Black Ginseng Extract
Black Ginseng Extract is a concentrated preparation of Panax ginseng root that has been steamed and dried nine times before extraction, a traditional Korean process known as gujeungguposa.
Repeated steaming darkens the root from yellow-white to deep black-brown and transforms the native ginsenoside profile. Polar saponins such as Rb1, Re, and Rg1 are partially converted into less polar minor ginsenosides including Rg3, Rk1, Rg5, Rh2, and compound K.
We source bulk Black Ginseng Extract from top China manufacturers for our partners. The manufacturer is in Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg fibre drum with double PE liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark brown fine powder |
| Total Ginsenosides | 10–80% (grade) |
| Rare Ginsenosides (Rg3+Rk1+Rg5) | ≥5% |
| Moisture | ≤5.0% |
| Ash | ≤5.0% |
| Extraction Solvent | Ethanol / water |
| Particle Size (80 mesh) | ≥95% |
| Heavy Metals (as Pb) | ≤2 mg/kg |
| Pesticide Residues | Complies |
| Total Plate Count | ≤10,000 cfu/g |
| Salmonella | Absent in 25g |
| Astragalus Extract | Astragalus Membranaeus |
| Carrot SD Powder | Daucus carota |
| Coleus Forskohlii Extract | Coleus forskohlii |
| Corn Silk Extract | Zea mays var. rugosa Bonaf. |
| Cranberry Extract | Vaccinium Oxycoccus |
| Cranberry SD Powder | Vaccinium Oxycoccus |
| Dwarf Lilyturf Extract | Ophiopogon Japonicus |
| Fennel Powder | Foeniculum vulgare |
| Fenugreek Seed Extract | Trigonella Foenum-Graecum |
| Galangal Powder | Alpinia officinarum |
Common Markets Grades
Black Ginseng Extract is graded on the combined content of the steaming-derived minor ginsenosides, particularly the sum of Rg3, Rk1, and Rg5.
Common commercial specifications run from 5 percent to 30 percent total ginsenosides, with a defined minor-ginsenoside ratio that distinguishes the grade from conventional red or white ginseng extract.
High-Rg3 grades reaching 5 to 20 percent single-component content are produced for premium nutraceutical and cosmetic actives use.
The extract is typically a dark brown to almost black hygroscopic powder with a bittersweet caramel-like aroma reflecting the Maillard reaction products generated during repeated steaming.
Applications
- Premium adaptogen capsules and tablets positioned above standard red ginseng products
- Liquid concentrate sticks and pouches in Korean health drink formats
- Functional honey blends and slab-form gifts in the East Asian premium gift market
- Healthy aging supplements emphasising Rg3 and minor ginsenoside content
- Cognitive performance and recovery formulations for mature consumers
- Women's health and menopausal support blends paired with peony or angelica
- Skincare ampoules, essences, and creams claiming firming and elasticity benefits
- Eye creams and masks targeting fine lines and tone evenness
- Hair tonics and scalp treatments in the luxury K-beauty segment
- Premium fermented beverages and traditional liquor infusions
- Dark chocolate and confectionery in the functional gifting category
Brands Using Black Ginseng Extract
Widely-distributed consumer products that list Black Ginseng Extract on the ingredient label.
- Geumsan Black Ginseng Co., Ltd. (Geumheuk)Korean Black Ginseng Extract (100% Black Ginseng) 240 g ↗Geumsan Black Ginseng Co.'s official gobizkorea export storefront lists 100% Korean Black Ginseng Extract paste produced via the 9-times-steamed (9증9포) process in Geumsan, Korea's ginseng capital.Label verified 2026-05-24
- RootTerraPremium Korean Black Ginseng (Fermented & 9x Steam-Processed 흑삼) ↗RootTerra's official Korean Black Ginseng collection sells extract products produced via fermentation and the traditional 9-times steam-and-dry process that converts ginsenosides into Rg3/Rh1/Rk1.Label verified 2026-05-24
- Ginseng PremiumKorean Black Ginseng Extract 50 g ↗Ginseng Premium sells a 50 g jar of Korean black ginseng extract paste made by nine successive cycles of steaming and low-temperature drying.Label verified 2026-05-24
- chamhansamChamhansam Red Ginseng / Black Ginseng line ↗Chamhansam (참한삼) is a Korean ginseng brand whose official site markets both Red Ginseng (홍삼) and Black Ginseng (흑삼) finished products including extracts and concentrates.Label verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Black Ginseng Extract
Top Black Ginseng Extract manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Black Ginseng Extract
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Black Ginseng Extract out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Black Ginseng Extract together with other ingredients such as Astaxanthin, Dehydrated Garlic and Lutein into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Black Ginseng Extract is regulated as a dietary ingredient under DSHEA in the United States and as a Natural Health Product in Canada, generally under the broader Panax ginseng monograph.
The Korea Ministry of Food and Drug Safety recognises black ginseng within the broader category of processed ginseng products. Specific functional food claims must be filed against the established red ginseng claims framework with supporting data.
The European Medicines Agency monograph for Panax ginseng root covers traditional use for temporary tiredness and weakness. Black ginseng is treated as a processed form of the same species rather than a separate taxon.
Pharmacopoeial coverage is available through the Korean Pharmacopoeia and the China Pharmacopoeia, the latter under the entry for processed ginseng.
Kosher and Halal certifications exist where extraction solvents and carrier systems contain no animal-derived components.
Manufacturing Process
Production begins with four to six year old fresh Panax ginseng root, often the same starting material used for white or red ginseng but reserved for the longer process.
The root is washed and subjected to alternating steaming and drying cycles. Each cycle steams the root at 90 to 100 degrees Celsius for two to four hours, followed by drying at moderate temperature. The full nine-cycle process takes two to three weeks.
Repeated heating drives the loss of sugar units from the parent ginsenosides. Rb1 sheds glucose to form Rd, then Rg3, and finally Rk1 and Rg5 through further dehydration. The same chemistry generates compound K and Rh2 in smaller amounts.
The finished black root is milled and extracted with ethanol-water mixtures, concentrated under vacuum, and spray-dried. Some producers use macroporous resin enrichment to further raise the minor ginsenoside content of the finished extract.
Caramelization and Maillard chemistry during steaming produce melanoidins that contribute colour and characteristic flavour but are typically not quantified in the commercial specification.
