Six mushrooms, one scoop
Every scoop of Mello carries six functional mushrooms. Here is what each one is, without the marketing, and why it is in the blend. For the research behind them, each has its own page under Learn.
Lion's Mane mushroom
A pale, shaggy mushroom that grows on hardwood and has been eaten across East Asia for centuries. It is the mushroom people most associate with focus, and it is the reason a Mello morning feels clearer rather than just more awake.
Cordyceps mushroom
Slender and orange, with a long history in endurance traditions. It carries a faintly savoury note that disappears entirely behind the roast.
Reishi mushroom
Glossy, reddish brown and bitter on its own, so it is balanced within the blend rather than dominant. Reishi sits at the calmer end of the mushroom family. It sits behind the roast instead of competing with it.
Shiitake mushroom
The one you already know from the kitchen. It brings a savoury depth to the cup and has one of the longest records of everyday use of any mushroom.
Turkey Tail mushroom
Named for the banding on its caps. It is the quietest ingredient in the blend by taste, and one of the most researched, with the studies summarised on its research page.
King Trumpet mushroom
Thick stemmed and mild, a close relative of the oyster mushroom. It rounds out the blend and, like the others, is part of the six mushroom extract blend listed on the pack.
Mushroom extracts: why extraction matters
Mushrooms are mostly chitin, which we cannot digest. Extraction, in hot water, alcohol or both, is what pulls the useful compounds out of the cell walls. All six are listed on the pack as one mushroom extract blend. We are confirming the extraction method and per mushroom amounts with our supplier and will publish them here once we have them in writing.
None of this is a health claim. Mello is a food, and these mushrooms are here because they have earned their place in kitchens and in research for a long time. The research pages set out what the studies actually measured.