[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.

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Traditional Ginger Gravy

Ginger Gravy, is a healthy as well as tangy dish suits for plain rice ,and also for idly,dosa. This gives relief from indigestion, vomiting, and morning sickness during pregnancy

Ingredients

Ginger- peeled and chopped- 3 tbs: small onions-5 : coconut- 1 tbs : jeera -1 tsp: curry leaves -few: gingerly oil- 1 tsp

Fry ginger in oil for 2 minutes in low flame. Add onion,fry for 1/2 minute. Add coconut, jeera, curry leaves ,swith off, mix well. Grind this to a fine paste,adding little water.

Tamarind- amla size ( take out pulp ) : Turmeric powder -1/4 tsp: kulambu powder -1 tsp: coriander powder- 2 tsp: salt: curry leaves: jaggery -1/2 tsp: gingerly oil- 2 tsp: mustard seeds-1/2 tsp: assfotida _ 2 pintch : red chilly -1.

Steps

Mix tamarind pulp, all powders, salt, ginger paste and boil it for 5 minutes, add jaggery. In oil fry mustard seeds, assfotida, red chilly, and curry leaves ,add this to the gravy.

you can keep this gravy in fridge for 3 days

Check Gowri Samayalarai For

Ginger Chutney : https://youtu.be/Udn5Xhm3tR4

Garlic Gravy : https://youtu.be/9fcW-qbb0Rw

Kulambu Powder : https://youtu.be/xrX7plxvncE

Pepper Gravy : https://youtu.be/o_za0uq6rJI

Curry Leaves Gravy : https://youtu.be/RQXw9ob6yn8

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