According to research ginseng can be made into tea, eaten raw or added to various dishes. It can also be used as a powder, capsule or oil. Although ginseng appears to be safe, people taking certain medications should pay attention to possible drug interactions. Here Skye Anderson, Food.news, reflects on black ginseng tea; why it is good for diabetics, and the other benefits it offers:

“Ginseng is arguably the most well-known medicinal herb in the world. Once considered the elixir of life, ginseng was highly valued in ancient times and its use was reserved only for royalty and those who could afford it.

Different varieties of ginseng exist in various parts of the world, but only one is known as the “true ginseng.” Panax ginseng, also known as Asian ginseng or Korean ginseng, is a plant native to the mountains of East Asia, more specifically, the mountainsides of Korea, China and Russia.

While Asian ginseng grows to a height of about two feet and bears red berries, its root is its most sought-after part. Widely used in Traditional Chinese Medicine, Asian ginseng is more popular today as the main ingredient of herbal supplements.

Among the many benefits associated with ginseng supplements, the most notable ones are boosting energy levels, lowering blood cholesterol and sugar, improving sexual dysfunction in men and reducing stress levels.

But the root of Asian ginseng, especially when steamed repeatedly to produce black ginseng, is also good for diabetes. According to a recent study, black ginseng can benefit Type 2 diabetics by improving their blood sugar control, reducing their blood cholesterol and suppressing the accumulation of fat in their livers.

How different types of ginseng are made

Asian ginseng sold on the market usually comes in two forms: red ginseng and white ginseng. Red ginseng is produced from ginseng roots that have been ripened for at least six years. After harvest, these roots are exposed to hot air flow until their surfaces become firm and glassy and their color changes to red.

White ginseng, on the other hand, is the unprocessed version of red ginseng, meaning it no longer goes through the heating process. After harvest, the ginseng root is immediately dried or turned into powder and sold, hence it retains its white color.”

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