[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Happy Hearths Warming!!! Present #2!!

We are BACK baby! The Cantering Cook is back and it will be a monthly show now. Please welcome my Co-Host, Lisa Sample.

Lisa is a chef graduate from a prestigious school, The Culinary Institute of America, and will be bringing in a lot of knowledge to our shows. I hope you enjoy learning about things as much as I do! And her OC is a GRYPHON! This is gonna be so much fun!

Still messing around with the style and format of the show, it will probably be shorter in the future. I also have a second camera.

Give us suggestions in the comments, maybe we will make your recipes!

Music by the always awesome Mandopony!

Pumpkin Bread Recipe

4 Tablespoons butter (for lubing of baking pans)
1 3/4 cups All Purpose Flour
1/2 Teaspoon of salt (Koser, please!)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 1/2 cups Sugar (less refined the better)
1 cup Pumpkin (Processed or canned)
2 eggs

1) Mix all dry goods as well as Pumpkin in a large mixing bowl. Fold with a spatula, do not over mix!

2) Add eggs and fold in with spatula, mix until just brought together.

3) Butter bread tins with thick coating and pour mixture into pans. fill until just above half way.

4) Place in 375 degree oven for 30 minutes. Test for doneness with a toothpick. If toothpick comes out dry, you are done baking!

5) Let breads rest for 10 to 15 minutes, then pop out of the trays. ENJOY!

Pumpkin Syrup Recipe

1) Take all left over juices from pumpkin roasting and liquid squeezed out of your pumpkin puree and place it into a medium sized sauce pan and place in a cinnamon stick

2) Boil the liquid at a medium simmer until it reduces by 1/2 volume.

3) Remove cinnamon stick and add ground clove, ground ginger and brown sugar to taste. You will have to play with the measurements here. Start with a little and add as you go.

4) Take 1/4 cup of Tapioca Starch and add to a cup of water and mix together. Slowly add the Tapioca water to the pan and watch the syrup thicken. When you get the consistency you wish, stop!

5) Turn off the heat and chill mixture. Transfer to a squeeze bottle and refrigerate until use. you can warm it up in the microwave, or in a pan of hot water.

Pumpkin Seeds!

1) Remove all pumpkin seeds from stringy mess you pulled out of your pumpkin. Rinse!

2) Put seeds on a paper plate and let them fully dry for at least 24 hours.

3) Coat seeds with a light oil and arrange on a cookie sheet. dust lightly with kosher salt.

4) Place in 375 degree oven for 5 to 10 minutes. watch them carefully! As soon as they turn golden brown and delicious, remove and let cool! ENJOY!

This video shows you how to pronounce Polysaccharide