Nature And 100% Sun Dry 30 Years Wild Ginseng/insam/ninjin Root

As a delicate root, the growing environment is important for ginseng to produce healthy components, called ginseng saponins.Since Korea is the naturally evolved growing environment of ginseng, Korea's geographical latitude, 4 distinct seasons, and the very specific soil conditions on the Pacific peninsula of Korea allow Korean ginseng to produce more than twice the variety of these healthy components.

Although there are other species of ginseng, such as American ginseng, Japanese ginseng, or Siberian ginseng, and while cousins of Korean ginseng exist, including Chinese and Asian Panax ginseng, these varieties naturally produce either less than half the variety of healthy saponins as Korean ginseng (by species), or only half the total quantity of healthy saponins (by growing period).

Korean ginseng is grown in the ideal climate for ginseng cultivation, the peninsula of Korea, under strict quality controls. For these reasons, it is praised as the highest quality ginseng in the world, in terms of efficacy and, both, quantity and variety of active components

Daily usage
There are many daily uses of red ginseng, which can be sliced in the mouth for a while, chewed, brewed, ground and swallowed, or
red ginseng
red ginseng
For decoction and stewing. Chewing is the simplest way to take it. Cut red ginseng into thin slices, take 2-3 slices of about 3 grams and put them in your mouth for a moment, and chew them down when there is plenty of saliva in your mouth. Or you can make tea for drinking, that is, cut red ginseng into thin slices, put 2-3 grams in a bowl or cup, brew with boiling water, cover it tightly for 5 minutes, and then chew and swallow the ginseng slices after repeated several times. When grinding and using, the ginseng is ground into fine powder and swallowed every day. In this method, the amount of red ginseng is small, depending on the individual's physique, generally 1-1.5g each time.