[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow 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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

Benefits:

Supports the natural, everyday cleansing of toxic waste from the body.
Works without posing dangerous side effects.
Improves energy and promotes a feeling of well-being.
How It Works:

CleanStart is a two-week program that supports natural waste elimination to provide a sense of improved energy and well-being. It contains powerful nutrients that help cleanse and detoxify the body.

Psyllium hulls provide fiber and absorb bowel toxins. In fact, the program delivers 10 grams of fiber per day to promote waste removal. Highly absorbent bentonite clay is often used to support colon health. Aloe vera juice soothes bowel tissue. Chlorophyll helps prevent odor and counteracts bowel toxins. Stevia herb contains stevioside, a natural constituent that is 300 times sweeter than sugar (sucrose). Enviro-Detox cleanses the body of many common environmental pollutants. The formulation includes burdock root, dandelion root, fenugreek seed, ginger rhizome, pepsin, red clover flowers, yellow dock root, marshmallow root extract, sarsaparilla root extract, Bacillus coagulans, cascara sagrada bark, echinacea root extract and milk thistle seed extract. LBS II combines strong, purgative herbs and protective, gentle and soothing herbs to enhance elimination, increase production of digestive enzymes and soothe the digestive tract. LBS II contains cascara sagrada bark, buckthorn bark, licorice root, capsicum fruit, ginger rhizome, Oregon grape root and rhizome, Turkey rhubarb root, couch grass rhizome and red clover flowers.

Ingredients:

Each drink packet contains psyllium hulls, vegetable fiber, natural apple-cinnamon or wild berry (black currant and raspberry) flavor, potassium citrate, aloe vera inner leaf, malic acid, carrot root extract, stevia leaf extract, sodium copper chlorophyllin and hydrated bentonite. Each capsule pack contains 2 capsules of LBS II and 1 capsule of Enviro-Detox.

Recommended Use:

Take the contents of one cleanse drink packet 15–30 minutes before breakfast and again 15–30 minutes before dinner. Take the contents of 1 capsule packet with breakfast and dinner (twice daily). Mix cleanse packet powder in 8 oz. juice or water. Shake, blend or stir vigorously. Drink immediately. Drink an additional glass of water immediately following this. Drink plenty of water throughout the day.

NOTICE: This product contains cascara sagrada, buckthorn and Turkey rhubarb. See your health care provider prior to use if: pregnant or nursing, any medical condition exists, or when taking any medication. Read and follow recommendation carefully. Do not use if diarrhea, loose stools or abdominal pain are present or develop. Use of this product may worsen these conditions and be harmful to your health. Chronic diarrhea can result in serious illness. May cause allergic reaction in persons sensitive to inhaled or ingested psyllium.

Here at the Kenmore Live Studio Chef Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare mole in a unique way that you’ve probably never seen done before!

Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to see the rest of the show and find other recipe videos, full shows, and more.

Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Standard Poultry Brine Ingredients:
Water – 10 L
Ice – 10,000 g
Salt – 1250 g
Brown sugar – 325 g
Orange quarters – 500 g
Star anise – 20 g
Cinnamon sticks – 10 g
Juniper berries – 10 g
Thyme sprigs – 20 g
Ground black peppercorns – 20 g
Bay leaf – 2 g

Duck Leg Confit Ingredients:
Duck legs – 10 ea
Standard poultry brine – 1 recipe
Rendered Duck fat – 2 gal

Method:
The day before, add legs to brine, cover and refrigerate for 24 hours. The next day, preheat oven to 275°F. Melt duck fat over low heat and place duck legs in an even layer in 4″ hotel pans. Pour warm duck fat on top of legs to cover by at least 1″. Cover pans tightly with aluminum foil and place on a cooling rack. Strain duck fat, being careful not to mix the depot liquid with the fat (you may lose some of the fat, but it’s alright, refrigerate for later use.

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds , with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted) Add Butter and remaining spices, stir in to incorporate. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)