Morel is a seasonal, wild mushroom with a tender, spongy texture, and earthy flavor. Morels cannot be cultivated & can only be foraged & collected from where they naturally grow in the wild in upper hills of Himachal Pradesh, Jammu & Kashmir and Uttarakhand in the spring season.
It is a highly desired ingredient among chefs & mushroom enthusiasts. They are one of the most sought-after mushrooms in the world. Aside from tasting great, morels are full of nutritional benefits. They are full of lots of protein and fibers as well as antioxidants. They can even help to balance your blood sugar. Since morels grow in rich soils, they are full of vitamins and minerals like copper, iron, manganese, zinc, vitamin D, folate, riboflavin, niacin, and more. They even contain a bit of calcium, selenium, and potassium.
Some morels are short and stout, while others are long. They can range in color from grey to blonde. And they can be as big as your hand, or as small as a fingertip. They have many doppelgangers. If you cut into a false morel, you will find that it is filled with cotton-like white fibers inside instead of being hollow. True morels are more uniformly shaped – Oblong to Bulbous. They are white and hollow from inside. Morels taste nutty, woodsy, toasted and earthed. They stand out in the recipes they are incorporated into.
Morel has a total global production of 200 MT only. Agnext has started a venture in the morels by engaging with a Farmer Producer Company – “The Holistic Himalayas”. This women only run FPC collects this exotic mushroom from upper hills of Chamba region, Himachal Pradesh. The collected morels are cleaned, dried, graded & then vacuum packed in 50 gms & 100 gms packaging. The packed mushrooms are sold in retail through quick-commerce channels.
