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How We Make Our Liquid Extracts

To produce our extracts, we use only ethyl alcohol from grain (ethanol) in exact proportions with distilled water to get a 40% alcohol, 60% distilled water solution, which is then mixed with the herb for two to six weeks depending on the herb's individual requirement. This solution pulls out the water-soluble and alcohol-soluble constituents in each herb and gives the extracts a very long shelf life. There are a few exceptions - in some herbs, the active constituents are only alcohol-soluble and a higher alcohol proof must be used. These are noted with a cross (+). The entire procedure is cold processed – no heat is applied to the herb in any fashion. It is then extracted under 12 tons pressure to ensure all of nature's properties and flavors contained in the plant are in the final product, which is then filtered in unbleached filters and bottled. All bottles are sealed with a tamper-proof seal.

Many of our extracts go through a second extraction process. After the herb is extracted, a second batch of dried herb is added to the original extract for another two to six weeks. The result is a highly concentrated extract with superb flavor and quality. It is extracted again with 12 tons pressure, filtered and bottled.

These extracts are, with a few exceptions, made at the strength of 1:4, which means four fluid ounces of liquid (alcohol/distilled water) is added to each one-ounce of dry herb. Buchu, Marshmallow, and Ginger are made at 1:6, Blood Root is made at 1:8, Bee Pollen, Cassia Tora, Celosia Seed, Fig, Milk Thistle, Poria, Red Jujube Date, Red Poria, Rice Bran & Polish, Rose Hip, Pumpkin Seed, and Spirit Poria are made at 1:2.

With our concern for quality, purity and exactness in procedure, our extracts are among the finest available. Our line of over 530 extracts gives you variety and high quality at an affordable price.

 
 
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Email: pat@greenking.com

Revised: Spring 2007
Copyright & copy; 1996 GREEN KINGDOM HERBS