China New Product St John’s wort extract Wholesale to Sweden

China New Product 
 St John’s wort extract Wholesale to Sweden

Short Description:

[Latin Name] Hypericum perforatum [Plant Source] From China [Appearance] Brown fine powder [Specifications] 0.3% Hypericin [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA [Storage] Store in cool & dry area, keep away from the direct light and heat. [Package] Packed in paper-drums and two plastic-bags inside. [What is St. John's wort] St. John’s wort (Hypericum perforatum) has a history of use as a medicine dati...


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We stick to our enterprise spirit of "Quality, Efficiency, Innovation and Integrity". We aim to create more value for our customers with our rich resources, advanced machinery, experienced workers and excellent services for China New Product St John’s wort extract Wholesale to Sweden, We will wholeheartedly welcome all clients in the industry both at home and abroad to cooperate hand in hand, and create a bright future together.


[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

St.John's Wort Extract11

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

St.John's Wort Extract221

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

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  • Here at the Kenmore Live Studio meet Chef Ariel Bagadiong of Aja Restaurant, Chef Kari Karch of the Kenmore Live Studio, Amber Gibson of Joonbug.com, and Chef Enrique Cortez of La Taberna Tapas, judges for the Mole Meltdown edition of Cooking Combat.

    Chef Paco Ruiz of Caoba Grill then demonstrates how to prepare mole shrimp and grilled tilapia enchiladas, and Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare two delicious mole dishes from expert chefs!

    Host Cody Gough also demonstrates how to do an awesome job playing “balero,” which Chef Paco refers to as “Mexican Playstation,” by helping audience members hone their balero-playing skills. Watch and learn how to play with a traditional Mexican toy!

    The judges then present the results of the Mole Meltdown edition of Cooking Combat. Watch to see who won this special Mole Meltdown edition of Cooking Combat!

    Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to find the rest of the recipes from this competition and to see other cooking competitions, recipe videos, full shows, and more.

    Recipe: Mole with shrimp and grilled tilapia, enchiladas style
    Chef: Paco Ruiz
    Serves: 10-12 people

    Ingredients:
    A total of 28 ingredients:
    chile ancho 90 gr
    chile pasilla 80 gr
    chile pasado 30 gr
    chile mulato 15 gr
    chile cascabel 10 gr
    chile morita 1 gr
    green bell pepper 40 gr
    onion 30 gr
    fresh garlic 12gr
    tomato 40gr
    plantains 50 gr
    animal crackers 50 gr
    ground cinnamon 2 gr
    almonds 30gr
    nuts 30gr
    raisins 20 gr
    dry prunes 40 gr
    pumpkin seeds 15 gr
    peanuts 15 gr
    sesame seeds 10gr
    abulelita chocolate 40 gr
    fried tortilla 2ea
    Coca cola 7 oz
    Negra modelo beer 5 oz
    Chicken stock 2 TBS
    salt to taste
    brown sugar 35 gr
    Water 65 oz
    oil

    Method:
    First, sautee all the the chiles, then toast sesame seeds and pumpkin seed, no oil. Set aside.
    Sautee the plantains and the animal crackers with 5oz of oil until golden brown. Set aside.
    In a hot pan sauteed with 5 oz oil, add the onion, garlic, tomato, almonds, nuts, peanuts, raisins, prunes, and cook until golden brown.
    Add the sesame seed and pumpkin seed, then the beer and the coke. Cook until boiling. After the boiling point, add all the chiles, then add the plantains, crackers, cinnamon, and chocolate. Continue to cook until boiling or until the chiles are soft. After everything is cooked and soft, transfer to a blender and blend until you have a smooth and creamy liquid. Then transfer to a pot, add 4 oz oil, and continue to cook until you get a thicker sauce. Add salt, chicken stock, brown sugar, and water.

    Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladas, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
    Chef: Cory Morris

    Oaxacan Mole Enchilada Ingredients:
    Ancho chiles – 25 g
    Nora chiles – 25 g
    Hot water – 100 g
    Garlic cloves – 12 g
    Roasted garlic – 25 g
    Sesame seeds – 50 g
    Stale baguette – 25 g
    Corn tortillas – 25 g
    Marcona almonds – 22 g
    Raisins – 15 g
    Canela stick, 4″ long – 1 ea
    Cloves – 1 ea
    Allspice berries – 1 ea
    Thyme sprigs – 2 ea
    Chopped onion – 125 g
    Small dice green plantain – 50 g
    Lard – 62 g
    Tomatillos – 37 g
    Tomatoes – 56 g
    Mexican chocolate – 25 g
    Kappa Carrageeneen – 14 g

    Method:
    Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

    Dice and fry stale baguette until golden

    Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

    Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

    Garnish with pumpkin seed and raisin escabeche.

    Pumpkin Seed Mole Brittle Ingredients:
    Granulated sugar – 400 g
    Corn Syrup – 275 g
    Water – 200 g
    Pumpkin seeds – 150 g
    Whole butter – 23 g
    Cumin – 7 g
    Dark Chili Powder – 7 g
    Cocoa powder – 60 g
    Chayane powder – 0.5 g
    Sea salt – 2 g

    Method:
    Go to https://www.facebook.com/Kenmore to see the rest of this recipe!



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