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

RECIPE: https://www.sweetysalado.com/2017/07/colombian-style-fruit-salad.html

Versión en español: https://youtu.be/BniAHlBNgFg

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Song: “Blue Skies”
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Vegetable Cutlets, deep-fried starter!
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Vegetable Cutlets

Vegetable cutlets,a great combination of vegetables and spices. . . It can be kept inside a burger bun or eaten as it is with tomato ketchup. . .

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 7 cutlets

Ingredients
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For Serving
tomato ketchup

Method

1. Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
2. Add all the potatoes, french beans, carrots and cabbage and mix well.
3. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
4. Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
5. Mash the mixture using a potato masher.
6. Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
7. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2″) flat oval.
8. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
10. Serve immediately with tomato ketchup.