Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

Kohlrabi (knol khol) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.knol khol cooked with spinach will gives a good flavours. It can be savored with Brown Rice and Dal and consumed as a major meal.

https://www.vahrehvah.com/spinach-knol-khol-vegetable-curry

Ingredients:
Cumin seeds 1 Teaspoons
Dry red chillies 2 Numbers
Onion(chopped) 1 Cup
Salt 0 To
Garlic(chopped) 1 Teaspoons
Turmeric powder 1/2 Teaspoons
Green chillies 2 Numbers
Knol khol 1 Cup
Fennel seeds powder 1 Teaspoons
Dry ginger powder 1 Teaspoons
Coriander powder 1 Teaspoons
Tomatoes(chopped) 1 Cup
Spinach leaves 2 Bunch

Directions:

1. Heat some oil in a pan and add cumin seeds, dry red chillies, onions, little salt, garlic and saute it.

2. Then add turmeric powder, green chillies, knol khol, fennel seeds powder, dry ginger powder and saute again.

3. Add water and cook it for 10 mins.

4. Now add tomatoes and cook it for another 5 mins.

5. Add spinach and cook it then check for seasoning.

6. Yummy spinach knol khol curry is ready to serve with roti or pulka.

you can find detailed recipes at my website and also find many videos with recipes at https://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods “Reach vahrehvah at –
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