Super Purchasing for Wolfberry Extract Wholesale to Venezuela
[Latin Name] Lycium barbarum L. [Plant Source]from China [Specifications]20%-90%Polysaccharide [Appearance] Reddish brown powder Plant Part Used:Fruit [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Shelf life] 24 Months [Package] Packed in paper-drums and two plastic-bags inside. [Net weight] 25kgs/drum Product Description The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then r...
Our well-equipped facilities and excellent quality control throughout all stages of production enables us to guarantee total customer satisfaction for Super Purchasing for Wolfberry Extract Wholesale to Venezuela, Any requires from you will be paid with our best attention!
[Latin Name] Lycium barbarum L.
[Plant Source]from China
[Appearance] Reddish brown powder
Plant Part Used:Fruit
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.
[Net weight] 25kgs/drum
The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem. Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.
1. With the function of regulating immune, inhibiting tumor growth and cell mutation;
2. With the function of lipid-lowering and anti-fatty liver;
3. Promoting the function of hematopoietic;
4. With the function of anti-tumor and anti-aging.
1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;
2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;
3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;
4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.
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Halloween Pumpkin Cookies
These delicious pumpkin cookies can be a perfect treat for the Halloween party. Crispy, tender and not very sweet. The buttery icing makes it not just more delicious, but also pretty. You can add any food dye to make them colorful and party-looking.
15g Ground cloves
800 g White sugar
36 g Baking powder
200 g Pumpkin seeds
1,125 kg Flour
Mix the softened butter with the sugar, add eggs and stir until smooth.
Make the pumpkin puree: dice raw pumpkin into cubes and cook for about 20 minutes until tender, then drain and pulse in the food processor. Let it completely chill, then add pumpkin puree to the batter.
Combine flour with baking powder.
Mix dry and wet ingredients. Add pumpkin seeds and stir well until smooth.
Transfer the batter into a pastry bag. Pipe the mixture into squiggles onto the baking sheets.
Bake in preheated to 180 C oven for 20 minutes.
Meanwhile, make the icing: combine 1 cup melted butter with 4 cups powdered sugar, add vanilla sugar and stir until well-combined and smooth.
Let cookies cool slightly, then cover with buttery icing.
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1 sugar pumpkin (2 if you plan on using one as a bowl)
1 onion – diced into small bits
1 tbsp olive oil
1 tbsp white wine vinegar
1-2 tbsp butter (optional)
1 tsp ginger powder
5-6 cups pumpkin puree
5-6 cups vegetarian broth
1/4 cup brown sugar
1/3 cup agave
1/2 cup heavy cream
1/2 tsp nutmeg
Salt and pepper (to taste)
Goat Cheese topping
1 cup heavy cream
4 oz goat cheese
Prepare your sugar pumpkin for roasting in the oven. Slice off the top and split it down the middle with a knife. Be careful when cutting pumpkins!! It is very easy to accidentally cut yourself because they have such thick and strong skins. Go slowly and never force the knife, push, or pull too hard. Once you’ve split your pumpkin, use a spoon or ice cream scoop to remove the guts and seeds from inside. It does not need to be perfect since we will be baking the pumpkin, but still be thorough!
Preheat your oven to 450 degrees F. Place both halves of your pumpkin on a baking sheet or cookie sheet and bake in the oven for 35-40 minutes. To check if your pumpkin is done, use a fork or knife to prod the surface. If the utensil pierces the skin and pumpkin easily, then your pumpkin is ready. If it is still tough, then it needs to cook for a bit longer.
Remove your pumpkin from the oven and allow it to cool. Using a knife or your hands, cut or peel the skin from the pumpkin. Make sure to cut off any other burnt areas as well (most likely the surfaces touching the baking sheet). Cut the skinned pumpkin into small 2-inch chunks. Prepare a blender, food processor, or stick blender. Puree the pumpkin with any of these devices. Only puree small bits at a time – whatever your machine can handle. Separating the pumpkin into sections will make it much easier.
If your pumpkin is still too lumpy, no worries. You can optionally re-puree the whole mixture at the end of the recipe. If not, then you’ve got yourself a legit “Lumpy” pumpkin soup!
Heat a large cooking pot on high and add your diced onions and olive oil. Stir these ingredients and cook them until the onions are translucent and see through. Once that’s done, pour in your white wine vinegar to deglaze the pot. At this point you can optionally add in butter if you would like a richer flavor to your soup. Add in your ginger powder, pumpkin puree, and vegetable broth. If your sugar pumpkin only made 5 cups of puree, then only add in 5 cups of vegetable broth, and so on. Once these ingredients are mixed in, add the brown sugar and agave. Agave is also optional if you would not like your soup to taste too sweet.
Constant taste tests are your friend at this point in the process! There are many spices that you can add to soups, and if you feel your concoction is missing something integral, don’t be afraid to experiment a little! If you’re too scared to experiment, then salt and pepper are your safest bets to start off with.
Bring the entire soup to a boil, then lower the heat and allow it to simmer. Cover the top of the pot and let it simmer for 10-15 minutes.
To make the goat cheese topping, empty out one cup of heavy cream into a mixing bowl. Mix and beat the heavy cream until soft peaks form. Add in your room temperature goat cheese, evenly crumbling it over the whole mixture. Sprinkle some thyme on top. Mix it all again until combined.
Now that your soup is finished, remove it from the stove. Stir in the remainder of the heavy cream and nutmeg. Be careful with nutmeg as it is a very strong spice. Add it in slowly and continually taste test until it matches the flavor you like.
At this point you have the option of puree-ing all of the soup again or leaving it as it is. A little lumpiness never hurt anyone! But depending on your taste you may be looking for a smoother experience.
Serve the soup piping hot in a bowl and dollop the goat cheese spread on top! Enjoy with friends and family! We hope this soup will keep you warm in the cold autumn and winter months!
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