Jungsamdang 6 Year Old Korean Red Ginseng Powder 110g Bottle 2pcs

Jungsamdang-6-Red-Ginseng-Powder-110g-Bottle-1pcs

Ingredients

Korean red ginseng powder 100%

Product Function

Red ginseng powder is grinded with first grade of red ginseng and 100% pure powder.

Usage

Twice per day, 5g (5 spoon) in each, irrespectively before / after a meal you may drink directly or a cup (80ml) of hot water or cold water will be eaten. According to your taste by adding honey or sweetener as you like, or in other dishes you can add and it taste better. (If a specific or idiosyncratic, etc if you have the allergy please check the components before intake, for children intake 1/2 of adults)

Brand

Jungsamdang is a registered trademark of products directly manufactured by the food division of Dongjin Pharmacy, which uses ingredients of Korean Ginseng based on principles of integrity and trust.

成分

韓国紅参粉末100％

製品機能

紅参粉末は、赤人参の一年生、100％純粋な粉末を粉砕しています。

使用法

一日二回、それぞれに5グラム（5スプーン）は、関係なく前/食事の後、あなたは直接飲むことまたはお湯や冷水のカップ（80ミリリットル）が食べられます。あなたが好きなように蜂蜜や甘味料を添加すること、または他の料理に追加することができますし、それが良い味によってあなたの好みに応じて。（場合など、特定または特異なあなたはアレルギーの大人の子供の摂取量の1/2のため、摂取前に、コンポーネントをチェックしてくださいがある場合）

ブランド

Jungsamdangは直接の完全性と信頼の原則に基づいて高麗人参の成分を使用して東進薬局、食品部門が製造した製品の登録商標です。

Company

The 21st Century, A Leading Company In Health Food Culture

Jungsamdang, the food division of Dongjin Pharmacy, has steadily grown since its foundation in March of 2000 thanks to your support.
We'd like to extend our heartfelt gratitude to you for your support.
Jungsamdang has set integrity and trust as its management principles.
Based on such principles Jungsamdang employees will do their best to establish a health food culture in Korea.
Our company select only safe and healthy ingredients, manufacture all our products under clean and sanitary conditions, sell them in the domestic market and export them to foreign markets.
We use herbal ingredients cultivated in Kumsan, southern Chungcheong province, and with do our utmost to improve the quality of our Ginseng and Red Ginseng products, providing them at affordable prices.
We ask for your continuous support and wish your families good luck and health.
Thank you

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About Korean (Red) Ginseng

Definition and Origin of Korea Ginseng

The value of Korean ginseng was known in the world on B. C. 4th century, one of the that time books documented ginseng as emergent medicine and tonic for long-life, and ginseng was mentioned as a tonic for the first time as early as between 48 and 33 B. C. in Interpretation of Creatures written by You Shi of ancient China.. Moreover, Shen Nung Pen-Ts'ao-ching, Chinese medicinal book, describes quality and production area of ginseng, medicinal effects of ginseng, and so on. In addition, it shows that high quality of ginseng mainly came from Kokuryo. C. A. Meyer, Russian botanist, named it panax ginseng in 1843, and the genus name, panax means cure all in Greek (Pan does all, Axos medicine), therefore, true ginseng means Korean ginseng.

Ginseng, a medicinal herb, has long been used in maintaining physical vitality throughout the far-eastern countries including Korea and China. Its siblings are found in North America, Japan, China, and Russia out they are different from Korean ginseng in strain, morphology, and composition. Korean ginseng, Panax ginseng C.A. Meyer, belong to the family Araliaceae and genus Panax to which six species belong. From the ancient times only Korean ginseng has been used medicinally, whereas several other Panax species has become in use in recent days. Eleutherococcus senticosus does not belong to the genus Panax, but it is called Siberian ginseng only to take ride on the popularity of Korean ginseng.

Dongjin jungsamdang ginseng

Shape of Korea Ginseng

Korean ginseng has a root system which includes rhizome head, main root, and lateral roots from which numerous fine roots and root hairs develop.

The shape of KOREA INSAM undergoes a process of transformation as the roots develop. In the first year of sowing, ginseng roots undergo about 17 months of elongation process (4 to 6 months) and flesh-up process (7-9 months) to become seedlings bearing heavy hair. The hair is trimmed off upon transplant in the second year of sowing. New lateral roots begin to develop, and the length of main roots and the number of lateral roots are set in the third year of sowing. In the fourth and fifth years, main roots flesh up and the lateral and fine roots grow fully to form the unique shape of ginseng roots.

Six-year-old ginseng which is used for manufacturing red ginseng has 7~10cm long main root (diameter : 2~3cm) with several lateral roots and large rhizome head. Its total length is about 34cm and weight is 40g 120g (in some cases, up to 300g).

Definition and Origin of Red Ginseng

Red ginseng is a result of steaming fresh ginseng with 4-6 year-old roots and its color is light yellowish brown. It is gaining popularity as Koreans are becoming interested in health products.

Red ginseng is hot-steamed, and then dried for the purpose of long-term storing.
Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown. Its hardened structure enables long-term storage without any deformation.

Manufacturing of Red Ginseng

Red ginseng is manufactured after fresh ginseng is washed with water and is steamed in a container with vapor.
Steamed ginseng must be dried until water takes up 12.5-13.5% of ginseng. Ginseng whose roots are removed is categorized into first, second and third grade ginseng.

韓国人参の形状

高麗人参は、根茎ヘッド、メインルート、および多数の細い根と根の毛が開発し、そこから側根を含んで根システムを持っています。

根が開発する韓国人参の形状は、変換のプロセスを経ます。播種の最初の年に、高麗人参の根は重い髪を保有する苗木になるために伸長過程の約17ヶ月（4〜6ヶ月）と肉アッププロセス（7-9ヶ月）を受けます。髪は播種の2年目の移植時に切り取られています。新しい側根が発達し始め、メインの根の長さと側根の数は、播種の3年目に設定されています。第四および第五年間で、主根肉のアップと横と細かい根が高麗人参の根のユニークな形状を形成するために十分に成長します。

いくつかの側根と大根茎の頭を持つ：紅参を製造するために使用されている6歳の人参は7〜10センチメートル長い主根（2〜直径3cm）を有しています。その全長は約34センチメートルあり、重量（300グラムまで、いくつかのケースでは）40グラムと120グラムです。

紅参の定義と起源

紅参は4-6歳のルーツで新鮮な人参を蒸した結果であり、その色は薄黄褐色です。韓国人は健康製品に興味を持ってなってきているように、それは人気を集めています。

紅参はホット蒸しされ、その後長期貯蔵のために乾燥させました。
蒸し、乾燥工程を経て、その水分率は14％に低減され、その色はシトリンまたは光黄褐色になります。その焼入れ組織は、あらゆる変形することなく長期保存を可能にします。

紅参の製造

新鮮な高麗人参を水で洗浄し、蒸気と容器に蒸した後紅参が製造されます。
水は人参の12.5から13.5パーセントを占めるまで蒸し人参を乾燥させる必要があります。その根を除去し、第一、第二および第三級の高麗人参に分類される高麗人参。