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Red Reishi Powder


Applications & Usage

Uses Red Mushroom Powder can be used in place of salt in virtually any dish, adding an immediate flavor punch to everything from scrambled eggs and ground meat to roasted veggies and chicken wings. Even your vegan friends'll dig it! You can use it to sprinkle on roasted broccoli,


Kosher Yes
Upcycled Yes

Microbiological Properties

Coliforms <negative in 1
Molds <1000 cfu/g.max
Salmonella <negative
Total Bacteria Count <10000cfu/g
Yeast <1000 cfu/g.max

Nutritional Information

Carbohydrates 1.61 g
Fat 2,2 g of whichsaturates, 056 g
Salt 0.03 g.
Sugar 0.5 g


Color Slightly Red
Country Of Origin Kenya, Uganda, Tanzania
Energy 871 kj / 241 kcal
Ingredients 100% Mushroom reishi
Odor Characteristic, mild earthy
Production Method The red reishi mushrooms are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 10.63 g,
Taste Slighty Bitter

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Packaging Red Reishi Powder is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter. 
Shelf Life 36 months from date of manufacture; Keep cool, dry, hygienic and well ventilated. Don´t expose to direct sunlight. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.