[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.

A comparison with real Masquelier’s OPC proanthocyanodins, and how they benefit skin, eyes, collagen, brain, capillaries, and are 50 times more potent than vitamin E, 20 times more than vitamin C. Details of Proanthenols made by Life Plus. Please visit https://www.lifeplus.com/world

‘Tel jhol’ is the name given to a light curry, which is infused with kaalo jeere, green chillies, and mustard oil. As the name suggests, ‘tel’ or mustard oil is an important component of the base of the curry. In such preparations, mustard oil is used twice—once while cooking and at the end for garnish. This intensifies the flavour of the curry. Potol’er tel jhol is a delicacy. This recipe is made with small or kochi potol (pointed gourd or parwal). The baby potol soak up the jhol and become plump and juicy, making for a perfectly delicious, yet light, summer torkari.

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RELATED VIDEOS
Pabda machh’er tel jhol: https://youtu.be/AMfGfjhJFNM?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
Kumro’r jhal: https://youtu.be/4rVfH1biVvc?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz

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