[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.

Pui shag chorchori is a very simple recipe…can be cooked easily.

Pui shaag – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces. Cut the stem into 1 ½ length.

Kumro (pumpkin) cubed – 2 cups

Potatoes – 2, peeled and cubed

Eggplant (optional) – 1, cut into cubes

Green chillies – 2-3 slit in the middle

Mustard seeds – 1 tbsp and Poppy seeds – 1 tsp, made into a paste (This dish can also be cooked without adding mustard and poppy seed paste).

Panch phoron – 1 ½ tsp

Haldi and red chilli powder

Sugar (optional) – as per taste. The red fresh pumpkin adds sweetness.

Salt

Mustard oil – 1 tbsp

Heat oil in a pot or wok and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies. One minute and then all the vegetables along with the pui shaag goes in. Stir and cover. Cook for a couple of minutes. Next goes in the haldi and chilli powder soon followed by salt and sugar. Cover the pot and cook over low flame. The shaag and the vegetables releases water and the whole medley begins to cook in the pot…slowly.

Don’t let the pot go unattended. Open the lid and stir it from time to time. Before all the water dries up add the mustard and poppy seed paste and cook for another 3-4 minutes over high flame till the whole thing looks mushy. Transfer into a serving bowl…serve, eat and get the taste of it.

The dish I’ve cooked is totally vegetarian. You can also add chingri (small size prawns) and fish head to this Chorchori to serve as a non-veg dish.

To add the prawns, first clean and devein the chingri, fry and keep it. For the fish head, the hilsa fish head adds a distinct Ilish (hilsa) flavour. But you can also add the Rohu fish head and even others. Clean the fish head, fry till it looks dark and crispy. The prawns can be added 2-3 minutes before the gas is switched off. For the fried fish head, break into small pieces before adding to the chorchori.

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