[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine 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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

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One-Pot Pumpkin, Cabbage & Rice Stew
Serves 4–6

We have kept the flavours quite simple in this stew and instead add extra herbs and diced apple as a fresh twist when serving it. I imagine mushrooms and tomatoes would be delicious in this too. You can also try a bolder choice of spices or other type of grains and legumes. You can even throw in a piece of parmesan rind as it simmers to add a nice umami flavour to the stew (just remember to remove it before serving).

1 large onion
4 garlic cloves
1 tbsp coconut oil, ghee or olive oil
1 butternut squash or pumpkin of any kind
3 sprigs rosemary, mash them a few times with the end of a knife
zest of 1 organic lemon, grated
1 small head of cabbage
1 cup uncooked whole grain rice, pre-soaked
1 cup uncooked black eyed peas, pre-soaked
water to cover, approx. 6 cups / 1 1/2 liter
1 tbsp vegetable bouillon powder (with no added MSG)
3 dried bay leaves
sea salt and pepper, to taste

To serve
plain yogurt of your choice
fresh parsley, chopped
fresh apples, chopped
grated parmesan, optional

In the morning: Place whole grain rice and black eyed peas in two separate bowls, cover with (filtered) water and let soak for 8-12 hours. Then drain and rinse and they are ready to be used in the recipe.

Peel and finely chop onion and garlic. Prepare the pumpkin; peel it, divide it in half and scoop out the seeds. Then chop it into cubes. Heat oil in a large pot, add onion, garlic and rosemary sprigs, let fry for a minute or so, stirring occasionally. Add the cubed pumpkin and lemon zest and stir to combine. Slice the cabbage, discard the stem. Now add cabbage, soaked and rinsed whole grain rice and black eyed peas, water, bouillon, bay leaves, salt and pepper and stir around to combine everything. Cover with a lid and bring to the boil, then lower the heat and let cook for 45-60 minutes. Check every now and then to see if more water is needed and gently stir around. It is ready to serve when the rice and peas are very tender. Serve in bowls with a dollop of yogurt, fresh parsley and chopped apples.

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