What is the difference between red ginseng and ginseng? How to identify whether it is mixed with sugar?

Red ginseng is a plant of Araliaceae and Panax ginseng, which has the effects of tonifying vital energy, invigorating pulse, tonifying qi and absorbing blood. It is a good tonic for people with deficiency of qi and blood and partial yang deficiency. It has only a word difference with ginseng, but it is a different kind of traditional Chinese medicine. So, what are the differences between red ginseng and ginseng?

Introduction to Red Ginseng

1. How to eat red ginseng?

It is generally sliced and contained in the mouth for a while, and then chewed. It can also be used for tea, steaming, swallowing, porridge, fried soup, stew, etc., often accompanied by a certain bitter taste. If you want to eliminate bitterness, you can stew it with lean pork, chicken, fish and so on.

2. Who can't eat red ginseng?

It is a big tonic, partial heat, with the power of invigorating yang, suitable for people with weak qi and yang deficiency, easy to get angry, uncontrolled hypertension, red and swollen gums, dry mouth and dry throat, easy nosebleed, etc., if patients with heart disease want to take it, you need to take it under the guidance of a doctor.

What are the differences between red ginseng and ginseng?

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

Difference 2, the smell is different: the fragrance of red ginseng is lighter, you can't smell it if you don't smell it closely, and the taste is a little bitter; the smell of ginseng is unique and it tastes a little bitter in sweetness.

Difference 3, processing methods are different: red ginseng is a cooked product of ginseng, which is processed by ginseng through infiltration, cleaning, sorting, steaming, drying, drying and other processes; ginseng is generally dried directly after cleaning the soil.

Difference 4, different ingredients: red ginseng is processed by infiltration, cleaning, sorting, steaming, drying, drying and other processing procedures, which will produce new ingredients, while ginseng food directly dried will not produce new ingredients.

Difference 5, the efficacy is different: red ginseng is warmer, has the effect of tonifying vital energy, relieving pulse, tonifying qi and absorbing blood, and has the characteristics of great fire, strong strength and strong efficacy, and tonifying the head will make people angry; and ginseng is also warm, but the efficacy is not as strong as red ginseng.

Difference 6, the suitable crowd is different: red ginseng is suitable for people with weak qi and yang deficiency, such as asthenia, senility, weakness after illness, excessive blood loss of women, post-operation, etc., while ginseng is suitable for a wide range of people, mainly to improve human weakness, such as body deficiency, impotence, palace cold, spleen and lung deficiency, anemia, hypotension, diabetes and neurasthenia.

Difference 7, the shelf life is different: the shelf life of red ginseng is relatively long, and it can be stored for about 10 years without opening and storing. Of course, the longer the storage time is, the lower the efficacy is; while ginseng can be preserved for 2-3 years when it is useless and damp.

Third, how to identify whether red ginseng is mixed with sugar?

In the market, red ginseng is boiled and processed by unscrupulous merchants, and the weight of red ginseng mixed with sugar will increase, and the price will be more expensive; if patients take such ginseng, it will not only not cure the disease, but also aggravate the disease, therefore, it is important to identify whether red ginseng is mixed with sugar.

First of all, observe the color of the ginseng, the unsweetened ones are translucent and reddish brown, and the ones mixed with sugar are pink; then look at the fine lines, there are longitudinal grooves, wrinkles and fine root marks without sugar, and those mixed with sugar have no skin-like fine lines; then feel the handle, the feeling of sticky hands is mixed with sugar; finally taste, the sweet taste is mixed with sugar.

The above is the difference between red ginseng and ginseng and the identification method of whether it is mixed with sugar. I hope it will be useful to you.