Bilberry

Deep blue, nutritious and delicious arctic bilberry - also known as wild blueberry - grows in the clean and fresh Finnish forests. One bilberry twig can grow for up to 30 years. The strong and aromatic taste of dried bilberry powder is appreciated by this power food lovers all over the world.
Wild bilberries have a multiple amount of beneficial compounds as opposed to industrially grown blueberries.
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Nutritional information

Bilberry is rich in vitamins A, B3, B5, E, K and folate, also containing all B vitamins, vitamin C and dietary fibre as well as minerals such as zinc, copper, potassium, magnesium, iron, and manganese. Bilberry is an excellent source of antioxidants, in particular anthocyanin that you can see in the dark blue colour of the berry inside and out.

Lingonberry

Lingonberry, which also goes by the name of mountain cranberry, is as modest but efficient as a Nordic berry can be. The joyful little red pill grows in mats over green moss and under tall and dark pine trees. It has a refreshing tang in its taste and with its great qualities, lingonberry endures the stark autumnal weathers.
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Nutritional information

Lingonberry is rich in dietary fiber, vitamins A, B, C, E and K and also iron, copper and manganese. Its antioxidants called polyphenols strengthen the immune system, including lignans, proanthocyanidins, stilbenes, resveratrol and quercetin. The refreshing taste of lingonberry comes from citric, malic and benzoic acid, which are also natural preservatives.

Sea Buckthorn

The bright orange-yellow berries from the coastal regions of Finland grow in a spiky bush which makes picking them a little challenging. Even though they require a lot of sunlight to grow, the best time to harvest is after the first frost.
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Nutritional information

Sea buckthorn is rich in dietary fibre, vitamins A, B1, B2, C, D, E, K and even vitamin B12, as well as potassium, copper and manganese. Its seeds contain essential fatty acids: omega 3, 6, 7 and 9. Sea buckthorn provides health benefits thanks to a joint effect of a great amount of these nutrients together with antioxidants, carotenoids, plant sterols, omega fatty acids, and an extremely high content of vitamin C: less than 50 grams of fresh sea buckthorn berries satisfy the recommended daily allowance of 75 mg of vitamin C. Sea buckthorn, and cranberry, have the highest levels of flavonols among berries, mainly quercetin.

Cranberry

Red queen of the land of lakes and swamps feels at home in wet pine bogs. The ruby like berries are handpicked one by one starting from September until the first snow and still in spring, under the snow. The taste of cranberry is an interesting combination of sweet and sour.
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Nutritional information

Cranberry is one of the most well-known and studied wild berries. In addition to being rich in vitamins E and K, copper, manganese, and fibre, it contains malic, citric and benzoic acid. Benzoic acid preserves the berries naturally. Polyphenol compounds typical to cranberry are flavonols such as quercetin and myricetin, as well as lignans and proanthocyanidins.

Blackcurrant

Dark blue-purple kick to your immune system from the Nordic nightless summer nights. These acidic, sweet and gentle aromatic berries are recommended particularly for cardiovascular health and to boost the immune system. They grow in bushes and are relatively easy to pick.
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Nutritional information

Blackcurrant is rich in flavonols and vitamins C, A, K, folate (B9) and carotenoids. Blackcurrants have one the highest anthocyanin contents of berries. Blackcurrant contains minerals such as calcium, copper, potassium, magnesium, and manganese, and it is also considered a good source of iron. Blackcurrant seeds contain vitamin E and many polyunsaturated fatty acids which are best in the crushed and powdered form.

