[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

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

DESCRIPTION:

This is a Indian cranberry water chutney, it is served with roti or as a sauce.

INGREDIENTS:

Onion seeds ½ tsp
Carom seeds ½ tsp
Fenugreek seeds 1 pinch
Cumin seeds ½ tsp
Indian cranberry ½ cup
Sugar 1 tsp
Salt To taste
Fennel powder ¼ tsp
Cumin powder ½ tsp
Turmeric powder ¼ tsp
Red chilly powder ½ tsp
Oil 1-2 tbs
Asafoetida 1 pinch

METHOD:

1. Heat pan and add onion seeds, carom seeds, fenugreek seeds, cumin seeds and dry roast it, later transfer into mixie jar and blend into powder.
2. Take a pan and add water, Indian cranberry and boil it, later remove cranberry and keep aside.
3. Take a bowl and add boiled and cooled water, cranberry, blended powder, sugar, salt, fennel powder, cumin powder, turmeric powder, red chilly powder and mix it.
4. Heat mustard oil in a pan and add asafoetida and pour into watery cranberry mixture.
5. Now Indian cranberry water chutney is ready to serve after 3 days.

Understanding the structure of plant cell walls.

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