Sahm Dried White Root Ginseng 120g | 100% Ontario Grown | Panax quinquefolius | No Additives
Whole dried white ginseng roots (Panax quinquefolius) grown in Ontario, Canada, the world's premier cultivation region for American ginseng outside of its native eastern North American range. The roots are cleaned, peeled, and air-dried without steaming, preserving the natural ginsenoside profile of the fresh root. No additives, no preservatives, no fillers. Moisture content less than 14%. 120g of pure dried ginseng root for traditional preparation as tea, in soups and broths, or in cooking.
Key Features
• 100% Ontario-grown Panax quinquefolius (American ginseng)
• White ginseng: cleaned, peeled, and air-dried without steaming
• Whole dried roots: natural form for traditional preparation
• No additives, no preservatives, no fillers
• Moisture content less than 14%
• Ontario: the world's largest Panax quinquefolius cultivation region outside the United States
• Canadian-grown ginseng exported to Hong Kong and China as a premium ingredient
• Suitable for tea, soups, broths, congee, and cooking
• Vegan and vegetarian suitable
• 120g whole dried roots
Panax quinquefolius: American Ginseng
Panax quinquefolius, commonly known as American ginseng, is a perennial plant native to the deciduous forests of eastern North America, from Quebec and Ontario south to Georgia and west to Nebraska. It belongs to the Araliaceae family, the same family as Panax ginseng (Asian ginseng) and Eleutherococcus senticosus (Siberian eleuthero). The genus name Panax derives from the Greek word for all-healing, reflecting the broad traditional use of ginseng species across cultures.
Panax quinquefolius vs. Panax ginseng: American ginseng and Asian ginseng are distinct species with different ginsenoside profiles. Both contain ginsenosides (triterpenoid saponins) as their primary bioactive compounds, but in different proportions. American ginseng is characterized by a higher ratio of protopanaxadiol (PPD) ginsenosides (including Rb1, Rc, and Rd) relative to protopanaxatriol (PPT) ginsenosides (including Rg1 and Re), compared to Asian ginseng which has a higher PPT to PPD ratio. This difference in ginsenoside composition is the basis for the different traditional characterizations of the two species in Chinese medicine, where American ginseng is considered to have a cooler, more moistening quality compared to the warmer, more stimulating character attributed to Asian ginseng. The two species are not interchangeable and should not be treated as equivalent.
Wild vs. Cultivated: Wild American ginseng (Panax quinquefolius) is listed under CITES Appendix II, meaning international trade in wild-harvested American ginseng is regulated to prevent overexploitation. Wild American ginseng populations have been significantly reduced by overharvesting and habitat loss over the past two centuries. Ontario cultivated ginseng provides a sustainable, legal, and high-quality alternative to wild-harvested roots.
Ontario: The Premier Canadian Ginseng Growing Region
Ontario, particularly the Norfolk County and Simcoe area in southwestern Ontario, is the largest Panax quinquefolius cultivation region in Canada and one of the largest in the world outside of the United States. Ontario's climate and soil conditions closely mirror the natural habitat of wild American ginseng in the eastern deciduous forests: cold winters that provide the vernalization required for ginseng seed germination, warm summers with adequate rainfall, and well-drained sandy loam soils with good organic matter content.
Ontario ginseng is a significant agricultural export, with the majority of production exported to Hong Kong and mainland China, where Canadian-grown American ginseng is highly regarded as a premium ingredient in traditional Chinese culinary and herbal traditions. The reputation of Ontario ginseng in Asian markets reflects both the quality of the growing conditions and the long-established trade relationship between Canadian ginseng producers and Asian buyers.
White Ginseng: The Air-Dried Form
Ginseng roots are processed into two primary forms distinguished by their drying method: white ginseng and red ginseng.
White Ginseng: White ginseng is produced by cleaning the fresh root, peeling the outer skin, and air-drying without steaming. This process preserves the natural ginsenoside profile of the fresh root. The dried root has a pale cream to light tan colour, a firm texture, and a characteristic earthy, slightly bitter flavour with a mild sweetness. White ginseng retains the natural proportions of ginsenosides present in the fresh root.
Red Ginseng: Red ginseng is produced by steaming the unpeeled fresh root before drying. The steaming process causes chemical transformations in the ginsenoside profile, converting some ginsenosides to other forms and creating unique ginsenosides (such as Rg3 and Rh2) that are not present in significant amounts in white ginseng. The steaming also causes the Maillard reaction, giving red ginseng its characteristic reddish-brown colour and a more complex, slightly caramelized flavour. Red and white ginseng have different ginsenoside profiles and are considered distinct products in traditional use.
