Source - Self-cultivated
Part - Cap
Color - Black or Brown
Size - 2-5cm
Taste - Typical Delicious
Grade - A
Truffle has a special smell, contains rich protein, amino acids and other nutrients, therefore with foie gras, caviar, known as the king of the world's three major Jane flavour.
The truffle is a hypogean mushroom that grows underground.
The fruit, shaped like a tuber, consists of a fleshy mass, called gleba, covered with a sort of bark called peridium; the characteristics of structure and the color of these parts allow to easily distinguish the various types of truffles.
It is formed in high percentage by water and mineral salts absorbed by the soil through the roots of the tree with which it enters into symbiosis: there's a special relationship between some types of tree and the fungus, in which the first nourishes and protects the second, creating the perfect habitat for its growth.
Source - Self-cultivated
Part - Cap
Color - Black or Brown
Size - 2-5cm
Taste - Typical Delicious
Grade - A
Truffle has a special smell, contains rich protein, amino acids and other nutrients, therefore with foie gras, caviar, known as the king of the world's three major Jane flavour.
The truffle is a hypogean mushroom that grows underground.
The fruit, shaped like a tuber, consists of a fleshy mass, called gleba, covered with a sort of bark called peridium; the characteristics of structure and the color of these parts allow to easily distinguish the various types of truffles.
It is formed in high percentage by water and mineral salts absorbed by the soil through the roots of the tree with which it enters into symbiosis: there's a special relationship between some types of tree and the fungus, in which the first nourishes and protects the second, creating the perfect habitat for its growth.
PRODUCT INFO
Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium.
USES
Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage.
SEASON
Lotus root is available year-round, with a peak season in the fall.
Wild taro root grows on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes.
This is primarily used in making Thai deserts.
Taro root is inedible raw and must be cooked thoroughly to leach out the calcium oxalate.
Taro has a mild nutty flavor. Taro is nutritious, and an excellent source of potassium, which is an essential mineral body for many functions.
