Shiitake Mushroom
Premium freeze-dried shiitake mushroom processed using low-temperature vacuum drying to retain near-fresh color, aroma, and nutrition. Ideal for premium food manufacturers.
SKU
FD-SHM
HS Code
On request
Category
Mushrooms
Key Details
| Botanical Name | Lentinula edodes |
| Product Form | Slices / Whole / Powder |
| Origin | India |
| Variety | Forest-Grown Shiitake |
Premium Freeze-Dried Shiitake Mushroom for Food Manufacturing & Export
Freeze-Dried Shiitake Mushroom is produced from fresh, hand-selected shiitake mushroom using low-temperature vacuum freeze-drying — a gentle process that removes moisture through sublimation instead of heat. This preserves natural color, aroma, texture, and nutritional value far closer to the fresh product than heat-dehydration, while extending shelf life for export and industrial use.
Key Features
- Made from premium quality fresh shiitake mushroom
- Vacuum freeze-dried at low temperature to preserve near-fresh color, aroma, and nutrition
- Ultra-low moisture content with minimal shrinkage
- Rehydrates quickly, restoring close to its original texture and flavor
- Available in Slices / Whole / Powder
- Custom processing available
Applications
Freeze-Dried Shiitake Mushroom is widely used in premium umami seasoning and stock powders, gourmet ready meals, and nutraceutical formulations.
Export & Customization
We offer bulk export supply, OEM manufacturing, private label packaging, customized specifications, and flexible packaging solutions to meet international buyer requirements.
Storage
Store in a cool, dry place in moisture-proof, airtight packaging away from direct sunlight. Freeze-dried products are highly hygroscopic and will reabsorb moisture quickly once opened, so reseal tightly between uses.
Packaging dimensions will be shown here once configured.
Ready to place your order?
Share your quantity, preferred packaging, destination country, and buyer requirements. The Frzex team supports container planning, labeling, and export document coordination end-to-end.
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