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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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.