[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

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Stir fried green beans in coconut oil – Merkuvati means stir fried in oil. This is a Keralite dish. Details of the recipe is at https://www.easycooking321.com/2013/01/green-beans-merkuvati.html

3 cups beans chopped
1 cup peas use fresh snap peas if available or use frozen
4 tablespoon coconut oil or substitute with any good cooking oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1/2 teaspoon of turmeric powder
1/4 teaspoon of chili powder or to taste
a few curry leaves or substitute with cilantro or parsley leaves
1 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste

Wash and chop the beans.

Heat coconut oil on medium heat when hot add mustard seeds and urad dal.

When mustard seeds pop add curry leaves, beans, turmeric powder and chili powder. Stir cover and cook.

After five minutes add salt, mix, cover and cook until the beans are done.
When beans are done add the coconut mix and it is ready to serve.

Serves 4. Serve as a side dish with rice or chapati.