Ginseng and red ginseng are both very precious herbal medicines with good tonic effects. Many people often have difficulty deciding between the two because they are not clear about the difference between the two when faced with the problem of choosing one of the two.
Difference of production area
Korean ginseng: It is mainly produced in the Korean Peninsula. Ginseng is afraid of both cold and heat, and grows in places with slanting sunlight, and the soil must be dry and does not allow rain to sink.
Red ginseng: mainly produced in the northeastern provinces of China, and introduced in Hebei, Shanxi, Shaanxi, Hunan, Hubei, Guangxi, Sichuan, Yunnan and other provinces and regions. It prefers cool and humid climate and is hardy. Prefers oblique and diffuse light, avoid strong light and high temperature.
Differences in morphological characteristics
Ginseng: long columnar, the upper part of which is pressed into irregular square column, 7-16cm long, 1-2cm in diameter; surface reddish brown to dark reddish brown, lustrous, slightly transparent, with delicate and oily skin; rootstock short and thick concave, some with two ginseng reeds, the stem scar of ginseng reed is large and slightly bowl-shaped; the upper part of the root has transverse ring pattern. The lower part has longitudinal wrinkles and a few shallow longitudinal grooves, the bottom part of the lower branch root 1-3, rare 4, thicker; quality is heavy, not easy to break, the section is flat, reddish brown, lustrous, horny, forming a layer of light color; aroma is special, taste slightly bitter after sweet.
Red ginseng: the main root is fusiform or cylindrical, 3-10cm long, 1-2cm in diameter; the surface is translucent, reddish brown, with occasional opaque dark yellow-brown patches, with longitudinal grooves, wrinkles and fine root marks, the upper part has intermittent inconspicuous rings; the lower part has 2-3 twisted cross-branches with curved fibrous roots or only with fibrous root remnants. The rootstock is 1 to 2 cm long, with several dimple-like stem scars, some with 1 to 2 complete or broken adventitious roots. The texture is hard and brittle, the section is flat and horn-like. The smell is slightly fragrant and peculiar, and the taste is sweet and slightly bitter.
Difference of processing methods
Korean ginseng: The processing of Korean ginseng is complicated, and different types of Korean ginseng are made by different processing techniques. The best quality ginseng is selected and processed into red ginseng, while the rest is processed into white ginseng. Red ginseng and white ginseng are divided into three grades, namely, heavenly, earthly and human, according to their thickness, appearance and luster.
Red ginseng: processed from ginseng through the process of moistening, cleaning, sorting, steaming, drying and tanning.
Difference of efficacy
Ginseng: It is a great tonic for the vital energy, nourishes and strengthens the body, generates body fluid and quenches thirst, nourishes the mind and educates the mind, etc. It is suitable for those who suffer from palpitation and insomnia, physical weakness, heart failure, cardiogenic shock, etc.
Red ginseng: It is a great tonic for vital energy, restores the pulse and fixes the detachment, and benefits the vital energy and blood intake. It is used for body deficiency, cold limbs and weak pulse, failure of Qi to take in blood, blood leakage, heart failure, cardiogenic shock, etc.
Which is better, ginseng or red ginseng?
Although both of them are warm tonic, red ginseng is deeper and stronger in terms of "great tonic". Of course, it is necessary to make the right choice according to one's health condition and economic condition.
