Herbal Powders – Botanical Blends for Daily Wellness
Herbal Powders & Blends
What’s in our Powder Collection
Whisk them into something warm, coffee, cacao, oat milk or a latte, blend them into a smoothie, or stir them into soups and stews near the end of cooking. Warm liquid disperses the powder far better than cold, which tends to leave it clumped on the surface. A small whisk or a jar with a lid solves that.
Earthy and a little savoury, more like a vegetable than a supplement. Moringa is green and grassy; the mushroom blends are mild and slightly nutty; turmeric mixes are warm and peppery. They're better in something with body, coffee, oat milk, a smoothie, than in water, where there's nothing for the flavour to sit against.
The fruiting body is the mushroom itself, the part that grows above the substrate. Mycelium is the root-like network beneath, and in commercial production it's usually grown on grain and then dried and milled together with it. That means a mycelium-on-grain powder can be substantially starch rather than mushroom. Products that use the fruiting body generally say so.
Moringa is the leaf of Moringa oleifera, a fast-growing tree native to the foothills of the Himalayas and now cultivated across the tropics. The leaves have been eaten as a vegetable in India and West Africa for generations, which is why it's usually sold as a food rather than a supplement. It's sometimes called the drumstick tree, after the shape of its seed pods.
Most five-mushroom blends use Lion's Mane, Reishi, Chaga, Cordyceps and Maitake, which are the five most established in traditional Chinese and Japanese practice. Ours uses all five in equal measure, milled finer than flour and batch-tested for heavy metals, worth checking with any mushroom product, since fungi take up more from their growing medium than most plants.
You can cook with them, and it's one of the easiest ways to use them. Stir them in near the end of cooking rather than at the start, so they spend less time at high heat. Long, hard boiling isn't ideal for aromatic powders like turmeric or cacao, which lose scent. Folding them into a finished soup, porridge or sauce works better.
Ours are, where the certification exists for that crop, the moringa, the cacao and the mushroom blend are certified organic. Certification varies by origin, and some excellent small growers can't afford the paperwork, so it isn't the only measure of quality. Every batch is tested for purity and heavy metals regardless.