Herb, Spice, Medicinal Plant | Vegan Vegetarian Gluten Free

Ginseng Root

Panax ginseng / Panax quinquefolius Allergen-Free
Ginseng Root

Sourcing & Taxonomy

  • Family Araliaceae
  • Primary Cuisine East Asian
  • Seasonality Autumn
  • Source Ginseng plant

The Forktionary Angle

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Definition

The fleshy root of the ginseng plant, revered in traditional medicine for its adaptogenic properties and earthy, slightly bitter flavor.

Sensory Profile

TasteEarthy, Woody, Slightly Bitter, Pungent, Subtle Sweetness
TextureFirm, Fibrous, Woody (raw), Chewy (cooked/dried)
AromaEarthy, Medicinal, Spicy, Root-like
AcidityLow

Technical Metrics

Nutrition Facts

Per 1g
Calories150 kcal
Total Fat1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein5g
Total Carbohydrate35g
Dietary Fiber15g
Total Sugars5g
Calcium50mg
Iron1mg
Potassium600mg

Chef’s Secret

When using fresh ginseng, gently scrub the root and thinly slice or finely julienne it. It's often steeped in broths or teas, or candied.

Substitutions

Best Match

Astragalus Root

1:1

Another adaptogenic root with a mild, slightly sweet flavor used in Chinese medicine.

Eleuthero Root (Siberian Ginseng)

1:1

Shares similar adaptogenic properties, different botanical family.

Ashwagandha Root

1:1

Indian adaptogen with earthy flavor, used in Ayurvedic medicine.

Ginger Root

1:0.5 (Ginseng:Ginger, for pungency)

For a warming, pungent, earthy flavor in broths, not a direct medicinal substitute.

Buying Guide

Look for whole, firm roots with fewer fibrous hairs. Dried slices or powder are also common.

Flavor Pairings

Chicken broth herbal teas honey dates goji berries other traditional Chinese herbs.