Aroma and Flavour
Binomial name: Lentinula edodes (Shiitake)
Production protocol: biologically produced in sterilized sawdust substrate.
Dehydration methodology: our Shiitake mushrooms are manually harvested and dehydrated through controlled temperature (between 40ºC and 45ºC), and humidity, thus helping the preservation of all nutritional elements and natural organoleptic characteristics. They are then put through a food processor to achieve a very thin powder. No additives or conservatives are added.
Features: The Shiitake mushroom is a highly-nutritious edible, rich in protein, vegetable-fibres, some complex B vitamins (B2, B3, B5, B6, B9), and minerals like calcium, magnesium, phosphorus, potassium, and iron. It’s also a mushroom with a low amount of fat and sodium.
Taste: this mushroom has an intense, and long-lasting flavour, with a slightly spicy ending.
Culinary suggestions: Ideal as a flavour enhancer. They can be added to rice, pasta, sauces, soups. They can also be added to cold (e.g. juices or water) or hot (e.g. tea) drinks.
Storage: Store in a cool and dry place. Once the package is opened, store it in an enclosed recipient.
Expiration: 12 months (shelf life study is currently in progress, therefore the mentioned period can be changed).
The shiitake mushroom is one of the foods with the highest amount of UMAMI in the world! UMAMI is the fifth taste (after bitter, sweet, savoury and acidic) and is characterized by its capacity of generating saliva, the “mouth-watering” feeling.
Nutritional Values /100g