[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

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Halloween Pumpkin Cookies
These delicious pumpkin cookies can be a perfect treat for the Halloween party. Crispy, tender and not very sweet. The buttery icing makes it not just more delicious, but also pretty. You can add any food dye to make them colorful and party-looking.
Ingredients:
1kg Pumpkin
3 Eggs
15g Ground cloves
800 g White sugar
Vanilla sugar
36 g Baking powder
500g Butter
200 g Pumpkin seeds
1,125 kg Flour

Preparation:
Mix the softened butter with the sugar, add eggs and stir until smooth.
Make the pumpkin puree: dice raw pumpkin into cubes and cook for about 20 minutes until tender, then drain and pulse in the food processor. Let it completely chill, then add pumpkin puree to the batter.
Combine flour with baking powder.
Mix dry and wet ingredients. Add pumpkin seeds and stir well until smooth.
Transfer the batter into a pastry bag. Pipe the mixture into squiggles onto the baking sheets.
Bake in preheated to 180 C oven for 20 minutes.
Meanwhile, make the icing: combine 1 cup melted butter with 4 cups powdered sugar, add vanilla sugar and stir until well-combined and smooth.

Let cookies cool slightly, then cover with buttery icing.

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