Mushrooms & adaptogens
Reishi Powder.
Duanwood reishi, Ganoderma lucidum grown on oak logs, dual-extracted 10:1 and milled to a fine, deep-brown powder: bitter and earthy, lovely in warm cacao. Ask your doctor first if you take blood thinners.
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About this product
The evening winds down: a mug of warm cacao, half a teaspoon of something dark and bitter whisked in. This is reishi's hour.
Reishi, Ganoderma lucidum, is the lacquered, kidney-shaped bracket fungus called lingzhi in China. Ours is grown on oak logs by the Duanwood method that gives classical Chinese reishi its dense, woody character, then dried and dual-extracted at a 10:1 ratio before milling into a fine, deep-brown powder. The taste is bitter and earthy, closer to cocoa nib than to any mushroom eaten as food, which is fitting, since reishi has rarely been eaten so much as steeped and decocted.
It has been documented in Chinese materia medica for roughly two thousand years, and the oldest surviving pharmacopeia, the Shennong Bencao Jing, ranks it above nearly every other herb in its catalog. The old texts tie it to shen, the spirit.
Details
- Species: Ganoderma lucidum, grown on oak logs by the Duanwood method
- Extract: dual-extracted, 10:1
- Form: fine, deep-brown powder
How to use
Whisk half a teaspoon into warm cacao or milk in the evening; the bitterness softens considerably once mixed. It dissolves poorly in cold liquid, so stir it briskly rather than leaving it to settle. Ask your doctor first if you take blood thinners. It makes no medical claim and does not replace medical advice.
An old companion for the end of the day.
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Reishi Powder
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