[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.

Ingredients :-

1/2 cup butter, room temperature (1 stick)
1/2 cup sugar
1/2 tsp vanilla extract
1 cup and 2 Tbsp all purpose flour
pinch of salt
1/4-1/2 cup pistachios, chopped
1/4-1/2 cup dry cranberries
1 tsp orange zest

Steps:-

-In a large bowl, cream together butter and sugar with whisker or electric whisker.

-Mix in vanilla extract, flour and salt, mixing just until no flour remain.

-Stir in pistachios and dry cherries to evenly distribute.

-Divide dough into two. Mix orange zest with one half.

-Shape the dough into a rectangle shaped log about 2 1/2 inches length and 1 1/2 inch wide.

-Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last for several weeks).

-Slice dough into slices that about 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough.

-Arrange on a parchment-lined baking sheet.

-Bake at the preheated oven at 350 F for 12-15 minutes, or until cookies are lightly browned around the edges.

-Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Note:- You can substitute dried Cherry for dried Cranberry.

Enjoy:)

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