[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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Veg Panchratna Sabzi (4-5 servings)

Ingredients -
2 tblsps oil
1 tsp cumin seeds (jeera)
2 tblsps chopped garlic
2 tsps chopped ginger
3-4 green chillies chopped
3 cups boiled mixed vegetables (French beans, cauliflower, Green peas, Baby corn, Sweet corn)
(Boil all the vegetables together except sweet corn which is to be boiled separately)
1 pinch Turmeric powder (Haldi powder)
1 tsp heaped Kitchen king masala
2 tsps salt (or as per taste)
1 tsp heaped Punjabi garam masala
1 cup blanched and finely chopped spinach (palak)
1 – 1 1/2 cup blanched palak puree
2 tblsps cashew nuts powder (kaju powder)
1/2 cup curd (dahi)
1 tblsp cream
grated cheese and tomato slices (for garnish)

Method -
1) Heat oil in a pan and add jeera in it. when it turns dark, add chopped garlic and sauté lightly. Add ginger and green chilly and sauté lightly.
2) Add boiled vegetables and mix it. Add Haldi, kitchen king masala, salt, punjabi garam masala and mix it. Sauté for 1 minute.
3) Add blanched chopped palak and mix it. Then add blanched palak puree and mix it.
4) Add kaju powder and dahi and sauté for 1 minute. Then add Cream and mix.
5) Switch off the gas. Remove it in a serving bowl and garnish with grated cheese and tomato slices.
6) Serve it with parathas, naan or rotis.