Sweet, flat, warm, non-toxic, slightly bitter, slightly astringent.
Walnut sweet, warm, into the kidney, lung, large intestine. Can kidney, solid fine strong waist, warm lung Dingchuan, laxative.
Indications: kidney deficiency cough, low back pain; (nuclear wood compartment) bitter, warm; kidney, astringent fine
1. Blood stasis: for blood stagnation by the closed, blood stasis abdominal pain, blood madness, stagnation and other diseases can be stuck.
2. Run dry mouth: for intestinal dry constipation stool difficult to understand. This product bitter stasis, into the liver by the blood, a strong blood circulation, Quyu new work, for blood stasis are more severe. In addition, both Runchang, cough of the power.
Saffron is a powerful spice high in antioxidants
Saffron Have Cancer-Fighting Properties, lower blood cholesterol and controls blood sugar levels.
Saffron is high in antioxidants, which help in reduce irritability, headaches, cravings, pain, and anxiety and reduce heart disease risk
Saffron (Kesar) is the most expensive spice and it is a colour too. Saffron has a very subtle flavour and aroma. It is used as a culinary seasoning for chicken and meat, biriyani, pulao, etc. It adds taste, colour, and aroma to Indian sweets like Rasmalai, Kesar Pista etc. and flavours kheer, badam milk, saffron milk, etc.
South almonds, almonds in China called almonds. South almonds are also called sweet almonds, slightly sweet, which is also a way to distinguish between almond and northern almonds. First divided north and south almonds have so few say.
North almond
Naturally is the northern production of almonds, and also called bitter almonds.
Main features -
1, bitter, must be soaked in water for 3 days to remove bitterness.
2, bitter almonds in the bitter taste of the process of almonds will be a lot of loss, so no almond fragrance.
3, bitter almonds have micro-toxicity (brewing when the need for high temperature hot water brewing, to poison).
4, therapeutic effect and sweet almond the same.
5, almond oil content of about 49%, ground into powder after the powder is relatively wet.
6, due to bitter taste, not many people eat, so bitter almond raw material prices are relatively low.
Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Apple is beauty to share, both to lose weight, but also make the skin smooth and soft. Apple is a low-calorie food, every 10 green apple 0 grams only produce 60 kcal calories; apple nutrient soluble, easy to be absorbed by the body, it is "living water," said, is conducive to dissolving sulfur elements, so that the skin lubrication soft The There are copper, iodine, manganese, zinc, potassium and other elements, the human body such as the lack of these elements, the skin will dry, easy to crack, itchy.
Vitamin C in the apple is the protective element of the cardiovascular, the health element of the heart disease.
Eat more apples than those who do not eat or eat less apples cold risk is lower So, there are scientists and physicians called the apple "all-round health fruit" or called "general practitioner". Air pollution is more serious, eat apples can improve the respiratory system and lung function, protect the lungs from the dust and dust in the air.
Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
