Ingredient Overview
White truffle is best known as an aromatic culinary fungus. This ingredient uses Tuber magnatum as its mushroom source and is specified by polysaccharide content.
White truffle’s identity is strongly connected with its fruiting body and its place in food traditions. In extracted form, attention extends to its fungal constituents as well as the original raw material. It provides a distinctive species for mushroom ingredient development without needing an elaborate account of unproven health effects.