[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

Luscious Low Carb Chocolate Chocolate Chip Muffin
(Makes 12 muffins)

1/3 cup oat fiber
1/3 cup whey protein isolate
1/3 cup almond flour
1/2 cup cocoa powder
1 tsp instant coffee (optional. Use 2 or 3 tsp for a mocha flavor)
1/4 tsp cinnamon (optional)
1 tsp glucomannan (or xanthan gum)
1 ½ tsp baking powder

Mix dry ingredients first and set aside. I use a whisk to blend it well and get a fluffier texture from the final baked product.

4 ounces butter
1 cup granulated sweetener (I used Sukrin :1 or ¾ Sukrin +)
2 ounces of cream cheese
3 eggs
½ cup sour cream

Use a stand mixer or a hand mixer to cream the butter. Make sure that the butter isn’t too soft or warm. Add the granulated sweetener and mix for 1 to 2 minutes; mixture should lighten slightly. Add cream cheese and mix well. Add eggs one at a time, beating well after each. Scrape sides of the bowl with a spatula and blend in the sour cream by hand.

Add the dry ingredients to the wet ingredients and mix lightly. Do not over mix or the muffins won’t be as tender.

4-6 drops of liquid sweetener to taste
1 tblsp vanilla extract
3 ounces chopped low carb chocolate or chocolate chips

Add the liquid sweetener, vanilla extract, and chocolate. Blend lightly. Scoop batter into muffin liners in a muffin tin. Bake at 375 for 8 minutes. Reduce oven temp to 350 and bake another 10 to 12 minutes. Muffins are done when the tops are lightly springy. Store in the refrigerator.

Pumpkin and Dill Seed Soup,a thick creamy soup
Recipe link : https://www.tarladalal.com/Pumpkin-and-Dill-Seed-Soup-(-Soups-)-36759r

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Pumpkin and Dill Seed Soup

This thick and creamy pumpkin based soup is a real blockbuster! An abundant dose of dairy products like milk and cream are added to enhance the texture of this soup, yet it has a very attractive and strong flavour, thanks not just to onions but also dill seeds that are sautéed and cooked along with the pumpkins. This super tasty Pumpkin and Dill Soup is made all the more delicious by the garnish of aromatic spring onions. Let every spoonful rest on your palate, so you can enjoy the perfect combination of a soothing texture and a vibrant flavour!

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

3 cups red pumpkin (bhopla / kaddu) cubes
1/2 tsp dill seeds (suva dana)
2 tbsp butter
2 tbsp finely chopped onions
salt to taste
1/4 cup milk
freshly ground black pepper powder to taste

For The Garnish
2 tbsp fresh cream
2 tbsp chopped spring onion greens

Method
1. Heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame
for 1 minute.
2. Add the dill seeds and sauté for 1 more minute.
3. Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for
10 minutes. Allow it to cool completely.
4. Once cooled, blend using a hand blender to a smooth mixture.
5. Add the milk, mix well and cook on a medium flame for 2 more minutes.
6. Serve hot garnished with fresh cream and spring onion greens.