Reishi is the common English name used for several Ganoderma mushrooms with a long history in East Asian traditions. Ganoderma lucidum and closely related species are commonly encountered in commercial products.
Why is Reishi distinctive?
Many Reishi fruiting bodies develop a glossy, lacquered-looking surface with reddish-brown tones. Their woody texture means they are generally prepared as teas, powders or extracts rather than eaten like ordinary culinary mushrooms.
A long cultural history
Reishi has appeared in Chinese art, writing and traditional practice for centuries. Historical phrases such as 'mushroom of immortality' are part of this cultural history and should not be interpreted as literal claims about a modern product.
Whole mushroom and extracts
Whole dried Reishi can be sliced and simmered. Powdered fruiting body is milled dried mushroom. Extract powders undergo additional processing and can be easier to mix into drinks.
What to compare
Check the Ganoderma species, origin, fruiting body versus mycelium, extraction method, extract ratio where applicable, testing and ingredient list.
