For a long time, Ginseng has been called several different names by processing as diversified types for maintaining freshness and strengthening its effect.
Soo-sam is fresh ginseng from field, having around 70~75% of moisture, and it is raw material of every kind of ginseng and gathered 4 to 6 years since seeding. Its distinctive features are the surface, strong and short head, light yellow color, and well grown legs and body which make it heavy.
It is a processed original shaped-ginseng product made from peeling slightly for 5-6year old Soo-sam, and drying it under the sun so that it can have less than 14% of moisture. Its distinctive features are light yellow color, well grown legs and short and thick head. It can be subdivided into Goksam and bangoksam according to its dried type.
It is a dry product made from steaming 6 year old Soo-sam 8 times and then drying it, which removed every bad thing for human body and maintains only good content such as saponin. It keeps its skin so as to reserve effective ingredient inside the skin, increasing content of saponin during the process, with dark brown color.
It is original-shaped processed ginseng between Hong-sam and Baek-sam having upright shape. It is made by soaking Soo-sam in hot water for a certain period and gelatinizing part of body from skin the drying it. The color is light yellow and when cut, the section has light brown circle which is similar to the color of Hong-sam