The raw, simple power of the nature

"White ginseng is made by peeling and drying raw ginseng.
Since it is not steamed, unlike red ginseng, it is characterized by its pale yellow or light yellow color."

Manufacturing Method

It is made by peeling raw ginseng and removing the moisture with hot air or by air drying.

Moisture Content

With its low moisture content of around 14% or less, it can be stored for a long time.

Intended Use

It is used in a variety of ways, including as herbal medicine, health food, and cooking ingredient.

Classification by Shape

It is classified into straight ginseng, curved ginseng, and half-curved ginseng, which is in between.

Storage Period

Usually it can be stored for about 1 to 2 years.