[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow 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.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

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Watch to learn how to make Spicey Cranberry Sauce!

Thank you for watching! Check out Jane Butel’s blog “Jane Butel’s Southwest Cooking” for the written recipe and more video recipes at janebutelcooking.blogspot.com, or her website for cooking school information as well as cookbooks and spices at www.janebutelcooking.com

You may order our pure chiles and ingredients for Southwestern and Mexican cooking from us or register for a full participation cooking school at https://www.janebutelcooking.com/Public/PecosValleySpiceCo/index.cfm
SPICED CRANBERRY SAUCE

••••••••

This is my very favorite way to make Cranberry Sauce. It has so much more flavor than simple cranberry sauce with just sugar and water—and with the added cinnamon and ginger—it also has added nutrition and tummy benefits—aiding digestion. This sauce will keep for at least 2 weeks in the refrigerator and will freeze for at least a year.

Yield: 6 to 8 servings

4 cups fresh cranberries
2 sticks cinnamon
2 cups sugar
2 cups water
2 Tablespoons chopped candied ginger
½ cup fresh squeezed orange juice
1 teaspoon orange zest
5 whole cloves
5 whole allspice
1 Tablespoon Cinnamon stick, preferably Canela or Chinese Cinnamon*
¼ teaspoon powdered Chipotle*

1. Place all ingredients except the last 3 spices in a 3 quart saucepan. Place the spices in a tea ball or tie into a clean cloth and place in the cranberry sauce. Simmer about 5 to 7 minutes or until the cranberries have popped. Taste and adjust the flavor if desired.

*These ingredients may be ordered from Pecos Valley Spice Co. at www.janebutelcooking.com.