[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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Recipes courtesy Shin Kim of Banchan Story: https://www.banchanstory.com/

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Kimchi-Style Cucumber Salad

Ingredients:
6-7 Persian Cucumbers
2 tablespoons coarse sea salt
1 tbsp Korean red pepper flakes (gochu garu)
2 scallions (trimmed and finely chopped)
3 cloves garlic (peeled and grated)
2 tbsp rice vinegar
2 tsp sugar
1 tbsp toasted sesame seeds

Directions:
1. Slice cucumbers thinly, sprinkle sea salt over cucumber slices and mix, and let rest for 5-10 min
2. Mix rice vinegar, red pepper flakes, toasted sesame seeds, scallion, garlic and sugar for the dressing.
3. Was off salt from cucumbers in cold water and gently squeeze to remove excess water.
4. Mix cucumbers in dressing and serve chilled

Scallion Pancakes

Ingredients:
2 cups scallions (about 10 stalks)
1/4 cup cooking oil (canola or sunflower seed)
1/2 cup all-purpose flour
1/2 cup brown rice flour
1 tsp bake powder
2 cloves of garlic (peeled and grated)
1 egg replacer (we used 1 tbsp golden flax meal and 2.5 tbsp water)
1/2 tsp salt
pinch of black pepper
3/4 cup water

Simple dipping sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
sesame oil
pinch of red pepper flakes
pinch of sesame seeds

Directions:
1. Combing all-purpose flour, brown rice flower, baking powder, garlic, egg replacer, black pepper, and water and whisk to a consistency of smooth pancake batter.
2. Trim scallions and cut into 2 inch sticks. Right before cooking the pancakes, fold the scallions in the batter.
3. Heat skillet over medium heat and drizzle enough oil to generously coat the bottom of the skillet.
4. When oil is shimmering, spread 1/4 cup of the batter into a thin round on the skillet. When the bottom has turned gold brown, flip the pancakes. Once cooked on both sides drain excess oil on paper towels.
5. Mix together ingredients for dipping sauce and serve warm
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Created by Liz Pierotti & Duncan Skiles

Music by Matt Veligdan

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