[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown 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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

https://camu.amazonherb.net/ProductInfo.aspx?ItemID=5042 A Plant curandero speaks about Sangre de Drago use for serious stomach issues.

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The rapid coagulation of the blood is due to Sangre de Dragos ability to co-precipitate with proteins and other components of the blood and underlying tissue. The healing properties of Sangre de Drago have been linked to the presence of a compound called taspine. This was in part discovered by observing that the most effective Sangre de Drago came from the upper jungle of Peru where the sap contains much more taspine than, for example, the less potent Ecuadorian sap. Nevertheless, many scientists believe that the efficacy of Sangre de Drago as a cicatrizant agent is perhaps better explained by the presence of an array of chemicals acting in concert rather than a single chemical. This is well exemplified by the documented benefits of Sangre de Drago on gastric ulcers. Aside from the presence of taspine, the healing effect of Sangre de Drago on gastric ulcers seems to be a combination of the presence of strong anti-bacterial components acting on the bacterium Helicobacter pylori, a bacterium strongly associated with gastric ulcers and believed to be a causal agent, and anti-inflammatory properties.

A recent scientific study revealed that nearly 90% of dried Sangre de Drago sap was composed of one of the most potent antioxidants, proanthocyanidin, also known as Pycnogenol® and grape seed extract. This strong presence of antioxidant activity may in part explain the effect of Sangre de Drago on colitis and other digestive disorders, by reducing inflammation in the intestinal mucosa. The high concentration of bitter bioflavonoids proanthocyanidins are bioflavonoids- in Sangre de Drago may explain its action of intestinal parasite. It is also noteworthy that a U.S.-based pharmaceutical company has developed two pharmaceutical drugs that contain antiviral constituents isolated and extracted from the bark and resin of Sangre de Drago.

In conclusion, lets simply say that the combination of antimicrobial, antioxidant, antiviral, and cicatrizant properties makes Sangre de Drago a fascinating yet complex herbal remedy with exceptional healing properties.

The information contained in this article is intended for educational purposes only. It is not intended to diagnose, cure, mitigate, treat or prevent any disease. If you have any health concern, it is recommended to seek the advise of a certified health practitioner.

We are obsessed with Christina Tosi’s Momofuku milk bar, everything from her birthday cake truffles, to her crack pie, and her German chocolate jimbo cake, but the treat that’s arguably the most well known are her compost cookies made with all of your favorite salty snacks. Just in case you don’t have a trip planned to NYC anytime soon, learn how to make these addictive cookies at home!

RECIPE:

Momofuku’s Compost Cookies
From Momofuku Milk Bar by Christina Tosi

For graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons butter, melted
1/4 cup heavy cream

For cookies:
16 tablespoons butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons glucose or corn syrup
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/2 cup graham cracker crust
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

To make graham cracker crust: In a bowl mix together graham cracker crumbs, milk powder, sugar, and salt. Set aside.

Whisk together melted butter and heavy cream and then add to dry ingredients and keep mixing until incorporated. Extra crust can be stored for 1 week at room temperature or up to 1 month wrapped tightly in the refrigerator or freezer.

To make cookies: In a stand up mixer combine butter, sugar, light brown sugar, and glucose on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl as needed and add egg and vanilla extract. Keep mixing for 7 to 8 minutes.

Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix until the dough just comes together, about a minute, and scrape down the sides of the bowl as needed.

Still on low speed add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee and mix until incorporated. Add the potato chips and pretzels last and be careful to not over mix or break up the pretzels or potato chips too much.

Portion out dough onto a parchment-lined baking sheet in 2 ounce balls. Wrap sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week before baking.

Preheat oven to 375ºF.

Arrange chilled dough a minimum of 4 inches apart on a parchment or silicon baking mat-lined sheet tray. Bake for 18 minutes, or until the cookies have spread and are faintly browned at the edges.

Cool cookies completely on the sheet tray before transferring to a plate or airtight container. At room temperature the cookies will keep for 5 days or up to 1 month in the freezer.

“Reprinted from Momofuku Milk Bar. Copyright © 2011 by Momomilk, LLC. Photograph copyright © Gabrielle Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”

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