[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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Traditional Ginger Gravy

Ginger Gravy, is a healthy as well as tangy dish suits for plain rice ,and also for idly,dosa. This gives relief from indigestion, vomiting, and morning sickness during pregnancy

Ingredients

Ginger- peeled and chopped- 3 tbs: small onions-5 : coconut- 1 tbs : jeera -1 tsp: curry leaves -few: gingerly oil- 1 tsp

Fry ginger in oil for 2 minutes in low flame. Add onion,fry for 1/2 minute. Add coconut, jeera, curry leaves ,swith off, mix well. Grind this to a fine paste,adding little water.

Tamarind- amla size ( take out pulp ) : Turmeric powder -1/4 tsp: kulambu powder -1 tsp: coriander powder- 2 tsp: salt: curry leaves: jaggery -1/2 tsp: gingerly oil- 2 tsp: mustard seeds-1/2 tsp: assfotida _ 2 pintch : red chilly -1.

Steps

Mix tamarind pulp, all powders, salt, ginger paste and boil it for 5 minutes, add jaggery. In oil fry mustard seeds, assfotida, red chilly, and curry leaves ,add this to the gravy.

you can keep this gravy in fridge for 3 days

Check Gowri Samayalarai For

Ginger Chutney : https://youtu.be/Udn5Xhm3tR4

Garlic Gravy : https://youtu.be/9fcW-qbb0Rw

Kulambu Powder : https://youtu.be/xrX7plxvncE

Pepper Gravy : https://youtu.be/o_za0uq6rJI

Curry Leaves Gravy : https://youtu.be/RQXw9ob6yn8

Subscribe: https://www.youtube.com/c/GowriSamayalarai