This root it’s been used in Chinese Medicine for thousands years and today ginseng is the most widely used medicinal plant in the world. Starting in the early twentieth century, with the increase in demand for ginseng plants that so far were harvested in its wild form, Korea became the world's leading producer on a commercial level thanks to plantations that grew in an ideal microclimate. There are various kind of ginseng roots: white, red and black, the latter considered the most valuable and powerful. Let's find out how it is obtained. In Health & Green's products, the raw material is premium quality organic raw ginseng root grown for at least 6 years on Korean plantations. Raw ginseng becomes red ginseng after being steamed and dried three times; then it becomes black ginseng after being steamed and dried nine times. During the vaporization / drying process, the color of raw ginseng becomes darker. The blacker it becomes, the more antioxidants - mixtures of proteins and sugars - it contains: this is why black ginseng is called “the 2.0 version of red ginseng”. Prior to the application of Ginseng By Pharm's patented technique in 2009, red ginseng could not be steamed and dried more than three times; otherwise, further vaporization processes would produce benzopyrene, a carcinogen. However, our black ginseng, benefiting from advanced technology, is free of toxic impurities even after being steamed and dried nine times. Black ginseng is steamed for 8 hours with natural aquifer water collected 150 meters below Mount Chiak. The process is done nine times with a total of 72 hours of vaporization. Drying then takes place under a specifically measured wavelength of light to produce premium quality black ginseng. After the 20-day "steaming / drying nine times" regimen, a "double fermentation" technique is used to give black ginseng a greater ability to penetrate human cells. The "double fermentation" usually takes 28 days. Fermented black ginseng is the only product processed this way in Korea. Black ginseng is richer in antioxidants than any other type of ginseng. Red ginseng saponins are mainly water-soluble and only 30% fat-soluble, while over 90% of black ginseng saponins are fat-soluble, which means that black ginseng is more easily absorbed by the human body. Unlike red ginseng, black ginseng has no "dry and hot" characteristics and can be consumed by most people (even those with colds or flu) all year round. Here are some of its multiple health benefits: Improves the function of the immune system Relieves the symptoms of new flu virus infections Relieves the discomfort associated with hyperglycemia, diabetes and hyperlipidemia Relieves the symptoms of hay fever and skin allergies Stops the spread of malignant cancer cells; treats chronic diseases Reduces drug resistance Improve recovery after surgery Detoxifies the liver and kidneys; nourishes the brain.