Sahm Dried Red Ginseng Baby Root Pieces 100g | Ontario Panax quinquefolius | Steam Processed | No Additives

Whole dried red ginseng baby root pieces (Panax quinquefolius) grown in Ontario, Canada, steam-processed to produce the characteristic red ginseng ginsenoside profile including Rg3, a ginsenoside formed during the steaming process that is not present in significant amounts in white (air-dried) ginseng. Baby root pieces are smaller roots and rootlets with a higher surface area to volume ratio than main body roots. No additives, no preservatives, no fillers. Non GMO. Moisture content less than 14%. 100g for traditional preparation as tea, in soups and broths, or in cooking.

Key Features

• 100% Ontario-grown Panax quinquefolius (American ginseng)
• Red ginseng: steam-processed before drying
• Steaming produces Rg3 and other ginsenosides not present in white ginseng
• Baby root pieces: smaller roots and rootlets with high surface area
• Characteristic red ginseng flavour: earthy, complex, slightly caramelized
• No additives, no preservatives, no fillers
• Non GMO
• Moisture content less than 14%
• Suitable for tea, soups, broths, and cooking
• Vegan and vegetarian suitable
• 100g baby root pieces

Red Ginseng: The Steam-Processed Form

Red ginseng and white ginseng are produced from the same Panax quinquefolius root but differ fundamentally in their processing method, which produces different ginsenoside profiles and different sensory characteristics.

How Red Ginseng Is Made: Red ginseng is produced by steaming the fresh, unpeeled ginseng root at approximately 90 to 100 degrees Celsius for several hours, then drying. The steaming step is what distinguishes red ginseng from white ginseng (which is cleaned, peeled, and air-dried without steaming). The heat and moisture of the steaming process drive chemical transformations in the ginsenoside profile of the root.

Ginsenoside Transformations During Steaming: The steaming process converts some of the naturally occurring ginsenosides in the fresh root into other forms through deglycosylation (removal of sugar units) and epimerization (change in stereochemistry). The most significant transformation is the conversion of protopanaxadiol (PPD) ginsenosides, particularly Rb1 and Rb2, into Rg3 (specifically 20(S)-Rg3 and 20(R)-Rg3) and other minor ginsenosides including Rh2. Rg3 is not present in significant amounts in fresh or white (air-dried) ginseng root; it is a ginsenoside that is substantially produced by the steaming process. The steaming also converts some Rg1 to Rh1. The result is a ginsenoside profile in red ginseng that is distinct from white ginseng, with the presence of Rg3 and Rh2 as markers of the red ginseng processing method.

Colour and Flavour Changes: The steaming process also causes the Maillard reaction between amino acids and reducing sugars in the root, producing the characteristic reddish-brown to amber colour of red ginseng and a more complex, slightly caramelized, deeper earthy flavour compared to the milder, slightly bitter sweetness of white ginseng. The unpeeled processing retains the outer skin of the root, which contributes additional compounds to the flavour profile.

Baby Root Pieces: The Format

This product contains baby root pieces, which are the smaller roots, rootlets, and fibrous lateral roots of the Panax quinquefolius plant rather than the larger main body (primary root). In traditional ginseng grading, roots are classified by size and form, with the main body being the largest central root and baby roots or rootlets being the smaller lateral and fibrous roots that branch from the main body.

Characteristics of Baby Root Pieces: Baby root pieces have a higher surface area to volume ratio than larger main body roots. In ginseng, ginsenosides are distributed throughout the root tissue but are more concentrated in the outer layers (bark and cortex) relative to the inner core. Smaller roots and rootlets have proportionally more outer layer relative to their total volume, which can result in a higher ginsenoside concentration per gram compared to larger main body roots. Baby root pieces are also well suited to tea preparation, as their smaller size and higher surface area facilitate extraction of compounds into hot water without requiring slicing or breaking.

Ontario Panax quinquefolius: The Species and Origin

This product uses the same 100% Ontario-grown Panax quinquefolius as the Sahm Dried White Root Ginseng range. For full detail on the species (Panax quinquefolius vs. Panax ginseng, PPD vs. PPT ginsenoside profiles, CITES status of wild American ginseng), the Ontario growing region (Norfolk County and Simcoe area, climate and soil conditions, export to Hong Kong and China), and ginsenoside chemistry, see the Sahm Dried White Root Ginseng product listing. The key distinction of this product is the red (steam) processing method and the baby root piece format.

Traditional Preparation and Use

Ginseng Tea: Place 1 to 2 baby root pieces in water and simmer for 15 to 30 minutes. Red ginseng tea has a deeper amber colour and a more complex, slightly caramelized earthy flavour than white ginseng tea. The root pieces can be simmered multiple times. Honey or rock sugar can be added to taste.

Soups and Broths: Add 1 to 2 pieces to chicken soup, pork bone broth, or vegetable broth during long simmering. The baby root pieces soften during cooking and impart the characteristic red ginseng flavour to the broth.

Direct Consumption: Baby root pieces can be chewed directly. Their smaller size makes them more manageable for direct consumption than larger main body roots.

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.

White Ginseng vs. Red Ginseng: A Summary

• White ginseng: cleaned, peeled, air-dried. Natural ginsenoside profile of the fresh root. Milder, slightly bitter-sweet flavour. Pale cream colour
• Red ginseng: steamed unpeeled, then dried. Rg3 and Rh2 produced by steaming. More complex, slightly caramelized flavour. Reddish-brown to amber colour
• Both are Panax quinquefolius from Ontario. Different processing, different ginsenoside profiles, different flavour. Not interchangeable in traditional use

Quality and Purity

• 100% Ontario-grown Panax quinquefolius
• Red ginseng: steam-processed before drying
• Baby root pieces: smaller roots and rootlets
• No additives, no preservatives, no fillers
• Non GMO
• Moisture content less than 14%
• 100g
• Vegan and vegetarian suitable

Storage

Store in a cool, dry place away from direct sunlight and moisture. Keep in an airtight container after opening. 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 Red Ginseng Baby Root Pieces | Ontario Panax quinquefolius | 100g

Sahm Dried Red Ginseng Baby Root Pieces are 100% Ontario-grown Panax quinquefolius, steam-processed before drying to produce the characteristic red ginseng ginsenoside profile including Rg3 and Rh2, ginsenosides formed during steaming that are not present in significant amounts in white (air-dried) ginseng. Baby root pieces are smaller roots and rootlets with a higher surface area to volume ratio than main body roots, well suited to tea preparation and direct consumption. The steaming process also produces the characteristic reddish-brown colour and more complex, slightly caramelized flavour that distinguishes red ginseng from white ginseng. No additives, no preservatives, non GMO, moisture less than 14%. 100g baby root pieces for traditional preparation as tea, in soups and broths, or in cooking.