[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)

⭐️ PRODUCTS USED IN THIS VIDEO ‣ https://shopweave.com/~/BWTG-1MS0LE
Learn how to make your own flax seed hair gel for just 16 cents a batch!

Ingredients:
All you need is 1/4 cup brown whole flax seeds (https://shwv.co/~kZ14)
2 cups of water.

Bring the water to a boil, then add the flax seeds.
Cook for 8-10 minutes then drain through a fine mesh strainer (https://shwv.co/~kZ1K).
Keep in a closed container (https://shwv.co/~kZ1p) in the fridge. Last for 2-3 weeks.

Read more about the recipe and special tips here: https://ashleysgreenlife.blogspot.com/2012/12/how-to-make-flax-seed-hair-gel-video.html

Follow us:
Web: https://www.vvsupremo.com
Facebook: https://www.facebook.com/vvsupremo
Twitter: https://twitter.com/VVSupremo
Pinterest: https://www.pinterest.com/vvsupremo/
Instagram: @vvsupremo
#LoveMyQueso
Ingredients:
1 cup frozen shredded potatoes, thawed
2 Tbsp. olive oil
½ cup white onion, chopped
2 garlic cloves, finely chopped
2 cups broccoli florets, cut into bite size pieces
4 large eggs
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. Kosher salt, divided in half
⅛ tsp. ground black pepper
2 cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®, divided in half

Sour Cream Sauce
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. granulated sugar
½ tsp. paprika
¼ tsp. cayenne pepper
⅛ tsp. garlic powder
¼ tsp. salt

Directions:
1. Preheat oven to 375°F. degrees. Lightly coat a 9.5-inch pie dish with cooking spray. Set aside.
2. Mix the shredded potatoes with 1 cup of cheese. Pat the hash brown with the cheese onto the bottom of the pie dish to form a shell. Bake in the oven until the potatoes begin to brown for about 15 minutes.
3. In a bowl, beat eggs, sour cream and ¼ tsp. salt. Set aside.
4. Preheat a medium size pan for 1 minute over medium heat. Add oil and heat for 1 minute. Add onion, sauté for 1 minute, add garlic, sauté for 1 more minute, add broccoli, season with remaining salt, add black pepper, and cook for 3 minutes.
5. Remove the crust from the oven. Layer the broccoli on top of the browned potatoes. Sprinkle the remainder cup of cheese. Pour the egg mixture on top of the cheese. Place dish in the oven and bake for 30 minutes or until the egg is set.
6. Whisk together all of the ingredients for the cream sauce in a bowl.
7. Remove the quiche from the oven, let cool for 2-3 minutes. Serve with the sour cream sauce and enjoy!