This product is white ginseng: cleaned, peeled, and air-dried, preserving the natural ginsenoside composition of Ontario-grown Panax quinquefolius.
Ginsenosides: The Primary Bioactive Compounds
Ginsenosides are the primary bioactive compounds in Panax species. They are triterpenoid saponins, a class of compounds in which a triterpenoid aglycone (the non-sugar portion) is attached to one or more sugar chains. Ginsenosides are named with the prefix R (from root) followed by letters and numbers that indicate their structural classification and order of discovery.
Ginsenosides are classified into two main structural groups based on their aglycone structure. Protopanaxadiol (PPD) ginsenosides include Rb1, Rb2, Rc, and Rd, among others. Protopanaxatriol (PPT) ginsenosides include Rg1, Re, and Rf, among others. American ginseng (Panax quinquefolius) is characterized by a PPD-dominant ginsenoside profile, with Rb1 typically being the most abundant individual ginsenoside. The total ginsenoside content and the specific ginsenoside profile of a ginseng root are influenced by the plant's age, growing conditions, and processing method.
Traditional Preparation and Use
Dried white ginseng root has been used as a traditional culinary and herbal ingredient in Chinese, Korean, and other East Asian traditions for centuries. American ginseng (Panax quinquefolius) was adopted into Chinese herbal tradition following its introduction from North America in the 18th century and is now a well-established ingredient in Chinese culinary and herbal practice.
Ginseng Tea: The most common preparation. Slice or break 1 to 2 pieces of dried root and simmer in water for 15 to 30 minutes. The resulting tea has a pale golden colour, an earthy aroma, and a characteristic slightly bitter, mildly sweet flavour. The root pieces can be simmered multiple times until the flavour is exhausted, then chewed or discarded. Honey or rock sugar can be added to taste.
Soups and Broths: Dried ginseng root is a traditional ingredient in restorative soups and broths. Add 1 to 2 pieces to chicken soup, pork bone broth, or vegetable broth during the long simmering process. The root imparts its characteristic flavour to the broth and softens during cooking. Ginseng chicken soup is one of the most well-known traditional preparations using American ginseng root.
Congee and Rice Dishes: Sliced dried ginseng can be added to congee (rice porridge) during cooking, where it softens and infuses the dish with its flavour.
Direct Consumption: Small pieces of dried root can be chewed directly, though the texture is firm and the flavour is intense. This is a traditional method of consumption in some East Asian traditions.
Suggested Quantity: Adults: 1 to 2 pieces per use. Children under 15 years: 1/2 to 1 piece per use. Consult a healthcare professional for guidance on appropriate use for children.
Quality and Purity
• 100% Ontario-grown Panax quinquefolius
• White ginseng: cleaned, peeled, air-dried without steaming
• No additives, no preservatives, no fillers
• Moisture content less than 14%
• Whole dried roots: 120g
• Vegan and vegetarian suitable
Storage
Store in a cool, dry place away from direct sunlight and moisture. Keep in an airtight container after opening to prevent moisture absorption and preserve flavour. Do not store in humid conditions as moisture can cause mold growth.
Safety Information
Consult a healthcare professional before use if you are pregnant or breastfeeding, have a medical condition, or are taking medications, particularly blood thinners, diabetes medications, or stimulants, as ginseng may interact with these medications. Consult a healthcare professional before giving to children. This product is a traditional food ingredient. This product is not intended to diagnose, treat, cure, or prevent any disease.
Keep out of reach of children.
About Sahm Dried White Root Ginseng | Ontario Panax quinquefolius | 120g
Sahm Dried White Root Ginseng is 100% Ontario-grown Panax quinquefolius, cleaned, peeled, and air-dried without steaming to preserve the natural ginsenoside profile of the fresh root. Ontario, particularly the Norfolk County and Simcoe area, is the world's premier cultivation region for American ginseng outside the United States, producing roots exported to Hong Kong and China as a premium traditional ingredient. White ginseng retains the natural PPD-dominant ginsenoside profile characteristic of Panax quinquefolius, distinct from Asian ginseng (Panax ginseng) and from red ginseng produced by steaming. No additives, no preservatives, moisture less than 14%. 120g whole dried roots for traditional preparation as tea, in soups and broths, or in cooking.
