For the purpose of long-term storage of green ginseng, it is steamed and dried to show yellowish brown. Through steaming and drying, ginseng is processed to have less than 14% of water content. During such processes, it has deep yellowish brown by promotion of non-enzymatic browning reaction and becomes hard and keeps its original form for long.
107-A, Taman Sejahtera, 08000 Sungai Petani, Kedah Darul Aman, Malaysia.
