How are we different? Potent medicinal mushrooms have been grown in China for hundreds of years, and to this day the most nutrient-rich mushrooms come from Chinese cultivars. For over 2,000 years, the traditions of Chinese medicine have been applied to the cultivation of these mushrooms for a host of medicinal uses. Mushroom cultivation in China has furthermore been so refined that farmed variants are in no way inferior to their wild-grown counterparts. Our shiitaki are sourced directly from the globally-recognised mushroom-growing region of Gutian County in Fujian. Our farming partner is organically certified according to EU standards and places a high value on natural, traditional cultivation methods. The mushrooms are selectively harvested by hand between July and October for maximum nutritional value. Mushrooms are composed of the fruiting body, which typically appears above ground, and the mycelium underneath. The most important nutrients are concentrated in the fruiting body. Products derived from the mycelium are frequently much cheaper because mycelia are cultivated faster, cheaper, and easier.

Yet these products hardly contain any of the potent compounds of the mushroom. Our mushroom powders and extracts are exclusively made from the entire fruiting body of the mushroom (including the stem) and contain the full nutritional richness that the mushrooms have to offer. The most important nutrients within the shiitake are the mushroom polysaccharides, especially beta-1,3-glucan and beta-1,6-glucan. Our mushroom extracts consolidate these compounds into a highly effective concentrate. The extract is produced according to a traditional method using only water and edible ethanol. The result is a pure and wholesome extract with absolutely no toxic extraction residues or chemical release agents (such as acetone, n-hexane, or methanol). In contrast to extracts, which can lose some of their nutritional value during processing, powders contain the full spectrum of nutrients and enzymes for a particularly strong adaptogenic effect. To ensure that these nutrients are optimally bioavailable, our powder is gently ground according to the "shell-broken" method to a size of less than 0.1mm. This milling process breaks open the difficult-to-digest cells of the mushroom and makes their contents directly bioavailable.

Jeff: I am in British Columbia, Canada. I like on Vancouver Island out on the West Coast. You and I are actually connected by the Pacific Ocean. Mason: Vancouver Island especially, for some reason that just keeps on calling in. I keep on having friends, awesome friends and now you. Jeff: Yeah. You have gotta come. Definitely come in our summer time because otherwise you'll just be hit by all of those things you don't like, which is rain and all the rest. Mason: Well, it brings mushrooms, yeah? If you have any concerns relating to the place and how to use Supplier of shiitake mushroom extract powder for beverage Ingredients, you can get hold of us at our page. Mason: When is it really on for you there? What months is it on for mushroom harvesting? Jeff: Mushroom season is really going strong in October. First couple weeks in November still happening but then things cool off too much then it slows down and there's nothing happening. We get rains in August, which really primes things then in the last couple weeks in September we could see things starting to pop up.

Mason: All right, I love it. October, that sounds good to me. Let's dive in a little bit because we met maybe we were chatting it must've been two years ago. Jeff: At the American Herbalist Guild Conference in Oregon, which was just awesome. Mason: That was amazing, I mean, we were in Silverton? Jeff: Silverton, exactly, yeah, that's where we were. Mason: But apparently not the witch one. No, I think that's on the other side. Tony was looking at Silverton but that's where all the witches were. Mason: That's a different Silverton. I can't remember the name of the hotel but their grounds rolling in and the ginkgo trees, big ginkgo trees as well lining it. And then all the herbalists who came and did their herb walks were just frothing at how much they were able to go and show everyone how to forage, how to identify.