The black truffle is a wild edible fungus that grows underground and has a very distinctive odor that is hard to describe. It is not as pungent as the white truffle, but has a more mellow flavor. In addition, black truffles have an earthy, fresh flavor that is similar to that of fish stock.

Black truffles are often used as a top ingredient in Europe, and are valued alongside caviar, foie gras and other fine foods, known as the "Big Three" of gastronomy.

Modern scientific research data show that black truffle is rich in protein, 18 kinds of amino acids (including the body can not synthesize the eight essential amino acids), unsaturated fatty acids, a variety of vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, cerebrosides, ceramides, triterpenes, androstenolone, adenosine, truffle acids, sterols, truffles, truffles, truffles, peptides and other metabolic products. metabolites of truffle, which has a high nutritional and health care value.