How to write Koryo ginseng in Korean:

Its Romanized sound is: Go ryeo? Gin? seng

Koryo ginseng (Panax ginseng ) Academic name of Korean ginseng, Biezhi ginseng (generally refers specifically to the red ginseng produced in the Korean Peninsula). The root of ginseng with rhizome is processed and steamed. It is divided into North Korean red ginseng and South Korean red ginseng. Ginseng produced on the Korean Peninsula can be categorized into water ginseng, taiji ginseng, white ginseng and goryeo ginseng (red ginseng) according to the processing technology. Koryo ginseng has the effect of tonifying vital energy, generating body fluid and tranquilizing the mind, and is suitable for people with palpitations and insomnia, people with physical weakness, heart failure, cardiogenic shock, and so on.

Koryo ginseng is long columnar, the upper part are pressed into irregular square cylindrical shape, 7-16cm long, 1-2cm in diameter; the surface is reddish brown to dark reddish brown, glossy, slightly transparent, the skin is delicate and oily; the root (ginseng reeds) is short and thick concave fossa, some with two reeds, the reeds of the stem scars (reeds bowls) is large, slightly like a bowl; there are transverse annular stripes on the upper part of the root. The lower part of the middle has longitudinal wrinkles and a few shallow longitudinal grooves, the bottom of the lower branches of the root (ginseng legs) 1-3, rare 4, thicker; the quality of the heavy, not easy to break, the section is relatively flat, reddish-brown, glossy, angular, the formation of the layer of light color; the gas aroma is special, the taste of a slightly bitter and then sweet.

Korean ginseng can be categorized into four grades: "heavenly," "earthly," "good," and "cut" in terms of grades and product specifications.

There is also "cut ginseng," which is a cut piece of the Goryeo ginseng carcass (a mixture of each grade)