American ginseng, also known as American ginseng, is listed as one of the three major tonic products in China along with dendrobium and deer antler. There are two types of American ginseng on the current market in my country, one is imported and the other is domestically introduced. Imported American ginseng has a good taste, a strong aroma, bitterness with sweetness, and the best efficacy.
Imported American ginseng: Imported American ginseng is white in color, with fine and dense horizontal stripes on the surface, light in weight, and less powdery; the cross section is relatively flat, slightly colloid, with fine chrysanthemum texture; the aroma is strong, the taste is slightly sweet and bitter, the taste is refreshing, and the taste can last for a long time. Domestic ginseng has coarse horizontal stripes on the surface, heavy and hard, and sufficient powder; the cross section is uneven, the inner layer of the slice is mostly solid without chrysanthemum heart texture, no special aroma, chewing bitter or light, light and slightly astringent after a long time, and sticky to the tongue. The surface of imported ginseng is earthy yellow, the horizontal stripes are gray-black and dense, the inside is yellow-white, the texture is light and the skin is fine; the cross section is flat, slightly horny, with fine chrysanthemum texture, the aroma is special, fragrant and strong, the taste is bitter and sweet, and the taste is long-lasting. The root of domestic ginseng has few horizontal rings, deep vertical stripes, hard texture, uneven fracture, solid, and no chrysanthemum texture; the aroma is light, the taste is bitter and light sweet, and it is astringent after a long time of chewing, and slightly sticky to the tongue.
Cultivated American ginseng: The surface has rough horizontal stripes, the texture is heavy and firm, and it is powdery; the cross-section is uneven, the inner layer of the slice is mostly solid without chrysanthemum heart texture, and there is no special fragrance. It tastes bitter or light when chewed, and becomes light and slightly astringent after a long time, and sticks to the tongue.
