[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Season 1, Episode 15

Cranberry & Orange Scones
Recipe by Josie Wakelee

Active Time: 20 minutes
Inactive Time: 35 minutes

Orange Butter
————————–
½ cup butter, softened
2 Tbsp orange marmalade

1. In a small bowl, mix softened butter and marmalade until combined.
2. Cover bowl and cover with plastic wrap, or, use plastic wrap to roll into a tube
3. Chill until set.

Scones
————————–
3 cups all purpose flour
⅓ cup sugar
2 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 Tbsp grated orange peel
¾ cup (1 1/2 sticks) chilled unsalted butter, cut into ½ inch pieces
¾ cup dried cranberries
1 cup chilled buttermilk

1. Preheat oven to 400° F.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt
3. Zest orange and mix into flour mixture.
4. Cut in butter into the flour mixture until it resembles coarse meal.
5. Add dried cranberries and coat with flour mixture.
6. Gradually add buttermilk, tossing with fork or pastry cutter until moist clumps form.
7. Turn dough out onto lightly floured work surface and knead briefly to bind dough, about 4 turns.
8. Form dough into 1-inch-thick round and cut into 8 wedges.
9. Line baking sheets with parchment paper or Sil-pad.
10. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
11. Bake until tops of scones are golden brown, about 20 to 25 minutes.
12. Let stand on baking sheet 10 minutes.
13. Serve scones warm or at room temperature with orange butter

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A demonstration of how to take the Isotonix OPC-3 in the morning.
Category: Howto & Style
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Isotonix OPC-3 vitamins antioxidants allergy ailment relief anti-aging free radicals