[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.

Wheatgrass Powder helps to increase Haemoglobin (Red Blood Cells count / RBC count) in blood. Visit https://www.planetayurveda.com/wheat-grass.htm to read more benefits of Wheatgrass powder.

1 cup butter (2 sticks, very soft)
1 cup brown sugar (some cooks reduce this to 2/3 cup)
1⁄3 cup granulated sugar
3 large eggs
2 teaspoons orange extract or 2 teaspoons vanilla extract
2 cups flour
1 1⁄2 teaspoons baking powder
1 teaspoon ground ginger
3⁄4 cup craisins (dried cranberries)
3⁄4 cup white chocolate chips

FROSTING

3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners’ sugar
1 teaspoon orange extract (or vanilla)

TOPPING

1⁄3 cup craisins, chopped
1 -2 tablespoon grated orange rind
1⁄3 cup white chocolate chips
1⁄2 teaspoon canola oil

DIRECTIONS

Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10×15 by lining it with parchment paper or use a non-stick spray.
BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don’t overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
Spread thick batter in prepared 10×15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don’t overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9×13 pan, the bars will be thicker and will take 26-28 minutes.
FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.