What is the difference between red ginseng and Korean ginseng? The answer is revealed

☘In the world of nutritional supplements and health care, red ginseng and Korean ginseng often attract much attention. Their names sound a bit related, and many people have trouble choosing them. What's the difference between them? Let’s find out together.

🌸The following are the common differences between red ginseng and Korean ginseng:

🔔Differences in appearance: the main body of red ginseng is reddish-brown, the color is darker, the texture is solid, and the texture is relatively delicate, and the texture of reed ginseng is relatively fine. The head is slender and the horizontal stripes on the body are shallow. After cutting, the cross section is flat, reddish in color and horny, with a subtle chrysanthemum heart texture. The appearance of Korean ginseng is reddish-brown in color, with some irregular yellow skin on the skin. It looks slightly rough, with short and thick reed heads, and deep and obvious horizontal lines on the ginseng body. The center of the cross section is darker in color and appears dark red.

🔔The processing process is different: red ginseng is made by washing, steaming and drying fresh ginseng. The steaming time and heat are strictly controlled. It usually needs to go through multiple processes to ensure that the active ingredients are locked in. At the same time, the medicinal properties are transformed and become mild and nourishing. In addition to traditional steaming and drying, Korean ginseng also undergoes a "shaping" process to make its appearance more regular. In the process of processing, some unique local auxiliary materials, such as honey, cinnamon, etc., are often added to enhance Korean ginseng's medicinal properties and The taste is unique.

🔔The taste is different: taste red ginseng directly, the taste is bitter, with a little glycol, and the aroma is relatively restrained. There is a faint ginseng aroma lingering on the tip of the tongue after careful tasting. When brewed and drunk, the color of the soup will be red and bright, the taste will slowly ooze out, and the bitter taste will be sweet. The taste of Korean ginseng is relatively sweeter. Due to the addition of auxiliary materials during processing, it has an obvious sweetness in the mouth and a rich and tangy aroma.

🌺So, who should not use red ginseng and Korean ginseng?

🌻Pregnant women: Red ginseng and Korean ginseng have strong medicinal properties. Taking them during pregnancy may disturb fetal gas and increase the risk of miscarriage and premature birth.

🌻Adolescents: The body is in a period of vigorous growth and development, and the yang energy is sufficient. There is no need for additional supplements. Taking it may lead to premature puberty, endocrine disorders and other problems.

🌻Patients with high blood pressure: Both have a certain blood pressure effect, but the blood pressure is high and not effectively controlled in the population. After taking it, the blood pressure is easy to fluctuate, aggravating the condition.

In short, although red ginseng and Korean ginseng are the best among ginseng, we should fully understand their characteristics and precautions when selecting and using them to ensure that they exert the best health care effect. See the picture for specific precautions! 💖