ounces cream cheese
Zest and juice from 1 lemon
1 cup confectioners’ sugar
2 tablespoons maple syrup

PROCESS:
To make the spice cake:
-Preheat oven to 350ºF.
-Butter and flour a loaf pan
-In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.
-In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil.
-Whisk vigorously until the mixture is smooth.
-Add the eggs, whisking to combine.
-Pour in the Hoegaarden and combine
-Add your dry ingredients to the wet and combine
-Pour batter into prepared pan.
-Bake for 1 hour.
-Test with a toothpick in the center, when it comes out clean it’s done.

To make the poached pears:
-Cut the pears into 1-inch-thick wedges, removing and discarding the fibrous stems and seeds.
-In a Dutch oven combine water, granulated sugar, honey, star anise, and a pinch of salt.
-Once the sugar dissolves, add the pear wedges.
-Poach the pears for about 15 minutes, or until tender.
-Turn off the heat and let them cool in their poaching liquid.

To make the maple frosting:
-Whisk or beat together butter, cream cheese, lemon zest and lemon juice until light and fluffy.
-Add powdered sugar, and whisk to combine. (add more powdered sugar for desired thickness).
-Stir in maple syrup.
-Place frosting in fridge to chill until you’re ready to use

To assemble the cake:
-Remove the cake from the tin
-Slice evenly
-Serve frosting in a separate bowl or gravy boat
-Serve pear wedges and liquid in a separate bowl
-Assemble at table on individual plates

Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith – www.valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio – www.slicedbreadstudio.com
Set Decoration: Kevin Van – Instagram: @heyprez
Recipes: Maria Zizka — www.mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau – www.byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu

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