Ginseng

Ginseng refers to a group of plants in the Panax genus, most commonly Panax ginseng (Asian ginseng) or Panax quinquefolius (American ginseng). These plants are native to East Asia and North America and are known for their fleshy roots, which are harvested and often dried for use. The roots are the part typically used in food and traditional medicine.

Ginseng is primarily added to foods and beverages for its characteristic flavour and perceived health benefits, often marketed as a 'botanical' ingredient. It is commonly found in energy drinks, herbal teas, and sometimes in confectionery or supplements. Manufacturers may use it to impart a slightly bitter, earthy, or sweet taste, depending on the preparation.

Ginseng is not an authorised food additive in the UK and is typically sold as a food ingredient or supplement. While widely used in traditional medicine, scientific evidence for specific health benefits in humans is mixed and often based on small studies. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated some ginseng extracts in the context of health claims, but it is not subject to the same additive regulations as E-numbers.