[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

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SEE BELOW FOR ALL MY OTHER COOKIE RECIPES
Gluten-Free Chocolate Peanut Butter Cookies- https://youtu.be/3ddAdOGw9sw?list=PL9d…
Dark Chocolate,Oatmeal,Coconut Cookies- https://youtu.be/rp_9x3k8UEw?list=PL9d…
Chocolate Peanut Butter Cookies- https://youtu.be/1aO3UHH6QhM?list=PL9d…
Ginger Spice Cookies- https://youtu.be/nxFMyOa1F9g

Chocolate Oatmeal Cranberry Cookies

Yield: 3 dozen cookies

Ingredients

1-cup flour
½ teaspoon baking soda
1/4 teaspoon baking powder
¼ teaspoon salt
1 ½ sticks unsalted butter, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg white
1 ½ teaspoons pure vanilla extract
1 cup quick-cooking rolled oats
2 cups dark chocolate chips or chocolate chunks
11/2 cups dried cranberries

Directions

1. In a medium bowl, add the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar and beat until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients into the batter. With a large rubber spatula, mix in the oats, dark chocolate and the cranberries

2. Preheat the oven 350 degrees. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, or a small ice cream scoop, place the dough onto the prepared baking sheets, at least 2-3 inches apart. Bake the cookies for about 10-12 minutes or until golden brown and just set. Let the cookies cool on the baking sheets for 5 minutes, and then transfer them to a rack to cool completely.