[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. https://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttps://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, https://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and https://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Ingredients Industry Manager John Madden and Senior Research Analyst Claire Moulin discuss the European Food Safety Authority’s positive opinion of the natural sweetener Stevia and the implications it might have for new opportunities in the sweeteners market. These include:

• new product launches from beverage companies such as Coca-Cola and Pepsi
• new sugar substitute product launches
• health and wellness opportunities given France’s growing overweight population

Madden and Moulin also discuss the growth products for Stevia-based products, given that companies are working with Stevia manufacturers to develop flavor systems to help mask the bitter aftertaste of the extract.