[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine 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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

In October when you’re carving pumpkins, don’t just throw away the pumpkin seeds. With a little bit of effort you can make a snack that the whole family will love. I make mine with a little olive oil, a tablespoon of chili powder, salt, garlic powder, and hot pepper juice. Mine are spicy but you can use whatever spices you like! Roasted pumpkin seeds are fun, healthy, and super good. Plus, you get to use a part of the pumpkin that most people usually just throw away!

Make the most of those pumpkin seeds this season! Scoop out the insides and get the goop off by placing the seeds in a bowl of water and swishing them around: Goop sinks, seeds float. Blot the seeds dry, then spread evenly on a baking sheet coated with cooking spray. Sprinkle cumin, garlic powder, or other spices over the top; roast at 325° for 15 to 25 minutes or until dry and crunchy. Shell them or not; either way, pumpkin seeds (aka pepitas) make a great snack.

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