Factory Price For St John’s wort extract Florida

Factory Price For St John’s wort extract Florida

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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[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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  • Pumpkin pie is perfect for your family dinner. It is not too sweet, and candied ginger adds interesting spicy flavor. It is a great dish for autumn or winter teatime. Pumpkin, ginger and oat biscuits is amazing combination for delicious pumpkin dessert.

    Ingredients

    640 grams (23 oz) Musquee de Provence pumpkin (or you can use butternut pumpkin)
    2 eggs
    Sugar (around 3-6 tbsp)
    Half cup heavy cream
    ½ nutmeg (grounded)
    3 cloves (grounded)
    1 tsp cinnamon powder
    150 grams (5,3 oz) melted butter + extra for greasing
    250 grams (9 oz) oat biscuits
    1 tbsp ginger powder

    3 cm ginger root
    Half cup of water
    5 tbsp sugar

    11 inch (28 cm) tart pan

    Instructions:

    1. First, remove seeds from pumpkin. Do not through away, you can bake them and eat. Pumpkin seeds are very healthy.
    2. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C or 350 °F until soft – about 30 minutes, depending on how thick your pumpkin slices are. Let it cool.
    3. While your pumpkin is baking, crush oat biscuits in food processor.
    Add 1 tbsp of ginger powder, mix, then add your melted butter, mix well.
    4. Grease your tart pan with butter or use cooking spray. Make a shell from your biscuit mixture. Bake in preheated oven 180 °C or 350 °F for 10 minutes.
    5. Peel ginger root, cut into slices. Cover ginger with water. Cook on medium heat until soft, about 20 minutes, then separate from the water. Add 3 tbsp sugar to softened ginger. Heat the ginger in the pan with sugar and half of ginger water that you extracted previously. Cook, stirring frequently, until water evaporates and sugar becomes browned – that is your candied ginger.
    6. To make filling, separate baked pumpkin from skin. Blend the pumpkin until smooth. In a separate bowl whisk 2 eggs, add them to the pumpkin puree, blend until combined. Add a half cup heavy cream, blend. Add ground spices – cloves, nutmeg and cinnamon. Add sugar to your taste. Blend to combine.
    7. Pour pumpkin mixture on your baked shell. Place the tart in the preheated oven 180 °C or 350 °F for 40-50 minutes until filling looks firm.
    8. Garnish with candied ginger.



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