[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.

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Andhra Style Pulihora
Ingredients

Cooked Rice
Turmeric Powder – 1/2 tsp
Oil – 1/2 cup
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Urad Dhal – 1 tsp
Chana Dal – 1/2 tsp
Asafoetida – 1/4 tsp
Ginger – small piece
Green chilli
Red chillies
Curry Leaves
Tamarind
Salt
Sugar
Cashew Nuts
Roasted Peanuts

Method:
Step 1 – preparing the rice
1.Add 1/2 tsp of turmeric powder to the cooked rice
2.Add few curry leaves and 2 to 3 tsp of oil
3.Add little salt and mix well
4.Leave it to sit for 10-15 minutes

Step 2 – Tamarind Gravy
5.Add 3-4 tsp of oil
6.Add mustard seeds, urad dhal,Chana Dal, cumin seeds, green chilli, red chilli and asafoetida powder
7.Put the flame on low and add few curry leaves
8.Add the tamarind puree
9.Add salt and cook till the raw smell dissapears
10.Turn off the stove when the oil seperates

step 3 – Mixing
11.Gradually add the tamarind gravy to the rice and mix till you get the right consistency and taste
12.Garnish with roasted cashew and peanuts.

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