[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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This one pot restaurant style paneer butter masala is a very easy and delicious dish.

Very quick to make with simple ingredients, this pairs well with naan, roti, rumali roti, chapati and phulka.

Ingredients :

To saute and grind:

Butter – 1 tblsp
Onion – 1
Tomatoes – 2
Thinly sliced pumpkin – 2 ” piece.
Beetroot – 5 cm piece.
Kashmir red chilli powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Salt to taste
Cashew nuts – 5
Cucumber seeds – 1 tsp
Melon seeds – 1 tsp

For Gravy :

Butter – 1 tblsp
Cinnamon – 3 cm stick
Cloves – 2
Bay leaf – 1
Garam Masala – 1/2 tsp
Fresh cream – 1 tblsp
Kasuri methi – 1 tsp

Method:

* Heat butter and add all the ingredients under “to saute and grind”, saute well, cool and grind with water into a smooth paste.

* Heat butter and add cinnamon, cloves, bayleaf, ground mix, garam masala and cook till butter starts coming out of the sides.

* Add fresh cream, Kasuri methi and switch off the flame.

Enjoy with naan, roti or phulka.

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