Ginseng
Botanically, a plant of the genus Panax in the family Araliaceae (Panax ginseng C.A. Meyer)
Fresh ginseng (Susam)
Ginseng that has not been dried
Red ginseng (Hongsam)
Fresh ginseng steamed or otherwise heat-treated and then dried
Taegeuk ginseng (Taegeuksam)
Fresh ginseng cooked in water and then dried
White ginseng (Baeksam)
Fresh ginseng dried in the sun, with hot air or by other means, without heat-cooking
· Jiksam (straight ginseng): peeled and dried in an upright, straight form
· Goksam (curved ginseng): peeled and dried with the legs and part of the body bent into a round shape
· Bangoksam (semi-curved ginseng): peeled and dried with only the legs bent into a semi-curved form
· Pibu baeksam (unpeeled white ginseng): dried without peeling
Sliced ginseng (Jeolpyeonsam)
Bodies of red or Taegeuk ginseng cut to a uniform thickness horizontally, vertically or diagonally
Tail ginseng (Misam)
Only the leg portions cut off and dried (classified by thickness as daemi, jungmi and semi)
Miscellaneous ginseng (Japsam)
Saenggeonsam, chunmisam and pasam
· Saenggeonsam: dried ginseng that remained underdeveloped due to growth disorders
· Misam: dried seedling ginseng
· Pasam: ginseng that has lost its original form or is severely damaged by pests and disease
