[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

This Cranberry Nut Oatmeal Cookie recipe is to die for! These are the PERFECT Christmas cookies recipe to give out on these holidays. They are the perfect edible gift. I got the idea for these cookies one day that I visited Jason’s Deli and they let me sample the Jason’s Deli Cranberry Oatmeal cookies, and I was hooked! But I could’t find the recipe anywhere so I just played around with some traditional Oatmeal Raison Cookie recipe.
I hope you guys try them out!

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Ingredients:
(This recipe yields 45 cookies, so if you want less, just half the recipe)

1 3/4 sticks unsalted butter, room temp.
1 Tbsp Vegetable shortening, room temp.
3/4 cup packed brown sugar
3/4 cup white granulated sugar
3 cups quick cooking oats (Old Fashioned)
2 eggs
1 tsp. Vanilla Paste or extract
1/2 tsp salt (if used salted butter, omit salt)
1 tsp baking soda
3/4 tsp cinnamon
1 1/4 cup all purpose flour
1 cup dried cranberries (or dried fruit of your choice)
1/2 cup chopped walnuts (or nut of choice)

Deronda demonstrates how to make delicious OLD FASHIONED CAKE DOUGHNUTS in this video! This doughnut is slightly crispy on the outside yet light and fluffy on the inside. A doughnut that will make you go YUM YUM YUM!!! Click “Show more” below to get recipe…

OLD FASHIONED CAKE DOUGHNUTS

4 cups all-purpose flour, plus extra for rolling dough out
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk or milk
1/4 cup butter, melted
2 eggs
3-4 cup vegetable oil, used for frying doughnuts

1. In a large mixing bowl add sugar, baking powder. salt and nutmeg. Whisk well.

2. Add melted butter, eggs and buttermilk to sugar mixture and mix until combined.

3. Add 3 cups of flour to wet mixture, beat until blended. Add 1 cup of additional flour. Combine with wooden spoon until well blended. Dough should be sticky but firm to handle. Add 1/2 cup or more of flour it needed.

4. Cover dough with plastic wrap and refrigerate for 1 hour or more.

5.Add oil to 10 inch skillet and heat over medium heat until temp on oil reaches 365 degrees F.

6. Remove half the dough from refrigerate and roll out 1/2 inch thick. Cut dough into doughnut shapes by sing a 3 inch round circle. Use a 1″ circle to make and remove doughnut center.

7. Add doughnuts and centers to hot oil, be sure not to over crowd, Fry for 2 1/2 minutes, flip and fry 1 more minute or until doughnuts are light and golden brown.

8. Remove doughnuts from oil and drain on paper towels. Cool

9. Glaze doughnuts, toss in sugar & cinnamon or powder sugar. Frost doughnuts and add sprinkles if desire.

GLAZE FOR DOUGHNUTS

2 cups Powder Sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon honey
3-5 tablespoons of water

Add powder sugar, honey and vanilla into a deep mixing bowl. Add water, 1 tablespoon at a time, until glaze will coat doughnuts.

SUGAR & CINNAMON COATING FOR DOUGHNUTS

1/2 cup sugar
1 teaspoon cinnamon

Toss sugar and cinnamon well together. Gently toss doughnuts.

ENJOY!!