Chaga Mushroom

Chaga mushroom (Inonotus obliquus) is a type of fungus that grows mainly on the bark of birch trees in cold climates, such as Northern Europe, Siberia, Russia, Korea, Northern Canada and Alaska. It produces a woody growth, called a conk, which absorbs nutrients from the wood.

Chaga mushroom has been recognized as a top source of antioxidants on Oxygen Radical Absorbency Capacity (ORAC) scale. Rich source of beta glucans and polysaccharides. Polysaccharides have strong anti-inflammatory and immune balancing properties, enhancing the bodys ability to produce natural killer (NK) cells to battle infections or cells that are out of control. Chaga might stimulate the immune system. It contains some chemicals that have antioxidant effects, and might lower blood sugar and cholesterol levels. People use chaga for conditions such as heart disease, diabetes, cancer, and others, but there is no good scientific evidence to support these uses.

Traditionally, chaga was grated into a fine powder and brewed as an herbal tea. Chaga tea is an excellent way to consume additional anti-oxidants without caffeine. Chaga tea can be safely consumed in moderate doses. Drinking it in a blend with other beneficial herbs will lower the overall dosage.

Appearance, aroma and taste profile: Chaga mushrooms do not taste like a typical mushroom. It has earthy flavor with a slight bitterness.

Botanical Name: Inonotus obliquus

Common Names: Chaga