Dehydrated Black Fungus

Quick Soak: Cover 10–15 g in warm water 20 minutes; trim; add to stir-fries.

Soup & Hot-Pot: Simmer soaked petals in broths or ramen for silky crunch.

Salad Toss-In: Slice rehydrated ears; dress with soy, sesame, chili & lime.

No-Egg Scramble: Sauté with tofu, scallions and ginger for protein-rich breakfast.

Powdered Umami: Mill to powder; whisk 2 g into miso or stock for body.

Gourmet Pickle: Blanch, then quick-pickle with rice vinegar, garlic and pepper.

Gut-Friendly Fibre: β-glucans and soluble fibres support regularity and comfort.

Cardio Support: Naturally low fat; fibre may help maintain healthy lipids.

Mineral Boost: Provides iron and copper for normal energy metabolism.

Antioxidant Help: Polyphenols and melanin complexes neutralise everyday stressors.

Light & Satisfying: Adds volume and texture with minimal calories or sodium.

Plant Vitamin D Precursor: Ergosterol can convert to vitamin D2 with UV exposure.

Serving Size: 1 serving = 10–15 g dried petals (before soaking) or 2 g powder

Ingredients: 100 % Black Fungus / Wood Ear (Auricularia polytricha) dehydrated fruiting body

Allergen Information: Free from common allergens; those with mushroom sensitivities should avoid use.

Free from: Added sugar • Gluten • Dairy • Caffeine • Artificial colours

Usage Tip: Save the soaking liquid—strain and use as a light, mineral-rich stock.

Storage: Cool, dry & dark. Keep sealed; refrigerate after rehydration and consume within 48 hours.

Keep Away From Children

Q: How do wood ear mushroom benefits support gut health and everyday digestion?

A: Dehydrated black fungus (wood ear) is rich in β-glucans and soluble fibres that form a gentle gel, helping stools stay soft and regular while feeding beneficial microbes. These fibres ferment into short-chain fatty acids that may support a calm intestinal environment and normal barrier function. Practically, that means you can add texture and fullness to meals without heaviness—soaked slices in soups or salads, or 2 g powder whisked into broth. Start with small portions if you’re new to mushroom fibres and increase as your routine settles. Pairing wood ear with hydration, leafy greens and a varied diet helps your gut ecosystem stay balanced. If you’re managing a medical GI condition, check with a clinician to personalise serving sizes and timing.

Claim strength: Moderate

Claim-strength scale – High = multiple human studies; Moderate = a few trials; Emerging = early lab data.

Q: Do wood ear mushroom benefits include heart-healthy support?

A: Wood ear provides viscous fibres and polyphenols that may help maintain healthy cholesterol handling as part of a balanced diet. The fibres can bind bile acids in the gut, a mechanism associated with favourable LDL numbers, while the low-fat, low-sodium profile fits heart-smart cooking. Enjoy soaked slices in vegetable-forward stir-fries or soups, and keep foundations—movement, sleep and whole foods—front and centre for best results.

Claim strength: Emerging

Q: What are the culinary wood ear mushroom benefits versus common button mushrooms?

A: Wood ear brings a unique crunchy-silky bite, excellent at absorbing sauces without going soggy. It stays tender-crisp in hot-pot, ramen and stir-fries, adding body with minimal calories. Nutritionally, it offers more soluble fibre than many market mushrooms and contributes iron, copper and ergosterol. Keep heat moderate after soaking to preserve texture; slice thin for salads and thicker for soups.

Claim strength: Moderate

Q: How do I prepare dehydrated wood ear to keep wood ear mushroom benefits intact?

A: Soak 10–15 g in warm (not boiling) water for 20 minutes, rinse grit away, trim tough bases and slice. Gentle simmering or quick stir-frying preserves both the signature crunch and soluble fibres. For pantry convenience, mill a portion to powder and add 2 g to broths or sauces—no long cooking needed. Refrigerate any rehydrated leftovers and use within 48 hours for best quality.

Claim strength: Emerging