[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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Disclaimer
These testimonials are not intended to diagnose, treat, cure or prevent any disease and its related medical conditions. They are the sole opinions, findings or experiences of individuals taking Naturally Plus’ products. It does not guarantee results. Please seek your own medical advice if you have any concerns.

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*Scroll down for full recipe*

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Full Recipe
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1/2c pumpkin seeds*
1-2tsp water if needed
——–
Chili Lime: Juice of 1/2 lime, 1-2tbsp chili powder, 1-2tsp cayenne pepper, 1/2tsp salt (optional)
——–
Curry Ginger: 2tsp curry powder, 1tsp cumin, 1tsp ground ginger, 1/2tsp turmeric, 1/2tsp salt (optional)
——–
Salt & Pepper: 1-2tsp salt, 2-3tsp black pepper
——–
Sugar & Spice: 1-2tbsp sugar, 2tsp cinnamon, 1tsp nutmeg, 1/2tsp clove, 1/2tsp allspice

Mix seeds w/chosen seasonings, add water until just dissolved.
Marinate 30min.
Preheat oven to 400.
Spread seeds in single layer on parchment-lined baking sheet(s).
Bake 20-25min, let cool.
For Sugar & Spice: Seeds will be stuck together in melted sugar.
Cool completely, lift edges of parchment and fold gently inward.
Pour into bowl and break apart w/handle of wooden spoon.

*A medium-large pumpkin should give you ~2c of seeds. (I used two small ones.)