[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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Sol kadhi is a very popular drink in Konkan region. It is a healthy and delicious. It is known for its digestive properties and also is a very good detoxifying juice

Watch detail recipe at https://www.madhurasrecipe.com/appetizers/Sol-Kadhi—Maharashtrian-recipe

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Ingredient list
1 cup water
8-10 kokum petal
1 1/2 cup freshly shredded coconut
1 Green Chili
1 Small garlic clove
2 cups warm water
1/2 tsp black salt
2 tsp Roasted cumin powder
1/2 tsp sugar
Salt to taste

Method
For Kokum concentrate
Take 1 cup water in a pan and bring it to boil.
Add 8-10 kokum petals in it. Once water boils then stir well and squeeze out the pulp from kokum petals. Pulp it out as much as possible.
Turn off the gas after about 5 minutes. Allow it to cool down completely.
For coconut milk
Take freshly shredded coconut and add in a blender pot.
Add 1 green chili. 1 small garlic clove. Add 1 ½ cup warm water.
Close the pot and blend the mixture for 1-2 minutes.
Take a strainer lined up with cheese cloth and strain the coconut milk through the strainer.
Squeeze out all the juice.
Put the coconut pulp back in the blender pot, add about 1/2 cup water and blend it again. Strain it.
Coconut milk is already.
For sol kadhi
Take coconut milk in a bowl.
Add kokum concentrate into coconut milk. Take a small strainer and strain out all the kokum juice into coconut milk.
Add black salt, roasted cumin powder, sugar, salt to taste. Stir well.
Garnish with finely chopped coriander leaves.
Solkadhi is already to serve.

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