All products of "Ginseng-Korea" like red Ginseng, dried Ginseng and red Ginseng extract will have registered trademark for certifying the products by Gaesung Insam Cooperative Association, which means that you will get the best red Ginseng under the original ideal of Korean Ginseng.
Should you wish to compare between "Korean Ginseng" and U.S. Ginseng or Chinese Ginseng and even though they have similar look as they are all Ginseng, they are not similar to us. "Korean Ginseng" has distinguished quality from those kinds of Ginseng not only the constituents but also the seeds that we use. Red Korean Ginseng is the oldest Ginseng which means that the best Ginseng for the health is "Korean Ginseng" for at present and in the future.
"Korean Ginseng" is the short-lived plant and has roots long about 30 cm. Its secondary roots are rounded and cylinder shape in light yellow color. The stem is long about 90 cm. and having compound leaves. Each leaf is divided into star shape in green color. The top of the flower is in cluster. The base of the flower has white color. The fruit is red when ripe. The cultivation must be in a climate with appropriate temperature, humidity and sunlight. Even though the inappropriate climate does not damage the Ginseng, it is not sufficient for the perfection of the roots.
The Ginseng is called into 4 names subject to the method of storage. The different name does not mean the different kind of Ginseng, but different type of conversion only.
Red Ginseng is gained by ripping out the secondary roots from tap roots. Later they are cleaned and steamed for about 3-4 hours or until it is well done which will not more than 4 hours. The Ginseng will be getting yellowish and finally they will be dried for which it is the qualify Ginseng.
White Ginseng is gained by ripping out the secondary roots from tap roots and soaked in the boiled water for 8-10 minutes and in the cold water for 10 minutes before they are dried. Later make holes throughout the root and soak into the syrup for 1-2 days before letting dried. The steps are quite difficult than the red Ginseng, which can be converted for consuming in many kinds.
Dried Ginseng is gained by putting the roots under the strong sunlight prior to be dried under the sulfur. The final step is to dry them again.
Ginseng extract is gained by extracting the fresh Ginseng by the scientific process under the control of the laboratory. We will obtain the Ginseng extract that can mix in the drink and supplemental food products, which is another choice of convenience for the consumer.
At present we can convert the Ginseng roots directly which is method that is widely applied at present. The method is different from the traditional one that we must dry or steam in order to preserve them. The modern technology allows us the have more varieties of process than ever like Ginseng extract, Ginseng drink, Ginseng in honey, Ginseng in rum, etc., which can be mixed into the food without difficulty.
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