[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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Check out my video Lotus Stem (Root) Vegetable | Kamal Kakdi | Bhein Ki Sabzi Recipe to prepare this uniquely different but delicious vegetable prepared Punjabi style.

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Lotus Stem Vegetable | Kamal Kakdi (Bhein) Ki Sabzi Recipe

Ingredients:

oil – 2 tbsp
kamal kakdi (lotus stem) – 300 grams
water – 2 cups
garlic paste – of cloves from 1/2 bulb
onions, chopped – 1
ginger paste – 1 tsp
tomatoes, chopped – 2, small or 1, medium
salt – 3/4 tsp
red chilli powder – 1/2 tsp or less
garam masala – 1/2 tsp
dhania (coriander) powder – 1/2 tsp
haldi (turmeric) powder – 1/2 tsp

Directions:
1. Wash the lotus stem then slice into medium thick pieces. The pieces should be sliced at an angle. Then wash the pieces again to remove all the mud stuck inside.

2. Keep pressure cooker on high heat. Add oil & let it get hot.

3. add the onions and saute till translucent, for about 5 minutes. Keep heat on full.

4. Reduce heat to medium. Add the garlic & ginger paste and saute till light brown. Keep stirring constantly.

5. Add tomatoes. Reduce gas to low & stir a few times then add all the spices & salt. Mix well.

6. Add the lotus stems. Stir roast for 8-10 minutes on low to medium flame.

7. Add water. Stir well & close the cooker. Keep the heat on medium.

8. At the first whistle reduce gas to low & cook for 25-30 minutes or till the lotus stem is soft then put off the heat.

9. Open cooker when pressure subsides.

10. If there is some water put on the gas on low/medium and let the water dry out stirring in between. Our vegetable had no water. Check & add salt.

11. Transfer to a serving bowl & garnish with some chopped cilantro.

12. Serve with roti/chapati.

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lotus stem vegetable recipe | lotus root vegetable recipe | kamal kakdi sabzi recipe | bhein ki sabzi recipe | bhee ki subzi recipe |

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Please watch: “Famous Amritsari Lassi – मशहूर अमृतसरी लस्सी घर पर बनाएं – Sweet Lassi – Punjabi Lassi Recipe”

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Komplettes Chemie-Video unter https://www.sofatutor.com/v/1Cn/ig

In diesem Video geht es um Polysaccharide – ganz speziell um Cellulose, Stärke und Glykogen. Diese drei Vertreter der Polysaccharide werden vorgestellt und bezüglich ihrer Struktur und ihren Eigenschaften besprochen.

Dieses Video gehört zu: Chemie | Organische Chemie | Naturstoffe