[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

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What is F21?
F21 has been specifically formulated as an All Natural Sugar Blocker™ to help limit your blood sugar absorption. For every gram of F21 you can block up to 20 grams of sugar (sucrose). Additionally, our patent pending formula not only helps promote weight loss, it benefits the digestive system by allowing the blocked sucrose to support beneficial probiotic bacteria while the polysaccharide (PSK) boosts your immune system response.
F21 Ingredients:
L-Arabinose, Coriolus Versicolor Polysacchride, Konjac-Mannan, Magnesium Stearate
Mint flavor: Menthol and Natural Colors.

Watch to learn how to make Spicey Cranberry Sauce!

Thank you for watching! Check out Jane Butel’s blog “Jane Butel’s Southwest Cooking” for the written recipe and more video recipes at janebutelcooking.blogspot.com, or her website for cooking school information as well as cookbooks and spices at www.janebutelcooking.com

You may order our pure chiles and ingredients for Southwestern and Mexican cooking from us or register for a full participation cooking school at https://www.janebutelcooking.com/Public/PecosValleySpiceCo/index.cfm
SPICED CRANBERRY SAUCE

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This is my very favorite way to make Cranberry Sauce. It has so much more flavor than simple cranberry sauce with just sugar and water—and with the added cinnamon and ginger—it also has added nutrition and tummy benefits—aiding digestion. This sauce will keep for at least 2 weeks in the refrigerator and will freeze for at least a year.

Yield: 6 to 8 servings

4 cups fresh cranberries
2 sticks cinnamon
2 cups sugar
2 cups water
2 Tablespoons chopped candied ginger
½ cup fresh squeezed orange juice
1 teaspoon orange zest
5 whole cloves
5 whole allspice
1 Tablespoon Cinnamon stick, preferably Canela or Chinese Cinnamon*
¼ teaspoon powdered Chipotle*

1. Place all ingredients except the last 3 spices in a 3 quart saucepan. Place the spices in a tea ball or tie into a clean cloth and place in the cranberry sauce. Simmer about 5 to 7 minutes or until the cranberries have popped. Taste and adjust the flavor if desired.

*These ingredients may be ordered from Pecos Valley Spice Co. at www.janebutelcooking.com.