[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[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.
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

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OPEN MEEE FOR RECIPE

Before my Ghanaian brothers and sisters come for with this recipes, I will say this is not the THE authentic palaver sauce but a veganized version.

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Ingredients-Egushi
1/2 cup egusi/pumpkin seeds
(if using the powder 1/3 cup of ground egos is good)
1 tbsp ground flax seed + 2.5 tbsp water
1/2 cup water

Directions
1. to make the flax egg combine the ground flax seed and water and set aside
2. if using whole egusi place it in 1/4 cup of water and mix it. Then blend in a small blender, or use a hand blender to grind it into a thick paste. Add in 1/2 cup of water till it is a smooth paste, not too thick but not watery
3. if using the ground egusi mix 1/3 cup of the mix with 1/3 cup of water, if too thick add 1-2 tbsp till a smooth paste

Ingredients-Sauce
1 tbsp of oil
1/2 onion chopped
1 large thumb ginger minced
2 large bunches of collard greens, about 20 leaves
(if using spinach you will need an entire large container of baby spinach)
Spices: 1tbsp each: cumin, curry powder, garlic powder, cayenne pepper.
1 tsp salt
1×50 mL Prego Pasta Sauce Original (but you can use any pasta sauce)
1 cup of water

Directions
1. In a pot at medium heat add the oil and then onions and ginger
2. When the onions are soft, add the spices and mix everything in well
3. Then add the water, the jar of tomato sauce and let the sauce cook at medium heat till it is thick
4. Add the egusi paste in clumps, place the pot at medium low and let the egusi clump up.
5. After 10 to 15 min, check the sauce to make sure it has clumped well rather than completely dissolved into the sauce
6. After add the collard greens, cover the pot and let it wilt.
7. After everything turn the heat off and set the sauce aside

You can eat with your choice of carbohydrate (not pasta) Hope you enjoy.

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