factory Outlets for St John’s wort extract Factory in Finland


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factory Outlets for St John’s wort extract Factory in Finland Detail:

[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.

St.John's Wort Extract11

[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.

St.John's Wort Extract221

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


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Our objective is to present premium quality products at aggressive prices, and top-notch services to buyers around the world. We have been ISO9001, CE, and GS certified and strictly adhere to their excellent specifications for factory Outlets for St John’s wort extract Factory in Finland , The product will supply to all over the world, such as: Costa rica, Mongolia, Provence, Customer satisfaction is our goal. We are looking forward to cooperating with you and providing our best services for you. We warmly welcome you to contact us and please feel free to contact us. Browse our online showroom to see what we can do for you. And then E-mail us your specifications or inquiries today.


  • Breakfast Spaghetti Squash (Bacon & Egg)
    Serving Size: 4

    INGREDIENTS
    1 spaghetti squash
    oil, to brush
    salt and pepper, to season
    1/2 cup of bacon, chopped
    4 eggs
    1/2 cup cheddar cheese
    green onion, garnish

    PREPARATION
    Preheat oven to 400º F / 200º C.
    Half the squash and scoop out seeds.
    Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
    Use a fork to scrape the squash strands and “fluff” it up.
    Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.
    Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.
    Garnish with chopped green onion and black pepper.
    Serve immediately and enjoy!

    Four Cheese Spaghetti Squash
    Serving Size: 4

    INGREDIENTS
    1 spaghetti squash
    oil, to brush
    salt and pepper, to season
    1/4 cup butter
    1/4 cup all-purpose flour
    1 3/4 cups milk
    1/2 cup parmesan cheese, divided in half
    1/4 cup cheddar cheese
    1/4 mozzarella cheese
    1/4 monterey jack cheese
    chopped parsley, for garnish

    PREPARATION
    Preheat oven to 400º F / 200º C.
    Half the squash and scoop out seeds.
    Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
    Use a fork to scrape the squash strands and “fluff” it up.
    In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.
    Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.
    Add all four cheeses to the sauce and stir until melted.
    Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.
    Bake until the filling is hot, about 5 minutes.
    Garnish with chopped parsley.
    Serve immediately and enjoy!

    Chicken Enchilada-Stuffed Spaghetti Squash
    Serving Size: 4

    INGREDIENTS
    1 spaghetti squash
    oil, to brush
    salt and pepper, to season
    2 cups of shredded chicken, cooked (rotisserie chicken)
    1/2 teaspoon cumin
    1/4 teaspoon garlic powder
    1/8 teaspoon chili powder
    1/4 teaspoon salt
    3 tablespoon cold water
    1/3 cup onion, chopped
    1/3 cup bell pepper, chopped
    1/4 cup black beans
    1/2 cup red enchilada sauce
    1/2 cup shredded Mexican cheese blend

    PREPARATION
    Preheat oven to 400ºF / 200ºC.
    Half the squash and scoop out seeds.
    Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.
    In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.
    Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.
    Use a fork to scrape the squash strands and “fluff” it up.
    Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.
    Bake until filling is hot and cheese has melted, about 10 minutes.
    Serve immediately and enjoy!

    Tomato Meat Sauce Spaghetti Squash
    Serving Size: 4

    INGREDIENTS
    1 spaghetti squash
    oil, to brush
    salt and pepper, to season
    1 pound ground beef
    1 yellow onion, diced
    3 cloves garlic, minced
    1 can (15 ounces) crushed tomatoes
    1 cup shredded mozzarella
    chopped parsley, for garnish

    INSTRUCTIONS
    Preheat oven to 400º F / 200º C.
    Half the squash and scoop out seeds.
    Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
    Use a fork to scrape the squash strands and “fluff” it up.
    In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.
    Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.
    Bake until the feeling is hot and cheese is melted, about 5 minutes.
    Garnish with chopped parsley.
    Serve immediately and enjoy!

    Music provided by Audio Network. Used with permission



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