Some strains are named with restraint. This is not one of them — and to its credit, it mostly gets away with it. KSSS is an isolation of the original Thai Koh Samui line, selected specifically for size and vigour, and it shows: thick, meaty stems, substantial caps, and a general heft that makes a flush feel considerably more serious than the numbers alone suggest. Where some strains go for quantity, this one puts its energy into building fewer, bigger, better-fed fruits.
It's a confident grower too. Colonisation is strong, fruiting is dependable, and the tropical heritage means it's rather more relaxed about warmth than most — it tends to shrug off the upper end of the temperature range where other cubensis start to sulk. Caps run from caramel to golden-brown, often with a lighter margin, sitting on stems that are pale and thick enough to be the first thing you notice.
Something to keep in mind: "Super Strain" is a claim, not a guarantee. The isolation genuinely does produce larger fruit than the standard Koh Samui line, but the label is applied fairly loosely across the market, and quality varies by source. It also asks for a bit more room than you might expect — crowd it and you'll get the size potential without the space to express it, which rather defeats the object.
A little history: the parent line traces to the Thai island of Koh Samui, with the original collection usually credited to ethnomycologist John W. Allen (Mushroom John)in the early 1990s — the same era and the same collector behind several strains still in wide circulation. The Super Strain came afterwards, out of European isolation work by growers who selected for the largest and most vigorous specimens over successive generations. As with most enthusiast-driven isolations, the precise who and when depends on which account you read. What survived the retelling is the mushroom itself, which has been holding up its end of the name for thirty-odd years.
Storage: Keep your spores refrigerated, not frozen, from the moment you receive them. Pop them in the fridge straight away, and they’ll happily keep for a couple of months and, in perfect conditions, even for years.
Remember: All our products are sold for microscopy purposes ONLY; do not try to grow mushrooms with any of our products; that would be illegal and very naughty. While I have your attention on this matter, it is very surprising to learn how many naughty people there are out there. No judging, but I cannot answer any questions about growing mushrooms. It doesn’t matter if you live somewhere where growing is legal; I still won’t answer any questions – please don’t ask. However, if you do ask me naughty questions, I will unfortunately have to add you to my banned list, and you will be unable to enjoy any of my lovely products. I will also inform Santa about your naughty behaviour and ask him to put you on his naughty list – that’s now Christmas stuffed. So please, no naughty questions.
Don’t Forget:
Keep them in a cool, dark place; about 5’c is nice
Keep the product in a clean and tidy place
Don’t let the product get hot
Don’t let them freeze
Don’t let them become dusty or dirty
Some strains are named with restraint. This is not one of them — and to its credit, it mostly gets away with it. KSSS is an isolation of the original Thai Koh Samui line, selected specifically for size and vigour, and it shows: thick, meaty stems, substantial caps, and a general heft that makes a flush feel considerably more serious than the numbers alone suggest. Where some strains go for quantity, this one puts its energy into building fewer, bigger, better-fed fruits.
It's a confident grower too. Colonisation is strong, fruiting is dependable, and the tropical heritage means it's rather more relaxed about warmth than most — it tends to shrug off the upper end of the temperature range where other cubensis start to sulk. Caps run from caramel to golden-brown, often with a lighter margin, sitting on stems that are pale and thick enough to be the first thing you notice.
Something to keep in mind: "Super Strain" is a claim, not a guarantee. The isolation genuinely does produce larger fruit than the standard Koh Samui line, but the label is applied fairly loosely across the market, and quality varies by source. It also asks for a bit more room than you might expect — crowd it and you'll get the size potential without the space to express it, which rather defeats the object.
A little history: the parent line traces to the Thai island of Koh Samui, with the original collection usually credited to ethnomycologist John W. Allen (Mushroom John)in the early 1990s — the same era and the same collector behind several strains still in wide circulation. The Super Strain came afterwards, out of European isolation work by growers who selected for the largest and most vigorous specimens over successive generations. As with most enthusiast-driven isolations, the precise who and when depends on which account you read. What survived the retelling is the mushroom itself, which has been holding up its end of the name for thirty-odd years.
Storage: Keep your spores refrigerated, not frozen, from the moment you receive them. Pop them in the fridge straight away, and they’ll happily keep for a couple of months and, in perfect conditions, even for years.
Remember: All our products are sold for microscopy purposes ONLY; do not try to grow mushrooms with any of our products; that would be illegal and very naughty. While I have your attention on this matter, it is very surprising to learn how many naughty people there are out there. No judging, but I cannot answer any questions about growing mushrooms. It doesn’t matter if you live somewhere where growing is legal; I still won’t answer any questions – please don’t ask. However, if you do ask me naughty questions, I will unfortunately have to add you to my banned list, and you will be unable to enjoy any of my lovely products. I will also inform Santa about your naughty behaviour and ask him to put you on his naughty list – that’s now Christmas stuffed. So please, no naughty questions.
Don’t Forget:
Keep them in a cool, dark place; about 5’c is nice
Keep the product in a clean and tidy place
Don’t let the product get hot
Don’t let them freeze
Don’t let them become dusty or dirty
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