Recipe: Ginseng tincture (alcoholic extract)
Ginseng tincture is an alcoholic extract from the root of ginseng . Its advantage over ženšenovému tea , respectively. Ženšenovému strong infusion is excellent shelf life and immediate usability.
We need:
- 5-10 grams of dried slices of 6-year old ginseng, for example. Ginseng TaiwanTCM LIANG
- 0.5 ounces consumer or medical alcohol 40-70%
Instead of ginseng LIANG can use any good root 6 year - TaiwanTCM CHEN`50 , TaiwanTCM CHEN`20 , Korea INSAM .
Preparation:
Ingredients put together into a glass container so that the root completely immersed in alcohol. Nalámat can root into smaller pieces. Let it stand in a dark place (not the refrigerator) for at least 14 days. Excessive cold slows leaching. Bottle occasionally turn (by shaking the crushed softened ginseng). After completion of the leaching pour tincture into a suitable container. Dried slices of the leaching considerably during acquire and keep themselves in store significant amounts of tinctures and active substances, but that in this simple way of leaching can not be avoided. Avoiding wastage that consume cake, perhaps as an ingredient in soups. Tincture are stored preferably in a dark, cool place (refrigerator typically), but even at room temperature, has a long shelf life. Because of the high solubility panaxosidů is between using 40% and 70% alcohol large qualitative difference.
Ginseng tincture is used in small quantities. They are benefits from just 10 drops to little mannequins (5 ml). The dosage must decide mainly yourself, so that you calculate what amount of ginseng tincture corresponds to 1 ml ready. Even with a small amount of ginseng is beneficial.
Tincture is best taken in the morning before eating in clean water, which lends an interesting flavor, but can be added to other beverages. Income small amount of alcohol in the tincture worry - it turns out that alcohol in such a small amount is not harmful.
