[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Thank you so much for watching my gluten free, low carb, seed cracker recipe. I really hope you guys enjoy it xxx

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RECIPIE
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- 500g mixed seed
- 500ml boiling hot water – if mixture seems to thick just add some more water.
- Spice to taste
- 3 Table spoons of Psyllium Husk

- Oven 180 degrees,
- 20 min cooking on one side
- 20 min cooking on the other side.
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#LoveMyQueso
Ingredients:
1 cup frozen shredded potatoes, thawed
2 Tbsp. olive oil
½ cup white onion, chopped
2 garlic cloves, finely chopped
2 cups broccoli florets, cut into bite size pieces
4 large eggs
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. Kosher salt, divided in half
⅛ tsp. ground black pepper
2 cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®, divided in half

Sour Cream Sauce
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. granulated sugar
½ tsp. paprika
¼ tsp. cayenne pepper
⅛ tsp. garlic powder
¼ tsp. salt

Directions:
1. Preheat oven to 375°F. degrees. Lightly coat a 9.5-inch pie dish with cooking spray. Set aside.
2. Mix the shredded potatoes with 1 cup of cheese. Pat the hash brown with the cheese onto the bottom of the pie dish to form a shell. Bake in the oven until the potatoes begin to brown for about 15 minutes.
3. In a bowl, beat eggs, sour cream and ¼ tsp. salt. Set aside.
4. Preheat a medium size pan for 1 minute over medium heat. Add oil and heat for 1 minute. Add onion, sauté for 1 minute, add garlic, sauté for 1 more minute, add broccoli, season with remaining salt, add black pepper, and cook for 3 minutes.
5. Remove the crust from the oven. Layer the broccoli on top of the browned potatoes. Sprinkle the remainder cup of cheese. Pour the egg mixture on top of the cheese. Place dish in the oven and bake for 30 minutes or until the egg is set.
6. Whisk together all of the ingredients for the cream sauce in a bowl.
7. Remove the quiche from the oven, let cool for 2-3 minutes. Serve with the sour cream sauce and enjoy!