[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[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.

[Shelf life] 24 Months

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

[What is Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

View full recipe at https://www.manjulaskitchen.com/2009/07/20/vegetable-biryani/

Ingredients:
For Rice:
1 cup long-grain rice, preferably Basmati
2 cups water
1/4 teaspoon salt
1 tablespoon oil
2 pinch saffron
2 tablespoons milk

For Vegetable gravy:
2 tablespoons oil
1/4 teaspoon asafetida (hing)
1 teaspoon cumin seed (jeera)
4 medium chopped tomatoes
1 green chili finely chopped
1 tablespoon fine shredded ginger
1 cup yogurt
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1/2 cup cubed paneer
2 cup sliced cauliflower
1/2 cup sliced carrots
1/2 cup chopped green beans
1/2 cup chopped green bell pepper
2 tablespoon cashew nuts broken into pieces
1 teaspoon salt adjust to taste
2 tablespoon chopped mint leaves
For Garnish:
1 teaspoon garam masala
4 tablespoons melted butter
2 tablespoons sliced almonds

In Denmark, we ate Knækbrød for breakfast, lunch or as a snack. I like this delicious version because it has all kinds of seeds in the recipe. Plus, it is nice to make your own homemade
Crispbread or in Danish Knækbrød
♥ Ingredients ♥
1/2 cup sunflower kernels
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup hemp seeds
1/2 cup flax seeds
1/2 cup oatmeal
9 oz ryeflour
3/4 cup water
1/2 cup olive oil
2 tsp salt
1 tsp baking powder
The crispbread goes great with nutella, cheese or jam. Enjoy the crisp bread with a cup of coffee, tea or your favorite beverage.

https://scandinavtoday.blogspot.com/2016/06/knkbrd-crispbread.html

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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian – Nordic art, travel and of course FOOD!

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Karen Grete and Heidi