● Origin: Changbai Mountain, Jilin , China
● Expired Date: 24 Months
● Sharp : Whole Strip
● Age : 6 Years
● Storage Conditions: Dry, Refrigerated;
About Korea Ginseng
Ginseng is any one of the species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae. This article focuses on two species of the genus Panax, named Panax ginseng and Panax quinquefolius.
Ginseng is found in North America and in eastern Asia (mostly northeast China, Korea, Bhutan, eastern Siberia), typically in cooler climates. Ginseng is characterized by the presence of ginsenosides and gintonin. Panax vietnamensis, discovered in Vietnam, is the southernmost ginseng known.
Red ginseng has been peeled, heated through steaming at standard boiling temperatures of 100 °C (212 °F), and then dried or sun-dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle.
The root is most often available in dried form, either whole or sliced. Ginseng leaf, although not as highly prized, is sometimes also used. In Korea, ginseng-infused tea and liquor, each called insamcha (literally "ginseng tea") and insamju ("ginseng liquor") is consumed.
(1) To braise. Cut Ginseng into 2 mm slice and put into bowls, filled with water, sealing bowl, placed in the pot steamed stew and take 4 ~ 5 hours.
(2) Munch. With 2 ~ 3 pieces of ginseng in mouth chewing, This is the simply way to take ginseng.
(3) Flour.Grinding ginseng into fine powder, swallow every day, dosage depends on the individual physique, 1 ~ 1.5 g per time.
(4) Brew with tea. Place Ginseng slice within the bowl or tea cup, with boiling water, steep 5 minutes then serve.
(5) Brew with wine.Load Sliced the root ginseng in 50 ~ 60 Alcohol degrees of rice wine, serve everyday.
(6) Stew with food. Ginseng is often accompanied by a certain bitterness when eating, Recommend to stew together with lean meat, chicken, fish , this way can eliminate bitterness, nourishing and strong.