[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[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

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

Do yourself a favor and ease into your morning with this cranberry white chocolate coffee cake.

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.

2. Make batter. In a large bowl, combine butter and sugar. Using a hand mixer, whip until light and fluffy. Add the eggs and mix until smooth.

3. Add vanilla and sour cream and mix until evenly incorporated.

4. Add flour, baking soda, baking powder, cinnamon, and salt and mix until just combined. Fold in cranberries and transfer batter to the prepared pan.

5. Bake for 50 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a cooling rack.

6. Meanwhile, make chocolate ganache. Place white chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over white chocolate chips, whisking constantly until the sauce is smooth. Pour over the coffee cake and let set for about 10 minutes.

INGREDIENTS
1 1/2 c. fresh cranberries (or frozen and thawed)
3/4 c. unsalted butter, softened to room temperature
1 c. granulated sugar
3 large eggs
1 tsp. almond extract
1 c. sour cream
3 c. flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. ground cinnamon
1 c. white chocolate chips
1/4 c. heavy cream

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How to roast crispy pumpkin seeds from a carved pumpkin, with garlic and salt. Easy tutorial by Nikka Ischelle

The seeds came out soooo delicious that I have to go and buy more pumpkins to make another batch for my family and friends! I used pumkin carving tools from the dollar store, a kitchen knife, and metal spoon to get a good scraping inside the pumpkin. The seeds were really easy to seperate from the squishy pulp inside too. I love the salty garlic flavor on the seeds, next time I’ll play around with different flavors. You may also use any kind of oil, I was out of olive so I used canola oil.

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