[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[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 Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

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Recipes courtesy Shin Kim of Banchan Story: https://www.banchanstory.com/

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Kimchi-Style Cucumber Salad

Ingredients:
6-7 Persian Cucumbers
2 tablespoons coarse sea salt
1 tbsp Korean red pepper flakes (gochu garu)
2 scallions (trimmed and finely chopped)
3 cloves garlic (peeled and grated)
2 tbsp rice vinegar
2 tsp sugar
1 tbsp toasted sesame seeds

Directions:
1. Slice cucumbers thinly, sprinkle sea salt over cucumber slices and mix, and let rest for 5-10 min
2. Mix rice vinegar, red pepper flakes, toasted sesame seeds, scallion, garlic and sugar for the dressing.
3. Was off salt from cucumbers in cold water and gently squeeze to remove excess water.
4. Mix cucumbers in dressing and serve chilled

Scallion Pancakes

Ingredients:
2 cups scallions (about 10 stalks)
1/4 cup cooking oil (canola or sunflower seed)
1/2 cup all-purpose flour
1/2 cup brown rice flour
1 tsp bake powder
2 cloves of garlic (peeled and grated)
1 egg replacer (we used 1 tbsp golden flax meal and 2.5 tbsp water)
1/2 tsp salt
pinch of black pepper
3/4 cup water

Simple dipping sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
sesame oil
pinch of red pepper flakes
pinch of sesame seeds

Directions:
1. Combing all-purpose flour, brown rice flower, baking powder, garlic, egg replacer, black pepper, and water and whisk to a consistency of smooth pancake batter.
2. Trim scallions and cut into 2 inch sticks. Right before cooking the pancakes, fold the scallions in the batter.
3. Heat skillet over medium heat and drizzle enough oil to generously coat the bottom of the skillet.
4. When oil is shimmering, spread 1/4 cup of the batter into a thin round on the skillet. When the bottom has turned gold brown, flip the pancakes. Once cooked on both sides drain excess oil on paper towels.
5. Mix together ingredients for dipping sauce and serve warm
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