[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Great British Bake Off Finalist Holly Bell shows us how to make orange and cranberry bread, perfect to have with a cup of tea!

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INGREDIENTS:
260 g Plain Flour
1 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
Pinch Of Salt
75g Butter
130g Caster Sugar
Zest of 1 Orange
120ml Orange Juice
2 Large Egg
120g Dried Cranberries

STEP 1: MIX TOGETHER INGREDIENTS
Preheat the oven to 180C/gas mark 4 and grease and line a loaf tin. Mix together all the ingredientsapart from the cranberries and beat for about 3 minutes with an electric mixer or 5 minutes by hand until light and creamy looking. Add the cranberries, stir lightly.

STEP 2: BAKE AND SERVE
Pour into the tin and bake for 30 – 35 minutes until a toothpick comes out of the centre of the loaf clean. Cool in the tin for 15 minutes on a wire rack before removing the tin.

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