[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

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How to make blue cheese and cranberry bao bun, recipes with bleu cheese, cheese food | home cooking

How do you like your bao bun?

INGREDIENTS

•300g white bread flour
•30g caster sugar
•Pinch of salt
•1 tsp baking powder
•1 sachet of ready yeast
•170ml lukewarm water
•2 tbsp whole milk
•30ml olive oil
•Cranberry sauce for spreading
•90g stilton
•Coriander for garnishing

LET’S GET COOKING…

1.Start by making the dough of the buns. Add the yeast to the water mixing with a fork and add in the milk. In a freestanding mixer with a dough hook attached, add in the other dry ingredients in the mixing bowl. Mix together and then slowly add in the yeast mix. Let this come together and form a ball. Once this has happened, add in the olive oil, and mix for about 10 minutes until the dough is soft and stringy. Cover the bowl with oiled clingfilm and leave in a warm place for the dough to double in size, about an hour.
2.Knock the dough back and then divide the dough into 6, 8 if you want slightly smaller buns. Roll each one into balls and place on a lined tray and cover with lightly greased clingfilm and leave for its second prove, about 20-30 minutes.
3.Whilst you are waiting, you can start heating up the steamer. On a pan suitable to place the steamer on to, heat up a couple of inches of water until boiling. Place the steamer on top to warm through and line each layer with a circle of greaseproof paper. Steam the buns in the steamer for 15 minutes or so, until soft and smooth and fluffy. You may need to cook them in batches.
4.Once ready, spread over a blob of cranberry sauce and slice or crumble in the stilton. Garnish with a few coriander leaves.

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