Nettle-Bilberry

Combination of two among the best of the Nordic nature, bilberry and nettle, guarantees a tasty and healthy addition to any food.
Use nettle-bilberry powder on any sweet or savory snack or dish to give it a nutritional boost and a nice and fresh flavour. Add to yoghurt, porridge, smoothies, baking or as decoration in desserts, ice creams, spice up your cereals, salads, dressings.
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Nutritional information

Bilberry is rich in vitamins A, C, E and K, dietary fibre, zinc, copper, potassium, magnesium, iron and manganese and an excellent source of antioxidants, in particular anthocyanin which boosts the immune system, prevents infections and provides a detoxing effect. Nettle contains protein, a lot of dietary fibre, great amounts of calcium, magnesium, potassium, phosphorus and iron, as well as plenty of vitamin C, folate, carotenoids and vitamins A, K and E.

Nettle-lingonberry

Combination of two among the best of the Nordic nature, lingonberry and nettle, guarantees a tasty and healthy addition to any food.
Use nettle-lingonberry powder on any sweet or savory snack or dish to give it a nutritional boost and a nice and fresh flavour. Add to yoghurt, porridge, smoothies, baking or as decoration in desserts, ice creams, spice up your cereals, salads, dressings.
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Nutritional information

Lingonberry is rich in dietary fiber, vitamins A, B, C, E and K and also iron, copper and manganese. Its antioxidants called polyphenols strengthen the immune system, including lignans, proanthocyanidins, stilbenes, resveratrol and quercetin. Nettle contains protein, a lot of dietary fibre, great amounts of calcium, magnesium, potassium, phosphorus and iron, as well as plenty of vitamin C, folate, carotenoids and vitamins A, K and E.

Nettle

Nettle is a perennial herb that has been used medicinally since ancient times. Found frequently in populated areas throughout Finland, it is one of the nutrionally powerful wild plants in Finland. Shoots and young leaves of nettle are gathered in the spring, before flowering. In autumn intact leaves, seeds and roots are gathered and used to give recognizable taste to food.
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Nutritional information

Nettle is a unique power pack of nutrients. It contains a fair amount of protein, large quantities of dietary fibre and various vitamins, for instance, plenty of vitamins C, A, B1, B2, B6, E, K, and folate, and moreover, significant amounts of minerals like calcium, magnesium, potassium, phosphorus, iron, and silicon. In sum, this excellent source of nutrients offers vitamins for those who eat less vegetables and calcium and iron for vegetarian diets. The low sodium and high potassium content of nettle is advantageous. In addition, stinging nettle contains a number of other beneficial chemicals, such as flavonoids, phytosterols, serotonin, histamine and acetylcholine.

Wild Power

You can enjoy fresh taste and different shades of green with herbs mixture which is a combination of three wild Finnish herbs. Nettle contains protein, a lot of dietary fibre as well as different vitamins. Blackcurrant leaves give mildy aromatic, gentle flavor and add kick to your immune system. Dandelion leaves contain appr. three times the amount of all nutrients compared to other salad plants. Especially vitamins C and A, calcium and iron in dandelion are abundant.
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Lady's Mantle

Lady’s mantle is a perennial herb with fan-shaped leaves that likes to grow in meadows, roadsides and shorelines, preferring a location with sun or partial shade and fairly dry sandy soil. Medieval alchemists collected the drops of rain or dew in the leaf center for its purported magical and medicinal powers, resulting in the latin name of the plant, alchemilla, from Arabic, “alkimiya”, universal cure for disease.
Alchemilla leaves have a mild pungent but very pleasant flavour suitable for herbal beverages, soups, and baking. They also taste good on salads or sandwiches. The flowers and seeds can be used as seasoning. Found in the wild, lady’s mantle is also suitable for garden cultivation for both ornamental and culinary use.
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Chaga

Chaga mushroom is a fungus; technically, a highly-concentrated black mass of mycelium, which grows parasitic predominantly on birch trees in cold habitats throughout the Northern Hemisphere. Chaga, which looks like burnt charcoal, is at its best taken from pure and unpolluted forest in far north of Finland and used as little treated as possible.
The most popular way to consume chaga is by drinking a delicious cup of chaga tea which was a common coffee substitute in post-war Finland. You can also use the beverage in cooking.
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Nutritional information

