Newly Arrival Organic Ginseng extract Factory in Latvia


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Newly Arrival Organic Ginseng extract Factory in Latvia Detail:

[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.

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[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.

Organic Ginseng extract3 Organic Ginseng extract4

[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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Our primary intention should be to offer our clientele a serious and responsible enterprise relationship, delivering personalized attention to all of them for Newly Arrival Organic Ginseng extract Factory in Latvia , The product will supply to all over the world, such as: Finland, Guatemala, Cape Town, Our company insists on the principle of "Quality First, Sustainable Development", and takes "Honest Business, Mutual Benefits" as our developable goal. All members sincerely thank all old and new customers' support. We will keep working hard and offering you the highest-quality products and service.


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    RECIPE BELOW!
    Here’s something fun to do with any leftover pumpkins… Roasted Pumpkin Soup served inside it’s shell with candied seeds on the side. This pumpkin might be the only thing that doesn’t get wasted over the holidays.
    It might be a little tricky to make, but I promise it will be a treat. So watch closely!

    ROASTED PUMPKIN SOUP

    2 mini pumpkins
    grapeseed oil (for frying)
    1/2 onion, chopped
    1 pc. fresh ginger, chopped
    2-3 cloves of garlic, chopped
    scooped out roasted pumpkin flesh
    2 cups of broth
    1 cup coconut milk or heavy cream
    garam masala, curry powder or cayenne pepper to heat things up
    4+ tsp sugar (depending on how sweet you like it)
    sea salt to taste

    Method
    Preheat oven to 375. Rub pumpkins with oil and salt, then roast for 25-30 min. Meanwhile, fry onion, ginger & garlic in oil until browned. Add pumpkin flesh, broth & seasonings. Once the pumpkin has softened and blended with the other ingredients, take off heat. Add coconut milk or cream and blend with a hand mixer or in a blender until smooth & creamy. Pour soup into pumpkin shells and garnish with a drizzle of cream and a sprig of fresh mint.

    CARNIVAL PUMPKIN SEEDS (revised from video)
    *I gave them this name because they have a striking resemblance in taste and smell to the Elephant Ears you get at a carnivals.

    seeds from two mini pumpkins
    butter (melted on the stove)
    sugar (brown or white)
    cinnamon
    sea salt

    Method
    Preheat oven to 250. Separate the seeds and give them a good rinse. Melt 3 TBS butter in a small pan on the stove. Pour seeds into the pan and mix to coat each seed. Pour buttered seeds onto a baking pan. Bake for 15 minutes. While they’re baking, combine 1/4 cup sugar with a few dashes of salt and cinnamon. Pull seeds out of the oven and sprinkle with half of the cinnamon sugar mixture. Put back in the oven for another 10 minutes. Bite into one to see if they’re done- blow on it first! They should be light and crispy, not soggy or tough. Cook 5 minutes longer, if necessary. Let the seeds cool a bit before putting them in your mouth.

    This company has a lot of ready-made options to choose and also could custom new program according to our demand, which is very nice to meet our needs.
    5 Stars By Olga from Madras - 2018.06.30 17:29
    Cooperate with you every time is very successful, very happy. Hope that we can have more cooperation!
    5 Stars By Gloria from luzern - 2018.06.28 19:27
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