Tibet Cordyceps

Tibet Cordyceps

　　Cordyceps, also known as Dong Chong Xia Cao, is a valuable medicinal substance with both plant and animal characteristics. It consists of the stroma and the body of the larva parasitized by the Cordyceps fungus—during winter it appears as an insect, and in summer as a plant, with the lower part being the larva and the upper part the fungal stalk. It is predominantly produced in Qinghai, Tibet, Yunnan, and the Garzê and Ngawa prefectures of Sichuan. Cordyceps has a sweet and slightly sour taste, neutral nature, and fragrant aroma, and is a highly effective tonic.

It contains components such as crude protein, fat, cordycepic acid, and vitamin B12, and has effects such as nourishing the lungs and kidneys. It is highly beneficial in treating tuberculosis, cough, hemoptysis, wheezing due to deficiency, night sweats, impotence, seminal emission, soreness and weakness in the lower back and knees, and post-illness debility.