Ginseng has been valued for centuries for its strength-nourishing and rejuvenating powers that can provide optimal health benefits. Based on the earliest pharmacopoeia in Chinese history, ginseng is described as a plant tuber with various tonic and medicinal properties for the health of the human organs. Thus ginseng is termed as the “all healing” herb, with its botanical name “Panax” meaning “all healing” in Greek.
With a proven record of more than 50 years, Pharmaton® is the No.1 adult multivitamin brand in Malaysia. Its Swiss formulation, all-in-one supplement Capsules/Caplets contains the essential vitamins, minerals as well as the standardised Ginseng Extract G115®.
The quality and safety of the standardized Ginseng Extract G115® have been intensively tested and proven with over 30 clinical studies. Through stringent standardization, Pharmaton® ensures that each capsule/ caplet contains accurate and equal quantity of ingredients. With the unique combination of Ginseng Extract G115® and essential multivitamins as well as minerals Pharmaton® is clinically proven to improve energy and decrease tiredness, just with 1 capsule daily.
Pharmaton® Capsules is available in amber glass bottles of 30s and 100s. It is also offered in lightweight convenient blister packs of 10s, packed into boxes of 30s and 60s; available in all leading pharmacies nationwide.
For something to satisfy your tastebud with, we have included a recipe to make ginseng ice cream:
Recipe
- 1 ½ cups – cream
- 1 ½ cups – milk
- 1 tblspn – vanilla extract
- 10 egg – yolks
- ¾ cup – sugar
- 2 tblspn – butter
- 1 nos – cinnamon stick
- ½ cup – macadamia nuts
- 3/4 cup water
- 1/3 cup – ginseng chopped
- Pinch – nutmeg powder
- Salt to taste
- Berries and flowers
- Dry Ice
Method
– Put ½ cup water, ginseng and simmer for about 15 mins. Add ½ cup of sugar and continue to simmer until mixture turns into syrup. Sift and set aside to cool.
– In another sauce pot, combine milk and cream and vanilla extract and simmer.
– In a mixing bowl whisk the egg yolks with ¼ cup of sugar until smooth and creamy.
– Add into the milk and cream mixture, stirring slowly. Do not boil.
– Continue to stir and simmer until the mixture becomes like custard.
– When ginseng syrup is cool then add into the custard.
– Blend dry ice into powder with the blender.
Pour the custard into the mixer’s pot with the flat beater attachment.
– Turn on low speed and add the powdered dry ice a little at a time.
For the Macadamia Caramel
-Put sugar into a non-stick pan.
– When sugar is melting and nice and brown add in 1/3 cup of water with cinnamon stick.
– Allow to dissolve and thicken then add in the macadamia nuts and butter.
– Salt to taste. Serve.
– Assemble
– Scoop ice cream onto a bowl, drizzle with the macadamia caramel, and some macadamia.
– Place berries around.
– Garnish with edible flowers
