How white and red ginseng are processed
Learn what drying, steaming and cutting tell you about whole-root ginseng, slices and powder.
White ginseng begins with drying
White ginseng is made by drying the fresh root. Sun drying, hot-air drying and other recognized methods appear in food standards and product definitions. A product sold as sun-dried ginseng describes the drying method. Check the product specification for the actual process used.
Red ginseng includes steaming
Red ginseng is prepared by steaming the root and then drying it. Processing changes the appearance of the root. White and red ginseng can both originate from Panax ginseng, so a complete product description includes the botanical species as well as the processing method.
Whole roots, slices and powder
Food standards describe dried ginseng supplied as main roots, lateral roots, slices or powder. A whole root offers a visible presentation, while slices offer a pre-cut format. Powder has a finely divided form. When choosing, look for net weight, ingredients, storage directions and the packaging you will receive. For a gift, also compare the root quantity and the box contents.
Use the product’s own instructions
Preparation and storage information should accompany the particular product. Follow its label when planning how to use or store it, and contact us if a listed specification needs clarification. Our product pages show each available size and net-weight option separately.