[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.

This is an amazing coffee cake with a crisp like crust outside texture and a soft moist tender inside. Blueberries and pecans make this a great treat. And it is so easy to make.

BLUEBERRY SOUR CREAM COFFEE CAKE
1 cup butter, softened
2 1/2 cups raw sugar (divided)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 pinch sea salt
2 cups flour
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1 tablespoon cinnamon
1/3 chopped pecans

Preheat oven to 350°. Grease a bundt pan. Set aside.
Combine butter and 2 cups sugar. Mix well.
Add eggs and sour cream, mix well.
Add vanilla and salt.Mix well.
Combine flour and baking powder. Mix well.
Add flour mixture to butter mixture. Mix until just combine.
Sprinkle blueberries with a light dusting of flour. Mix.
Add blueberries to better. Mix until just combined.
Spoon 1/3 – 1/2 the thick batter into prepared pan.
Combine 1/2 cup sugar, pecans and cinnamon. Mix will.
Sprinkle pecans mixture over top of the batter that is in the pan.
Spoon rest of batter over the pecan mixture.
Bake for for 75 – 90 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Let cool a few minutes before remove from pan and finishing cooling on wire rack.

apron – https://goo.gl/QeKdMH
Kitchen Aide Mixer – https://goo.gl/u75iqH
Bundt Pan – https://goo.gl/heIQHW
Cake Tester – https://goo.gl/X2o0Gp

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The concentrate juice comes from removing the 80% of water by a heat treatment of evaporation Water, aromas, pulp isolated during the concentration process are added when it is bottling. This is the way concentrated juice is produced.