Cordyceps is a mushroom. The wild variety used in herbalism grows in very high mountains, primarily in Asia. The most famous, Di Tao source of wild Cordyceps is the Himalayas. This wild Cordyceps is very rare and extremely expensive. Mycologists have developed a cultured (cultivated) variety using the Cordyceps militaris species of Cordyceps. It is grown in a super-clean environment on a base of organic brown rice. This “munchable,” or edible, Cordyceps is an amazing treasure of health. It is a superb value. It is many multiples less expensive than the wild variety from the snowline of Tibet or Bhutan, yet it is very close in nutrition and herbal potency. In fact, it has a higher content of the established key component of Cordyceps, cordycepin, than the wild variety. It may be eaten raw, several pieces a day, or may be cooked into soups and teas. It has a delicious and interesting mushroom flavor that makes it easy to consume regularly. This amazing superfood should be in every home elixir bar and kitchen.*
Precautions: Manufactured in a facility that processes tree nuts and peanuts.
Ingredients: Cordyceps (Cordyceps militaris) ascocarp (fruiting body)
Usage: Consume several strands at a time for energy and well being. Or cook in soup or tonic tea.
Remember Ron Teeguarden’s “First Rule of Tonic Herbalism,” summed up in a single word – Compliance. If you don’t take the herbs, they won’t work.”
*These statements have not been evaluated by the FDA. This product is not intended to
diagnose, treat, cure or prevent any disease.