Chaga, or Inonotus obliquus, is a fungus that grows on birch trees throughout the cooler climates of Asia, Europe, and North America. If you come across it in the forest, it looks like hard, burnt charcoal with a striking golden colour on the inside. What you won’t see is the fruiting body that grows beneath the bark.
The first medicinal use of Chaga dates back 900 years, when the Khanty people of Western Siberia ground it up for use in beverages, soups, and stews to support vitality and longevity;1 Chaga tea was also sipped for digestion and detoxification as well as more acute conditions. Have you ever ordered Chaga coffee or tea at your local café? This functional mushroom was used in place of coffee by Finnish soldiers in World War II when beans were in short supply.
Benefits of Chaga
Beta Glucans and Chaga
Now widely researched, Chaga is used in modern medicine both preventatively and restoratively. It’s an excellent source of beta-glucans, which are also found in oats, barley, and baker’s yeast. These soluble fibres can lower cholesterol levels, reduce inflammation, and improve blood sugar management. Additionally, beta-glucans help to increase the activity of immune cells.
Antioxidants and Chaga
Chaga also provides antioxidants, a favourite ingredient for supporting the immune system. The dark-coloured pigments of this mushroom contain antioxidant properties to protect key immune cells and support overall health. As an immunomodulator, Chaga can up- or down-regulate immune activity, depending on what the body needs. Ongoing research is even exploring its anti-cancer properties and role in cancer treatment.
Chaga is ideal for use in powders, tinctures, and capsules, making it easy to experience its immune-boosting benefits this holiday season and beyond.
Chaga Recipes
Chocolate Chaga Truffles
Share your new fungi knowledge and these Chaga-infused truffles at your next holiday party. Or enjoy them at home in your PJs—that works too! They’re vegan, gluten-free, naturally sweetened, and each truffle contains one serving of organic Chaga mushroom.
Ingredients
- ½ c almond flour
- ½ c chopped dates, soaked
- ¼ c Chaga powder
- ¼ c cacao powder
- 1 Tbsp melted coconut oil
- ¼ tsp vanilla extract
- ⅛ tsp fine salt
Optional Chocolate Coating
- ½ c vegan chocolate chips
- 1 Tbsp melted coconut oil
Instructions
- Soak the chopped dates in a bowl of hot water for 15 minutes.
- Strain out the dates and discard the water.
- Combine all ingredients in a food processor. Mix on high speed for 1–2 minutes, or until you have a sticky, crumbly mixture.
- Roll into twelve balls, each 1-inch wide.
- Refrigerate for at least 2 hours.
- For chocolate-dipped truffles, melt chocolate and coconut oil down in a double boiler.
- Dunk each truffle into the chocolate and lift it out with a fork. Place it on a large plate lined with parchment paper and refrigerate for 2 more hours.
Store in the refrigerator and consume within 5 days.
Chaga Mushroom Tea
Trying to kick that caffeine addiction? Why not swap your morning cup of joe for a naturally caffeine-free chaga tea? Chaga has a mild, earthy taste, often described as having vanilla or nutty undertones. You'll hardly know it's a mushroom at all.
Ingredients
- chaga powder, 2-3 tsp per 1 c water
- water
- honey or maple syrup, to taste (optional)
- milk, to taste (optional)
Instructions
- Measure 2 to 3 teaspoons of chaga powder per 1 cup (8oz) of hot water. Add the chaga to an infuser for loose leaf tea.
- Cover the infuser with boiling water.
- Steep for 10 to 15 minutes, then remove the infuser, and serve immediately.
- If you have a sweet tooth, the tea can be sweetened with maple syrup or honey. Depending on your tastes, you might also like to add a splash of milk.
Any leftover tea can be refrigerated. Consume within 7 days, either cold (i.e. iced) or reheated.
Recipe adapted from Earth, Food and Fire.
