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About our Dried Siberian Ginseng
About
Dried Siberian Ginseng (Ci Wu Jia) has a rich history of traditional use, with origins in Traditional Chinese Medicine (TCM) dating back over 2,000 years. This herb has been revered for its potential benefits and its role in supporting overall vitality and well-being.
In Chinese herbal practice Siberian Ginseng is valued as a tonic root, often enjoyed as part of a balanced daily routine.
The taste of Siberian Ginseng is bittersweet, reflecting its complex nature. It is classified as a ‘warming herb’ in TCM, and it is commonly included in teas and soups during the colder months.
Despite the name, Ci Wu Jia is a different species to the true ginsengs. It sits alongside Dried Sliced Ginseng (Ren Shen), Dried Codonopsis Root (Dang Shen), and Dried Astragalus Root (Huang Qi) in our tonic root range.
Potential Benefits
Daily Routine: Siberian Ginseng is valued in Chinese herbal practice as a tonic root, and it is often enjoyed as part of a daily routine.
Traditional Use: Long included in traditional tonic blends in Chinese herbal practice.
Warming Character: Classified as a warming herb in traditional practice, which is why it features in preparations enjoyed during colder months.
Nourishment: Ci Wu Jia has long been included in traditional nourishing soups and teas.
Balance: Used in traditional blends intended to potentially encourage a sense of natural equilibrium.
Recommended Dosage
We recommend around 5g per portion.
The root is firm, so simmer it in water for twenty to thirty minutes rather than steeping briefly, then strain. It has a bittersweet character that blends well with sweeter herbs from the range.
If you are pregnant, breastfeeding, have high blood pressure, or take regular medication, speak to a healthcare professional before use.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Why Choose Vita?
Every herb we sell at Vita Herbal Nutrition is non-sulphur treated and chosen for use in the kitchen and in traditional preparation.
We take pride in offering a 100% guaranteed non-sulphur treated herb range. While many in the market use sulphur to brighten appearance, extend shelf life, and prevent insect damage, this process alters the herb’s natural composition and may trigger allergic reactions in some individuals.
We follow the DaoDi principle of choosing each herb from the area traditionally associated with it, and we have worked with the same supply partners since 2010.
FAQ
What is Siberian Ginseng?
Siberian Ginseng (Ci Wu Jia) is a herb with a long history of use in Traditional Chinese Medicine. It is valued in traditional practice as a tonic root. It is a separate species to the true ginsengs.
How do I prepare Ci Wu Jia?
Simmer around 5g in water for twenty to thirty minutes, then strain before drinking.
How is Siberian Ginseng traditionally used?
It is traditionally used in tonic teas and soups, often enjoyed as part of a balanced daily routine.
How does Siberian Ginseng taste?
Siberian Ginseng has a bittersweet taste and is known as a 'warming herb'. It's often used during colder months.
Is it the same as Ren Shen?
No. Ci Wu Jia and Ren Shen are different plants, used distinctly in traditional preparations.
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