Ginseng rouge (Panax ginseng meyer)

There is a distinction between classic ginseng, called "white," and "red" ginseng.

Although both come from the same plant (Panax ginseng Meyer) and the same part of the plant (the root), the preparation process and the root growth duration are different. White ginseng is simply cleaned and dried, whereas red ginseng is heated and treated to improve the preservation of its active compounds.

In addition, the roots used are not the same age—generally 4 years for white ginseng, while red ginseng requires a minimum of 6 years.

Ginseng is like coffee: some prefer it mild, others stronger. The choice depends on the desired effect.

Red ginseng contains more ginsenosides, the active compounds of ginseng. Ginsenosides are more quickly absorbed, making red ginseng ideal in cases of weakness or convalescence, or to provide missing energy, vital force, and a feeling of energy and vitality.

Red ginseng helps maintain optimal endurance and revitalizes the body.