Mushrooms & AdaptogensReishi, chaga and ashwagandha

Mushrooms and adaptogens are fungi and plants with a long history in the traditions of Asia and India. We stock them as pure powders, with their origin and the part of the plant used out in the open. Reishi, chaga and ashwagandha each have their own aroma, from earthy to bitter. We like to stir them into a matcha best.

Goes well with

Getting to know functional mushrooms and adaptogens

Reishi is a mushroom that has been used in Traditional Chinese Medicine for centuries. It is known for its characteristic bitter compounds. Chaga grows on birch trees in cold northern forests and was traditionally prepared as an infusion. Its aroma is earthy. Ashwagandha, botanically Withania somnifera, is part of the traditional plant repertoire of Ayurveda. The root is used.

Adaptogens is the name given to plants and mushrooms that play a special role in these traditions. We are interested in their history, their flavour and their origin. That is why we choose makers who disclose exactly that: where the raw materials come from, which part of the plant is used and what else is inside.

In the kitchen, the powders are versatile. A little goes into matcha, coffee or cacao, porridge or a smoothie. Start with a small amount and get used to the flavour. Blends of matcha with mushrooms and plants are in Matcha Powder & Blends, teas with chaga in Tea and more supplements in Vitamins & Minerals.