[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

Great recipe for roasting pumpkin seeds and a baked dinner in a pumpkin.

Learn how to prepare chickpeas (Garbanzo beans) curry in slowcooker. This is a very healthy and easy recipe.

For more tasty recipes, please
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Ingredients:
3 cups Chickpeas (Uncooked)
1 onion
2 tomatoes
1 green chilli
2 tbsp ginger garlic paste
2 tsp Salt
1/2 tsp Turmeric
1/2 tsp Garam Masala
2 tsp curry powder
5-6 stalks of Cilantro
2 tbsp oil
1/2 tsp cumin seeds

Method:
1. Soak chickpeas in water overnight or atleast an hour.
2. Discard the water and get your crockpot ready.
3. Place chickpeas in your slowcooker and add 8 cups of water. Add salt, turmeric and garam masala.
4. Prepare Tadka/Tempering by sauting onions, ginger garlic paste in 2 tbsp oil flavoured with cumin seeds. Add tomatoes and saute for 3-4 mins. Add Cilantro leaves and thoroughly mix.
5. Pour these tadka over chickpeas and add 2 tsp Curry powder.
6. Let the chickpeas cook overnight or all day (atleast 4-5 hrs on high or 8-10 hrs on slow)
7. Once the chickpeas are ready, serve with Rice or Naan.