[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Ingredients:
애호박 1 Green pumpkin Squash or zucchini
들깨가루 ½ cup perilla powder
홍고 (long red pepper/nonspicy)
새우dried shrimp
다진마늘 ¼ tablespoon minced garlic
양파 ½ onion
잠기름 Sesame oil
다시마 kombu kelp
멸치물 anchovies
OR
멸치국물내기 티백 (anchovy teabag)
소금 salt
간장 soy sauce

First use the teabag or the anchovies and kombu to make a broth. Boil 4 cups of water in a medium saucepan for about 3 minutes. Set aside

Cut up the onion and in a medium saucepan or stone pot sauté it with soy sauce and sesame oil until it starts to brown.

Now add broth into the sautéed onions, just enough to cover the onions.

Cut up the 1 zucchini and the red pepper.

Add the garlic to the onion pot and add water to fill the pot half way up.

Now add about half of the perilla into the pot and stir until it boils again.

Add the zucchini and red pepper and shrimp.

Now add the rest of the perilla little by little. If its not thick enough like a porridge you can add up to 1 cup.

After it boils for about 5 minutes you can taste it and add salt to taste. I prefer the taste of just perilla so I put very little salt.

I boil it for about 15-20 minutes total. Just keep an eye on it and when the zucchini is nice and soft it should be ready.

I hope you liked it! GOOD LUCK!!

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