[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.

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Kaddu Kofta | Pumpkin Kofta Recipe | Kaddu Ka Kofta | Lauki Ka Kofta

Ingredients :

Pumpkin – 1
Onion paste – 2
Tomato paste – 2
Salt – as per taste
Ginger garlic paste – 2tbs
Carom seeds(ajwain) – 1/2 tbs
Chopped corriander leaf – 1 tbs
Chopped green chilli – 2
Corriander powder – 1 tbs
Garam masala powder – 1/2 tbs
Gram flour – 4 tbs
Mustard oil
Kashmiri red chilli powder – 1 tbs
Termeric powder – 1 tbs
Cumin seeds(Jeera) – 1/2 tbs

Procedure :

1. First we have to grate the pumpking into small shreds.
2. Now squese the juicy shreds to remove extra moisture and put the squesed shreds in another bowl.
3. Now make a pumpkin paste. Take squesed pumkin shreds and add chopped green chilli, carom seeds, termeric powder 1 tbs, gram flour and salt to taste. Mix it and make a dough.
4. Now take mustard oil in a frying pan and heat it.
5. Put chunks on pumkin paste in hot oil and fry till crispy and brown.
6. Once done take it out in a plate.
7. Now start the stove, take a pan and let it get heated. keep the flame to medium.
8. Put mustard oil 4 tbs in hot pan. Then add cumin seeds and fry for sometime till it get brown in colour.
9. Now add onion paste and mix.
10. Now add ginger garlic paste, mix it and fry for 2 minutes on medium flame till onion turns light brown.
11. Turn the flame to low and add termeric powder, corriander powder, Kashmiri red chilli and garma masala powder.
12. Mix it and fry for 2 to 3 minutes on low flame till spices start leaving oil.
13. Now add tomato paste. mix it and fry for 3 to 4 minutes on low flame.
14. Turn the flame to medium and add 2 glasses of water into pan. Mix it well.
15. Add salt to taste. Mix well and leave it for 2 minutes.
16. Once curry starts boiling put pumpkin wada into the pan. mix and and leave for 1 minute.
17. Finally add corriander leaf. Mix it well.
18. Turn off the gas and serve hot.

Also check the website : https://thejamuntree.blogspot.in/

trying to indentify a legume plant in my greenhouse