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

(Visit https://www.steviabenefits.org) Stevia Recipes: Chef Amy Riolo demonstrates how to bake a lower-calorie pumpkin pie full of fall flavors by replacing the sugar with stevia, a natural zero-calorie sweetener.

Stevia Benefits: Stevia rebaudiana is a South American plant, native to Paraguay that has long been used to sweeten beverages and make tea. In the US, stevia sweeteners are primarily found in tabletop products and reduced calorie beverages as sugar substitutes. Heightened regard for caloric consumption and increased demand from consumers for a greater variety of low calorie products has provided an impetus to incorporate stevia sweeteners into foods and beverages.

Chickpea Curry:

Soak your Chickpeas overnight or atleast 8 hrs.
If you don’t have a pressure cooker then use tinned chickpeas.
***Prepare Onion, Tomato, Garlic and Ginger paste***
Use 1 Medium Size Onion, 2 Medium Size Tomatoes, 2 Cloves Garlic and a small piece of Ginger. Grind these using a mixer.

Cooking:
Heat 2 Table Spoons Oil
Add Two Bay Leaves, 2-3 Cardamoms, 2-3 Cloves, 1-2 Dried Chillies and Half Tea Spoon Cumin Seeds. (If you don’t like the seeds, you can use powder)
Stir the mix for 1-2 mins.
Add your paste and stir
Add Half Tea Spoon Turmeric.
Add the chickpeas
Add 1 Tea Spoon Coriander Powder
Add Half Tea Spoon Garam Masala
Add 1 Tea Spoon Salt
Stir for 2-3 mins
Add 2 cups of water and close the pressure cooker lid.
(If using tinned chickpeas then add half cup water and cook for 10mins)
Keep the pressure cooker closed for 25-30 mins
Open the pressure cooker and check if you want to add any spices or more salt.
If you need more gravy then add a little more water.
If you haven’t soaked the chickpeas long enough then some of them might stilll be hard and you will need to cook for longer.
Add some coriander and serve with Rice, Pitta Bread or Rotis
Enjoy