By Eric Brand

In this photo we have several different types of red ginseng. Red ginseng is processed by steaming, which causes the root to change color. Straight out of the ground, fresh ginseng is light brown in color. If it is dried in the sun, its color becomes yellowish-white. This ginseng is known as white ginseng; in Chinese it is called “Bai Ren Shen” or “Sheng Shai Shen” (this name is generally used when the tails are still intact). If the roots are steamed before drying, the color is red and the product is known as “Hong Shen.”

Red ginseng is primarily produced in China and Korea. China produces large amounts of both white and red ginseng, while Korea tends to produce mostly red ginseng and only a small amount of white ginseng. The steam-processing alters the spectrum of active ingredients (ginsenosides) present, so red and white ginsengs differ from one another in terms of chemistry and pharmacology. In traditional medicine, red ginseng is considered to be warmer and stronger for supplementing qi. White ginseng is said to be better for boosting fluids and is considered to be more balanced in temperature.

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Red ginseng is produced by steaming the fresh roots for 2-3 hours after washing them. The roots are then dried and may be sliced or sold whole. The name “Hong Shen” commonly refers to Chinese roots that have been processed in this straightforward manner. Korean ginseng, commonly known as “Gao Li Shen,” is processed in a similar way, but some say that it is often first soaked briefly in a tincture of other medicinals before being steamed. The inclusion of Fu Zi in these soaking preparations is said to account for the warmer nature ascribed to Korean ginseng, but the precise process is often cloaked in secrecy. Many Pao Zhi (herbal processing) textbooks basically say that the processing method of red ginseng is the same between China and Korea, so there is a bit of a discrepancy between the textbook and the information that one hears from many ginseng traders and regional experts.

Likewise, the botanical source of Chinese and Korean ginseng is the same in the textbook, but it is common to hear that two distinct cultivars exist. Indeed, there are subtle differences in the characteristics of ginseng from Jilin seed vs. Korean seed, even when grown on the same farm. As with the differences of opinion regarding processing method, there is a difference of opinion regarding what products can be classified as “Gao Li Shen” because some associate the name with a specific cultivar rather than a national border. One view is that Gao Li Shen refers only to ginseng grown in Korea, while the other view suggests that Gao Li Shen properly refers to the cultivar of ginseng grown in Korea, which is also grown to a lesser extent in China. Korean minority groups in Northeastern China do grow product that is processed and sold as Gao Li Shen, and there is a significant amount of Chinese ginseng that makes it to Korea for processing, so these marketplace distinctions are not as absolute in reality as they are in the textbook.

In the photo above, we see several different types and grades of red ginseng.

The two sliced piles in the center illustrate different grades of sliced red ginseng. The sliced pile to the left is inferior. Note its pale color and absence of rings in the center. These ring-like striations are known in Chinese as “Ju Hua Xin” (lit. “chrysanthemum heart”), and tend to only be seen on older, more mature roots. The pile on the right has these rings. The clarity and prominence of the rings on sliced ginseng is correlated with price and quality. Even when looking at whole roots, quality specimens tend to have these rings clearly visible at the very bottom tip of the root.

Also of note is the irregular border on the edge of the slices in the right center pile. The irregular edge results from slicing the root whole, without pressing. Pressed roots look larger when sliced, but it is harder to tell their true size. The edge of pressed roots is smoother and more regular, as in the pile on the left.

If one is looking at whole roots, the density and texture are important. The whole root on the left in the photo above is average quality, which is to say that it is slightly mediocre. It is a step above truly low quality roots, which are smaller, very soft and pliable. Low quality whole roots are often quite sweet. If sliced, low-grade roots tend to be sticky and soft and they lack the rings mentioned above. The root on the left is whole (it has its tails intact) so it looks good when soaked in alcohol, but it is nothing to write home about overall.

The two whole roots on the right, on the other hand, are quite nice. Note their large size, even, straight shape, and well-developed necks. These roots have a slightly golden yellow surface, which is taken as a sign of quality. This yellow surface takes a bit of attention, because different grades of ginseng can have different colors and textures of this yellow skin. While hard to capture in a photograph, the yellow skin seen on the two whole roots on the right is the slightly dark but lustrous look that is desired.

The whole root lying lengthwise on the bottom of the photo is inferior. This root came from a box of counterfeit Korean ginseng, which was sold in a tin that mimicked the true Korean tin. It said “Korean Ginseng” on the English label and it had Korean Hangul characters all over it, but an astute observer could easily spot it as a fake. In fact, the tin even said that the production region was Jilin, China, in very small print in Chinese on a side panel. The most striking thing about this product was that it had a strong smell of molasses when the tin was opened. Years later, it still has a faint smell of molasses.

The whole root lying lengthwise up top in the photo is good quality. It isn’t as good as the two golden-colored roots on the right of the photo, but it is still pretty decent. It lacks the golden skin but it is reasonably large and has a nicely developed neck. It is not quite as straight and dense as the two to the right, but it was about half the price so it is fairly reasonable.

We are doing a webinar on ginseng quality discernment on Thursday, March 4th at 1 pm Mountain Time here at Blue Poppy. Click here to register