Wild, Rare, Rich Superfood with Healing Power
Gucchi Mushroom is one of the expensive and highly beneficial superfoods that are usually found in the Himalayan forests. It has high medicinal value and a rich umami flavor, making it a delicious food. The scientific name is Morchella esculenta, also commonly known as Morel Mushroom. Nutritionally packed Gucchi Mushroom includes vitamins, minerals, and powerful bioactive compounds.
In Nepal, there are mainly 8 types of Gucchi Mushrooms which are grown at an altitude between 1800-3500 meters. Generally, the Gucchi Mushrooms are harvested in the Spring (March to May) season in the Himalayan regions. For a year-round use, we sun-dried it, maintaining its natural purity and effectiveness.
Soak the fresh or dried Gucchi mushroom in warm water for 20–30 minutes before cooking.
Then, use in soups or stews or sauté with ghee/oil and spices for curries.
Capsule Form: Typically 1–2 capsules (or 500–1000 mg) per day, following the label instructions.
Powder Form: Use 1 teaspoon in tea, smoothies, or as suggested.
Keep away from sunlight in an airtight container in a cool and dry place.
Morning or at lunchtime to absorb nutrients and ensure proper digestion.
Cycle Use: Take 2 to 3 times in a week for 3 to 4 weeks continuously, and a one-week break.
I love mushrooms. I searched for different types of mushrooms, and I came to learn about Gucchi and Red mushrooms. Though a bit pricey, I found them incredibly rich in nutrients. I used Red Mushroom (Ganoderma Lucidum / Reishi) and Gucchi for salad, risotto, and as a soup. The distinct taste while eating in different ways, but no compromise in terms of quality. Highly Recommended.
Handcrafted with care from nature’s finest ingredients
