The Tuber indicum, commonly known as the Chinese black truffle, is a species of truffle native to China, primarily found in Sichuan, Yunnan, and Tibet. It is often dark brown or black on the outside with a textured, knobby surface. The interior is usually marbled with white veins.
Although it resembles the prized European black truffle (Tuber melanosporum), its flavor and aroma are generally considered to be milder and less complex. It is used in culinary applications, often as a more affordable substitute for European truffles.
Chinese Black Truffle Whole "Tuber Indicum" /grm
Frozen Black Truffle Whole
Tuber Indicum
Weight: gram /pcs
Origin: China
Frozen ProductStoring/Serving Tips: Once a fresh truffle is out of the ground, it doesn't keep long. To best preserve your truffle, wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until you are ready to use it. To clean it, gently remove any dirt that remains with a soft brush, then use the tip of a paring knife to loosen any pockets of dirt in the crevices, then lightly brush again. Avoid condensation and humidity.
If you wish, store the truffle with eggs in the refrigerator to impart its flavor into the eggs. Be sure the shells are perfectly dry. Do not store in dry rice, as the rice dehydrates the truffle.
With a lighter flavor than other truffles, the Burgundy truffle is best enjoyed fresh and grated or shaved over pasta, eggs, mashed potatoes, risotto and other rice dishes. Finish a butter sauce with a few shavings before spooning it over a seared steak or duck breast. The heat from the cooked food is enough to release the mild truffle flavor.
