Professional Manufacturer for Valerian root extract Supply to South Korea

Product Detail

Product Tags

Feedback (2)

We know that we only thrive if we can easily guarantee our combined cost competiveness and high-quality advantageous at the same time for Konjac Plant For Sale, Phytosterol Hair, Phytosterol Recommended Intake, Never-ending improvement and striving for 0% deficiency are our two main excellent policies. Should you need anything, never be reluctant to speak to us.

Professional Manufacturer for Valerian root extract Supply to South Korea Detail:

[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

Beneficial for insomnia
FOR ANXIETY
AS A SEDATIVE
FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
FOR DIGESTIVE PROBLEMS
FOR MIGRAINE FEADACHES
FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Product detail pictures:

Related Product Guide:

Our business puts emphasis over the administration, the introduction of talented staff, plus the construction of employees building, striving hard to boost the standard and liability consciousness of staff members. Our corporation successfully attained IS9001 Certification and European CE Certification of Professional Manufacturer for Valerian root extract Supply to South Korea , The product will supply to all over the world, such as: United States, Porto, Hungary, We have a good reputation for stable quality products, well received by customers at home and abroad. Our company would be guided by the idea of "Standing in Domestic Markets, Walking into International Markets". We sincerely hope that we could do business with customers both at home and abroad. We expect sincere cooperation and common development!

5 Htp 50 Mg Side Effects

Andrographis paniculata extract

Best Brand Of 5 Htp

Chlorophyll Tablets

Korean Red Panax Ginseng

Rebaudioside A

For more, visit https://modernistcuisine.com.

Source: https://www.foodnetwork.com/recipes/sara-moulton/competition-bar-b-q-ribs-recipe/index.html

Competition Bar-B-Q Ribs

Recipe courtesy Chris Lilly

Prep Time:15 min
Cook Time:4 hr 25 min
Serves:8 to 10 servings

Ingredients

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:

1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:

3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:

1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Directions

Raw Preparation: Place slab of ribs bone side down on table. Slide
knife under the membrane and against the end bone to separate the 2.
With a dry paper towel, grasp the edge of the thin membrane and pull.
The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well.
Generously apply rub onto the front and back sides of ribs. Gently pat
to ensure that rub will adhere. Place ribs meat-side up on a broiler
pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own
doubled aluminum foil square. Foil should be large enough to
completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid
over each rib. At the same time wrap and seal each rib tight. Return
to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium
coat of the Third Stage rub to the meat-side of the ribs. Place
uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees.
Brush finishing glaze on both sides of ribs. Place ribs in oven for 10
minutes, or until sauce caramelizes.

It is really lucky to meet such a good supplier, this is our most satisfied cooperation, I think we will work again!