[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[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.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

This is an attempt to make White Chocolate without sugar. Stevia seems to be one of the healthiest sugar substitutes, so that is what I choose. The Stevia product I used has Maltodextin list as the first ingredient. My understanding is that Maltodextrin is a filler that is used because Stevia is 300 times sweeter than sugar. The Stevia Extract in the Raw says that it can be used “cup for cup” in place of sugar for baking and cooking. This video is just about my experience with it.
I really want to minimize if not cut out sugar out of my diet. There are numerous Chocolate bars on the market that alterative sweeteners: Sucralose, Maltitol and even Stevia; but I can’t find sugarless White Chocolate.

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