[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[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 Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

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These rolls are very soft and tasty. They are similar to the challah bread texture. They taste very yummy with butter or jam or as is. You can add any spice you like such cinnamon or nutmeg or mahlabor or even pumpkin pie spice and you will get them to the next level.

Ingredients:

4-5 cups flour
4 Tbsp sugar or more if you like them sweeter
1/2 tsp salt
1 envelope dry yeast
1 cup warm milk
1/2 cup pumpkin puree
2 small eggs or 1 large one (at room temperature )
1/4 cup melted butter and cooled
1 tsp cinnamon or nutmeg or pumpkin pie spice powder (optional)

Egg wash:

1 small egg
1/2 tsp cinnamon
1/2 tsp water

Mix together and set aside

Steps:

1-Mix all the dry ingredients, flour (add 4 cup at first ) , sugar, salt, yeast and spice if you are adding any.

2-Add warm milk, egg, pumpkin puree and melted butter.

3-Mix all by the spoon first then use your hand and knead the dough. The dough will be very sticky so add flour little by little if you need to but don’t exceed more than 5 cups. The dough should be sticky.

4-Cover well and keep in the warm place for about 1 to 2 hours. I usually keep mine inside the oven with light on.

5-After the dough is risen, collect the dough and put it over a surface that has a little of flour and start to knead with help of the flour for a few times and the dough should come all together.

6-Flour your hand and make small round shapes of dough and arrange them on a baking sheet that is lined up with parchment paper.

7-Flatten the surface a little then cut with a scissor into 8 segments leaving the middle uncut.

8-Insert pumpkin seed or part of small pecan in the middle then cover so the rolls rise up again.

9-Brush gently with the prepared egg wash.

10-Bake at preheated oven at 350 F for 35 to 45 minutes or until light brown.

11-Enjoy it with butter or jam or as is!

12-The recipe will yield approximately 20 pieces depend on the size of the rolls.

Enjoy:)

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Music:

TITLE: Colourful Spots
ARTIST: NICOLAI HEIDLAS

License: CC BY License 4.0 (Creative Commons)