[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

This recipe was adapted from 247lowcarbdiner.blogspot.com. I added cauliflower rice, and it was very tasty. My husband and I both enjoyed this very much. It’s a great low carb meal, and could even suit Primal diets if you use cheese.

4 medium chicken breasts, cooked
8 oz (250g) cream cheese
1 cup chicken broth
1/4 cup heavy (pure) cream
1 tsp dry mustard powder
1 lb (500g) broccoli florets (I used frozen)
2c cauliflower rice (grated cauliflower)
1 cup shredded cheddar cheese (divided)

Preheat the oven to 350ºF/180ºC. Microwave or steam the broccoli until just tender crisp. Mine was frozen so I microwaved it for about 6-8 minutes. Drain well. Cut the chicken into bite sized pieces.

In a medium sauce pan, stir together the chicken broth and cream. Add chunks of cream cheese, whisking until well blended and melted. Keep your eye on it so it doesn’t boil. Once well blended, remove from heat, stir in dry mustard powder and set aside.

Combine the chicken, cheese sauce, broccoli, cauliflower rice and a half cup of the shredded cheddar in a large casserole dish. Top with remaining cheese. Bake for 20 minutes.

Serves 4-6. Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

A bright herbal orange hair & Body Shower Gel that is designed to give you a jolt of energy to start your day.