Top Quality St John’s wort extract in Moldova
Top Quality St John’s wort extract in Moldova Detail:
[Latin Name] Hypericum perforatum
[Plant Source] From China
[Appearance] Brown fine powder
[Specifications] 0.3% Hypericin
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Package] Packed in paper-drums and two plastic-bags inside.
[What is St. John's wort]
St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.
In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.
[Functions]
1. Anti-depressive and sedative properties;
2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;
3. Anti-inflammatory
4. Improve capillary circulation
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With our leading technology also as our spirit of innovation,mutual cooperation, benefits and development, we are going to build a prosperous future jointly with your esteemed company for Top Quality St John’s wort extract in Moldova , The product will supply to all over the world, such as: Peru, Belgium, Kazakhstan, Satisfaction and good credit to every customer is our priority. We focus on every detail of order processing for customers till they have received safe and sound products with good logistics service and economical cost. Depending on this, our products are sold very well in the countries in Africa, the Mid-East and Southeast Asia.
Happy Hearths Warming!!! Present #2!!
We are BACK baby! The Cantering Cook is back and it will be a monthly show now. Please welcome my Co-Host, Lisa Sample.
Lisa is a chef graduate from a prestigious school, The Culinary Institute of America, and will be bringing in a lot of knowledge to our shows. I hope you enjoy learning about things as much as I do! And her OC is a GRYPHON! This is gonna be so much fun!
Still messing around with the style and format of the show, it will probably be shorter in the future. I also have a second camera.
Give us suggestions in the comments, maybe we will make your recipes!
Music by the always awesome Mandopony!
Pumpkin Bread Recipe
4 Tablespoons butter (for lubing of baking pans)
1 3/4 cups All Purpose Flour
1/2 Teaspoon of salt (Koser, please!)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 1/2 cups Sugar (less refined the better)
1 cup Pumpkin (Processed or canned)
2 eggs
1) Mix all dry goods as well as Pumpkin in a large mixing bowl. Fold with a spatula, do not over mix!
2) Add eggs and fold in with spatula, mix until just brought together.
3) Butter bread tins with thick coating and pour mixture into pans. fill until just above half way.
4) Place in 375 degree oven for 30 minutes. Test for doneness with a toothpick. If toothpick comes out dry, you are done baking!
5) Let breads rest for 10 to 15 minutes, then pop out of the trays. ENJOY!
Pumpkin Syrup Recipe
1) Take all left over juices from pumpkin roasting and liquid squeezed out of your pumpkin puree and place it into a medium sized sauce pan and place in a cinnamon stick
2) Boil the liquid at a medium simmer until it reduces by 1/2 volume.
3) Remove cinnamon stick and add ground clove, ground ginger and brown sugar to taste. You will have to play with the measurements here. Start with a little and add as you go.
4) Take 1/4 cup of Tapioca Starch and add to a cup of water and mix together. Slowly add the Tapioca water to the pan and watch the syrup thicken. When you get the consistency you wish, stop!
5) Turn off the heat and chill mixture. Transfer to a squeeze bottle and refrigerate until use. you can warm it up in the microwave, or in a pan of hot water.
Pumpkin Seeds!
1) Remove all pumpkin seeds from stringy mess you pulled out of your pumpkin. Rinse!
2) Put seeds on a paper plate and let them fully dry for at least 24 hours.
3) Coat seeds with a light oil and arrange on a cookie sheet. dust lightly with kosher salt.
4) Place in 375 degree oven for 5 to 10 minutes. watch them carefully! As soon as they turn golden brown and delicious, remove and let cool! ENJOY!
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By Priscilla from South Africa - 2018.06.26 19:27
We are a small company that has just started, but we get the company leader's attention and gave us a lot of help. Hope we can make progress together!
By Cheryl from Nigeria - 2018.06.19 10:42
