[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.

(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.

Aloo Palak (with methi)

INGREDIENTS

2 bunches spinach
1 bunch fenugreek leaves
1 medium sized tomato
3 medium sized potatoes
1 tsp salt (or as desired)
1 tbsp tomato purée paste
1 tsp garlic paste
1 1/2 tbsp curry masala powder (or substitute for this)
1 tsp whole cumin
1/3 cup cooking oil/ghee

Substitute for curry masala powder:
1 tsp chilli powder
1 tsp crushed chilli flakes
1/2 tsp crushed coriander
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1/4 tsp paprika powder

METHOD

- wash and cut the spinach and fenugreek leaves
- peel and chop the potatoes in chunks
- finely chop the tomato
- add cooking oil/ghee to the pan on a high flame and add in the garlic paste and salt
- mix together and than add in the curry masala powder (or the substitute) and mix well for 1 minute.
- once spices are mixed properly add in the chopped tomatoes, tomato paste and a little bit of water
- mix well and than add in the potatoes and cook for a few minutes
- after few minutes of cooking potatoes add in the spinach, fenugreek leaves and 2 1/2 glasses of water
- keeping the flame on full allow to reach boiling point than cover and cook on low to medium flame until the potatoes are cooked
- this should take 15-20 minutes and once potatoes are cooked take them out in a plate and put aside
- allow the spinach and fenugreek leaves to cook on low to medium flame until they are fully cooked. This should take 30-40 minutes
- once spinach and fenugreek leaves are cooked add in the potatoes and whole cumin and dry up any excess water until the oil separates.
- your aloo palak with methi is now ready to be served. Serve with roti or naan. Enjoy!