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

Dried Changbai Mountain Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, the dried root of the plant. Sourced from Jilin Province and sun-dried as whole ginseng roots. In TCM theory, ginseng is sweet and slightly bitter in flavor and traditionally associated with tonifying qi. Traditionally used in decoctions, soups, and wine infusions. Store refrigerated and use as a traditional herbal ingredient.

Key Selling Points

• Whole dried ginseng roots from the Changbai Mountain region of Jilin Province
• Botanical source Panax ginseng with the root as the used plant part
• In TCM theory ginseng is sweet and slightly bitter and traditionally associated with tonifying qi
• Sun-dried whole roots suitable for slicing for soups decoctions and wine infusions
• 500g pack of approximately 300 roots sold as a food-grade agricultural product

Quality & Sensory

Typically pale yellow to light brown whole roots with a firm texture and a distinct ginseng aroma. When simmered or steeped the taste is typically sweet with a slightly bitter lingering note characteristic of aged ginseng root.

Technical Specifications

Usage Scenarios

• Simmer whole or sliced roots in herbal soups with chicken or pork
• Steep slices in hot water as a traditional ginseng tea
• Infuse whole roots in grain liquor for traditional ginseng wine
• Add sliced root to slow-cooked congee for a traditional tonic dish

Traditional Uses

In traditional Chinese practice ginseng root is one of the most valued qi-tonifying herbs. It is traditionally simmered in nourishing soups with poultry or lean meat added to decoctions with other tonic herbs such as Chinese dates and goji berries or steeped in liquor. In TCM theory it is sweet slightly bitter and traditionally associated with the spleen lung and heart channels. It is also a classic ingredient in autumn and winter restorative dishes.

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