Types of Ginseng
Classification According to the Growing Environment
This is a type of ginseng cultivated on a ginseng plantation. The main root is extremely thick and fleshy with two to three rootlets extending from it, and it is of a yellowish white color. The number of rootlets varies depending on the soil quality, transplantation method, fertilizer and moisture content among other factors. It displays an extensive branching characteristic, and the shape of the root is dependent on its age. It is typically harvested four to six years after it is planted.
The type of ginseng cultivated in a natural environment in the mountains is called Jangnoe, Jangnoesansam, Jangno, or Sanyangsansam. The name, Jangnoe (lit. long head), was given due to the length of the top root connecting to the main root; however, this particular characteristic is not easily distinguishable for the layman. It grows well in areas of high humidity under the shades provided by birch and lacquer trees deep in the mountains. About half of all Jangnoesam is found under shades and in remote areas.
Sansam is a type of ginseng that is naturally found in the deep mountains. While it is similar to the cultivated ginsengs in terms of efficacy and the types of treatable diseases, it has a superior medicinal effect. It tastes sweet yet bitter, and once ingested, it raises the body temperature. It protects the qi of the spleen and the pulmonary system.
Classification According to the Processing Type
This is a type of ginseng in its original form after four to six years of cultivation. It retains the original composition, which offers health benefits. It can be eaten as is, or be ground so that it can be made into a beverage by adding honey or milk or be used as a cooking ingredient.
4- to 6-year-old ginsengs are peeled and dried under the sun so that the moisture content is lowered to below 14% and they can be stored for prolonged periods of time. This type of ginseng is primarily used as herbal medicine and tea.
- Jiksam (Straight ginseng) : The root is dried in its straight form
- Bangoksam (Semi-curved ginseng): The root is bent at the midpoint before being dried
- Goksam (Curved ginseng): The root is rolled into a round shape before being dried
- Misam (Tail ginseng): The fine roots removed from the main root are dried
Red ginseng is produced by steaming and drying fresh ginseng. Depending on the quality, it is classified into Cheonsam, Jisam or Yangsam. It allows for long-term storage. Even those who experience hypersensitive reactions to ginseng do not suffer any unwanted side effects. It has also been revealed that it is an excellent therapeutic measure for new types of diseases including AIDS as well as dioxin toxicity. There are various types of red ginseng products including concentrate, powder, capsules and tea, and it is recommended that you consume it for a long period of time to obtain the desired health effects.
Taegeuk ginseng could be described as an intermediate product between red ginseng and white ginseng as it is produced by leaving fresh ginseng in hot water for a specified period of time and detaching a part of the root from the skin before drying it. The color and efficacy are similar to that of the red ginseng.
Classification According to the
Korean ginseng is cultivated for 180 days allowing for more sufficient growth and development compared to the ginseng varieties produced in other countries (120 to 130 days). This ensures a strong flavor and excellent efficacy. The root is straight and is reminiscent of the human body, with well-developed root, rootlets and fine roots.
This particular variety of ginseng is grown in the U.S. and Canada. It is similar to Korean ginseng, but it has short rootlets and unsmooth root, which also has fine horizontal lines running across it.
This ginseng variety, also called the Chinese ginseng, is primarily cultivated in the region between northeastern Yunnan Province and southwestern Guangxi Province in China. The root is straight, bumpy and black, and it is about 3-4cm in size.
Japanese ginseng, which has little to no medicinal value, is in the shape of a bamboo root. It is distributed in Japan from Hokkaido to Kyushu as well as in Zhejiang, Hunan, Guizhou and Yunnan provinces of China, northern India and Nepal.
