[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

INGREDIENTS:

10 lb. carving pumpkin (yes, like the ones you’d use for a jack-o-lantern)
vegetable oil (not much, maybe 2 or 3 Tbsps)
2 tbsps bacon drippings *
one onion, chopped
6-7 cloves of garlic, crushed
2 Tbsps curry powder
1 Tbsp ground cumin
1 Tbsp ground ginger
1/4 tsp cayenne pepper
1 Tsp smoked paprika **
1/2 tsp freshly grated nutmeg **
1 tsp cider vinegar (if necessary)
4-6 C water
1/2 lb. baby carrots
2-3 bay leaves
2 tsp dry marjoram leaves **
pinch of saffron **
1 pint half-and-half
salt & pepper to taste

HOW TO:

To prepare the pumpkin – this can be done a couple of days in advance and stored in the fridge:

Preheat oven to 375°
Throw the pumpkin at the ground to crack it, then finish cutting it in half with your knife.
Scoop out seeds and strings and set the guts aside. I’ll show you what to do with these in episode 33b.
Rub cut edges with oil and place cut-side down on a rimmed baking sheet.
Place in the oven and bake 45 minutes to an hour, until a paring knife can be easily inserted and withdrawn.
Allow pumpkin halves to cool until you can handle them without burning yourself, then separate the flesh from the skin. (Discard the skin, keep the flesh and any juices.)

For the soup itself:

Heat bacon drippings in a large stock pot over medium heat.
Add onion and garlic with a little salt and cook 3-4 minutes.
Add curry powder, cumin, ginger, cayenne, paprika, and nutmeg and cook for 1-2 minutes.
If the spices start to stick to the bottom of the pot too much, add vinegar to un-stick them.
Add pumpkin flesh, carrots, water, salt and pepper. Mix well.
Add bay leaves, marjoram, and saffron.
Increase heat and allow soup to boil, then lower heat, cover the pot, and allow to simmer for about half an hour.
Remove bay leaves and blend the soup using an immersion blender (preferred method).
Turn off heat and mix in the half-and-half. Enjoy!

garnish this with some greek yogurt and toasted pumpkin seeds.

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