[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

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Ingredients:
2 cups of all purpose flour
1/3 cup granulated sugar
2-1/4 tsp baking powder
1/2 tsp salt
1 stick (8 Tbsp) of cold butter, cut into cubes
3/4 cup dried cranberries
1/2 cup heavy cream
1 large egg
1 tsp vanilla extract
zest of 1 orange

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Recipes Below!

Sloppy Joes:
Vegetable oil
1/2 medium onion, chopped finely
1/2 teaspoon salt
2 cloves garlic, minced
2 teaspoons chili powder
1 pound ground beef
Pepper, to taste
1 15 oz can tomato sauce
1/4 cup water
1/4 cup dark brown sugar
1-2 tablespoons cranberry juice
1 tablespoon worcestershire sauce
1 tablespoon yellow mustard
1 -2 teaspoons crushed red pepper flakes
2 tablespoons tomato paste

Saute onion and salt in oil for about five minutes over medium high heat. Stir in garlic and chili powder. Add beef and cook. Combine tomato sauce, water, brown sugar, red wine vinegar, Worcestershire sauce, yellow mustard and red pepper flakes in a separate bowl, then add to the meat. Stir in tomato paste and let simmer about ten minutes. Serve on a hamburger bun.

Fried Chicken:
Marinade-
1 cup buttermilk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Breading-
1 1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 1/2 teaspoons baking powder

Mix all marinade ingredients in a gallon ziploc bag and add chicken thighs. Let marinade at least several hours to overnight. Mix breading ingredients all together in a bowl. Heat vegetable oil, butter, or crisco in a skillet over medium high heat. Dip marinated chicken into breading mix and fry until crispy.