Chaga mushroom, known botanically as Inonotus obliquus and commonly as the birch fungus, is a black charcoal-crusted growth found on birch trees in cold-climate boreal forests. Its cracked exterior gives way to a golden-brown interior. It was taken for centuries as a daily chaga tea in northern traditions.
How chaga is taken. Chaga was never a capsule. It was a brew. Warm a cup of water just off the boil, stir in half a teaspoon of the extract, and let it sit a minute before drinking. It carries a mild, earthy, faintly vanilla note, closer to a dark tea than to coffee. Some take it in the morning in place of a second coffee, some in the evening with milk.
Betulin, a triterpene compound drawn from the birch host, is one of the characteristic constituents identified in chaga fruiting body, alongside polysaccharides and melanin. Our chaga is dual-extracted at an 8:1 ratio from the whole fruiting body, never mycelium grown on grain. Beta-glucans ≥ 12.50 percent, polysaccharides ≥ 17.38 percent, disclosed per batch.
Lab-tested in India per batch, because chaga draws compounds from the tree it grows on, so testing matters. Marketed and sold by Nutradose Private Limited under FSSAI License No. 13326999000107.