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Panax Red Korean Ginseng Whole Root slices,6 Years CHINA TCM Health Food Herbal
Panax Red Korean Ginseng Whole Root slices,6 Years CHINA TCM Health Food Herbal
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Name: Panax Korean Red Ginseng Root SLICES
Grade : A
Rating : ★★★★★
Grade : High quality, 5-6 years old.
Origin: China's northeast Changbai Mountain
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.
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