[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

Get ALL the recipes in PDF form: https://bit.ly/FallDayRecipes
Get the pumpkin spice donut recipe here: https://bit.ly/PumpSpiceDonuts
Get the chipotle squash soup recipe here: https://bit.ly/ChSqSoup
Get the quick caramel corn recipe here: https://bit.ly/CarmCorn

PUMPKIN SPICE DONUTS:

FOR THE DONUTS

- 1/3 cup oil
- 4 tablespoons butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 15 ounce can pumpkin purée
- 1 1/2 cups flour
- 1 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon grated nutmeg

FOR THE GLAZE

- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3-5 tablespoons apple cider

INSTRUCTIONS

Preheat oven to 350 degrees.

Melt butter and add to oil in large mixing bowl. Add sugars and mix with a hand or stand mixer.

With mixer running, add eggs one at a time, mixing after each addition.

Mix in vanilla and pumpkin.

Finish batter by adding flour, baking soda, cinnamon, ginger and nutmeg. Mix until no dry streaks remain.

Spray donut pan with nonstick baking spray and fill forms 3/4 full of batter.

Bake in preheated oven 12-18 minutes until the donuts are set and slightly browned around the edges.

Remove from oven and cool in pan for 5 minutes then turn out onto a cooling rack. Continue baking donuts until all batter is used.

While baking, prepare glaze by whisking together all ingredients until smooth.

When the donuts are cooled, dip in prepared glaze.

CHIPOTLE SQUASH SOUP:

FOR THE SOUP

- 3 tablespoons olive oil
- 1 large onion, diced
- 1 teaspoon salt
- 1 cup diced carrots
- 1 1/2 teaspoons ground cumin
- 1 cup carrot juice
- 4 cups chicken stock
- 1 quart diced tomatoes in tomato juice
- one large roasted squash, scooped out and skin discarded
- 2-3 chipotle peppers in adobo

FOR THE CHIPOTLE PUMPKIN SEEDS

- 1 cup raw pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon minced rosemary
- 1-3 teaspoons chipotle pepper powder

FOR THE SOUP

In a 5 quart kettle, heat oil over medium high heat. Add onion and salt and sauté until slightly softened, 3-5 minutes.

Add carrots and cook an additional 6 minutes.

Stir in cumin for 30 seconds.

Add tomatoes, carrot juice, chicken stock, squash and peppers.

Bring to a boil then turn to a simmer and cook for 45 minutes with lid slightly ajar.

To finish soup, blend using an immersion blender or regular blender until smooth. Garnish with chipotle pumpkin seeds.

FOR THE CHIPOTLE PUMPKIN SEEDS

Stir together all ingredients and bake in a preheated 375 degree oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside and cool.

QUICK CARAMEL CORN:

INGREDIENTS

- 1 stick unsalted butter
- 1/4 cup light corn syrup
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 5 quarts popped popcorn

INSTRUCTIONS

Preheat oven to 200 degrees and spray two baking sheets with nonstick cooking spray. Set aside.

Have popcorn popped and ready in a large bowl.

Bring butter, corn syrup, brown sugar and salt to a low boil over medium high heat. Continue boiling for 2 minutes.

Remove from heat and stir in baking soda. Continue stirring until soda is incorporated and the caramel is lighter in texture.

Pour over prepared popcorn and stir until the popcorn is evenly coated.

Evenly divide on two baking sheets and place in preheated oven. Bake for 45 minutes, stirring every 15 minutes.

Remove from oven, cool and enjoy!

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