Dragon's blood is a bright red resin which is obtained from different species of a number of distinct plant genera: Croton, Dracaena, Daemonorops, Calamus rotang and Pterocarpus. The red resin has been in continuous use since ancient times as varnish, medicine, incense, and dye. Other names: Red rock, Xue Jie Esoteric Uses: Strength, virility, victory, victorious celebrations, prosperity, potency booster Esoteric Associations: Mars, Fire Incense Aroma: Smooth, very resinous aroma with a hint of fruit, but more muted than the raw resin pieces - lots of smoke
About Our Organic Camu Camu Camu-Camu is the common name for Myrciaria Dubia a small Amazonian fruit that is known as the highest vitamin C content of any plant in the world, containing 12-13% Naturally occurring Vitamin C. Camu Camu Berries Camu Camu and Vitamin C Oranges provide 500-4,000 ppm vitamin C, or ascorbic acid; acerola has tested in the range of 16,000 to 172,000 ppm. Camu Camu has 30 times the amount present in an orange Camu-camu provides up to 500,000 ppm which is about 2 grams of vitamin C per 100 grams of fruit. In comparison to oranges, Camu-Camu provides thirty times more vitamin C, ten times more iron, three times more niacin, twice as much riboflavin, and 50% more phosphorus. tiny 1 teaspoon equals about 180-250mg of Vitamin C. Approved Health Benefits of Camu Camu * Micronutrients in Camu Camu Powder contribute to: tiny immune system support tiny energy-yielding metabolism & iron absorption tiny healthy blood vessels tiny nervous system support tiny maintenance of bones & teeth tiny normal psychological function tiny normal function of cartilage tiny protection of cells from oxidative stress tiny healthy gums tiny reduction of tiredness and fatigue tiny improvement of skin health tiny regeneration of the reduced form of vitamin
Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180 °C and 85 °C, respectively, and a drying air flow rate of 700 L·h1. Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g1] and phenolic compounds [(6,654 ± 596) mg GAE·100 g1] than the powder obtained with maltodextrin, respectively (11,258 ± 298) mg·100 g1 and (5,912 ± 582) mg GAE·100 g1. Conclusions. The concentration factors for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spray-drying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than maltodextrin for bioactive compound retention.
Cacao nibs are small pieces of crushed cacao beans or cocoa beans that have a bitter, chocolatey flavor. They are produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits or cacao nibs. Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs. These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways. They are amongst the least processed cocoa products on the market and substantially lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers. One ounce (28 grams) of cacao nibs provides : Calories: 175 Protein: 3 grams Fat: 15 grams Fiber: 5 grams Sugar: 1 gram Iron: 6% of the Reference Daily Intake (RDI) Magnesium: 16% of the RDI Phosphorus: 9% of the RDI Zinc: 6% of the RDI Manganese: 27% of the RDI Copper: 25% of the RDI Unlike many chocolate products, cacao nibs are naturally low in sugar. They are also a good source of fiber, protein, and healthy fats nutrients that help promote feelings of fullness
Cacao nibs are small pieces of crushed cacao beans or cocoa beans that have a bitter, chocolatey flavor. They are produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits or cacao nibs. Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs. These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways. They are amongst the least processed cocoa products on the market and substantially lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers. One ounce (28 grams) of cacao nibs provides : Calories: 175 Protein: 3 grams Fat: 15 grams Fiber: 5 grams Sugar: 1 gram Iron: 6% of the Reference Daily Intake (RDI) Magnesium: 16% of the RDI Phosphorus: 9% of the RDI Zinc: 6% of the RDI Manganese: 27% of the RDI Copper: 25% of the RDI Unlike many chocolate products, cacao nibs are naturally low in sugar. They are also a good source of fiber, protein, and healthy fats nutrients that help promote feelings of fullness
Maca(Lepidium meyenii) Maca is a root that is sometimes referred to as Peruvian Ginseng because of its similar medicinal properties and benefits, though it is not of the gingseng family. It grows in high altitudes of the Andes and has been cultivated by the Andean people for thousands of years. Maca has energizing and invigorating qualities and can be used to treat symptoms associated with anemia, depression and chronic fatigue syndrome, though it is most commonly touted for its aphrodisiac qualities as it boosts fertility and libido in both men and women. Like ginseng, it is also known to improve memory and cognitive function. You can use the maca root to brew drinks or it can be ground into a powder that you can mix into smoothies or food. The root can also be baked or roasted and eaten with other food.
We are suppliers of best quality Ginger powder from Peru We have our own processing plant, we can also provide Organic Ginger Powder
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