[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

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INGREDIENTS:
1 Tbsp clarified butter, also known as ghee (or regular butter) (For vegan recipe use earth balance butter alternative)
1 small onion, chopped
2 tsp minced garlic
salt and pepper to taste
2 tsp curry powder or paprika
2 tsp cumin
2 Tbsp fresh, finely chopped ginger
2 cans (30 oz.) pumpkin puree or fresh pumpkin
1 quart vegetable stock
1 can coconut cream

GARNISH OPTIONS:
lime
chopped parsley
pumpkin seeds
avocado
sour cream or creme fresh
cooked bacon bits

DIRECTIONS:
On medium heat, sweat out the onion and garlic in the clarified butter, about 2-3 minutes. Then add in all of your seasoning and mix together, coating the onions in the seasoning. Next add in the ginger and pumpkin puree (or fresh chopped pumpkin), and cook for another minute.
NOTE: If you use fresh pumpkin, you’re going to need to sauté the pumpkin longer, until it’s soft enough to poke it with a fork.
Then add in the vegetable stock and coconut cream, and bring it up to a simmer. Let it cook for about ten more minutes, to infuse all of the flavors and it’s ready to serve. Garnish with desired toppings

DISCLAIMER: In no way was I asked to review this and they were purchased with my own money. All opinions are of my own and not sponsored.

haha I am a chocolate protein loyal but wanted to branch out!

Here’s a quick snip of my thoughts and a blog to come on why I chose Level-1!

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