[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.

Starch is a storage polysaccharide in plants. It has 2 components, amilos and amilo pectin. Blue color of starch with iodine is due to amilos.

Learn how to make this delicious pumpkin cupcakes for this fall season!

Aprende como hacer estos panquesitos de calabaza para este otoño!

Pumpkin Muffins as seen on Chicago Works!

INGREDIENTS
• 1 cup butter
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon ground Mace
• 1 teaspoon vanilla extract
• 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree

DIRECTIONS
1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners*

2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor.

3. Measure out 2 cups of pureed pumpkin*
4. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
5. Combine dry ingredients
6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree.
7. Scoop batter into prepared muffin liners.
8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean.

*Make Muffin Tops instead
(Chef Lori’s Favorite)

Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled.

Pumpkin FAQS
Choose a “Pie Pumpkin” for cooking (about the size of a small canteloupe)
Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin
Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year
Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free
Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree

Not Even Close to Low Calorie Cream Cheese Whipped Icing
INGREDIENTS
1 cup cold Whipping Cream 1 cup sugar
8 oz cream cheese

DIRECTIONS
1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks.
2. Add softened cream cheese and vanilla to whipped cream. Until blended.
3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl

Pumpkin Pancakes
Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual.

Roasted Pumpkin Seeds
Clean seeds in cold water removing any pulp and string.
Boil seeds for 15 minutes in salted water
Drain seeds, dry in clean towel and toss in olive oil
Roast in 300 degree oven until golden brown. (up to 1 hour)
Cool and eat!