Ginseng Root Ren Shen Whole Dried White Ginseng for Soup and Wine Infusion 500g

Whole dried ginseng root, known in TCM as Ren Shen (人参), from Panax ginseng. These whole white ginseng roots are carefully dried to preserve their natural character. In TCM theory, ginseng is sweet and slightly bitter in flavor and traditionally associated with the spleen, lung, and heart channels. Traditionally valued in Chinese herbal practice, it is commonly simmered in soups, steeped in wine, or prepared in decoctions. Store at room temperature in a dry place and consult a qualified practitioner before regular use.

Key Selling Points

• Whole dried white ginseng roots from Northeast China's Changbai Mountain region
• Botanical source Panax ginseng with root used in its complete natural form
• Traditionally valued in TCM for daily tonic soups and herbal wine infusions
• Carefully dried whole roots suitable for decoction pieces and slow cooking
• Versatile ingredient for soup, congee, and traditional herbal preparations

Quality & Sensory

Whole roots typically show a pale yellow to light tan color with firm, dense texture and characteristic wrinkled bark. The aroma is typically earthy and mildly aromatic. When simmered, the broth typically carries a slightly sweet, gently bitter taste typical of white ginseng.

Technical Specifications

Usage Scenarios

• Simmer whole roots in chicken or pork soups for traditional herbal cooking
• Steep in grain liquor to make traditional ginseng wine infusion
• Add to slow-cooked congee or herbal decoctions
• Slice and brew as a warming daily herbal tea

Traditional Uses

In traditional Chinese practice, ginseng has long been included in tonic soups and decoctions, often paired with herbs such as astragalus, angelica root, or Chinese dates. Whole roots are commonly added to chicken soup in autumn and winter, or steeped in liquor for gradual daily enjoyment. Sliced ginseng may also be chewed directly or brewed in small amounts as a traditional tea.

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