[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[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

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

Season 1, Episode 15

Cranberry & Orange Scones
Recipe by Josie Wakelee

Active Time: 20 minutes
Inactive Time: 35 minutes

Orange Butter
————————–
½ cup butter, softened
2 Tbsp orange marmalade

1. In a small bowl, mix softened butter and marmalade until combined.
2. Cover bowl and cover with plastic wrap, or, use plastic wrap to roll into a tube
3. Chill until set.

Scones
————————–
3 cups all purpose flour
⅓ cup sugar
2 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 Tbsp grated orange peel
¾ cup (1 1/2 sticks) chilled unsalted butter, cut into ½ inch pieces
¾ cup dried cranberries
1 cup chilled buttermilk

1. Preheat oven to 400° F.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt
3. Zest orange and mix into flour mixture.
4. Cut in butter into the flour mixture until it resembles coarse meal.
5. Add dried cranberries and coat with flour mixture.
6. Gradually add buttermilk, tossing with fork or pastry cutter until moist clumps form.
7. Turn dough out onto lightly floured work surface and knead briefly to bind dough, about 4 turns.
8. Form dough into 1-inch-thick round and cut into 8 wedges.
9. Line baking sheets with parchment paper or Sil-pad.
10. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
11. Bake until tops of scones are golden brown, about 20 to 25 minutes.
12. Let stand on baking sheet 10 minutes.
13. Serve scones warm or at room temperature with orange butter

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