Lion's Mane
Recognisable by its cascading white spines, Lion’s Mane has been enjoyed for centuries in traditional Asian cuisine and wellness practices. We use only the whole fruiting body.
Cordyceps
A prized mushroom with deep roots in Tibetan and Chinese tradition. We use only the whole Cordyceps militaris fruiting body.
Turkey Tail
Named for its colourful, fan-like rings, Turkey Tail is one of the most widely used mushrooms in traditional practices across many cultures.
Lion's Mane
Recognisable by its cascading white spines, Lion’s Mane has been enjoyed for centuries in traditional Asian cuisine and wellness practices. We use only the whole fruiting body.
Cordyceps
A prized mushroom with deep roots in Tibetan and Chinese tradition. We use only the whole Cordyceps militaris fruiting body.
Turkey Tail
Named for its colourful, fan-like rings, Turkey Tail is one of the most widely used mushrooms in traditional practices across many cultures.
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100% fruiting body only
Often use mycelium grown on grain
Whole mushroom, nothing diluted
Often bulked out with grain
Clear, transparent ingredients
May contain more starch filler
Cleaner, more purposeful formula
Less transparent ingredient quality
No shortcuts, always fruiting body
Uses cheaper bulk ingredients
Reishi
Known as the “mushroom of immortality,” Reishi has been treasured for thousands of years in traditional Asian practices. We use only the whole fruiting body.
Turkey Tail
One of the most widely used mushrooms in traditional practices, recognised by its distinctive colourful rings.
Maitake
Known in Japan as the “dancing mushroom,” Maitake is a prized staple of Japanese cuisine. We use only the whole fruiting body.
Reishi
Known as the “mushroom of immortality,” Reishi has been treasured for thousands of years in traditional Asian practices. We use only the whole fruiting body.
Turkey Tail
One of the most widely used mushrooms in traditional practices, recognised by its distinctive colourful rings.
Maitake
Known in Japan as the “dancing mushroom,” Maitake is a prized staple of Japanese cuisine. We use only the whole fruiting body.
