[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[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.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

This loaf is perfectly moist, sweet and tart. It’s a great treat to bring to a get together or when you’ve got friends/family coming over. It is also perfect for when you just need a little pick-me-up to start your day (with a cup of coffee). E n j o y

▶︎INGREDIENTS
- 8 large butter croissants
- 4 cups fresh cranberries
- 24 oz cream cheese, softened
- 2 cups sugar
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups heavy cream
- 1 cup chopped pecans, almonds, or pistachios, your choice

▶︎INSTRUCTIONS
- Preheat oven to 350F. Grease 2 loaf pans. Divide ingredients by half if you only want 1 loaf.

- In a large bowl, toss together chopped croissant pieces and cranberries.

- In a separate bowl, using a hand mixer, beat the cream cheese and sugar on medium speed until well blended.

- Mix in eggs, vanilla and cinnamon

- Gradually add heavy cream and continue mixing until smooth and creamy. Pour mixture over croissant mix.

- Mix well and let stand for 20 minutes, allowing it to soak into croissants. Stir in nuts.

- Divide mixture evenly between loaf pans

- Bake for 40-45 minutes until center is set and tops are golden brown. Serve warm or refrigerate.

▶Sthlm Sunset by Ehrling: https://soundcloud.com/ehrling
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Mint flavor: Menthol and Natural Colors.