[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown 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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

This step-by-step video version of this Recipe of the Month with Siobhan Ingram, Product Development Manager at Dean’s. Siobhan shows how to bake scones then transform them into wonderful cream teas.

Ingredients:
450g self raising flour
120g butter
Pinch of salt
60g caster sugar
15mls baking powder
2 medium free-range eggs
a little milk.

To serve:
450g fresh Scottish strawberries
1 jar good quality strawberry jam (homemade is ideal!)
300mls fresh double cream
whipped to soft peaks
a little icing sugar.

Method:
Pre-heat the oven to 220degC. Place the flour in a mixing bowl with the salt — rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round — handle as lightly as possible. Roll out to a 2-3cm thickness, then cut into rounds using a 6cm fluted cutter — place on a large baking sheet. Bring all the dough scraps together and roll out again — cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen & golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely.

Once cooled, split and fill with strawberry jam, whipped cream and strawberries — serve with a light dusting of icing sugar and extra strawberries on the side.

(Makes about 12 large scones)

https://www.deansshortbread.com/2011/08/recipe-of-month-scones-with-jam-and.html

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