20g umami spice made from organic shiitake
Note: 20 g dry shiitake is obtained from approx. 200 g fresh shiitake and corresponds to approx. 60 capsules of shiitake medicinal mushroom powder.
Elaboration process
Breed
The Shiitake is brooded for at least 9 weeks on certified and controlled organic straw or beech wood substrate. During this time the brood is exposed to light for at least 12 hours a day. This gives the fungus sufficient time to penetrate its hyphae into even the smallest part of the substrate material and thus create the basis for maximum nutrient absorption. In the fruiting phase, the light phase is extended to 24 hours. This enables various precursors of important micronutrients such as vitamin D3- to be formed.
Harvest
The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients.
Processing
Immediately after harvesting, the mushrooms are placed in a spice pool – between 2 and 24 hours, depending on the end product. After the soaking phase, the drained mushrooms (in the case of smoked products) are placed in the in-house smoking facility, where the medicinal mushrooms are gently and cold smoked (max. 50 ° C). The smoking process is carried out with organic beech wood chips. Subsequent gentle drying is also carried out at a maximum of 50 ° C to ensure the maximum vital substance content. Each end product requires a different degree of drying (temperature does not exceed 50 ° C) and is then packed whole or ground.
Indication:
- Mushrooms lose up to 92% of their harvest weight in the drying and processing process. Thus, 30g of dry mushrooms corresponds to the weight of approx. 300g of fresh mushrooms. On the one hand, this is the reason for the seemingly high price.
- Shiitake has a very pleasant taste, but, like most other medicinal mushrooms, contains a lot of chitin. Therefore, excessive consumption can eventually lead to flatulence.
