[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

https://www.naturalhealthsherpa.com/pycnogenol/523458 — Use this “bark” to take the bite out of heart disease… Would you scrape the bark from a tree and eat it? No? Well, what if you were stranded without fresh food supplies, weakened and facing death? If a stranger told you the bark could save your life, would you consume it then? These days, you may not need this plant-based substance to survive — but it still offers a bevy of benefits that may improve your health. In fact, it appears to offer a one-two antioxidant punch that may make this substance an important piece of many people’s supplement regimen. So just what is this powerful product?

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Learn the tips and tricks associated with perfecting the French Macaron cookie, one of the hardest cookies to master.

MY FAVORITE PRODUCTS TO HELP ACHIEVE MACARON SUCCESS! https://bit.ly/2oPquWw (These link goes to Amazon, via Kit.com where I am an affiliate partner)

MORE FOOLPROOF RECIPES
Foolproof Brownies https://bit.ly/1wu0bCq
Foolproof Crepes https://bit.ly/1sXywZS
Foolproof Tiramisu https://bit.ly/1ytO2hW
Foolproof Snickerdoodles https://bit.ly/1ww1gLR

RECIPE FOR BETH’S FOOLPROOF FRENCH MACARONS
Makes 24 completed sandwich cookies

INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself! https://bit.ly/WZQ1fZ

RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:
Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.

Whip until they form a peak that stands upright. Think Seattle Space needle.

Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

ABOUT THIS CHANNEL
I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! https://bit.ly/BethsEntertaining.”