Cinnamon Cap Mushroom Grow Kit - 5 lbs

Cinnamon Cap mushrooms are also known as Nameko in Japanese cuisine. Same species (Hypholoma sublateritium), two different names depending on the culinary tradition you buy them under. Cinnamon Cap is the name used in most Western specialty markets and English-language cultivation supply. Nameko is the name Japanese, Korean, and Chinese cooks use for the same cluster of tan-to-cinnamon-brown caps.

What is a Cinnamon Cap mushroom?

A Cinnamon Cap is a small-to-medium cluster-forming mushroom that fruits from decaying hardwood. Caps run from tan when young to a rich cinnamon brown when mature, with a matte cracked surface, cream-colored stems, and dense flesh that holds its shape through cooking. The species is native to temperate hardwood forests across North America, Europe, and East Asia, and it has been cultivated in Japan for centuries under the name Nameko.

In the pan, Cinnamon Cap gives you a nutty base note with a mild earthy finish. The texture stays firm through long braises, which makes it a natural pick for pasta, risotto, and Asian noodle bowls where softer species like Pink Oyster would collapse.

Grow fresh Cinnamon Cap mushrooms at home in 7 to 14 days. The Lykyn Cinnamon Cap grow kit is a 5 lb fully colonized fruiting block of Pholiota adiposa that delivers 2 to 3 harvests of glossy caramel caps. Pair it with the Lykyn Smart Grow Chamber and skip the daily misting and the contamination guesswork.

What makes Cinnamon Cap mushrooms special

• Rare culinary treasure sought after by professional chefs but almost never available in grocery stores due to a 2 to 4 day fresh shelf life.
• Subtle, complex flavor with mild sweetness, nuttiness, and a warm cinnamon-like aroma that elevates pasta, risotto, omelets, and stir-fries (despite the name, they contain no actual cinnamon).
• Tender, silky texture with soft caps and slender stems that cook quickly and absorb flavors beautifully, similar in character to Nameko mushrooms.
• Nutrient-dense and low calorie providing fiber, B vitamins (thiamin, riboflavin, niacin), potassium, phosphorus, and copper.
• Beginner-friendly growing experience that produces 0.75 to 1 lb per harvest with 2 to 3 flushes per block in 7 to 14 days per flush.
• 5 lb fully colonized block ready to fruit immediately with no inoculation or incubation required.

Who should grow Cinnamon Cap mushrooms

This Pholiota adiposa fruiting block is perfect for home growers who want to experience something beyond the usual oyster and shiitake varieties. Whether you are a food enthusiast searching for rare ingredients, a home cook who values peak freshness, or a curious beginner exploring mycology, Cinnamon Caps offer a uniquely rewarding grow. They pair beautifully with the Lykyn Smart Grow Chamber, which automates humidity and airflow for hands-free cultivation.

Full Cinnamon Cap mushroom specifications

How to grow your Cinnamon Caps

1. Setup: Fill your humidifier tank with distilled water and place the Cinnamon Cap block inside your Lykyn Grow Chamber. Leave space in front of the block for mushrooms to grow freely.
2. Sterilize: Flame sterilize a razor or knife and allow it to cool completely.
3. Slice: Cut a small "X" on the side of the bag where you want the mushrooms to fruit.
4. Select: Place the chamber top back on and choose "Cinnamon Cap" from the Lykyn App.
5. Relax: Cinnamon Caps grow gracefully and steadily. Your chamber maintains ideal conditions while they develop.

When to harvest Cinnamon Cap mushrooms

Cinnamon Cap mushrooms are ready to harvest when the caps are glossy, caramel to cinnamon-brown, and fully formed. The caps should still be slightly convex and not fully flattened. Harvest promptly for peak freshness and flavor. Gently twist and pull clusters from the base, or cut cleanly with a knife. Handle carefully, as Cinnamon Caps are more delicate than oyster mushrooms.

How to store and cook Cinnamon Caps

Store freshly harvested Cinnamon Cap mushrooms in a paper bag in the refrigerator for 2 to 4 days. For the best experience, harvest only what you plan to cook soon. Cook gently over medium to low heat. Saute briefly in butter or olive oil until just tender. Season lightly with salt, herbs, or a splash of white wine. Cinnamon Caps are exceptional in pasta, risotto, light stir-fries, omelets, or simply served on toast. Avoid overcooking, which diminishes their subtle sweetness.

