Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

Presenting Veg Special Recipe. Pumpkin Dish that we call in Hindi Kaddu Ka kees.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4-6 persons

Ingredients :
– 1/2 kg Pumpkin (Kaddu)
– 12 gms salt
– 4 tsp Red Chilli Powdered Roasted Dry
– 3 tsp coriander seeds powered and roasted dry
– 2 tsp cumin seeds powered and roasted dry
– 50 gms tilli [sesame seeds] roasted dry and coarsely ground dry
– 2 tsp amchur powder
– 100 gm pure ghee or any oil
– Pinch of Hing [asafoetida ]for baghar/dhungar

Recipe:
–Steam the pumpkin pieces till nicely cooked. Mesh them finely.
add salt, red chillies. coriander seeds, cumin seeds, tilli and
amchur powder and mix well.
–In a separate pan heat the Ghee. When it is hot, add little by
little into the pumpkin, stir well.
–Give Dhungar – Take a iron katori and place it in the centre of the
cooked dish Put the live coal in it then put the Hing on the burning
coal. Over the spice, put a little Ghee and cover.Throw away the
coal while serving.

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