Ingredient Name: Ginseng, Korean ginseng, panax ginseng
Traditional Chinese Name: 高麗參 (gāo lì cān)
One of the more expensive breeds of ginseng available on the market, it is usually recommended for consumption during confinement. There are many types, sizes, makes, and species of ginseng available on the market and while they don’t smell fragrant in a beautiful way (to me at least), I don’t mind drinking it once in awhile.
- The red type of ginseng that has a surface color of reddish brown to dark brown
- This type of ginseng varies from 7-16 cm in length and look like root with multiple legs
- The cross section of Korean ginseng often represents that of a tree (with circular rings) in multiple colors (see pictured above)
- Ginseng is used in Chinese herbal medicine, soups, stews, stuffed in foods, as tablets, in skin care products, teas, desserts and many other uses
How do I prepare it?
- Rinse in warm water before usage
Where can I buy this?
- High quality Korean ginseng can be purchased from your local herbalist
- It is sometimes also available in Asian supermarkets
What is the cost?
- The cost of Korean ginseng varies depending on the size, age and rarity of the Ginseng species
- Ginseng is said to promote blood circulation, prevent fatigue and strengthen the body’s immune system
- This type of ginseng is warming, especially when added to soups and stews
- Not recommended for people with weak stomachs
- Use in moderation
- Be sure to purchase ginseng from a reputable source as there are often replicas and lower grade ginseng sold at a higher price
- Store in a dry and cool place
- Ginseng can be stored for many years
- The Korean ginseng is also similar to the American ginseng