Corn Silk Extract Powder| Makki Baal Powder culinary enriched with fulvic acids and

enriched with fulvic acids and trace minerals

Knotweed Extract

Key bio-actives: Valerenic acids

heat water to 80–85 °C and use 1 tsp of tea per 8 oz cup

Corn Silk Extract Powder| Makki Baal Powder culinary enriched with fulvic acids andProduct Overview Common names: Maize, Makka, Indian Corn, Bhutta Botanical name: Zea mays L. Plant part: Aerial parts Key bio actives: Maizenic acid, Maysin flavonoid, Beta Sitosterol, Allantoin, Polysaccharides Extraction ratio: 10: 1 25: 1 (select grade above) Grade: Food grade Nutraceutical grade Form: Extract powder Process: Solvent extraction Origin: India Shelf life: 1836 months below 25 C (<60% RH) tightly sealed Documentation: Per lot CoA and