Mushrooms

Fan-shaped, banded bracket fungus, sold dried for wellness teas.

The classic dhingri of Indian kitchens, mild and versatile.

Crunchy, dark, cartilaginous — a texture star in stir-fries.

Woody, glossy medicinal mushroom sold dried for teas and tonics.

Striking slate-blue caps, cold-tolerant and richly flavoured.

Long, slender ivory stems perfect for soups and hotpots.

Small amber caps with a naturally glossy, gelatinous coating.

Vivid pink clusters with a delicate bacon-like aroma when cooked.

Deep umami caps, prized in East Asian and modern cuisine.

Delicate, fan-shaped clusters with a subtle seafood note.

Petite clustered caps with a nutty, crunchy bite.

Egg-shaped and tender, a staple of Asian cooking.

Large, meaty caps perfect for grilling and steaks.

Wild-foraged honeycomb caps from Himalayan forest floors — India's most prized mushroom.

Golden, trumpet-shaped wild mushroom with a fruity aroma.

A heat-tolerant Indian native with a thick, buttery bite.

A deeper, earthier cousin of the white button.

Shaggy white cascades with a delicate crab-like texture.

Vivid orange lab-cultivated specialty prized in wellness cooking.

Thick, meaty stems that sear like scallops.

Frilly, layered clusters with a deep forest-floor aroma.

The everyday classic — mild, versatile, and kitchen-ready.