[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

This step-by-step video version of this Recipe of the Month with Siobhan Ingram, Product Development Manager at Dean’s. Siobhan shows how to bake scones then transform them into wonderful cream teas.

Ingredients:
450g self raising flour
120g butter
Pinch of salt
60g caster sugar
15mls baking powder
2 medium free-range eggs
a little milk.

To serve:
450g fresh Scottish strawberries
1 jar good quality strawberry jam (homemade is ideal!)
300mls fresh double cream
whipped to soft peaks
a little icing sugar.

Method:
Pre-heat the oven to 220degC. Place the flour in a mixing bowl with the salt — rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round — handle as lightly as possible. Roll out to a 2-3cm thickness, then cut into rounds using a 6cm fluted cutter — place on a large baking sheet. Bring all the dough scraps together and roll out again — cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen & golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely.

Once cooled, split and fill with strawberry jam, whipped cream and strawberries — serve with a light dusting of icing sugar and extra strawberries on the side.

(Makes about 12 large scones)

https://www.deansshortbread.com/2011/08/recipe-of-month-scones-with-jam-and.html

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