[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

Try out this dairy-free pumpkin bisque for your healthy alternative!

Recipe:
-Melt 1 TSP vegan butter in a large pot
Add:
-1 Cup chopped onion
-2 minced garlic cloves
-Stir and cook for 5 minutes
Add:
-1 cups vegetable broth
-Stir and cook for 2 minutes
Add:
-3 TBSP orange juice
-1 can coconut milk
-2 cans of pumpkin puree
-Stir until blended
Add:
-2 TSP chili powder
-1 TSP pumpkin pie spice
-2 TSP ground ginger
-Bring to a boil
-Let simmer for 5-7 minutes
-Blend until smooth
-Top with salt, pepper, and pumpkin seeds

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We have been obsessing over chef Dominique Ansel’s latest creation, the Blossoming Hot Chocolate that has been making waves all over Instagram — but we’re too impatient to wait until our next trip to Tokyo to try it ourselves, so we whipped up a homemade batch inspired by the great that’s sure to become your new favorite party trick with friends all Winter long!

Granted, we only went with plain vanilla; for all the fun flavor combinations, we might just have to book a plane ticket.

Marshmallow Blooming Flower Hot Chocolate
Inspired by Dominique Ansel — From Heather Platt, POPSUGAR FOOD
INGREDIENTS

1/4 cup plus 2/3 cup ice-cold water
1 cup granulated sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 packages unflavored gelatin
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
10 small truffles
1 cup milk chocolate, melted
Hot chocolate

Special equipment:
Flower cookie cutter
Small cupcake silicone mold

DIRECTIONS

In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat.

Into a stand-up mixer, add 2/3 cup water and 2 packets of gelatin. Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing.

Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture. Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly. Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.
Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold.

Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board. Place a truffle in the middle and wrap up the petals into a tulip shape.

Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.
Place flower into hot chocolate and watch bloom as the chocolate wrapper melts.

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