This is a Vegetarian product.

• Flavour: Exotic mushroom connoisseurs believe that Morel Mushrooms are the closest one can get to black truffles when truffles aren't in season; with respect to their flavour profile. The flavour of Morel Mushrooms can be described as intensely smoky and musky with deep earthy notes. Once rehydrated and sauteed in butter, they give off a scintillating "umami" (like savoury smoked meat) flavour explosion like no other. Morel Mushrooms are perfect when added to rice pilaf/pulao or as a sauce.
• Provenance & Legacy: Our Morel Mushrooms are sourced from the northernmost Himalayan ranges of himachal pradesh. While they're mostly used in French delicacies for their intoxicating aroma and "umami" flavour profile, Morel Mushrooms have been a mainstay in traditional Kashmiri cuisine. In North Indian vegetarian cuisine, Morel Mushrooms are gaining popularity as they're used as a substitute for meat for their strong and alluring "meaty & savoury" flavour profile.
• Quality & Selection: Our Morel Mushrooms are whole or with tails, dark and sun-dried. They're foraged from the Himalayan forests with their tails intact. Only the darkest most aromatic mushrooms are hand-picked during the sorting process.
• Instructions: Morel Mushrooms have a delicate honeycomb like structure which is extremely difficult to clean using conventional methods. The best way to clean these mushrooms is to re-hydrate them in salt or sugar water for 45 minutes. During this time, it's recommended to gently whisk the mushrooms a few times to eject any soil/debris. Once re-hydrated, rinse them lightly, then place them on a clean napkin and pat them dry. Water which remains behind can be reduced to prepare a sauce.
• Precaution: Morel mushrooms undergo minimal processing before they are packed in order to retain their flavour. Crevices of the mushrooms may harbor tiny stones or even insects. For those who wish to take this additional cautionary step, rehydrated Morel mushrooms can be sliced in half (opened and flattened) to ensure there isn't any foreign matter trapped within the Morel Mushroom cap.

This is a Vegetarian product.

• Flavour: Exotic mushroom connoisseurs believe that Morel Mushrooms are the closest one can get to black truffles when truffles aren't in season; with respect to their flavour profile. The flavour of Morel Mushrooms can be described as intensely smoky and musky with deep earthy notes. Once rehydrated and sauteed in butter, they give off a scintillating "umami" (like savoury smoked meat) flavour explosion like no other. Morel Mushrooms are perfect when added to rice pilaf/pulao or as a sauce.
• Provenance & Legacy: Our Morel Mushrooms are sourced from the northernmost Himalayan ranges of himachal pradesh. While they're mostly used in French delicacies for their intoxicating aroma and "umami" flavour profile, Morel Mushrooms have been a mainstay in traditional Kashmiri cuisine. In North Indian vegetarian cuisine, Morel Mushrooms are gaining popularity as they're used as a substitute for meat for their strong and alluring "meaty & savoury" flavour profile.
• Quality & Selection: Our Morel Mushrooms are whole or with tails, dark and sun-dried. They're foraged from the Himalayan forests with their tails intact. Only the darkest most aromatic mushrooms are hand-picked during the sorting process.
• Instructions: Morel Mushrooms have a delicate honeycomb like structure which is extremely difficult to clean using conventional methods. The best way to clean these mushrooms is to re-hydrate them in salt or sugar water for 45 minutes. During this time, it's recommended to gently whisk the mushrooms a few times to eject any soil/debris. Once re-hydrated, rinse them lightly, then place them on a clean napkin and pat them dry. Water which remains behind can be reduced to prepare a sauce.
• Precaution: Morel mushrooms undergo minimal processing before they are packed in order to retain their flavour. Crevices of the mushrooms may harbor tiny stones or even insects. For those who wish to take this additional cautionary step, rehydrated Morel mushrooms can be sliced in half (opened and flattened) to ensure there isn't any foreign matter trapped within the Morel Mushroom cap.