[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

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One-Pot Pumpkin, Cabbage & Rice Stew
Serves 4–6

We have kept the flavours quite simple in this stew and instead add extra herbs and diced apple as a fresh twist when serving it. I imagine mushrooms and tomatoes would be delicious in this too. You can also try a bolder choice of spices or other type of grains and legumes. You can even throw in a piece of parmesan rind as it simmers to add a nice umami flavour to the stew (just remember to remove it before serving).

1 large onion
4 garlic cloves
1 tbsp coconut oil, ghee or olive oil
1 butternut squash or pumpkin of any kind
3 sprigs rosemary, mash them a few times with the end of a knife
zest of 1 organic lemon, grated
1 small head of cabbage
1 cup uncooked whole grain rice, pre-soaked
1 cup uncooked black eyed peas, pre-soaked
water to cover, approx. 6 cups / 1 1/2 liter
1 tbsp vegetable bouillon powder (with no added MSG)
3 dried bay leaves
sea salt and pepper, to taste

To serve
plain yogurt of your choice
fresh parsley, chopped
fresh apples, chopped
grated parmesan, optional

In the morning: Place whole grain rice and black eyed peas in two separate bowls, cover with (filtered) water and let soak for 8-12 hours. Then drain and rinse and they are ready to be used in the recipe.

Peel and finely chop onion and garlic. Prepare the pumpkin; peel it, divide it in half and scoop out the seeds. Then chop it into cubes. Heat oil in a large pot, add onion, garlic and rosemary sprigs, let fry for a minute or so, stirring occasionally. Add the cubed pumpkin and lemon zest and stir to combine. Slice the cabbage, discard the stem. Now add cabbage, soaked and rinsed whole grain rice and black eyed peas, water, bouillon, bay leaves, salt and pepper and stir around to combine everything. Cover with a lid and bring to the boil, then lower the heat and let cook for 45-60 minutes. Check every now and then to see if more water is needed and gently stir around. It is ready to serve when the rice and peas are very tender. Serve in bowls with a dollop of yogurt, fresh parsley and chopped apples.

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