Red ginseng and white ginseng are both derived from the same plant, Panax ginseng, but the processing methods used to produce them result in some differences in their properties and effects.
Red ginseng is made by steaming fresh ginseng roots at high temperatures, which causes them to turn a reddish-brown colour. This process helps to preserve and enhance some of the active compounds in ginseng, such as ginsenosides, which are thought to provide many of its health benefits. Red ginseng is considered to be more potent and energizing than white ginseng and is often used to improve physical and mental performance, boost the immune system, and enhance sexual function.
White ginseng, on the other hand, is made by drying fresh ginseng roots in the sun or in a low-temperature oven. This process results in a pale, yellowish-white root that is less potent than red ginseng but has a milder flavour and aroma. White ginseng is often used for its calming and relaxing effects, and it may also help to improve cognitive function, reduce stress, and promote overall well-being.
In summary,Difference Between Red and White Korean Ginseng are in their processing methods, potency, and intended uses & both forms of ginseng offer health benefits.
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