Chaga contains numerous B vitamins, flavonoids, phenols, minerals, and enzymes. It is also one of the world’s densest sources of pantothenic acid, which is needed by the adrenal glands as well as digestive organs. It contains riboflavin and niacin in significant amounts and is particularly high in copper, calcium, potassium, manganese, zinc, and iron. Chaga also contains other compounds: superoxide dismutase (SOD), a powerful antioxidant enzyme whose function is to halt oxidation, responsible for oxidizing and damaging the tissues, which results in aging, beta-D-glucans, phytosterols, betulin and betulinic acid, and antioxidants. To survive in harsh climates, chaga concentrates natural compounds for its protection, which makes it is so powerful. To strengthen the tree, as well as heal, it produces potent phytochemicals, including sterols, phenols, and enzymes.

Chaga tea recipe

1/4 dl chaga (groats; rougher texture than powder) for 2 liters of water
Let the beverage boil in low heat for about 15 minutes to half an hour.
Leave it to simmer for a while after you have switched off the stove.
Then strain the tea. Sweeten with honey if needed.

Wild mushrooms

Add nutrition and flavour to sauces, soups, pies, stews, warm sandwiches, omelettes, salads, smoothies, use as spice when crushed and when soaked use as fresh mushrooms.
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fresh Cantharellaceae family mushrooms

Trumpet Chanterelle

Trumpet Chanterelle is one the mostly used among Finnish mushrooms. They occur in mossy woods, often in spruce stands but also in mixed forests. It is an excellent food mushroom, especially fried or in soups. Trumpet Chanterelles are rich in vitamin D. Eating them in the winter is a natural way to increase one’s vitamin D intake.

Horn of Plenty

The Horn of Plenty is a delicious edible mushroom. It is less abundant than the most important commercial mushrooms in Finland. The Horn of Plenty favours mesic herb-rich forests and groves, where it is easily camouflaged among other vegetation due to its grey-black colouration. They look rather unattractive, but have a very good flavour. When dried their flavour even improves, acquiring black truffle notes and it can be added as a potent flavouring to other foods. It can be used as ingredient e.g. in soups, sauces, and stews.

Chanterelle

The Chanterelle is one of Finland’s most easily identified and highly valued mushrooms. Chanterelles grow at the roots of birch trees. They occur in diverse landscapes and forest types, but most typically mixed or deciduous forests on islands or lakeshores. Chanterelles are versatile in cooking and can be added as an ingredient to most dishes. Chanterelles contain ample vitamin D and are a good source of potassium, iron, and selenium.

Clay Masks

Exfoliating Sea Buckthorn

Exfoliating Sea Buckthorn Clay Mask Deep cleanses and brightens the skin by absorbing impurities, cleansing clogged pores and removing dead skin cells. Sea buckthorn extract yields vitamins and antioxidants, brightening the skin and bringing forth the natural, radiant beauty of your true self.

Soothing Cranberry

Soothing Cranberry Clay Mask purifies - by cleansing clogged pores, absorbing sebum and impurities - the skin gently yet effectively. Cranberry extract yields vitamins and antioxidants, strengthening and nourishing the skin. The mask leaves your skin feeling smooth and deeply cared for.

Contains only natural ingredients.
Available packages: 30 g
Manufacturer: Käsämä Cosmetics Ltd.

Use of clay

Measure 1-2 teaspoons of dry powder in a suitable container. Add lukewarm water drop by drop until a smooth paste is created. Massage the paste on the cleansed skin of your face, neck and shoulder area. Avoid contact with eyes.
Leave on for 5-10 minutes, and let the natural clay and berry extract work their magic. The mask may crumble as it dries and you may feel some pulling of the skin. When the mask has dried, rinse off with plenty of lukewarm water.
If contact with eyes occurs, rinse with plenty of water.
Use 1–3 times per week for best results. Our packages of 30 g can be used for about 10 masks.