What is the difference between red ginseng and ginseng? Learn to tell whether sugar has been added

Red ginseng is a plant of the Araliaceae family and the Panax genus. It has the effects of greatly tonifying vital qi, restoring the pulse and stabilizing collapse, and tonifying qi to control blood. It is an excellent tonic for people with qi and blood deficiency who tend toward yang deficiency. It differs from ginseng by only one character, but it is a different traditional Chinese medicinal herb. So, what are the differences between red ginseng and ginseng?

1. A brief introduction to red ginseng!

1. How is red ginseng eaten?

It is generally cut into thin slices, held in the mouth for a while, and then chewed and swallowed. It can also be taken as a tea, steamed and eaten, ground into powder and swallowed, cooked into porridge, decocted as a soup, or stewed in water. It usually has a certain bitter taste when used. If you want to eliminate the bitterness, you can stew it together with lean pork, chicken, fish, and so on.

2. Who should not eat red ginseng?

It is a strong tonic, tends to be hot in nature, and has the power to invigorate yang. It is suitable for people with weak qi and yang deficiency. It is not suitable for people with yin deficiency who are prone to internal heat, those with uncontrolled high blood pressure, swollen and red gums, dry mouth and throat, or those prone to nosebleeds. Patients with heart disease should take it under a doctor's guidance.

2. What are the differences between red ginseng and ginseng?

Difference 1, different appearance: red ginseng is spindle-shaped or cylindrical, 5-20 cm long, with a semi-transparent, reddish-brown surface, occasionally with dark yellowish-brown patches, and with longitudinal grooves, wrinkles, and fine root marks; while ginseng is cylindrical or spindle-shaped, 30-60 cm long, with a yellowish-white surface.

Difference 2, different smell: red ginseng has a relatively faint fragrance, which cannot be smelled unless you get close and sniff carefully, and its taste is a little bitter; ginseng has a relatively unique fragrance, and its taste is sweet with a bit of bitterness.

Difference 3, different processing methods: red ginseng is the cooked product of ginseng, made from ginseng through processes such as soaking, washing, sorting, steaming, air-drying, and oven-drying; ginseng is generally cleaned of soil and then directly dried.

Difference 4, different components: red ginseng is made from ginseng through processing procedures such as soaking, washing, sorting, steaming, air-drying, and oven-drying, which generates new components; while ginseng is directly dried and does not generate new components.

Difference 5, different effects: red ginseng is warmer in medicinal nature, with the effects of greatly tonifying vital qi, restoring the pulse and stabilizing collapse, and tonifying qi to control blood. It has the characteristics of being strong in heat, powerful in strength, and strong in effect, and overtonifying can cause internal heat; while ginseng is also somewhat warm in nature, but its medicinal effect is not as strong as that of red ginseng.

Difference 6, different suitable groups: red ginseng has fewer suitable groups, mainly suitable for people with weak qi and yang deficiency, such as those with wheezing and weakness, the elderly and frail, those weak after illness, women who have lost too much blood, and those after surgery; while ginseng has a broader suitable group, mainly improving weakness in the human body, such as physical weakness, impotence, uterine cold, spleen and lung deficiency, anemia, low blood pressure, diabetes, and neurasthenia.

Difference 7, different shelf life: red ginseng has a relatively long shelf life. Under unopened storage conditions, it can generally be stored for about 10 years. Of course, the longer it is stored, the lower its medicinal effect; while ginseng can be preserved for 2-3 years if it has not been affected by moisture.

3. How can you tell whether sugar has been added to red ginseng?

On the market, some red ginseng is processed by unscrupulous merchants by boiling it in sugar water. After sugar is added, the weight of the red ginseng increases and the price becomes more expensive; if patients take this kind of ginseng, it will not only fail to treat the disease but may also worsen the condition. Therefore, it is very important to identify whether sugar has been added to red ginseng.

First observe the color of the ginseng. The kind without added sugar is semi-transparent and reddish-brown, while the kind with added sugar is pink. Then look at the fine lines. The kind without added sugar has longitudinal grooves, wrinkles, and fine root marks, while the kind with added sugar has no skin-like fine lines. Then feel the texture. A sticky feeling means sugar has been added. Finally, taste it. A sweet taste when eaten means sugar has been added.

The above is an introduction to the differences between red ginseng and ginseng and to methods for identifying whether sugar has been added. We hope it is useful to everyone.