Description
- For ten years, we have been steadfast in only making natural Cordyceps sinensis, refusing to cultivate Cordyceps artificially, and not making freeze-dried Cordyceps.
- Tibet is our proud place of origin: all Cordyceps come from Tibet. Due to the high altitude, large temperature difference, and sufficient sunshine, the Cordyceps are firm and plump, with a good appearance.
- Serving Instructions: Wash with water, brew with boiling water, and finally eat the cordyceps roots, so that the nutrients are not wasted. Can stew soup, if stewed chicken, duck, cordyceps should not be boiled for too long. Boil porridge, add cordyceps after boiling, should not be boiled for too long.
How to distinguish naturally occurring cordyceps from fake, freeze-dried cordyceps.
Naturally growing cordyceps: The grass head from coarse to fine is a gradual process, and the gradient color is obvious. The contact surface between the head of the substellation and the worm body will not suddenly become smaller, and the junction is strong. The brownish-yellow color of the worm naturally does not have brown patches. The growth cycle is one to three years, and the worm body is compact.
Freeze-drying is a technology that dehydrates cordyceps in an instant and keeps the size unchanged, but it tastes fluffy and has no fleshy texture, so that the fragrance of cordyceps disappears, just looks good, and is easy to adulterate Mixed with artificial cordyceps, so please keep your eyes open, identify the characteristics of the two cordyceps, and then decide to buy. Cheap can not dominate the market, quality is what customers need most!
Real cordyceps, with a 'V' shaped digestive gland, has a rich ghee aroma, chewed and fragrant, rich in flavor and sweet.