Cordyceps

Cordyceps is a name for a group of fungi that, in nature, grow on insects and other arthropods, eventually sending up a thin, club-shaped fruiting stalk. Two species matter most to shoppers: the wild Ophiocordyceps sinensis and the cultivated Cordyceps militaris.

The wild Himalayan cordyceps

Ophiocordyceps sinensis grows on the larvae of ghost moths in alpine meadows on the Tibetan Plateau and in the Himalayas, usually above 3,000 meters. In Tibetan it is called yartsa gunbu, meaning "summer grass, winter worm," because the fungus looks like a blade of grass rising from a caterpillar. Collecting it is a major source of income for local families each spring, and the wild harvest can sell for more than its weight in silver. Over-harvesting and climate change have made wild supplies scarce.

Cultivated Cordyceps militaris

Because wild cordyceps is rare and costly, most cordyceps in today's market is Cordyceps militaris, a related species with vivid orange, finger-like fruiting bodies. It can be grown without insects on rice, grain or liquid media, which makes it far more sustainable and consistent. In parts of Asia, dried militaris is sold as "cordyceps flower" and added to soups and broths.

Research and tradition

• Wild cordyceps has been part of Tibetan and traditional Chinese practice for centuries.
• Cordyceps militaris naturally contains cordycepin, a compound that has been the subject of laboratory research.
• Findings depend on species, growing method and preparation, so labels that name the exact species are the most useful.

Cordyceps and functional confections

Cordyceps is one of the species most often grouped under the adaptogen label, and it shows up in coffees, teas and snacks across the functional mushroom category. Its flavor is mild and slightly savory, which suits fruity formats like gummies and shots. Browse Polkadot Mushroom Shots or read about how we craft our functional mushroom blends in our guide.