[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

This video shows you how to pronounce Hypericin

Pumpkin and Dill Seed Soup,a thick creamy soup
Recipe link : https://www.tarladalal.com/Pumpkin-and-Dill-Seed-Soup-(-Soups-)-36759r

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Pumpkin and Dill Seed Soup

This thick and creamy pumpkin based soup is a real blockbuster! An abundant dose of dairy products like milk and cream are added to enhance the texture of this soup, yet it has a very attractive and strong flavour, thanks not just to onions but also dill seeds that are sautéed and cooked along with the pumpkins. This super tasty Pumpkin and Dill Soup is made all the more delicious by the garnish of aromatic spring onions. Let every spoonful rest on your palate, so you can enjoy the perfect combination of a soothing texture and a vibrant flavour!

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

3 cups red pumpkin (bhopla / kaddu) cubes
1/2 tsp dill seeds (suva dana)
2 tbsp butter
2 tbsp finely chopped onions
salt to taste
1/4 cup milk
freshly ground black pepper powder to taste

For The Garnish
2 tbsp fresh cream
2 tbsp chopped spring onion greens

Method
1. Heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame
for 1 minute.
2. Add the dill seeds and sauté for 1 more minute.
3. Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for
10 minutes. Allow it to cool completely.
4. Once cooled, blend using a hand blender to a smooth mixture.
5. Add the milk, mix well and cook on a medium flame for 2 more minutes.
6. Serve hot garnished with fresh cream and spring onion greens.