Himalayan black truffles are highly prized by connoisseurs. But where do they come from? And what do they taste like?
In the Himalayas, black truffles are only the exception, not the rule. The region is so mountainous that mountains rise directly from the earth; hence, the brown color of the soil found in this area. There are no pulses or cereals grown here, so that means a lack of these two staple foods, and thats where most people get their nutrition.
Growing this ingredient is called agarwood, and its harvested from the dried droppings of a tree growing in the Indian subcontinent. The only source of agarwood that is cultivated in the Himalayas is in India. Luckily, it is a healthy substitute for the harmful fungus that can be found in the other area. After that, one has to travel to Afghanistan and Pakistan to find another source.
But at least in India, the cultivation of agarwood is not the exception, but the rule. This tree is planted all over the country, and each time it grows, the demand goes up. Until it gets too much, the supply goes down.
Moreover, one of the reasons that black truffles have been discovered in this region is that it is one of the only regions where they grow, and thats where all the unique herbal ingredients are extracted from. In other places, such as the Middle East, the herbs are mixed with spices, which affects the flavor.
This one factor, of course, is what makes the flavor of Himalayan black truffles perfect blend of taste and health. Another factor is that it has a very short growing season. So its hard to grow, but when it grows, its a very healthy crop. Its worth the effort, though, because you can collect it from wild black trees, which can grow very fast.
Theyre picked when theyre at their peak, but also because local connoisseurs like to eat them at their peak. With a harvest like this, it stands to reason that a new batch can be grown, to give the future generations an even bigger supply.
A third reason why the use of Himalayan black truffles is so popular is that they are found in nature. Many varieties of them grow in natural areas. Of course, the flavor comes from the way they are grown, not how they are grown in a laboratory.
Growing black truffles takes a lot of work, and some areas have it easy. Others are even harder to grow, because the conditions in their soil are difficult to handle. But everyone agrees that the results of growing them in nature, as opposed to ones grown in labs, are fantastic.
So now, in the last years, this has become a common ingredient in many dishes, not just food, but drinks, medicines, and many more. This is probably due to the fact that this is such a healthy ingredient, providing many things, including being great for the health.
In addition, this, the traditional medicinal benefits of it, has led to its gaining popularity with many cultures. Many modern connoisseurs believe that these delightful treats come from the area where it was originated, not the place where its grown today.