ORGANIC Medicinal Mushroom Crackers ORIENTAL 120 g

ORGANIC "ORIENTAL" Medicinal Mushroom Crackers 120 g

Dried Mushroom Products

Medicinal Mushrooms from Eco Farm

SHIITAKE (Lentinula edodes)

ORGANIC Medicinal Mushroom Crackers CLASSIc 120 g

ORGANIC Medicinal Mushroom Crackers "CLASSIC" 120 g

<h2>Extract from 10g organic shiitake in 100 ml cold-pressed sesame oil</h2>
<p>Note: 10 g dry shiitake is obtained from approx. 100 g fresh shiitake and corresponds to approx. 30 capsules of medicinal mushroom powder.</p>
<h3>Tips for use</h3>
<ul>
<li>Valuable refinement for your salad.</li>
<li>Delicious spread with a fine umami taste.</li>
<li>Shiitake is widely used both in culinary art and in traditional medicine of Eastern cultures.</li>
</ul>
<h3><strong>Elaboration process</strong></h3>
<p><strong>Breed</strong></p>
<p>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.</p>
<p><strong>Harvest</strong></p>
<p>The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients</p>
<p><strong>Processing</strong></p>
<p>Immediately after harvesting, the mushrooms are placed in a spice pool &#8211; 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.</p>
<h3><strong>Indication:</strong></h3>
<ul>
<li>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.</li>
<li>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.</li>
</ul>


ORGANIC Shiitake in Sesame Oil 100ml

ORGANIC Shiitake in Sesame Oil

Spice-Mushroom-Oils

<h2>Extract from 10g organic shiitake in 100 ml cold-pressed rapeseed oil</h2>
<p>Note: 10 g dry shiitake is obtained from approx. 100 g fresh shiitake and corresponds to approx. 30 capsules of medicinal mushroom powder.</p>
<h3>Tips for use</h3>
<ul>
<li>Valuable refinement for your salad.</li>
<li>Delicious spread with a fine umami taste.</li>
<li>Shiitake is widely used both in culinary art and in traditional medicine of Eastern cultures.</li>
</ul>
<h3><strong>Elaboration process</strong></h3>
<p><strong>Breed</strong></p>
<p>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.</p>
<p><strong>Harvest</strong></p>
<p>The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients</p>
<p><strong>Processing</strong></p>
<p>Immediately after harvesting, the mushrooms are placed in a spice pool &#8211; 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.</p>
<h3><strong>Indication:</strong></h3>
<ul>
<li>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.</li>
<li>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.</li>
</ul>


ORGANIC Shiitake in Rapeseed Oil 100ml

ORGANIC Shiitake in Rapeseed Oil

<h2>Extract from 10g ORGANIC Reishi in 100 ml cold-pressed black cumin oil</h2>
<p>Note: 10 g dry reishi is obtained from approx. 100 g fresh reishi and corresponds to approx. 30 capsules of medicinal mushroom powder.</p>
<h3>Traditional use</h3>
<ul>
<li>The black cumin is mainly used in culinary art to sprinkle bread.</li>
<li>In the Eastern tradition, black cumin is ascribed multiple beneficial effects, especially with regard to allergies.</li>
<li>In the Eastern tradition, Reishi is also said to have beneficial effects, including in relation to allergies.</li>
</ul>
<h3>Elaboration process from Reishi</h3>
<p><strong>Breed</strong></p>
<p>The Reishi 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.</p>
<p><strong>Harvest</strong></p>
<p>The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients.</p>
<p><strong>Processing</strong></p>
<p>Immediately after harvesting, the mushrooms are placed in a spice pool &#8211; 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.</p>
<h3><strong>Indication:</strong></h3>
<ul>
<li>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.</li>
<li>Reishi has a very pleasant taste, but, like most other medicinal mushrooms, contains a lot of chitin. Therefore, excessive consumption can eventually lead to flatulence.</li>
</ul>
<h3>Black seed oil manufacturing process</h3>
<p>PRODUCTION: Cold pressing without further processing<br />
PREPARATION ADDITIVES: without additional ingredients / 100% black seed oil<br />
QUALITY: ORGANIC, extra virgin<br />
SEED TYPE: Nigella Sativa<br />
ORIGIN OF SEEDS: Egypt<br />
STABILITY: Due to its composition, black seed oil is very stable and resistant to the multiplication of germs. It is not recommended for cooking and frying<br />
STORAGE: Keep the opened bottle tightly closed in the refrigerator. Use within three months.</p>
<p>Some people cannot tolerate black seed oil because of its unusual taste. For this reason, our team takes care of both the quality and the taste. Our black cumin oil has a mild taste thanks to a specially selected seed of Egyptian origin and a gentle pressing process.</p>


ORGANIC Reishi in Black Cumin Oil 100ml

ORGANIC Reishi in Black Cumin Oil

REISHI (Ganoderma lucidum)

<h2>Extract from 10g organic shiitake in 100 ml cold-pressed sunflower oil</h2>
<p>Note: 10 g dry shiitake is obtained from approx. 100 g fresh shiitake and corresponds to approx. 30 capsules of medicinal mushroom powder.</p>
<h3>Tips for use</h3>
<ul>
<li>Valuable refinement for your salad.</li>
<li>Delicious spread with a fine umami taste.</li>
<li>Shiitake is widely used both in culinary art and in traditional medicine of Eastern cultures.</li>
</ul>
<h3>Elaboration process</h3>
<p><strong>Breed</strong></p>
<p>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.</p>
<p><strong>Harvest</strong></p>
<p>The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients.</p>
<p><strong>Processing</strong></p>
<p>Immediately after harvesting, the mushrooms are placed in a spice pool &#8211; 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.</p>
<h3><strong>Indication:</strong></h3>
<ul>
<li>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.</li>
<li>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.</li>
</ul>


ORGANIC Shiitake in Sunflower Oil 100ml

ORGANIC Shiitake in Sunflower Oil

pa_topseller

<h2>70g umami seasoning salt with organic shiitake</h2>
<p>Note: 10 g dry shiitake in seasoned salt is obtained from approx. 100 g fresh shiitake and corresponds to approx. 30 capsules of shiitake medicinal mushroom powder.</p>
<h3>Elaboration process</h3>
<p><strong>Breed</strong></p>
<p>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.</p>
<p><strong>Harvest</strong></p>
<p>The harvest takes place shortly before the mushrooms are sporulated. This ensures that the fruit body is maximally enriched with nutrients.</p>
<p><strong>Processing</strong></p>
<p>Immediately after harvesting, the mushrooms are placed in a spice pool &#8211; 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.</p>
<h3><strong>Indication</strong></h3>
<ul>
<li>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.</li>
<li>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.</li>
</ul>


ORGANIC Umami Seasoning Salt with Shiitake 20g

ORGANIC Umami Seasoning Salt with Shiitake

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ORGANIC "ORIENTAL" Medicinal Mushroom Crackers 120 g

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ORGANIC Medicinal Mushroom Crackers "CLASSIC" 120 g

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ORGANIC Shiitake in Sesame Oil

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ORGANIC Shiitake in Rapeseed Oil

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ORGANIC Reishi in Black Cumin Oil

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ORGANIC Shiitake in Sunflower Oil

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ORGANIC Umami Seasoning Salt with Shiitake

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