[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

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Ingredients:
(makes 500ml)

175g raw almonds, with skin on
500ml freshly filtered water, and more for soaking
Sea salt (optional)
Sweetness, such as date syrup, raw honey, rapadura sugar (optional)
Flavours, such as vanilla extract or paste (optional)

Equipment:
Muslin
Cheesecloth or a nut bag

Instructions:

1) Soak the almonds so that they are immersed in warmish water overnight or for up to 2 days.

2) Drain, rinse and then slip off the skins by squeezing each nut between thumb and forefinger.

3) Throw the almonds into your blender along with the water. Pulse and whizz at the highest speed for a least 2-3 minutes, so that you create a smooth, thick, whitish paste.

4) Pour the paste through a sieve lined with muslin, cheesecloth or a nut bag and press the solids with a spoon, gather up the cloth or bag and squeeze the nut meal inside as hard as you can to extract the liquid.

5) Taste your Almond Milk and dilute, salt, sweeten or flavour as you wish. Refrigerate in a glass jar or bottle and use within 2-3 days.