Traditionally, use has been divided into two categories: short-term – to improve stamina, concentration, healing process, stress resistance, vigilance and work efficiency in healthy individuals, and long-term to improve well being in debilitated and degenerative conditions especially those associated with old age.
Ginseng (P. ginseng) is listed by the Council of Europe as a natural
source of food flavouring. This category indicates that ginseng can be added to foodstuffs in small quantities, with a possible limitation of an active principle (as yet unspecified) in the final product.
