[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple 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

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

Your sexual relationship with your life partner is mostly affected when life gets chaotic. Your sex drive can arrive at any time without specific intervals and it becomes essential to satisfy this sexual need. Some couples have fixed the intervals of sex between them with mutual consent, but sometimes it becomes difficult to fulfill the sex needs of your partner due to the hectic routine. At times partners are reluctant to sex due to impotence. If you are also going through the same difficulties, then no need to fret as natural supplements are available for better sex. Try the following natural supplements for making your sex better.

1. Ginseng.

2. Sandalwood Essential Oil.

3. Collagen Protein.

4. Vitamin D3.

5. L-Arginine.

6. Ashwagandha.

7. Zinc.

8. Vitamin B12.

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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.