Korean Ginseng (without a Korean Government seal) but of decent quality and effectiveness. We offer you two types, graded 10 or graded 15. The difference between the two is that the graded 10 has a slightly larger root, and the larger the root, the better (which is reflected in the price).
These Korean Red Ginseng Roots are economically priced and a good entry level ginseng. These roots come from a reputable Hong Kong based distributor; and while it does not carry the Korean official government seal it is of good quality and reasonably priced. We offer high-quality eight-year whole roots.
If you are trying to compare the different roots that we offer on our site—Korean and American grown ginseng vs the Jilin roots—for strength, power, and energy enhancement ability, then let us repeat something we’ve mentioned before:
Guidelines for Choosing Cultivated Ginseng
After trying Ginseng in a variety of different forms we have found, the first thing you need to know is the source of the root, or where it was grown. North Korean Ginseng, which is somewhat scarce and quite expensive, is considered some of the best. This is followed by South Korean Red Ginseng which can also be somewhat expensive, but as quality declines becomes more affordable. Then there is Chinese Kirin, which is readily available and cheaper but less potent than Korean Ginseng. And finally American Ginseng, which is normally cheaper and less stimulating than Asian Ginseng.
We will provide complete step-by-step processing instructions when your order is fulfilled, in the meantime you might want to read:
After purchasing the raw Ginseng root you have two options. You may either make a medicinal wine, which is the preferred method for many Ginseng connoisseurs, or a decoction. Detailed instructions for making medicinal wine may be found by clicking on methods of preparation. For those of you who prefer decocting their Ginseng, we strongly recommend you consider using what is known as a “Ginseng cooker.”
Ginseng cookers are a way of preparing Ginseng tea that conserves the subtle properties of the root. This traditional method involves the use of a double boiler, which is known to produce a more robust, full- bodied and potent brew. When Ginseng is prepared in this manner, many of the essential nutrients of the Ginseng, which normally dissipate in steam, are preserved. An added benefit of this method is that because the tea remains below the boiling point, photo-nutrients are retained that would otherwise be lost by boiling.
Detailed instructions for preparing Ginseng in a Ginseng cooker can be found by clicking on the “Herb Processing Instructions” link in the below section of this website.
These roots are available in the raw root form or sliced. When purchasing please use the above "Add on" button to select either raw root form or sliced, both have the same price.
Pinyin name: Ren Shen
Literal Name: man’s plant, or man root
Aka: gui gai, yi shan shen, chao xian shen, ren xian
Source: Shen Nong Ben Cao Jing
English name: ginseng, ginseng root
Botanical name: Panax ginseng
Pharmaceutical name: radix ginseng
Properties: sweet, slightly bitter, slightly warm
Channels entered: lung, spleen
Chinese therapeutic actions: greatly tonifies yuan (source) Chi, tonifies the spleen, tonifies the lung, promotes generation of body fluids, relieves thirst, calms the shen (spirit), improves mental function, tonifies the Chi and blood, treats impotence, tonifies Chi in deficiency patients with exterior conditions
This herb is available by the pound in either raw or powdered form.