[Latin Name]  Pinus pinaster.

[Specification] OPC ≥ 95%

[Appearance] Red brown fine powder

Plant Part Used: Bark

[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 Pine bark?]

Pine bark, botanical name Pinus pinaster, is a maritime pine native to southwest France that also grows in countries along the western Mediterranean.  Pine bark contains a number of beneficial compounds that are extracted from the bark in a way that doesn’t destroy or damage the tree.

[How does it work?]

What gives pine bark extract its notoriety as a powerful ingredient and super antioxidant is that it’s loaded with oligomeric proanthocyanidin compounds, OPCs for short. The same ingredient can be found in grape seeds, the skin of peanuts and witch hazel bark. But what makes this miracle ingredient so amazing?

While OPCs found in this extract are mostly known for their antioxidant-producing benefits, these amazing compounds exude antibacterial, antiviral, anticarcinogenic, anti-aging, anti-inflammatory and anti-allergic properties. Pine bark extract can help reduce muscle soreness and may help improve conditions relating to poor circulation, high blood pressure, osteoarthritis, diabetes, ADHD, female reproductive issues, skin, erectile dysfunction, eye disease and sports stamina.

Seems like it must be pretty amazing, but let’s look closer. The list goes on a bit further, as the OPCs in this extract may “inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and to affect enzyme systems,” which basically means it may be a natural treatment for many serious health conditions, such as stroke and heart disease.

[Function]

1. Lowers Glucose Levels, Improving Diabetic Symptoms
2. Helps Prevent Hearing Loss and Balance
3. Staves Off Infections
4. Protects the Skin from Ultraviolet Exposure
5. Decreases Erectile Dysfunction
6. Reduces Inflammation
7.  Helps Increase Athletic Performance

Here at the Kenmore Live Studio Chef Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare mole in a unique way that you’ve probably never seen done before!

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Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Standard Poultry Brine Ingredients:
Water – 10 L
Ice – 10,000 g
Salt – 1250 g
Brown sugar – 325 g
Orange quarters – 500 g
Star anise – 20 g
Cinnamon sticks – 10 g
Juniper berries – 10 g
Thyme sprigs – 20 g
Ground black peppercorns – 20 g
Bay leaf – 2 g

Duck Leg Confit Ingredients:
Duck legs – 10 ea
Standard poultry brine – 1 recipe
Rendered Duck fat – 2 gal

Method:
The day before, add legs to brine, cover and refrigerate for 24 hours. The next day, preheat oven to 275°F. Melt duck fat over low heat and place duck legs in an even layer in 4″ hotel pans. Pour warm duck fat on top of legs to cover by at least 1″. Cover pans tightly with aluminum foil and place on a cooling rack. Strain duck fat, being careful not to mix the depot liquid with the fat (you may lose some of the fat, but it’s alright, refrigerate for later use.

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds , with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted) Add Butter and remaining spices, stir in to incorporate. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

Food information, rationing during World War Two.

A young boy and girl play with blocks, with A, B, C, and D written on them, in an empty room. Animated eyes moving around. A dining room with along table, army officers in uniform sit at the table and eat a meal, one officer eats a carrot stick, which has vitamin A in it, good for the eyes. Another officer takes a cod liver oil tablet and then a swig of water. In the darkness, a man at the wheel of a lorry, the lorry driver needs vitamin A to see well in the dark. A miner walks down the coal shaft with a lantern held up against the ceiling. A pile of carrots. Three plates with eggs, cheese and butter (‘National Butter’) and a sign ‘rationed’. Each of the portions shrink, and then are replaced by tomatoes, carrots and green leafy vegetable like cauliflower?!? Two shots of children eating, one of young toddlers and one of babies. A bottle of cod liver oil, to provide vitamin A to ensure proper growth. A series of building blocks, ‘A’ at the bottom, with tomatoes, carrots, green leafy veg, and ‘Eyes and Growth’ on the top.
The young girl puts out the ‘B’ beside the ‘A’ tower. Paratroopers parachuting out of airplanes, needing lots of energy and steady nerves. A paratrooper lands in a field during training, he runs along the ground and grabs his lines. A worker in a steel mill or an iron foundry, he shovels coal into a glowing furnace. Several shots of workers doing the same thing, all wearing goggles of some kind. An office, possibly a typing pool. Children climb on a playground. Loaves of wholemeal bread, bowls of oatmeal and small plates of dried peas,and beans and lentils. A vitamin ‘B’ tower block, with blocks of National Wholemeal Loaf, porridge, and dried beans and peas below ‘Energy’.
The young girl outs out the ‘C’ block. A tall ship with square sails, like galleon, sails towards us. A sailor runs up the rigging to the spars on the nets along the sides of the mast. A animated montage of food rich in vitamin C. A woman picks vegetables in a garden. Harvesting cabbages, spinach. The farmer walks out of the field with two baskets. People working on their allotments. Home supplies of blackcurrant syrup, blackcurrant puree and concentrated orange juice from America. A hand puts two halves of a cabbage into boiling water and beats them under with a spoon. A pot boils and steam on the stove top. The smoke turns into ‘C”s. A hand cuts a side of cabbage, and sprinkles the cabbage over a salad plate. An animated lamb jumps over the screen, and ‘Spring’ appears. Radishes, turnip tops, leeks, the Summer, broad beans, lettuce cauliflower and watercress. Autumn, Peas, runner beans, cabbage, mustard and cress, Winter, celery, sprouts, endive and spinach. The vitamin ‘C’ block tower, with all the green vegetables, and the green salads, and all the cabbages to give Fitness.
The girl puts the Vitamin d block out: for good teeth and strong bones. Margarine and fatty fish. Codliver oil and milk. A stack of ‘Standard Margarine’, on the back of one packet it says ‘Contains vitamins A & D’. Obvious concern that people are getting the right nutrients. In a laboratory, a pipette of vitamin d is taken. A margarine manufacturer. Vitamin D is poured into the cream, by a white coated worker. Female assembly line worker measures the margarine packages as they come out of the machine. The Vitamin ‘D’ blocks, are margarine, sardines, herrings, for teeth and bones. The children build on top of the blocks arches with the word ‘Health’ spelt out above.