[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.

Thandai recipe is a traditional Indian cold drink recipe. Thandai has a special significance on Shiva Ratri and Holi festivals. An authentic thandai recipe is made by some rich ingredients like Pistachios, Saffron and other more. Thandai is considered as a very good energy drink in India. It also prevents from heat strokes because of which it is very popular drink recipe in North India.

Ingredients
___________
Full fat milk, Poppy seeds, Pumpkin seeds, Rock sugar, Chopped Almond,Chooped Pistachios, Saffron, Pepper powder, Cardamom, Sanuf, Rose petal jam(Gulkand)

Recipe
_______

1. In a mixer jar add Sanuf, Poppy seeds, Pumpkin seeds,Cardamom, Pepper powder and grind it in powder consistency.
2. Now put that powder in a small thin cotton cloth and tie a knot and make a small bag.
3. In a pan heat milk on medium flame now add Saffron, Chopped Almond, Chooped Pistachios and Rock sugar and let it simmer on medium flame for 5 to 8 minutes.
4. After that turn off the heat and let it cool for 10 minutes than add Rose petal jam(Gulkand) and mix it well and let it cool down on room temperature.
( if you don’t like gulkand strands than you can add gulkand into mixer jar with other ingredients )
5. After milk is on room temperature add that small bag which we made earlier and refrigerate it for at least 3 to 4 hours.
6. After 4 hours remove the bag from milk don’t forget to squeeze it into the milk.

Your thandai is ready to serve. Serve it chill.

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