Black ginseng has been used in Asian medicine for thousands of years. Today, it is one of the most widely used medicinal plants in the world. From the early twentieth century, with the increase in the demand for ginseng plants that are harvested in their wild form, Korea has become of the leading producers on a commercial level in the world. This is all thanks to plantations growing in their ideal microclimate.
There are different kinds of ginseng roots: black, red, and white. Each of these types has its unique compositions and effects. But from these three, Korean black ginseng is considered to be the most powerful and valuable. Read on as we talk about how this in-demand herb is obtained and manufactured.
Raw ginseng becomes red ginseng once it is steamed and dried three times. From here, it turns into black ginseng once it is further steamed and dried nine times. During the drying and vaporization process, the color of raw ginseng turns darker. The black it is, the more antioxidants it contains, which are a mixture of sugars and proteins. This is why black ginseng extract is regarded as the second version of red ginseng.
Back then, red ginseng cannot be steamed and dried more than three times. If this is still done, the added vaporization processes can produce a carcinogen called benzopyrene. However, the newly produced black ginseng today has benefited from advanced technological processes and is now free from toxic impurities even after it has gone through steaming and drying nine times.
Black ginseng is steamed for 8 hours with natural water. This process is performed nine times and goes through 72 hours of vaporization. From here, drying takes place under a precisely measured wavelength of light to create premium quality black ginseng. Following this regimen, a double fermentation technique is used to give the black ginseng a better ability to penetrate human cells which takes several days. Fermented black ginseng is the only product processed in this unique way.
Compared to other kinds of ginseng, black ginseng is richer in antioxidants. Red ginseng saponins are largely water soluble with only a third of them being fat soluble. With black ginseng, 90 percent of its saponins are fat-soluble, so it is more easily absorbed in the body. Black ginseng, unlike red ginseng, has no dry and hot characteristics and can easily be consumed by most people all year round.
Here are some of the health benefits of black ginseng.
Improves immune system function
Relieve symptoms of new flu virus infections
Relieve discomfort associated with diabetes, hyperlipidemia, and hyperglycemia
Relieve symptoms of skin allergies and hay fever
Stop the spread of cancer cells
Treat chronic diseases
Reduce drug resistance
Improve recovery after surgery
Detoxify the kidneys and liver
Nourish the brain
Before you start getting into a black ginseng supplementation regimen, it helps to first talk to your healthcare provider to get their go signal. Also, make sure that you only purchase black ginseng from trusted stores and manufacturers. This way, you are assured of quality and guaranteed results.