Himalayan truffle

Himalayan truffle (Tuber himalayense)


  • Department: Ascomycota (Ascomycetes)
  • Subdivision: Pezizomycotina (Pesizomycotins)
  • Class: Pezizomycetes (Pecicomycetes)
  • Subclass: Pezizomycetidae (Pecicomycetes)
  • Order: Pezizales
  • Family: Tuberaceae (Truffle)
  • Genus: Tuber (Truffle)
  • Kind: Tuber himalayense (Himalayan truffle)


  • Winter black truffle

Himalayan truffle (Tuber himalayensis)

Himalayan truffle (Tuber himalayensis) is a mushroom belonging to the Truffle family and the Truffle genus.

External description

The Himalayan truffle belongs to the black winter truffle variety. The mushroom is characterized by a hard surface and a fairly dense pulp. On cut, the pulp acquires a dark shade. The mushroom has a persistent and strong enough aroma.

Season and habitat of the fungus

The fruiting period for Himalayan truffles begins in the second half of November and lasts until mid-February. This period is a great time to harvest Himalayan truffles.


Conditionally edible, but rarely eaten due to its small size.

Similar types and differences from them

The described species resembles a black French truffle, but it is smaller in size, which makes it more difficult for mushroom pickers to find its fruit bodies.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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