[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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Ingredients:

• 225g Plain flour (sifted)
• 2 Teaspoons baking powder
• 150g Caster sugar
• 75g Dates (chopped)
• 1 Cup sweetened dried cranberries
• 2 Eggs
• 80ml Aseel Canola Oil
• 3 Oranges (grated rind)
• 125ml Orange juice
• Sour cream to serve

Directions:

1. Preheat oven to 180°C.

2. Mix the flour and baking powder in a large bowl then add the sugar, dates, cranberries, beaten eggs, Aseel oil, orange juice and orange rind and mix to combine.

3. Pour the mixture into a 21cm length cake tin lined with baking paper.

4. Bake for 30 minutes until the loaf feels springy to the touch (to test: a knife inserted in the middle should come out clean).

5. Cool on a wire rack, serve with sour cream.

6. Preparation time: approx. 40 mins. WATCH MORE AT: https://www.khaleejtimes.com/videos
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