[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.

Learn to use the La Tourangelle Toasted Pumpkin Seed Oil to make a delicious Italian Style Salsa Verde with Chef Anne Goffin.

1 bunch Parsley
1 tablespoon Capers (drained)
2 Anchovy Fillets
1 tablespoon White Wine Vinegar
1/4 cup Toasted Pumpkin Seed Oil
1/2 cup Grapeseed Oil
pinch Chili Powder or Crushed Red Pepper Flakes
Salt and Pepper to taste

Roughly chop the parsley and discard the stems. Roughly chop the capers and anchovy fillets. Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper. Stir, and serve over your favorite dish. (flavors will deepen if you let sit at room temperature for 30 minutes)

To serve approximately 4 to 6 people.
INGREDIENTS REQUIRED (you can adjust according to taste) :

2 Tablespoons of Vegetable Oil (Tel)

6 to 8 teaspoons of Tomato Puree (Cirio)

3 to 4 teaspoons of finely chopped Garlic (Lasan)

2 to 3 teaspoons of finely chopped Ginger (Adrak)

3/4 teaspoon of homemade Garam Masala (Garam Masala)

3 to 4 teaspoons of Mangal Chicken Tikka Masala (Garam Masala): (Note; we prefer using Mangal brand but any similar good quality brand of Chicken Tikka Masala should be okay).

Approximately 2 teaspoons of Chat Masala powder

400 grams of Paneer (cut into into approximately 1 inch size pieces)

Approximately 2 teaspoons (or to taste) of Salt (Namak)

3/4 teaspoon of Turmeric (Urud / Haldi)

20 medium sized Mushrooms (Khumb)

Approximately 8 firm medium size Tomatoes (Tamata) cut into quarters

1 Red + 1 Green Pepper (Capsicum)

1 medium White Onion – cut into approximately 1 inch squares (Dungri)

4 to 5 tablespoons of Yoghurt (Dahi)

A handful of washed & finely chopped Green Coriander Leaves (Dhania)

About 20 to 30 leaves of mint finely chopped (Pudina)

Additionally:
* You will require a large enough bowl to enable you to mix all the ingredients together & to keep over night in the fridge.
* If roasting in the oven – you will also need a sheet of Aluminium Foil.
* If barbecuing – then you will require skewers.

The following “Red Onion and Mint Raita” is the
perfect accompaniment for this : https://youtu.be/-GZLUa9b_E0

Once you watch this step by step video – you will know how to make this very popular dish………….it’s a restaurant quality “Indian street food style” dinner party favorite………..enjoy !!!

This is a pure Indian vegetarian recipe; (but you may substitute the Paneer & use Chicken to make “Chicken Tikka”).

This recipe will serve approximately 4 to 6 people;
(but be aware that as this is a very tasty dish; people will
usually ask for a second helping).
Adjust quantities accordingly if catering for more or less people.

CAUTION PLEASE:
Always take great care when cooking with a Charcoal Barbecue (because of the extremely high temperatures involved).
If you are not confident then please get someone experienced to
do the cooking for you.

You can watch a delicious version of this dish being made in an Indian restaurant kitchen by clicking the following link: https://youtu.be/XjXRj20a93w (“Paneer Tikka” Shashlik Sizzler & “Special Tandoori Mixed Grill” at Rose Restaurant, Kingsbury)..