[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[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

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

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Season 1, Episode 15

Cranberry & Orange Scones
Recipe by Josie Wakelee

Active Time: 20 minutes
Inactive Time: 35 minutes

Orange Butter
————————–
½ cup butter, softened
2 Tbsp orange marmalade

1. In a small bowl, mix softened butter and marmalade until combined.
2. Cover bowl and cover with plastic wrap, or, use plastic wrap to roll into a tube
3. Chill until set.

Scones
————————–
3 cups all purpose flour
⅓ cup sugar
2 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 Tbsp grated orange peel
¾ cup (1 1/2 sticks) chilled unsalted butter, cut into ½ inch pieces
¾ cup dried cranberries
1 cup chilled buttermilk

1. Preheat oven to 400° F.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt
3. Zest orange and mix into flour mixture.
4. Cut in butter into the flour mixture until it resembles coarse meal.
5. Add dried cranberries and coat with flour mixture.
6. Gradually add buttermilk, tossing with fork or pastry cutter until moist clumps form.
7. Turn dough out onto lightly floured work surface and knead briefly to bind dough, about 4 turns.
8. Form dough into 1-inch-thick round and cut into 8 wedges.
9. Line baking sheets with parchment paper or Sil-pad.
10. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
11. Bake until tops of scones are golden brown, about 20 to 25 minutes.
12. Let stand on baking sheet 10 minutes.
13. Serve scones warm or at room temperature with orange butter