[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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In this video we cover the uses of polysaccharides as energy stores and structural units. On the way we’ll look the use of glucose in respiration, and then how it can be stored in the form of starch and glycogen, revisiting glycosidic bonding and introducing amylose and amylopectin. Then we will cover the bonding in cellulose making microfibrils, then macrofibrils and pectins, all the while linking structure to function. As ever there’s an exam style question to solidify everything learnt.

Try Shukto/ Mixed Vegetables recipe (Authentic Bengali Recipe) and let me know in the comment section below. I would love to hear Blog Recipe: https://beyondcurrybysoumita.blogspot.ch/2017/07/shukto-recipe-no-onion-garlic.html
For making Shukto
Ingredients:
• Potatoes pieces 1 cup
• Raw Banana pieces 1 cup
• Eggplant pieces 1 cup
• Drumstick pieces 1 cup
• Raw Papaya pieces 1 cup (I could not find here but it really taste amazing)
• Carrot/French beans/sweet Potato (optional)
• Cut the above mentioned vegetables into finger long pieces
• Bitter gourd/ Uchche ‘Karela’ cut into round pieces
• Bori or Wadi or dried lentils dumplings 1 cup
• Ginger Paste and green chili paste 1 tbsp.
• Milk 1 cup
• ½ tsp. Panch foron or Bengali five spice mix
• 1 Big bay leave
• 2 dry Red Chili
• Pinch of Hing or asafoetida
• ½ tsp. roasted Cumin seed powder
• Pinch of Pance Foron Powder or Bengali five spice powder
• Salt and Sugar to taste
• Ghee or Clarified Butter

1. Method:
2. Cut and wash the vegetable into thumb finger size pieces.
3. Heat the kadai or Wok and add white oil to it. Fry the Bori or sun dried lentils dumplings until it get brown color and take it aside.
4. Fry the bitter gourd until brown as well. Fry it very well otherwise it can teste bitter in the gravy. Take it aside.
5. Now in the same pan add some more oil. Then add all tempering i.e. Panch Foron or Bengali five Spice, Bay leave and dry red chilies and pinch of Hing or asafoetida. Sauté it for a few seconds.
6. Now add the all vegetables to it, mix it together. Add salt and generous amount of sugar. Mix it thoroughly. Cover and cook for 5 minutes.
7. After 5 minutes add ginger green chili paste. Add salt and sugar according to your taste. Again, mix it and cover and cook for 5 minutes. You can add splash of water if required.
8. Add roasted jeera powder to it.
9. When Veggies are tender, add the poppy seed and mustard seed paste. Add milk and cover and cook until vegetables are done.
10. When it’s done sprinkle Panch foron or Bengali five spices powder to it and add a spoonful ghee or clarified butter. Serve it with some steam hot rice. Enjoy 
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