[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

Welcome back to the third episode of “In Our Country Kitchen” which features how to make Cranberry Cream Scones, step by step details.

These scones, a type of British quick bread, easily become a household favorite. They make a fun snack for kids that is not too sweet, are great for weekend brunch or holiday time. Serve with a cup of hot tea and enjoy!

Ingredients

3/4 cup dried cranberries (may substitute cherries)

1 cup boiling water

3 cups all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon cream of tarter

½ cup butter, room temperature

1 egg, separated

½ cup sour cream

3/4 cup half and half cream

1 ½ teaspoon almond extract

Additional sugar

Soak cranberries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tarter. With a pastry blender, cut in the butter. Set aide. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cranberries. Divide dough in half and shape into balls. Roll each ball into a 6 inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 for 15-20 minutes. Serve warm. Yield 12 scones.

Cranberrie Cream Scones, you just can’t beat the scrumptious taste.

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https://inourcountrykitchen.blogspot.com/

Thanks for stopping by “In Our Country Kitchen.”

Bill & Cheryl

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