Professional High Quality Blackcurrant Extract Factory from Malawi

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We attempt for excellence, company the customers", hopes to be the top cooperation team and dominator company for personnel, suppliers and customers, realizes price share and continual marketing for Astaxanthin, Konjac Tuber, Phytosterol Diet, Together with our efforts, our products have won the trust of customers and been very salable both here and abroad.

Professional High Quality Blackcurrant Extract Factory from Malawi Detail:

[Latin Name] Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine 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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

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In the past few years, our business absorbed and digested advanced technologies both equally at home and abroad. In the meantime, our company staffs a group of experts devoted to your advancement of Professional High Quality Blackcurrant Extract Factory from Malawi , The product will supply to all over the world, such as: Pakistan, Namibia, Greece, Our staffs are rich in experience and trained strictly, with qualified knowledge, with energy and always respect their customers as the No. 1, and promise to do their best to deliver the effective and individual service for customers. The Company pays attention to maintaining and developing the long-term cooperation relationship with the customers. We promise, as your ideal partner, we'll develop a bright future and enjoy the satisfying fruit together with you, with persisting zeal, endless energy and forward spirit.

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Happy Hearths Warming!!! Present #2!!

We are BACK baby! The Cantering Cook is back and it will be a monthly show now. Please welcome my Co-Host, Lisa Sample.

Lisa is a chef graduate from a prestigious school, The Culinary Institute of America, and will be bringing in a lot of knowledge to our shows. I hope you enjoy learning about things as much as I do! And her OC is a GRYPHON! This is gonna be so much fun!

Still messing around with the style and format of the show, it will probably be shorter in the future. I also have a second camera.

Give us suggestions in the comments, maybe we will make your recipes!

Music by the always awesome Mandopony!

Pumpkin Bread Recipe

4 Tablespoons butter (for lubing of baking pans)
1 3/4 cups All Purpose Flour
1/2 Teaspoon of salt (Koser, please!)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 1/2 cups Sugar (less refined the better)
1 cup Pumpkin (Processed or canned)
2 eggs

1) Mix all dry goods as well as Pumpkin in a large mixing bowl. Fold with a spatula, do not over mix!

2) Add eggs and fold in with spatula, mix until just brought together.

3) Butter bread tins with thick coating and pour mixture into pans. fill until just above half way.

4) Place in 375 degree oven for 30 minutes. Test for doneness with a toothpick. If toothpick comes out dry, you are done baking!

5) Let breads rest for 10 to 15 minutes, then pop out of the trays. ENJOY!

Pumpkin Syrup Recipe

1) Take all left over juices from pumpkin roasting and liquid squeezed out of your pumpkin puree and place it into a medium sized sauce pan and place in a cinnamon stick

2) Boil the liquid at a medium simmer until it reduces by 1/2 volume.

3) Remove cinnamon stick and add ground clove, ground ginger and brown sugar to taste. You will have to play with the measurements here. Start with a little and add as you go.

4) Take 1/4 cup of Tapioca Starch and add to a cup of water and mix together. Slowly add the Tapioca water to the pan and watch the syrup thicken. When you get the consistency you wish, stop!

5) Turn off the heat and chill mixture. Transfer to a squeeze bottle and refrigerate until use. you can warm it up in the microwave, or in a pan of hot water.

Pumpkin Seeds!

1) Remove all pumpkin seeds from stringy mess you pulled out of your pumpkin. Rinse!

2) Put seeds on a paper plate and let them fully dry for at least 24 hours.

3) Coat seeds with a light oil and arrange on a cookie sheet. dust lightly with kosher salt.

4) Place in 375 degree oven for 5 to 10 minutes. watch them carefully! As soon as they turn golden brown and delicious, remove and let cool! ENJOY!

Greetings superfoodies,

Pumpkin seeds are delicious and are full of goodies, don’t throw away your pumpkin seeds this Halloween!

You can buy pumpkin seeds here https://www.detoxtrading.co.uk/pumpkin.htm

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