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Ginseng tea is traditionally prepared with Korean ginseng along with jujubes and dried Korean chestnuts. These are decocted for several hours over a low heat, sweetened with honey, and served with Korean pine nuts floating on top. [7] Either fresh ginseng (수삼; 水蔘; susam) or red ginseng (홍삼; 紅蔘; hongsam) can be used. [7]
A root of cultivated Korean ginseng (Panax ginseng). Ginseng (/ ˈ dʒ ɪ n s ɛ ŋ /) [1] is the root [a] of plants in the genus Panax, such as Korean ginseng (P. ginseng), South China ginseng (P. notoginseng), and American ginseng (P. quinquefolius), characterized by the presence of ginsenosides and gintonin.
While ginseng certainly boasts numerous benefits, it could also have certain side effects. Consider these before taking ginseng and consult a physician before adding a new supplement to your diet ...
For this reason, perhaps, Korean red ginseng, known as Panax ginseng, is considered the crème de la crème of the plant species. And ginsenosides are also primarily responsible for ginseng’s ...
Panax ginseng, ginseng, [2] also known as Asian ginseng, [2] [3] Chinese ginseng [2] [3] or Korean ginseng, [2] [3] [4] is a species of plant whose root is the original source of ginseng. It is a perennial plant that grows in the mountains of East Asia. [5] [6] Panax ginseng is primarily cultivated in Korea.
Steaming ginseng causes ginsenosides to lose their sugar and malonyl side chains, converting more polar molecules into the rarer (in nature), less-polar ones. This change may be responsible for the different effects attributed to red ginseng vs. white ginseng. The same is true of the pulp of the ginseng fruit. [12]