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| Chinese Red Ginseng Whole Root, 1 oz, Chinese Imports/Superior Trading Company | | | 
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Ginseng has been used for thousands of years by people in China, Korea, Japan, South-east Asia, India and Siberian Russia. Of all the diffrent types of Ginseng grown in the world, the Asians believe that the imperial, Man-shaped Wild Chinese Ginseng (grown in Changpai Mountain, Manchuria of China) is of the highest quality. The next grades are Korean Red Ginseng and Chinese Red Ginseng. The third grade is the Amerian Wild Ginseng, while the fourth grade is Japanese Ginseng.
Wild Ginsengs are grown in the mountains. It is not easy to know the age of each root without an expert eye. The majority of Ginsengs are cultivated. It takes 6 full years to mature in high and deep mountains. Red Ginsengs are processed by aging.
Ways of Taking Ginseng Roots:
1. Chewing: The most convenient way to take Ginseng root is by chewing.
2. Sliced Pieces: The hard and dry Ginseng root can be easily sliced into small pieces by a knife after the root has been steamed for about five to ten minutes. The Asian people eat about five sliced pieces (approximately 1/5 to 1/4 oz.) a day. People seldom take as much as 1 oz. a day. If one wishes, one may take less than 5 pieces a day.
3. Cooking: Put 1/2 oz. of Ginseng root, or sliced pieces in about 3 cups of water to cook for a few hours on low heat (at least 3 hours) until there is one cups of Ginseng tea ingredients left. Drink the ginseng tea ingredients only. The Ginseng root or pieces will be tasteless after the long cooking process.
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Disclaimer: This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. This product does not contain prescription ingredients.
| | | Chinese Imports/Superior Trading Company, Chinese Red Ginseng Whole Root, 1 oz |
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