[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

This simple recipes shows you how to enjoy the best part of the pumpkin, the seeds! Roasting pumpkin seeds does not need to be difficult. With a few simple steps, turn the seeds from the inside of your jack-o-lantern into a delightful, fun salty snack! Pumpkin seeds offer many health benefits so don’t feel guilty enjoy this delicious recipe. Add a few ingredients to really kick your pumpkin seeds up a notch!

For my full Simple Roasted Pumpkin Seeds recipe visit:

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Cait Xo

Enjoy these yummy Pumpkin Seeds!

This is a video to show you How to use ALL of a pumpkin without wasting anything! INSTRUCTIONS BELOW…

I made this video, as wanted to help educate people NOT TO WASTE ANY PART of a pumpkin. As I see pumpkin contents & jack o lantern everywhere outside homes & people are THROWING away the edable insides!!!! Seeds and pumpkin pulp!! I took the photos, & with some help from my husband made this. I hope you enjoy! & get 3:4:1 buying your next pumpkin!!

Esme & Michael Traverzo

- Carve a pumpkin design for your home, for halloween
- Bake a pumpkin Pie for the holidays & thanksgiving
- Roast delicious fresh pumpkin seeds, all from your home

Step 1: Carve your pumpkin
Equipment: Sharp knife, metal tablespoon & 2 bowls (for flesh & seeds).
Cut open the pumpkin by cutting a circle at the top with a sharp knife. Scoop out seeds &strings (aka ‘guts’ this is only waste). Use a strong spoon to scrape the walls (aka ‘flesh’) to make pie.

Step 2: Roasting the Pumpkin Seeds
Ingredient: Raw Seeds, Water, olive oil & Salt (seasoning, if desired)
Equipment: Pan, Measuring cup, colander, oven mitts, tbs measure, baking tray, timer & cooling rack.
Rinse pumpkin seeds in a colander under water & separate any extra guts.
Measure your seeds MEASUREMENTS: Add 2 cups of water & 1 tablespoon of salt = every half cup of pumpkin seeds, in saucepan. Bring the salted water & seeds to a boil. Simmer for 10 mins. Remove from heat & drain.
Preheat the oven to 400°F. Coat the bottom of a baking sheet with TBS olive oil. Spread the seeds out over the roasting pan in a single layer,& toss them to coat them with the oil on the pan & add extra seasoning. Bake on the top rack until the seeds begin to brown, 20 minutes, may take much longer if the seeds are still damp. Keep an eye on them. When lightly browned, remove & let cool on a rack. Can crack shell or eat whole.

Step 3: Carve your Pumpkin Pattern
Equipment: pencil, sharp knife, paper, spike tool, drill (& drill bit sizes), & a tea light.
Have fun with ANY design! Draw anything on paper, even your childs drawing & transfer onto the vegetable, with a spike tool. We used a drill for the 1st time, instead of a knife, for a different look. Have fun, but be careful!! WARNING: Never leave a naked flame unattended or left with children!

Step 4 (5): Pumpkin Pie | Ingredients & Equipment
2 cups of pumpkin pulp purée
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 Pre made Pie Crust

Equipment: Measuring cup, colander, measuring spoons, oven mitts, timer, large bowl, whisk, spoon, spatular & cooling rack.

Step 5: Pumpkin Pie | Instructions
Preheat oven to 425°F
Here you need your scooped pumpkin shavings & inside the lid. Chop lid into cubes, the rest of the shavings are ready to be steam or boil into pumpkin pulp. This won’t take very long, as its so thin already. Strain in colander, it should now be very orange & smooth.
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Mix all together until incorporated & smooth.
Pour into pie shell
A (random) Pie Crust Recipe Link: https://www.chow.com/recipes/10746-basic-pie-dough
Bake at 425°F. After 15 mins reduce the temperature to 350°F. Now bake for 40-50 mins. TA-DA!!!

Happy Thanksgiving & have a safe Halloween!!!