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COMMON NAME: Chaga
LATIN NAME: Inonotus Obliquus
OTHER NAMES: Black Burch Mushroom, Chaga Mushroom, Chaga, Tinder Spider.
HABITAT: United States, Canada and Russia.
Chaga grows in different types of forests and can be found not only on birch trees, but also on other trees like alder, mountain ash, ash. Still, the best places for Inonotus Obliquus are birches.
BOTANICAL INFORMATION: Chaga (Inonotus Obliquus) is also known as the birch mushroom). It belongs to the Hymenochaetaceae family; class Basidomycetes; type Fungi.
Chaga is a parasitic fungus, which is a hard large gnarl on birch trunks. This mushroom is of oval or round shape and can have the size of 40–50 cm in diameter and can weigh from 1 to 6 kg. The fungus hyphae penetrate into the wood of the tree, feed on birch juice, cause the destruction of the wood and the decay of the whole tree. On top of the gnarl the fungus is dark and cracked. Inside it is dark brown with small yellow streaks at the place of attachment to the tree. If conditions are good, Chaga can grow for up to 20 years.
Chaga gnarl usually grows in places of mechanical destruction of the tree. This fungus affects only living trees, mostly old birches. Basidiospores of the fungus, scattered in the air, enter the “injured” areas of the bark and sprout, forming mycelium. Mycelium filaments destroy wood and cause internal pale rot. In the place of the primary fungus infection, appears gnarl. (In 3-4 years)
CHEMICAL COMPOSITION: Chaga is extremely rich in good chemical substances. It contains: enzymes, chloride, triterpenes, Vitamines B12, B 2, B3, K, phenolsterols, polysaccharides, triterpenoids, pterins and pteridine derivatives, agaricin and humic-like chagic acids; water-soluble pigments, which form a chromogenic polyphenol-carbon complex; organic acids: acetic, oxalic, vanillic, formic, lilac; inonotic and obliquinous acids; ergosterol, lanosterol and inotodiol; lipids; traces of alkaloids of unexplained structure; lignin, fiber, free phenols, flavonoids, coumarin pecedanin, cellulose, tannins, saponins, gums and other trace elements in the form of oxides.
HISTORY AND FACTS:
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