[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

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

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Watch to learn how to make Spicey Cranberry Sauce!

Thank you for watching! Check out Jane Butel’s blog “Jane Butel’s Southwest Cooking” for the written recipe and more video recipes at janebutelcooking.blogspot.com, or her website for cooking school information as well as cookbooks and spices at www.janebutelcooking.com

You may order our pure chiles and ingredients for Southwestern and Mexican cooking from us or register for a full participation cooking school at https://www.janebutelcooking.com/Public/PecosValleySpiceCo/index.cfm
SPICED CRANBERRY SAUCE

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This is my very favorite way to make Cranberry Sauce. It has so much more flavor than simple cranberry sauce with just sugar and water—and with the added cinnamon and ginger—it also has added nutrition and tummy benefits—aiding digestion. This sauce will keep for at least 2 weeks in the refrigerator and will freeze for at least a year.

Yield: 6 to 8 servings

4 cups fresh cranberries
2 sticks cinnamon
2 cups sugar
2 cups water
2 Tablespoons chopped candied ginger
½ cup fresh squeezed orange juice
1 teaspoon orange zest
5 whole cloves
5 whole allspice
1 Tablespoon Cinnamon stick, preferably Canela or Chinese Cinnamon*
¼ teaspoon powdered Chipotle*

1. Place all ingredients except the last 3 spices in a 3 quart saucepan. Place the spices in a tea ball or tie into a clean cloth and place in the cranberry sauce. Simmer about 5 to 7 minutes or until the cranberries have popped. Taste and adjust the flavor if desired.

*These ingredients may be ordered from Pecos Valley Spice Co. at www.janebutelcooking.com.