TRADITIONAL PREPARATION
How to Prepare Cordyceps
Explore traditional ways to prepare whole specimens, along with straightforward handling and storage guidance.
Traditional preparation approaches
Warm water infusion
Use 1–2 whole cordyceps in warm-to-hot water for about 10 minutes. The same specimens can be infused again several times until the flavor becomes faint; the softened specimens may be eaten after the final infusion.
Tea
Use 2–3 whole pieces and gently simmer in hot water for about 10–15 minutes. The softened pieces may be eaten afterward.
Soup
Prepare the soup normally and add the cordyceps toward the later part of cooking, allowing it to simmer gently rather than undergo prolonged hard boiling. The cordyceps can be eaten with the finished soup.
Traditional alcohol preparation
Cordyceps may be prepared as a traditional alcohol infusion for adults who consume alcohol. This is not a health recommendation.
Whole cordyceps may be eaten after softening through tea, infusion or cooking. Do not eat them raw straight from the package.
Handling and safety
- Inspect and gently clean before preparation.
- Do not use specimens that appear visibly moldy, spoiled or unusually damaged.
- Keep dry, sealed and protected from humidity. Keep out of reach of children.
- If pregnant, taking medication or managing a medical condition, consult a qualified healthcare professional before use.
- Alcohol-based preparation is for adults only.
This website provides product and traditional preparation information only and does not provide medical advice.