CHAGA FROM THE WILD NORTH
Chaga is a wood-decaying fungus that forms on to the trunk of many varieties of deciduous trees. Chaga has been used as needle pads, sources of dyes, and as food. During wartime in Finland, it was brewed as a coffee substitute and it was known as “Woodpecker tea”. In Russia, chaga has also been used as a traditional stimulant.
Chaga has returned to Finnish cuisine and cooking in recent decades, and for many, chaga tea has become a new favourite breakfast and afternoon drink. Nordic Chaga is an easy and effortless way to incorporate chaga into your daily diet, and it is simple to use in both drinks and food.
The crushed Nordic Chaga pieces are about 2-3mm in size.
HOW TO USE NORDIC CHAGA – JAAKKO HALMETOJA’S HOW-TO
Add 1 tablespoon of chaga to a litre of water, and let boil for at least 10 minutes. If you wish, you can let the tea simmer for up to several hours to gain a stronger flavour and colour.
Drink 1-4 cups of chaga tea every day, or use the tea as base for your smoothies – this is usually the easiest way to enjoy larger amounts of chaga.
Use the tea as your coffee water, or use the tea to make soups or boil rice in.
You can use the same chaga for as long as it releases colour.
You can also make cold chaga tea. A cool glass of chaga tea is refreshing on long summe days.
If you like, you can make an alcohol extract from Nordic Chaga in the ratio of 1:2 to 1:5, and enjoy 15-20 drops of the prepared tincture three times a day. Use 40-60% clear alcohol and let “brew” for at least two weeks.
IMPORTANT NOTE! Chaga should not be used simultaneously with antibiotics, penicillin or intravenous glucose. Nordic Chaga is not to be consumed on its own (humans lack the ability to produce chitinase enzyme, which is why our digestive system does not digest the hard chitin cells of the chaga).
Dietary supplement. Dietary supplements should not be used as a substitute for a healthy and balanced diet and healthy lifestyle. Keep out of reach of children.
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