[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple 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

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

Time for pumpkins! I love these scones, soft and sweet and spicy!!!
I hope you enjoy!

If you need a pumpkin pie spice recipe here it is: https://youtu.be/ca8yAZ5buBc

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Pumpkin Scones – Rozki z Dyni

INGREDIENTS

2 cups all-purpose flour
1/4 cup brown sugar
2 tsp of pumpkin spice
1 tbs of baking powder
1/4 tsp of salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
1/4 cup heavy whipping cream
1 large egg
2 teaspoons vanilla extract
FOR THE GLAZE
1/2 cup confectioners’ sugar
1/2 tsp of pumpkin spice
1 -2 tablespoons heavy whipping cream
INSTRUCTIONS

Add flour, sugar, cinnamon, baking powder, pumpkin spice and salt to the food processor. Pulse to combine. Add cold butter, cut in pieces and process until butter resembles coarse crumbs.
In a bowl, whisk together pumpkin puree, cream, egg and vanilla. Pour mixture over dry ingredients and process only until it all comes together.
Working on a lightly floured surface pat the dough into a round shape, about 1 inches thick; cut into 8 equal wedges.
Place scones onto prepared baking sheet lined with a parchment paper and bake in preheated oven to 200 C/400F for 12-15 minutes, or until golden brown.
To make the glaze, combine confectioners’ sugar, pumpkin spice and cream. Whisk until smooth. If the glaze is too thick, add more cream as needed; set aside.
Cool the scones on the wire rack and then brush with the glaze.
Allow glazes to set before serving.

Recipe: Aloe Herbal Leave-in with Royal Jelly and Dulse extracts
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artist: James Pants
song: Menehune Dance

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