[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

This video shows you how to pronounce Proanthocyanidin

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Chill with Matt and learn how to infuse cannabis flowers into homemade chocolate ice cream in this episode of cooking with marijuana.

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CHOCOLATE MARIJUANA ICE CREAM

INGREDIENTS:
3.5 GRAMS MARIJUANA (GROUND)
2 TBS COCONUT OIL
3/4 CUP SUGAR
1 CUP MILK
1/4 TEASPOON SALT
2 TABLESPOONS UNSWEETENED COCOA
POWDER
3 EGG YOLK, LIGHTLY BEATEN
2 OUNCES SEMISWEET CHOCOLATE, CHOPPED
2 CUPS HEAVY CREAM
1 TEASPOON VANILLA EXTRACT

DIRECTIONS:

PUT GROUND MJ AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR 2HRS AT 220 F

COMBINE MJ OIL, SUGAR, MILK, SALT, AND COCOA POWDER IN A SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY.
FILTER MIXTURE THROUGH CHEESECLOTH SIEVE.

BRING BACK TO A SIMMER. PLACE THE EGG YOLKS INTO A SMALL BOWL. GRADUALLY STIR IN ABOUT 1/2 CUP OF THE HOT LIQUID. AND RETURN TO THE SAUCEPAN. HEAT UNTIL THICKENED, BUT DO NOT BOIL. REMOVE FROM THE HEAT, AND STIR IN THE CHOPPED CHOCOLATE UNTIL CHOCOLATE IS MELTED. POUR INTO A CHILLED BOWL, AND REFRIGERATE FOR ABOUT TWO HOURS UNTIL COLD. STIR OCCASIONALLY.

WHEN CHOCOLATE MIXTURE HAS COMPLETELY COOLED, STIR IN THE CREAM, AND VANILLA. POUR INTO AN ICE CREAM MAKER, AND FREEZE ACCORDING TO MANUFACTURER’S DIRECTIONS.

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