Sahm Dried White Root Ginseng 120g | 100% Ontario Grown | Panax quinquefolius | No Additives
Whole dried white ginseng roots (Panax quinquefolius) grown in Ontario, Canada, the world's premier cultivation region for American ginseng outside of its native eastern North American range. The roots are cleaned, peeled, and air-dried without steaming, preserving the natural ginsenoside profile of the fresh root. No additives, no preservatives, no fillers. Moisture content less than 14%. 120g of pure dried ginseng root for traditional preparation as tea, in soups and broths, or in cooking.
Key Features
• 100% Ontario-grown Panax quinquefolius (American ginseng)
• White ginseng: cleaned, peeled, and air-dried without steaming
• Whole dried roots: natural form for traditional preparation
• No additives, no preservatives, no fillers
• Moisture content less than 14%
• Ontario: the world's largest Panax quinquefolius cultivation region outside the United States
• Canadian-grown ginseng exported to Hong Kong and China as a premium ingredient
• Suitable for tea, soups, broths, congee, and cooking
• Vegan and vegetarian suitable
• 120g whole dried roots
Panax quinquefolius: American Ginseng
Panax quinquefolius, commonly known as American ginseng, is a perennial plant native to the deciduous forests of eastern North America, from Quebec and Ontario south to Georgia and west to Nebraska. It belongs to the Araliaceae family, the same family as Panax ginseng (Asian ginseng) and Eleutherococcus senticosus (Siberian eleuthero). The genus name Panax derives from the Greek word for all-healing, reflecting the broad traditional use of ginseng species across cultures.
Panax quinquefolius vs. Panax ginseng: American ginseng and Asian ginseng are distinct species with different ginsenoside profiles. Both contain ginsenosides (triterpenoid saponins) as their primary bioactive compounds, but in different proportions. American ginseng is characterized by a higher ratio of protopanaxadiol (PPD) ginsenosides (including Rb1, Rc, and Rd) relative to protopanaxatriol (PPT) ginsenosides (including Rg1 and Re), compared to Asian ginseng which has a higher PPT to PPD ratio. This difference in ginsenoside composition is the basis for the different traditional characterizations of the two species in Chinese medicine, where American ginseng is considered to have a cooler, more moistening quality compared to the warmer, more stimulating character attributed to Asian ginseng. The two species are not interchangeable and should not be treated as equivalent.
Wild vs. Cultivated: Wild American ginseng (Panax quinquefolius) is listed under CITES Appendix II, meaning international trade in wild-harvested American ginseng is regulated to prevent overexploitation. Wild American ginseng populations have been significantly reduced by overharvesting and habitat loss over the past two centuries. Ontario cultivated ginseng provides a sustainable, legal, and high-quality alternative to wild-harvested roots.
Ontario: The Premier Canadian Ginseng Growing Region
Ontario, particularly the Norfolk County and Simcoe area in southwestern Ontario, is the largest Panax quinquefolius cultivation region in Canada and one of the largest in the world outside of the United States. Ontario's climate and soil conditions closely mirror the natural habitat of wild American ginseng in the eastern deciduous forests: cold winters that provide the vernalization required for ginseng seed germination, warm summers with adequate rainfall, and well-drained sandy loam soils with good organic matter content.
Ontario ginseng is a significant agricultural export, with the majority of production exported to Hong Kong and mainland China, where Canadian-grown American ginseng is highly regarded as a premium ingredient in traditional Chinese culinary and herbal traditions. The reputation of Ontario ginseng in Asian markets reflects both the quality of the growing conditions and the long-established trade relationship between Canadian ginseng producers and Asian buyers.
White Ginseng: The Air-Dried Form
Ginseng roots are processed into two primary forms distinguished by their drying method: white ginseng and red ginseng.
White Ginseng: White ginseng is produced by cleaning the fresh root, peeling the outer skin, and air-drying without steaming. This process preserves the natural ginsenoside profile of the fresh root. The dried root has a pale cream to light tan colour, a firm texture, and a characteristic earthy, slightly bitter flavour with a mild sweetness. White ginseng retains the natural proportions of ginsenosides present in the fresh root.
Red Ginseng: Red ginseng is produced by steaming the unpeeled fresh root before drying. The steaming process causes chemical transformations in the ginsenoside profile, converting some ginsenosides to other forms and creating unique ginsenosides (such as Rg3 and Rh2) that are not present in significant amounts in white ginseng. The steaming also causes the Maillard reaction, giving red ginseng its characteristic reddish-brown colour and a more complex, slightly caramelized flavour. Red and white ginseng have different ginsenoside profiles and are considered distinct products in traditional use.
