Just like tea, ginseng was brought to Europe by Dutch sailors in the 17th century. In Asia, however, the root has been used as a medicinal plant for thousands of years. Of all the other types, Korean ginseng is the best and of the highest quality. 

 

The difference between red and white ginseng lies in the processing. The red root gets its typical colour through a gentle steaming process, while the white one is processed without steam. 

 

Both products bear the Insam mark (marked ginseng root). Only products that meet certain quality criteria and originate from Korea are allowed to carry this mark. 

 

 

Besides Korean ginseng, Japanese, American, Chinese and Siberian ginseng are also known. However, Korean ginseng contains by far the most active ingredients. 

 

 

Both red and white ginseng come from the same plant, Panax cinseng C.A. Meyer. For red ginseng, the roots are usually harvested after 6 years and subjected to a traditional steaming process. This preserves the ginsenosides better. In Korea, red ginseng is therefore considered to be of higher quality than white ginseng. Red ginseng contains somewhat fewer ginsenosides, but is better tolerated.