What is the difference between Korean ginseng and red ginseng?

Korean ginseng is a very famous and expensive Chinese herbal medicine. How much do you know about this precious herbal medicine? What is the difference between Korean ginseng and red ginseng? Let's learn about it together.

Korean ginseng and red ginseng are two types of ginseng. Because of the different processing, the state of production is also different, and their effects are also different. Generally speaking, if you distinguish Korean ginseng from the appearance, the color of the Korean ginseng itself is lighter, and the color of red ginseng is relatively darker, with multiple layers of brown or red. In addition, the origins of the two are also different. Korean ginseng is mainly grown on the Korean Peninsula, while red ginseng is mainly grown in the Northeast. There is not much difference between Korean ginseng and ginseng in terms of nourishing vitality and strengthening yin. In terms of medicinal value, red ginseng is higher than Korean ginseng.

1. Difference in origin

First, let's learn about Korean ginseng and red ginseng from their origins. Red ginseng and Korean ginseng have different origins and naturally different growing environments. Red ginseng is produced in Northeast my country and usually grows on high mountains with lush vegetation. It has very high requirements for the environment. Korean ginseng is produced in the Korean Peninsula and likes to grow in places with slanting sunlight and dry soil. It also has very high requirements for the environment.

2. Difference in properties

Although the nutritional and medicinal values ​​of red ginseng and Korean ginseng are similar, their appearance is very different. The surface color of red ginseng is darker, dark brown or red, while Korean ginseng is lighter in color, with a translucent and shiny surface. After removing the roots, red ginseng generally presents a cylindrical state with a relatively regular shape, while the shape of Korean ginseng is not particularly regular. Its body is longer, and there are more forks and branches at the root.

3. Difference in production process

The difference between Korean ginseng and red ginseng is also in the production process. The quality of products produced by different production processes of Korean ginseng is also different. The production process of red ginseng should be combined with that of white ginseng. The ginseng with higher quality during the production process is called red ginseng, and the ginseng that does not meet the quality requirements is called white ginseng.

4. Difference in efficacy

Although both are very effective, there are some differences. Red ginseng is suitable for people with long-term illness and physical weakness. It is the first choice for people with yin-yang deficiency. It can also treat lung deficiency cough, as well as chest pain, insomnia, and shortness of breath due to kidney deficiency. Red ginseng should be used to replenish qi and replenish deficiency. Korean ginseng has the effects of greatly replenishing vital energy, nourishing and strengthening, promoting fluid production and quenching thirst, and calming the mind and improving intelligence. It is suitable for people with palpitations, insomnia, physical weakness, heart failure, cardiogenic shock, etc.

1. Stew

The simplest way to take it is to stew it. This method is also relatively simple, and it is not much different from the usual stewing soup. Choose some meat food or related combinations to stew it together. This method of stewing is very common in China, and it can ensure the nutritional value and original flavor of Korean ginseng to a greater extent without destroying its ingredients.

2. Make tea

Many people in China like to make tea, so this kind of Korean ginseng can also be taken in this way. Generally speaking, everyone will have a better understanding of the steps of making tea, so they can perform simple operations to a greater extent, and making tea can also ensure the nutritional value of Korean ginseng. Making tea according to appropriate boiling water and brewing time can largely avoid waste.

3. Soak in wine

In addition, Korean ginseng can also be eaten by soaking it in wine. Just cut the Korean ginseng into thin slices and put it in a porcelain bowl or a sealed jar. Soak it in 50° to 60° white wine. After soaking for a period of time, you can take it daily as appropriate. In this way, you can take Korean ginseng for a long time, achieve a long-term therapeutic effect, and benefit the body's conditioning.

1. It does not mean that everyone is suitable for eating ginseng. Children, young people or healthy people do not need to use ginseng for tonic. Korean ginseng contains ingredients that promote precocious puberty, so children should be especially careful when taking it.

2. When eating Korean ginseng, you should eat it for five days and stop for two days.

3. Avoid eating raw, cold, greasy, spicy and stimulating foods, radish and drinking tea during the period of taking ginseng.

4. Eating too much ginseng is very dangerous. People with long-term illness and weak body need to eat it, but normal people do not need it.