[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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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)