[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Amazon-ES: https://kinix.us/zoro/2/es/B01IQ9XKKS/info
Pycnogenol is a natural plant product made from the bark of the European coastal pine, pinus martima;pycnogenol is rich in proanthocyanidins, a special class of water-soluble antioxidant flavonoids, which are excellent free radical scavengers;supports normal circulatory health;nature’s super antioxidant;pine extract

Marshmallows are a treat that never gets old. Megan shares her homemade vanilla matcha swirled marshmallow recipe that is easy to follow!

Subscribe to Megan’s channel: https://taste.md/1XQc0AR

INGREDIENTS

For the Matcha Syrup:
1 tbsp. matcha powder
2 tbsp. granulated sugar
1 ½ tbsp. water

For the Marshmallows:
3 packages of unflavored powdered gelatin
1 cup ice cold water, divided
1 ¾ cup granulated sugar
¾ cup light corn syrup
¼ tsp. fine sea salt
1 tbsp. vanilla extract
1/3 cup powdered sugar
Cooking spray

Pour ½ cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.

Once mixture reaches 240° F, immediately remove from heat.
Turn stand mixer on low to break up the gelatin. Slowly pour the hot sugar mixture into the bowl. Try to do this in one slow steady stream. Once all of the sugar is poured in, gradually begin to raise speed up to high. Let mixture beat for 10-12 minutes or until it is light, fluffy and white in color. Add vanilla extract and beat for 1 more minute.

While your mixture is whipping, prepare a square 8×8 baking dish. Spray with a little cooking spray and line with parchment paper. Make sure the paper hangs over the sides, this ensures easy removal. Using a fine mesh strainer, sift the powdered sugar over the prepared dish. Set aside until needed.

Once the marshmallows are ready, lightly spray a silicone spatula and scrape the mixture into the prepared dish. Make sure it lies evenly; you may need to wet your hands with a little water to push it down. Pour the matcha syrup in 5 or 6 thin lines over the top of the marshmallow square. Using a butter knife swirl the syrup into the marshmallows. Sprinkle the remaining powdered sugar on top and let sit, at room temperature for a couple of hours.

Cover the dish with plastic wrap and let sit overnight. The next day you can cut them into squares and dust with powdered sugar. Store in an airtight container for up to 3 days.

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