[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.

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

Ulavacharu biryani is more popular in Andhra cuisine and it is very tasty and healthy rice recipe.

INGREDIENTS:

Horse gram ½ cup
Water as required
Oil 2 tbs
Bay leaf 2 nos
Cinnamon stick 1 piece
Cloves 4 nos
Mace 1 nos
Star anise 1 nos
Black cumin seeds ½ tsp
Biryani phool 1 nos
Onion 1 nos
Green chillies 2-3 nos
Curry leaves 1 spring
Cauliflower 1 cup
Green peas ½ cup
Carrots ½ cup
Potato ½ cup
Coriander powder ¼ tsp
Cumin powder ¼ tsp
Red chilly powder ½ tsp
Salt To taste
Coriander leaves ½ bunch
Turmeric powder ¼ tsp
Mushrooms 1 cup
Tamarind juice ½ cup
Boiled rice 2 cup

METHOD:

1. Soak horse gram overnight and pressure cook by adding extra water for 4-5 whistles, Reduce flame and cook for 15-20 min again.

2. Strain water and keep aside.

3. Heat oil in a pan, add bay leaf, cinnamon stick, cloves, mace, star anise, black cumin seeds, biryani phool and saute it.

4. Add onion, green chillies, curry leaves and saute it.

5. Add cauliflower, green peas, carrots, potato, coriander powder, cumin powder, red chilly powder, salt and saute it.

6. To it add coriander leaves, turmeric powder, mushrooms, and saute it.

7. Add strained horse gram boiled water, little tamarind juice and boil it with lid on it.

8. Once water comes to thick consistency, add 80% boiled rice and cook it on slow flame for 10 mins with lid on it. If required seal lid with dough.

9. Now ulavacharu biryani is ready to serve hot.