|
|
|
|
|
|
|
|
|
Home
> Korea Ginseng
> Kind
|
|
|
|
|
| 
|
|
|
| |
1.
Fresh Ginseng - "Freshly dug up ginseng
from a field"
It maintains an original ginseng shape as
it was dug up from a field and it contains
the moist content of approx. 75%. It has
the shape of what is generally known to
most of us and a fresh ginseng is normally
harvested after grown for 4-6years. Fresh
Ginseng is the foundation for all kinds
of ginseng and it is also used as an ingredient
for red ginseng and white ginseng. Especially,
fresh ginseng which is popular as a gift
is used in many different ways such as cooking,
ginseng wine and several other purposes.
2.
Dried Ginseng - ¡°Ginseng made by drying
fresh ginseng¡±
Dried Ginseng is made by drying fresh ginseng
and it has light yellow color. Depending
on the existence of skin, it is classified
into white ginseng(without skin) and skin
white ginseng(with skin) and depending on
the shape, it is classified into straight
ginseng(process to have straight root),
curved ginseng(dried with curved root),
and half-curved ginseng(halfway curved).
It contains the moist content of less than
14% and it is dried with natural sunlight
or hot air and it can also be dried without
boiling.
Since Dried Ginseng is made by drying fresh
ginseng, the weight of fresh ginseng is
reduced by 20-30% after drying. Normally,
dried ginseng is made into powder shape
and further process into ¡°ginseng powder¡±
and ¡°Powder Capsule¡± before packaged and
sold. It is also sold in its original shape
and normally it is easy shape to store and
use for eastern medicines and cooking ingredient
such as ginseng chicken broth.
3. Red Ginseng
- ¡°Ginseng made by steaming 4-6 year old
fresh ginseng¡±
Normally, red ginseng
made by steaming 4-6 year old ginseng has
a color of redish camel color and depending
of its quality, it is classified into ¡°Heaven
Ginseng¡±, ¡°Earth Ginseng¡± and ¡°Good Ginseng¡±.
Red Ginseng is made by steaming and drying
fresh ginseng to keep the moist content
of less than 14%. During this process, non-enzymatic
browning activities are enhanced and ginseng
is process into very hard form which enables
it to maintain its original shape. This
ginseng processing method allows ginseng
to have an expiration period of 10 years
and is called the revolution of ginseng
process technology.
|
|
| |
|
|
| |
4. The State
of Ginseng Cultivation Area |
|
| |
Ginseng with the best
efficacy known to world is normally cultivated
36 to 38 latitude of Korean Peninsular. Especially,
ginseng is generally classified into Panax.
Quinquefolius of North American, Panax. Japonicum
of Japan, Panax. Notoginseng of China and
Panax. Ginseng of Korea and the important
thing is that ¡®Panax. Ginseng¡¯ is the only
ginseng that is suitable to be called ¡®Ginseng¡¯
found in old ancient documents.
Based on these facts, it is well known that
¡®Panax. Ginseng¡¯ is very much affected by
the weather, soil, cultivation method. The
following is the state of ginseng cultivation
in Korea.
- Northern Area: Kang-Hwa, Po-Chun, Kim-Po,
Anh-Sung, Yond-In, etc.
- Central Area : Kwe-San, Chung-Chung Prov.
and Poong-Gi, Kyung-Buk Prov.
- Southern Area : Jin-Ahn, Chun-Buk Prov.
and Kum-San, Chung-Nam Prov.
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