Preparing Cinnamon Caps for a second flush

After harvesting, remove any remaining mushroom material from the surface of the block. Re-soak the block in cold, clean water for 12 to 24 hours to fully rehydrate. Drain thoroughly and return to your Lykyn Grow Chamber. Select "Cinnamon Cap" again in the app to begin the next flush. Most blocks produce 2 to 3 flushes with proper care.

Frequently asked questions

How long does it take to grow Cinnamon Cap mushrooms?

With the Lykyn smart chamber, expect 7 to 14 days from slicing the bag to first harvest. The block then rests a few days before re-soaking and starting the next flush.

How many flushes do you get from a Cinnamon Cap block?

Our 5 lb fully colonized block typically produces 2 to 3 flushes at about 0.75 to 1 lb fresh each. Yield drops with each flush as the block consumes its substrate.

What do Cinnamon Cap mushrooms taste like?

Cinnamon Caps have a subtle, nutty flavor with mild sweetness and a warm aroma reminiscent of cinnamon (despite containing none). The texture is tender and silky, similar to Nameko, and they shine in pasta, risotto, omelets, and stir-fries.

Can I grow Cinnamon Caps without the chamber?

Yes, the block can fruit in any high-humidity environment (85 to 92% RH at 50 to 64°F / 10 to 18°C). However, it needs daily misting and has a higher contamination risk. The Lykyn Smart Grow Chamber automates both.

Ready to start your first grow? Pair this block with the Lykyn Single-Tier Smart Grow Chamber and harvest your first flush in under two weeks.

Frequently Asked Questions

What is the Cinnamon Cap mushroom, and is it the same as Nameko?

Same species, two names. Cinnamon Cap (Hypholoma sublateritium) is what most Western specialty markets call it. Nameko is the Japanese name for the same mushroom, used in East Asian cuisine and in most Japanese cultivation supply. Both names refer to the same cluster of tan-to-cinnamon-brown caps with a nutty flavor and firm texture that holds up through cooking.

Is Cinnamon Cap the same as Chestnut mushroom?

Different species. Cinnamon Cap is Hypholoma sublateritium. Chestnut mushroom is Pholiota adiposa, a related genus with slightly sticky caps and a similar tan color. Both cluster on hardwood but the two are not culinary substitutes: Chestnut has a stickier cap surface, Cinnamon Cap is drier and firmer.

How long until my first Cinnamon Cap harvest?

Between 12 and 16 days from opening the block. Cinnamon Cap is slower than oyster species because pinning starts later, but the fruiting phase itself moves fast once caps begin darkening.

What do Cinnamon Cap mushrooms taste like?

Nutty with a mild earthy finish. The texture stays firm through cooking, which makes Cinnamon Cap a natural pick for pasta and risotto where softer species collapse. Braising deepens the nutty note.

Is Cinnamon Cap the same as Nameko?

Related but different. Nameko is Pholiota microspora with a slippery glutinous cap surface. Cinnamon Cap (Hypholoma sublateritium) is drier, denser, and holds its shape better through cooking. Some suppliers sell them interchangeably which causes confusion.

How do I know when Cinnamon Cap is ready to harvest?

Cluster caps darken from tan to a rich cinnamon brown and the veils under the caps break open. Harvest the whole cluster at the base by twisting; individual caps come off cleanly.

Can I grow Cinnamon Cap without a Lykyn chamber?

Possible but harder. Cinnamon Cap needs stable 90 to 95 percent humidity through pinning, which manual chambers rarely hold. A shotgun fruiting chamber works but yields vary. The Lykyn chamber automates that step.

How do I store fresh Cinnamon Cap?

Paper bag in the fridge for four to five days. The dense caps hold up better than oyster species. Do not soak or seal in plastic. If drying for long-term storage, quarter the clusters and dry at 40 to 50 degrees Celsius.

How does Cinnamon Cap compare to shiitake for growing difficulty?

Slightly easier. Cinnamon Cap does not require a cold shock step, but it does want steady humidity and airflow through pinning. If you can grow shiitake, Cinnamon Cap is well within reach.

What is the yield from one Cinnamon Cap block?

Around 0.5 to 0.75 pounds per flush across 2 to 3 flushes total. Total lifetime yield lands in the 1 to 2 pound range. First flush is typically the largest.