Wild Himalayan Keedajadi (Ophiocordyceps sinensis)

For optimal benefits when consuming Cordyceps Sinenses, we suggest preparing it either as an infusion or a stew. To achieve the best results, we recommend simmering it on low heat for at least 10-15 minutes.

Store in a cool and dry place. Do not freeze. Keep away from direct sunlight and heat. Use within 24 months.

Introduction:

Cordyceps sinensis is an exotic medicinal mushroom that has been used for over 2000 years in traditional Chinese and Tibetan medicine. It is renowned for its potent health benefits and has a rich historical and cultural significance as an aphrodisiac in the Himalayan region. In this article, we will delve into the origins, harvesting and health benefits of Cordyceps sinensis, as well as explore its unique characteristics and uses.

Origins:

Cordyceps sinensis was first described in 1843 by British mycologist Dr M.J. Berkelesy as Sphaeria sinensis Berk. Later in 1878, Andrea Saccardo renamed it as Cordyceps sinensis (Berk) sacc. The name "Cordyceps" is derived from the Latin words "cordl" meaning "club" and "ceps" meaning "head". It is a parasitic fungus that grows on the larvae of the Hepialis armoricanus family (Hepialidac). The immature larvae, on which the Cordyceps grows, usually lie about 6 inches below the ground surface. As the fungus approaches maturity, it consumes more than 90% of the infected insect, effectively mummifying the host.

Harvesting:

The harvesting season for Cordyceps extends from April to August. It only grows at high altitudes of approximately 3800 meters above sea level in the cold, grassy, alpine meadows of the Himalayas. The fruiting body of Cordyceps originates from the insect larval host and ends with a club-like cap, including the stipe and stroma. The fruit body is dark brown to black, and the root of the organism, the larval body pervaded by the mycelium, is yellowish to brown. Furthermore, the size and weight of Cordyceps can also vary depending on the harvesting location and altitude.