[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

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[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

My recipe:

For the jelly:

4 sheets leaf gelatin
600 ml whole milk
50 g (1.75 oz) caster sugar
2 tsp vanilla extract

Soak the leaf gelatin for ten minutes in enough cold water to cover the sheets. Add the whole milk to a pan with the caster sugar and gently cook until the sugar has dissolved. Remove the mixture from the heat and transfer to a measuring jug. In the measuring jug, add the vanilla extract and stir until combined. Remove the leaf gelatin from the cold water and squeeze out the water before adding to the jelly mixture. Pour the mixture into four pudding moulds and add any excess mixture to an empty bowl. After the mixture has cooled, leave them for three hours in the fridge to set.

For the compote:

4 apricots
3 tbsp apple juice
2 tbsp caster sugar
100 g (3.5 oz) raspberries

Halve and stone the apricots, then cut each half into four. Add the apricots to a pan with the apple juice and simmer for approximately five minutes or until the apricot is tender, but not pulpy. Once the apricots have finished cooking, transfer to a measuring jug then combine with the raspberries. Leave to cool until serving.