[Products Name]  Fresh royal jelly, organic fresh royal jelly

[Specification]  10-HDA 1.4%, 1.6%, 1.8%, 2.0%  HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure natural frozen fresh royal jelly

4.Can be easily produced into soft capsules.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.
5. 

[Packing]

1kg in plastic jar, with 10 jars per carton.

5kg in a aluminum foil  bag,  10kgs per carton.

Also we can pack as customer’s requirement.

[Transportation]
If quantity ordered is low we can transport by air,

If above 4,000kg, by sea, one 20 foot refrigerated container.

[Storage]

[What is royal jelly]
Fresh royal jelly is the concentrated super food responsible for turning an ordinary worker bee into a queen bee. The queen bee is 50% larger than a worker bee and lives for up to 4 to 5 years with worker bees living through only one season.
Fresh royal jelly, along with bee pollen, propolis and honey, contains a natural source of nutrients, which the body needs to maintain good health. Athletes and other people report increased stamina and general well being, after two weeks supplementing their diets.

Main indices of physical and chemic in fresh royal jelly

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Benefits]
The benefits of Royal Jelly and other hive products are no longer treated as folk medicines. Royal jelly has been found to be helpful in the following areas:
1) Tones and strengthens skin
2) Relieves weak and tired eyes
3) Combats the aging process
4) Improves memory
5) Aiding restful sleep
6) Helps against impotence in men and infertility in women
7) It is an antibacterial and may help to prevent leukemia
8) Has a yeast-inhibiting function, preventing conditions such as
thrush and athlete’s foot
9) Contains the male testosterone, which may increase libido
10) Can help treat muscular dystrophy
11) Improves resistance to allergies
12) Controls cholesterol levels
13) Boosts the body’s resistance to the harmful side effects of
chemotherapy and radiotherapy
14) Helps treat skin problems, including eczema, psoriasis and acne
15) Combined with Pantothenic acid, royal jelly provides relief from
the symptoms of arthritis.

Recipe – Curried Couscous With Broccoli and Feta (And Cashews!)
INGREDIENTS:
●1 3/4 cups water
●1 cup couscous , uncooked
●1 1/2 cups broccoli florets
●1/2 cup red onion
●1/3 cup carrot
●1/4 cup raisins
●1/4 cup roasted cashews , chopped
●2 tablespoons white wine vinegar
●1 1/2 tablespoons olive oil
●1 tablespoon sugar
●1 1/2 teaspoons curry powder
●1 teaspoon fresh ginger
●3/4 teaspoon salt
●1 (15 ounce) can chickpeas , drained and rinsed
●3/4 cup feta cheese

Here at the Kenmore Live Studio meet Chef Ariel Bagadiong of Aja Restaurant, Chef Kari Karch of the Kenmore Live Studio, Amber Gibson of Joonbug.com, and Chef Enrique Cortez of La Taberna Tapas, judges for the Mole Meltdown edition of Cooking Combat.

Chef Paco Ruiz of Caoba Grill then demonstrates how to prepare mole shrimp and grilled tilapia enchiladas, and Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare two delicious mole dishes from expert chefs!

Host Cody Gough also demonstrates how to do an awesome job playing “balero,” which Chef Paco refers to as “Mexican Playstation,” by helping audience members hone their balero-playing skills. Watch and learn how to play with a traditional Mexican toy!

The judges then present the results of the Mole Meltdown edition of Cooking Combat. Watch to see who won this special Mole Meltdown edition of Cooking Combat!

Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to find the rest of the recipes from this competition and to see other cooking competitions, recipe videos, full shows, and more.

Recipe: Mole with shrimp and grilled tilapia, enchiladas style
Chef: Paco Ruiz
Serves: 10-12 people

Ingredients:
A total of 28 ingredients:
chile ancho 90 gr
chile pasilla 80 gr
chile pasado 30 gr
chile mulato 15 gr
chile cascabel 10 gr
chile morita 1 gr
green bell pepper 40 gr
onion 30 gr
fresh garlic 12gr
tomato 40gr
plantains 50 gr
animal crackers 50 gr
ground cinnamon 2 gr
almonds 30gr
nuts 30gr
raisins 20 gr
dry prunes 40 gr
pumpkin seeds 15 gr
peanuts 15 gr
sesame seeds 10gr
abulelita chocolate 40 gr
fried tortilla 2ea
Coca cola 7 oz
Negra modelo beer 5 oz
Chicken stock 2 TBS
salt to taste
brown sugar 35 gr
Water 65 oz
oil

Method:
First, sautee all the the chiles, then toast sesame seeds and pumpkin seed, no oil. Set aside.
Sautee the plantains and the animal crackers with 5oz of oil until golden brown. Set aside.
In a hot pan sauteed with 5 oz oil, add the onion, garlic, tomato, almonds, nuts, peanuts, raisins, prunes, and cook until golden brown.
Add the sesame seed and pumpkin seed, then the beer and the coke. Cook until boiling. After the boiling point, add all the chiles, then add the plantains, crackers, cinnamon, and chocolate. Continue to cook until boiling or until the chiles are soft. After everything is cooked and soft, transfer to a blender and blend until you have a smooth and creamy liquid. Then transfer to a pot, add 4 oz oil, and continue to cook until you get a thicker sauce. Add salt, chicken stock, brown sugar, and water.

—

Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladas, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Go to https://www.facebook.com/Kenmore to see the rest of this recipe!