[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

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WRITTEN RECIPE HERE: https://bit.ly/GemmaScones

JUST RELEASED – Vanilla BIRTHDAY CAKE: https://bit.ly/BirthdayCakeVid

WATCH more episodes of Bigger Bolder Baking HERE:
* Best-Ever Carrot Cake: https://bit.ly/GemmasCarrotCake
* Pot of Gold French Macarons: https://bit.ly/GemsPotsofGoldMacarons
* 1 Minute Mug Cookies: https://bit.ly/GemmasMugCookies
* Homemade No Machine Ice Cream: https://bit.ly/Gemmasicecream

You can buy a Mason Cash bowl like the one I use on Amazon: https://bit.ly/MasonCashBowl

Hi Bold Bakers! Join me and fellow Irish YouTuber, Donal Skehan, for TWO traditional Irish recipes we know you’ll love as part of a big St. Patrick’s Day Collaboration. Over on his channel, Donal is making a gorgeous Apple Crumble. And by popular demand, I’m making my traditional Irish Scones. So let’s get baking for Paddy’s Day!

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FULL RECIPE LISTED BELOW
Gemma’s Traditional Irish Scones

INGREDIENTS
3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
5 level tsp Baking powder
1 Generous pinch Of salt
¼ cup (2 oz/60g) white sugar
1 stick (4 oz/ 125g) cold salted Butter,
1 Whole egg
2 oz Double cream
7 oz whole milk
Milk to glaze

METHOD
1. In a large bowl mix the dry ingredients together
2. Rub in the cold butter with your fingers until it resembles breadcrumbs.
3. If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
4. Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
6. Turn your dough onto a floured work surface
7. Knead lightly to give your dough a smooth surface
8. Pat your dough down with your hand until around 1 inches thick
9. With a scone cutter cut out your lovely little scones. You will have around 12
10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
11. Bake at 350oF (18OoC) for 35 minutes.
12. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.