Consumed as a health food for over 2,000 years, Korean ginseng has been studied scientifically and is well-known for its health promoting properties, especially when grown for 6-years (the maturity of the root and density of healthy components being a key factor in its efficacy).
Red ginseng is steamed without the skin being peeled, the heat creates a chemical reaction that makes the ginseng turn red. The steaming is a vital part of the whole process which concentrates and amplifies the healing energy of Ginseng. Steamed ginseng has around 32 kinds of saponin & ginsenosides (these are powerful active compounds when combined act as therapeutic agents to accelerate nutrient absorption, aid digestion, increase energy and give the neuro-protective effects of ginseng) compared to white ginseng which only has 24. Plus our ginseng is at least 6 years old (most on the market is less than 3) and left in the ground to increase effectiveness and potency.
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