[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)

This super antioxidant may prevent you from many health problems.
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My recipe:

For the jelly:

4 sheets leaf gelatin
600 ml whole milk
50 g (1.75 oz) caster sugar
2 tsp vanilla extract

Soak the leaf gelatin for ten minutes in enough cold water to cover the sheets. Add the whole milk to a pan with the caster sugar and gently cook until the sugar has dissolved. Remove the mixture from the heat and transfer to a measuring jug. In the measuring jug, add the vanilla extract and stir until combined. Remove the leaf gelatin from the cold water and squeeze out the water before adding to the jelly mixture. Pour the mixture into four pudding moulds and add any excess mixture to an empty bowl. After the mixture has cooled, leave them for three hours in the fridge to set.

For the compote:

4 apricots
3 tbsp apple juice
2 tbsp caster sugar
100 g (3.5 oz) raspberries

Halve and stone the apricots, then cut each half into four. Add the apricots to a pan with the apple juice and simmer for approximately five minutes or until the apricot is tender, but not pulpy. Once the apricots have finished cooking, transfer to a measuring jug then combine with the raspberries. Leave to cool until serving.