[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.

Karnataka’s traditional and special, Sandige Huli. Need to try this!
Ingredients:

½ cup toor dal(togari bele) and ½ cup chana dal(kadle bele)
wash and soak both dals in 3 cups of water for 3 to 4 hours
For making sandige for sandige huli:

little ginger, 5 to 6 curry leaves
1 to 1¼ tsp salt
4 red and 4 green chillies
2 to 3 tbsp coriander leaves
Drain the water from the soaked dals and take 1/4 cup for sambar and remaining for sandige.
For making huLi:

keep aside 1/4 cup soaked dal
½ cup grated coconut
1 to 2 tbsp jaggery
4 to 5 curry leaves
1.5 to 1¾ tsp salt
gooseberry size tamarind soaked in water
around 4 cups of water
turmeric powder
Masale for sandige huli:

½ tsp oil
hing for masale and for seasoning
6 to 8 byadagi red chillies
¾ to 1 tbsp coriander seeds
½ tsp jeerige/cumin seeds
for seasoning:

1 tbsp oil
Hing
1 tsp mustard seeds
1 red chilli broken into small pieces

Directed by Justin Jones
www.justinjonesdesign.com

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