[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[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.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Pumpkins are now in the shops but there can be used for so much more than a Halloween lantern which will just end up in the bin. October is the month of pumpkin recipes here on A Year of Vegan Eats so come back every week for new recipes to make the most out of your pumpkin.

Moroccan Roasted Pumpkin

Ingredients –
½ a medium pumpkin
1 tsp of coriander seeds
½ tsp of cumin seeds
¼ tsp of salt
1 small onion
2 tsp of paprika
1 tsp of garlic powder
2 tomatoes

Method –
1. Pre heat your oven to 200c
2. Grind the coriander seed, cumin seed and salt into a powder
3. Add in the onion, paprika, garlic and one tomato, blend until smooth. Add in your second tomato and blend again until smooth.
4. Take your pumpkin and scoop out the seeds. Score the flesh so the sauce can soak in. Pour in the sauce and bake for 30-40 minutes until the flesh is soft.
5. Here I’ve serves it with maneesh (https://www.youtube.com/watch?v=fTPerVLb8lM), hummus, salad and pickles.

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