[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

Recipe Below!

We caught Amos the Transparent playing a show a Mavericks and decided to send them into the kitchen right after to make Parsnip Poutine, Mushroom Gravy, and Cranberry Ketchup.

We’re in a new kitchen this month courtesy of a great friend of the show, Sean Criger.
Thanks again Sean.

Recipes:

Cranberry Ketchup (750mL)

1 large onion, chopped
1 tbsp vegetable oil
2 cups of diced fresh or frozen cranberries
1⁄4 cup apple cider vinegar
1⁄4 cup brown sugar
1⁄4 cup honey
1⁄2 tsp salt
1 3-inch cinnamon stick or 1 tsp ground cinnamon
1 bay leaf
1 tsp black peppercorn seeds or 1/2 tsp ground black pepper
3 whole cloves or 1/4 tsp ground cloves
1 2-inch slice of ginger

Sautee onion in oil on medium heat until transparent in a large pot.
Add cranberries and 1 cup water. Cover and bring to a boil stirring frequently until cranberries start to pop.
After about 15 min, blend until smooth.
Add cider vinegar, brown sugar, honey and salt.
Add spices to the pot.
Let simmer for 30 min until desired consistency is reached.
Remove whole spices if desired.

Parsnip Fries (about 3-4 servings)

1 3lb bag of parsnips
olive oil
salt

Preheat oven to 375. Cut parsnips into 1cm width fries. Toss with enough olive oil to coat (about 4 tbsp) and a generous amount of salt to your taste (1 tsp – 1/2 tbsp). Grease baking sheets with a 2 tbsp olive oil. Spread fries out so that they lay flat on one layer. Bake for about 10min until the underside is golden brown, filp, and bake for another 5min.

Mushroom Gravy (about 1L)

1lb white mushrooms (about 40), sliced
1 med onion, chopped
italian seasoning
2 cups stock or water
1 tbsp italian seasoning
1/2 tsp salt
black pepper to taste
3 tbsp arrowroot powder, corn starch or flour
extra water to dilute arrowroot
1 small bunch tarragon, chopped (1/4 cup)

Sautee onions in 1 tbsp olive oil until translucent. Toss in mushrooms and sautee until the juices are released. Add chicken stock, italian seasoning, salt and black pepper and let cook for about 15min until flavours are combined. Dilute arrowroot powder in a small bowl and fork with about 1/4 cup water. Pour arrowroot paste slowly into the pot of gravy, while stirring the gravy, until thick. Add tarragon when you’re just about to serve it for maximum flavour potential!

To assemble poutine:

Layer fries first, then a fist full of curds, and make sure your gravy (and fries) are piping hot! Garnish with a sprig of parsley and serve with ketchup. Yum!