Wild-harvested

We work only with wild-harvested adaptogens. Not a farm, not lab cultivation, not mycelium in a tank – but a mushroom that grew in its natural environment through years of slow development.

The difference is fundamental. An adaptogen is a mushroom's response to environmental stress. Altitude, temperature swings, wind, UV radiation – all of this pushes the mushroom to produce its protective compounds. In a sterile lab, that stress isn't there. A mushroom grown in controlled conditions is biochemically a different product – even under the same botanical name.

Eight weeks of harvest per year

Our harvesters go into the mountains only 8 weeks a year – during short seasonal windows when the fruiting bodies reach maturity. The rest of the time the mycelium rests and recovers.

We do not 'produce' the mushroom – we go to where it grew on its own. This approach limits volume, but it preserves what people have gone into the high mountains for centuries to find.

No mycelium, no lab fermentation

Many brands in the mushroom supplement world work with mycelium – grown in tanks on a grain substrate, then dried and milled together with that substrate. It's cheap and scalable, but biochemically far from a wild fruiting body.

We use only whole fruiting bodies, gathered by hand in one piece. No shortcuts.

Who harvests

Our harvesters are local families from Nepal's mountain regions who have been going for these mushrooms for generations. Knowing where, when and how to gather them is passed down through the family. We pay them at a direct price with no middlemen.

This is a part of our supply chain we will never 'optimise for cheaper'.