Both American ginseng and Chinese ginseng belong to the Araliaceae family. Their medicinal properties are very similar, and it is difficult for people who have little contact with them to distinguish between them, especially when they are cut into slices. Below are some details to pay attention to when identifying American ginseng, domestic American ginseng, and Chinese ginseng.
American ginseng
It is light and dense, with a flat section that is pale yellowish-white and slightly powdery. Sparse yellow-brown resin ducts can be seen in the cork, forming concentric rings of brownish-yellow. The cut surface is smooth, compact, and yellowish-white, with clear radial lines. When viewed against the light, there is a bright light ring between the cork and the wood, similar to the anti-counterfeiting line on Chinese currency. The wood also has alternating translucent rays. It has a slightly bitter and sweet taste. When tasted, there is a slight bitter taste at first, followed by a sweet taste, and the ginseng flavor can last for up to 10 minutes.
Domestic American ginseng
Also known as American ginseng introduced from Jilin Province, it has a harder and lighter quality. The section is slightly flat, pale yellowish-white, with a powdery appearance. There are obvious yellow-brown resin ducts in the cork, forming concentric rings of brownish-yellow. The cut surface is relatively smooth and glossy, occasionally rough, and yellowish-white. Radial lines can be seen, but there is no bright light ring when viewed against the light. The wood has occasional translucent rays. It has a bitter and sweet taste. When tasted, there is a distinct bitter taste at first, followed by a sweet taste, and the ginseng flavor can last for 5 to 8 minutes.
Chinese ginseng
It is brittle and dense, with a pale yellowish-white section and a powdery appearance. It forms concentric rings of brownish-yellow, and there are yellow-brown resin ducts and radial cracks in the cork. The cut surface is uneven and not smooth, and there may be needle-like holes or cracks in the core, with indistinct radial lines. It is prone to crumbling when sliced. It has a slightly bitter and slightly sweet taste. When tasted, it is initially bitter and has a ginseng flavor, which quickly fades and gradually disappears. The ginseng flavor only lasts for 3 to 5 minutes.