This product is white ginseng: cleaned, peeled, and air-dried, preserving the natural ginsenoside composition of Ontario-grown Panax quinquefolius.
Ginsenosides: The Primary Bioactive Compounds
Ginsenosides are the primary bioactive compounds in Panax species. They are triterpenoid saponins, a class of compounds in which a triterpenoid aglycone (the non-sugar portion) is attached to one or more sugar chains. Ginsenosides are named with the prefix R (from root) followed by letters and numbers that indicate their structural classification and order of discovery.
Ginsenosides are classified into two main structural groups based on their aglycone structure. Protopanaxadiol (PPD) ginsenosides include Rb1, Rb2, Rc, and Rd, among others. Protopanaxatriol (PPT) ginsenosides include Rg1, Re, and Rf, among others. American ginseng (Panax quinquefolius) is characterized by a PPD-dominant ginsenoside profile, with Rb1 typically being the most abundant individual ginsenoside. The total ginsenoside content and the specific ginsenoside profile of a ginseng root are influenced by the plant's age, growing conditions, and processing method.
Traditional Preparation and Use
Dried white ginseng root has been used as a traditional culinary and herbal ingredient in Chinese, Korean, and other East Asian traditions for centuries. American ginseng (Panax quinquefolius) was adopted into Chinese herbal tradition following its introduction from North America in the 18th century and is now a well-established ingredient in Chinese culinary and herbal practice.
Ginseng Tea: The most common preparation. Slice or break 1 to 2 pieces of dried root and simmer in water for 15 to 30 minutes. The resulting tea has a pale golden colour, an earthy aroma, and a characteristic slightly bitter, mildly sweet flavour. The root pieces can be simmered multiple times until the flavour is exhausted, then chewed or discarded. Honey or rock sugar can be added to taste.
Soups and Broths: Dried ginseng root is a traditional ingredient in restorative soups and broths. Add 1 to 2 pieces to chicken soup, pork bone broth, or vegetable broth during the long simmering process. The root imparts its characteristic flavour to the broth and softens during cooking. Ginseng chicken soup is one of the most well-known traditional preparations using American ginseng root.
Congee and Rice Dishes: Sliced dried ginseng can be added to congee (rice porridge) during cooking, where it softens and infuses the dish with its flavour.
Direct Consumption: Small pieces of dried root can be chewed directly, though the texture is firm and the flavour is intense. This is a traditional method of consumption in some East Asian traditions.
Suggested Quantity: Adults: 1 to 2 pieces per use. Children under 15 years: 1/2 to 1 piece per use. Consult a healthcare professional for guidance on appropriate use for children.
Quality and Purity
• 100% Ontario-grown Panax quinquefolius
• White ginseng: cleaned, peeled, air-dried without steaming
• No additives, no preservatives, no fillers
• Moisture content less than 14%
• Whole dried roots: 120g
• Vegan and vegetarian suitable
Storage
Store in a cool, dry place away from direct sunlight and moisture. Keep in an airtight container after opening to prevent moisture absorption and preserve flavour. Do not store in humid conditions as moisture can cause mold growth.
Safety Information
Consult a healthcare professional before use if you are pregnant or breastfeeding, have a medical condition, or are taking medications, particularly blood thinners, diabetes medications, or stimulants, as ginseng may interact with these medications. Consult a healthcare professional before giving to children. This product is a traditional food ingredient. This product is not intended to diagnose, treat, cure, or prevent any disease.
Keep out of reach of children.
About Sahm Dried White Root Ginseng | Ontario Panax quinquefolius | 120g
Sahm Dried White Root Ginseng is 100% Ontario-grown Panax quinquefolius, cleaned, peeled, and air-dried without steaming to preserve the natural ginsenoside profile of the fresh root. Ontario, particularly the Norfolk County and Simcoe area, is the world's premier cultivation region for American ginseng outside the United States, producing roots exported to Hong Kong and China as a premium traditional ingredient. White ginseng retains the natural PPD-dominant ginsenoside profile characteristic of Panax quinquefolius, distinct from Asian ginseng (Panax ginseng) and from red ginseng produced by steaming. No additives, no preservatives, moisture less than 14%. 120g whole dried roots for traditional preparation as tea, in soups and broths, or in cooking.
Canadian-Made
Lab-Tested
Health Canada Approved
