[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

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This vegan cheese base can be used to create a sauce that is perfect for nachos, dips, fondue, etc. This base can be stored in the refrigerator for up to 2 months or in the freezer for 6 months.

1 cup nutritional yeast
3/4 cup raw cashews
1/2 cup raw pumpkin seeds
1/4 cup rolled oats
2 tbsp arrowroot
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp turmeric powder
1 tsp smoked paprika

Combine all ingredients in a food processor until ground to a fine powder. Store in a plastic bag in the refrigerator or freezer.

To make cheese sauce: Combine 1 cup of non-dairy milk and combine 1/2 cup of cheese base in a sauce pan. Bring to simmer and whisk until thick and smooth.

Try any of the following add-ins to create different cheese sauce flavors:

Jalapeño Sauce: Combine chopped jalapeños into the cheese sauce.
Chili Sauce: Combine chili powder, tamari or soy sauce, and liquid smoke into cheese sauce.
Salsa Cheese Sauce: Mix in salsa into a cup cheese sauce.
“Meat” and Salsa Sauce: Sautee onions and garlic in olive oil. Add in vegan “meat” crumbles and sauté for an additional 5 minutes. Add salsa. Perfect for NACHOS!!!