Chinese truffle (Tuber indicum)
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pesizomycotins)
- Class: Pezizomycetes (Pecicomycetes)
- Subclass: Pezizomycetidae (Pecicomycetes)
- Order: Pezizales
- Family: Tuberaceae (Truffle)
- Genus: Tuber (Truffle)
- Species: Tuber indicum (Chinese truffle)
- Other names for the mushroom:
- Asian truffle
- Indian truffle
- Asian truffle;
- Indian truffle;
- Tuber sinensis
- Trufas procedentes de China.
Chinese truffle (Tuber indicum) is a mushroom belonging to the Truffle genus, Truffle family.
The surface of the Chinese truffle is represented by an uneven structure, dark gray, almost black. Has a spherical, rounded shape.
Season and habitat of the fungus
The Chinese truffle bears fruit throughout the winter.
The taste and aroma properties of the Chinese truffle are much worse than those of the black French truffles. Raw this mushroom is very difficult to eat because its pulp is tough and difficult to chew. This species has practically no aroma.
Similar types and differences from them
The Chinese truffle is similar in appearance to the French black truffles or the classic black truffle. It differs from them in less pronounced aroma and taste.
Other information about the mushroom
The Chinese truffle, despite its name, was first discovered in India. Actually, according to its location, it was given the first Latin name, Tuber indicum. The first sighting of the species occurred in the northwestern part of the Himalayas, in 1892. A century later, in 1989, the described type of truffle was discovered in China and received its second name, which is still used by mycologists today. These mushrooms are now exported only from China. Chinese truffle is one of the most inexpensive types of mushrooms of this type.