[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Kelsi is about to have a baby! Here’s her best tips for making freezer storage meals

Recipes Below!

Sloppy Joes:
Vegetable oil
1/2 medium onion, chopped finely
1/2 teaspoon salt
2 cloves garlic, minced
2 teaspoons chili powder
1 pound ground beef
Pepper, to taste
1 15 oz can tomato sauce
1/4 cup water
1/4 cup dark brown sugar
1-2 tablespoons cranberry juice
1 tablespoon worcestershire sauce
1 tablespoon yellow mustard
1 -2 teaspoons crushed red pepper flakes
2 tablespoons tomato paste

Saute onion and salt in oil for about five minutes over medium high heat. Stir in garlic and chili powder. Add beef and cook. Combine tomato sauce, water, brown sugar, red wine vinegar, Worcestershire sauce, yellow mustard and red pepper flakes in a separate bowl, then add to the meat. Stir in tomato paste and let simmer about ten minutes. Serve on a hamburger bun.

Fried Chicken:
Marinade-
1 cup buttermilk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Breading-
1 1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 1/2 teaspoons baking powder

Mix all marinade ingredients in a gallon ziploc bag and add chicken thighs. Let marinade at least several hours to overnight. Mix breading ingredients all together in a bowl. Heat vegetable oil, butter, or crisco in a skillet over medium high heat. Dip marinated chicken into breading mix and fry until crispy.

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