About  Ginseng

Scientific Name: Panax Ginseng

Other Names: Asian Ginseng, Chinese Ginseng, Ginseng, Panax, Guigai, Japanese Ginseng, Korean Ginseng, Ninjin, Oriental Ginseng, Panax schinseng, Seng

Who is this for?

NOTE: Panax ginseng is different from American ginseng and Eleuthero (formerly Siberian ginseng). They are not interchangeable.

Red ginseng (Hangul: 홍삼; hanja: 紅蔘; RR: hong-sam; traditional Chinese: 紅蔘; simplified Chinese: 红参; pinyin: hóng shēn), P. 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.

Red ginseng, also called Panax ginseng, Korean ginseng or Asian ginseng, is a perennial plant native to the mountains of Korea and China. Red ginseng is related to, but not the same as, American ginseng. 

How use: 
(1) cooked serving. Ginseng into 2cm slices will be placed in jars, fill water, sealed disk. 4-5 hours can be steamed cooked in vinegar and placed in use.
(2) chewing.2-3 tablets containing ginseng to ponder over in population, health-refreshing, stomach and delicious. 
(3) mills. Ginseng flowers into powder to day swallowing tea. Will be attended thinly sliced, or on a low flame before pouring, prepared with water, so it can use to build five minutes later. 
(4) island.Will be thinly sliced ginseng root into a jar full use of the liquor soaked 50-60. 
(5) heat food. Ginseng is often accompanied by a bitter taste in food, and if people lean meat, chicken, fish, cooked meals together, remove bitterness.