[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

These fresh and tasty Ceylon prawns are perfect for any occasion! The green pea puree balances out the rich flavours of the prawns, while incorporating an aromatic Sri Lankan flavour.

View this recipe
Website: https://bluekeystarbrandrecipes.com/recipe28.html
Facebook: https://www.facebook.com/timeless.recipes/videos/879893118830822/

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Recipe:

Makes : 2 servings

Ingredients :

POTATO SALAD
300g russet potatoes (peeled and cut into small cubes)
A pinch of salt
A pinch of white pepper powder
10g fresh chives (coarsely chopped)

GREEN PEA PUREE
480g Marina Processed Peas (drained)
240ml brine from the Marina Processed Peas
½ tsp white pepper powder
¼ tsp salt

CEYLON PRAWNS
10 large prawns (peeled and deveined with tail intact)
½ tsp turmeric powder
A pinch of white pepper powder
A pinch of salt
2 tbsps water
6 tbsps Seri Murni Pure Vegetable Oil

1 tsp mustard seeds
1 tsp turmeric powder
20 curry leaves
1 tsp white pepper powder
½ tsp salt
1 tsp red chilli powder

1 holland onion (cut to rings of 5mm thickness)
50g fresh red chillies (finely chopped)

Method:
POTATO SALAD
1. Bring a pot of hot water to a boil and add in the potatoes.
2. Simmer until the potatoes are tender. Drain and transfer the potatoes to a bowl.
3. Add salt, white pepper powder and fresh chives.
4. Toss well.

GREEN PEA PUREE
1. Combine Marina Processed Peas, the brine, white pepper powder and salt in a food processor. Puree until fine and smooth.

CEYLON PRAWNS
1. Combine prawns, turmeric powder, white pepper powder, salt and water in a bowl. Mix evenly.
2. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat and stir-fry the prawns until cooked. Keep aside.
3. Using the same pan, add mustard seeds, turmeric powder, curry leaves, white pepper powder, salt and red chilli powder.
4. Stir-fry the ingredients for 1 minute. Add the cooked prawns and stir well. Divide into 2 portions and transfer to serving plates.
5. Using the same pan, add holland onion and fresh red chillies.
6. Saute until onion rings are almost tender.
7. Garnish the prawns with sauteed onion rings and fresh red chillies.

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