[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Shatavari, Asparagus racemosus, is a climbing plant which grows in low jungle areas throughout India. This sweet and bitter herb is particularly balancing Pitta Dosha.

In India, Shatavari is considered the women’s equivalent to Ashwagandha. The name translates to “she who possesses 100 husbands”, referring to the herbs rejuvanitive effect upon the female reproductive organs. In Australia the herb is more often used to treat gastrointestinal disorders and as an external wash for wounds.

The healing qualities of Shatavari are useful to a wide array of ailments. It is well known for it effects on the female reproductive system. It is also effective in a number of other systems of the body and is therefore of use to both men and women.

Botanical Name : Asparagus racemosus
Sanskrit — Shatavari
Hindi — Shatavari
English — Indian Asparagus, Hundred Roots , Asparagus roots
Chinese – Tian men dong
You can also watch other herbal plants here:
Ziziphus Maritiana:

Parijatha Nyctanthes arbor tristis

Ficus racemosa Indian fig tree

Cannonball tree Nagalinga pushpa (Couroupita guianensis)

Sandalwood (Santalum album)

Shatavari – she who possesses 100 husbands

Nirgundi Vitex negundo

Saraca indica Ashoka Tree – A Sorrow-less Tree

Amruthaballi (tinospora cordifolia) – Natural blood purifier

Terminalia chebula Karitaki – King of medicinal herbs

If you’re packing lunch for a nut-free classroom, this DIY Sunflower Seed Butter recipe is a lifesaver—and money saver, too!

Subscribe to One Hungry Mama: https://www.youtube.com/onehungrymama

Unlike tree nuts, sunflower seeds are allergy-friendly, so it’s great that they make a delicious sandwich spread that tastes surprisingly like peanut butter. The only problem is that store-bought can cost a lot and sometimes be overly sweetened, too. So instead of spending money, I spend some time—it doesn’t take much!—to make this DIY sunbutter.

All you need are raw sunflower seeds, salt, and honey or, if you’re sharing with anyone under 12-months-old, agave syrup.

Using raw sunflower seeds is *really* important. Even though you toast them before making sun butter, you can’t use pre-roasted. It seems like it’ll be a shortcut, I know, but it will really just be a disaster since roasted sunflower seeds don’t have enough oil to produce a creamy spread.

Toasting your raw seeds before blending them into a sunbutter gives your sunflower seeds spread an awesome flavor that I think is way better but, if you’re in a time crunch, you can make this without toasting them first. If you like the way it tastes, going straight from the package to the blender will certainly save you time—it’s just a matter of taste.

To make a big batch, I toss 3 cups of raw sunflower seeds into an ungreased pan set over medium heat. I cook them, shaking the pan every minute or so, until they are fragrance and golden brown, about 2 minutes. Then, toss the toasted seeds into a food processor or high powered blender with 3/4 teaspoon of salt and 1 1/2 teaspoons granulated sugar. Then whiz, whiz, whiz.

At first, the seeds will turn into a fine powder, then a grainy butter—don’t stop here. The longer you process the seeds, the more their oils will release. Keep going and soon, the grainy butter will turn into a creamy spread. Once this happens, you can leave it as chunky or make it as sooth as you like. The whole process can take 8-10 minutes, depending on how powerful your processor or blends is.

If you want to sweeten your sun butter beyond the sugar you’ve added in the beginning (like I do), add some honey to the grainy butter. Do it to taste—I usually add 2-3 teaspoons. You can add cinnamon then, too.

Then enjoy. Add what you don’t eat right away to a sealed container and keep in the refrigerator for at least 2 weeks.

Like this video? Give it a thumbs up and post a comment below. And, of course, thanks for watching One Hungry Mama!

For more quick tips & family-friendly recipes, visit https://onehungrymama.com

Like OHM on Facebook:

https://www.facebook.com/onehungrymama

Follow OHM on Instagram:

https://instagram.com/onehungrymama/

Follow OHM on Pinterest:

https://pinterest.com/onehungrymama

Follow OHM on Twitter:

https://twitter.com/onehungrymama