[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown 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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

Roasted Pumpkin Soup, with a fresh pumpkin, will warm you up this Fall. Check out this collaboration playlist with my friends Fifteen Spatulas and Gemma’s Bigger Bolder Baking!

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Roasted Pumpkin Soup Recipe:
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https://www.honeysucklecatering.com/blog/a-pumpkin-smoothie-and-soup

- 1 small pumpkin (about 3 – 5 pounds)
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 teaspoon dried sage
- ½ teaspoon cumin
- 1 teaspoon chile powder
- 4 cups vegetable or chicken stock

Preheat oven to 350 degrees F.
Cut pumpkin in half and scoop out the seeds. Rub olive oil in the pumpkin and season with salt and pepper. Lay cut side of pumpkin face-up. Roast for about 45 minutes, until pumpkin is tender and can easily be pierced with a fork. Once it is done, let the pumpkin cool and then remove the flesh (about 3 cups). Discard the skin.

In the meantime, add 2 tbsps of butter and 1 tbsp of olive oil to a large pot over medium heat. Add onion, garlic and sauté for about 10 minutes, until onions are translucent.

Add the pumpkin flesh, sage, cumin, chile powder, and stock. Bring to a boil and then lower heat and simmer for 15 minutes.

Blend the soup using an immersion blender or transferring it to a regular blender (once the soup has cooled down significantly).
Garnish with a drizzle of olive oil, dash of chile powder and pumpkin seeds. Add salt to taste and serve.

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