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) is a mushroom belonging to the Truffle family and the Truffle genus.
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.