[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.

A close up look at our TrueGreens product

Superfood powdered blend with 10billion probiotics per serving. 1.5 months supply, all natural & organic, GMP certified, made in Australia, milds and pleasant tasting.

PERFECT DAILY PRODUCT FOR BUSY PEOPLE containing Spirulina, Chlorella, Alfalfa, Wheatgrass, Mung beans, Carrot, Beetroot and probiotics

10 BILLION PROBIOTICS PER SERVING containing 8 different strains of probiotic bacteria.

BIO-FERMENTED & FREEZE-DRIED. This product does not need to be kept in the fridge making it ideal of home, office or use during travel. To ensure the stability and shellfire of the probiotics in the product and the other ingredients we use an advanced medical grade freeze-drying technique which makes the product stable at room temperate.

GREAT DAILY CLEANSING & DETOX PRODUCT

MILD FLAVOR which mixes perfectly into a glass of water, juice or smoothie.

HIGH IN ANTIOXIDANTS & ALKALISING TO THE BODY

AIDS DIGESTIVE PROBLEMS AND INFLAMMATION

AIDS SKIN IRRITATIONS

IDEAL FOR POST ANTIBIOTIC USE

IDEAL FOR BALANCING YOUR GUT.

TrueGreens is a protein-rich green food powder made from bio-fermented whole superfoods blend which includes spirulina, chlorella, wheat grass, barley grass, mung beans and a little carrot and beetroot (2% in total) to aid in the overall flavour of the product. It is an ideal daily detoxifying and nutritional support product. The powder is alkalising to the body and high in vitamins, minerals and antioxidants. Each serving contains 10 billion healthy probiotic bacteria. The product containers no colourings, flavourings or preservatives. We use only the highest quality ingredients and process and ferment the product in a GMP certified lab in Australia. 100% organic, 100% Australian made.

Taking TrueGreens every day is a perfect way to insure you get a solid daily dose of high quality greens, and is an ideal product to keep at home, the office, or take along with you when you travel. TrueGreens has a mild flavour (compared with other green food powders on the market), which makes it perfect for mixing into juices, smoothies or a plain glass of water.

As part of the HOW TO COOK GREAT NETWORK –

https://www.howtocoogreatfood.com

Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.

https://www.howtocookgreatethiopian.com

https://www.howtocookgreatjamaican.com

https://www.howtocookgreatcurry.com

https://www.howtocookgreatfilipino.com

Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. https://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttps://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, https://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and https://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
pakistani,sri lanka,nan bread,chutney,roti,fish fry,tamil,hindi,Curries of Goa,Karnataka,Kerala,Tamil Nadu,Bengali,Bangladeshi,Maharashtra,Gujarat,Kashmir,Punjab,Khyber Pakhtunkhwa,Sindh,curry powder,curry paste,

indian food,Chicken curry,beef curry,lamb curry,balti,organ josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan,nega,path,phial,roughen,sambar,vindaloo,tandoor,doss,ghee,chapati,phulka,purr,theia,paratha,kulcha,bhatoora,appal,paratha,,gobi,atta,rice,toor,urad,rajma,pannier,thali,jhola,sambar,raita,vegetable curry,fish curry,dal,aloo,keema,korma,madras,jalfrezi,sag.bhaji,pasanda,brinjal,haldi,curry leaves,chain,masala,indian,