Laura Smith
Black fungus, scientifically known as Auricularia polytricha, is a species of mushroom cultivated and consumed in many parts of the world, especially Asia. It is also known by several other names, including cloud ear fungus or tree ear fungus, owing to its resemblance to shrivelled earlobes. Black fungus mushrooms have a chewy or jelly-like texture and are commonly sold dried, but they regain their original gelatinous consistency when soaked in water. They are used in various dishes, such as soups, stir-fries, and stews, and are also known for their potential health benefits, including antioxidant and anti-inflammatory properties.
| Characteristics | Values |
|---|---|
| Scientific Name | Auricularia polytricha |
| Family | Auricularia |
| Species | 1 of 10-15 different species of mushrooms |
| Colour | Dark brown or black |
| Texture | Chewy, jelly-like, gelatinous |
| Sold | Dried |
| Origin | Thrives in humid climates, grows on tree trunks and fallen logs |
| Cultivation | China, Hawaii, India, and other Asian or Pacific Island countries with a tropical climate |
| Use | Asian-style stir-fries, stews, soups, and noodle dishes |
| Benefits | High in protein, fiber, vitamins, and minerals, particularly B vitamins and iron |
| Health Benefits | Treatment of jaundice and sore throats, lowering cholesterol, controlling blood sugar, aiding digestion |
| Other Names | Cloud ear fungus, tree ear fungus, wood ear, Auricularia auricula, Auricularia cornea |
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What You'll Learn
Black fungus is a mushroom with health benefits
Black fungus, scientifically known as Auricularia polytricha, is a species of mushroom that is predominantly found in China. It is also called "cloud ear fungus" or "tree ear fungus" because of its dark, shrivelled ear-like shape. Black fungus mushrooms have a chewy or jelly-like consistency and are commonly sold dried. They are often used in Asian-style stir-fries and stews.
Black fungus has been used in traditional Chinese medicine for hundreds of years. Practitioners of traditional Chinese medicine have relied on it for treating conditions like jaundice and sore throats. Black fungus is also known for its potential immune-enhancing and antimicrobial properties.
In addition, black fungus is rich in compounds like polyphenols and flavonoids, which are known to have antioxidant and anti-inflammatory properties. According to a February 2019 study in the Journal of Food Science and Technology, boiling the mushrooms before eating can increase their antioxidant activity.
Black fungus is also a good source of vitamins and minerals, particularly B vitamins and iron. A 1-cup serving of dried black fungus mushrooms provides 20 grams of fibre, which is around 70% of the daily value. High-fibre diets are known to promote healthy digestion, lower cholesterol levels, help keep blood sugar in check, and make it easier to maintain a healthy weight.
Furthermore, black fungus contains polysaccharides, a special type of fibre that acts as a prebiotic. Prebiotics help to feed the good bacteria in the gut, promoting a healthier microbiome and potentially easing digestive issues. Black fungus may also help to lower cholesterol and protect the liver and brain, but more research is needed in these areas.
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It is cultivated in China, India, and other Asian countries
Black fungus, scientifically known as Auricularia polytricha, is a species of mushroom that is cultivated in China, India, and other Asian countries. It is also known as "cloud ear fungus" or "tree ear fungus" due to its resemblance to shrivelled earlobes. Black fungus thrives in humid climates and is often found growing on tree trunks and fallen logs.
China is a major cultivator of black fungus, with the mushroom being used extensively in traditional Chinese medicine. It is also cultivated in Hawaii, India, and other tropical countries in Asia or the Pacific Islands. Black fungus is well-suited to the humid climates of these regions, where it grows abundantly.
Black fungus has been a part of traditional Chinese medicine since the 19th century, used to treat various ailments such as jaundice and sore throats. In addition to its medicinal value, black fungus is also a popular ingredient in Asian cuisine, particularly in stir-fries and stews. Its chewy or jelly-like texture and umami flavour make it a tasty addition to meatless meals.
The cultivation of black fungus in these countries provides a source of economic income and contributes to the local food culture. It is also increasingly recognised for its nutritional benefits, including its high fibre content, antioxidant properties, and ability to promote healthy digestion and lower cholesterol levels.
Black fungus is commercially cultivated and sold dried, making it accessible for culinary and medicinal use worldwide. Its versatility and health benefits have contributed to its popularity, making it a valuable crop for the countries where it is grown.
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Black fungus is used in traditional Chinese medicine
Black fungus, scientifically known as Auricularia polytricha, is a species of edible mushroom that is commonly found in China. It is also known as "cloud ear fungus" or "tree ear fungus" due to its resemblance to shrivelled ear lobes. Black fungus mushrooms have a chewy, jelly-like texture and are often sold dried, but they regain their original consistency when reconstituted with water.
Black fungus has been utilised in traditional Chinese medicine (TCM) for centuries, dating back to an ancient collection of medicinal plants and foods called 神农本草经, which is over 2,000 years old. In TCM, black fungus is classified as a tonic food with a neutral thermal nature, making it suitable for individuals with different body constitutions.
Lungs: Black fungus is believed to moisturise the lungs and promote yin energy. This helps relieve coughs caused by dryness in the lungs, making it particularly beneficial during the autumn and winter seasons.
Stomach: Black fungus is said to increase yin energy in the stomach, which can alleviate symptoms associated with yin deficiency, such as dry mouth, tongue, and hard stools.
Liver: In TCM, the liver is associated with regulating blood in the body. Black fungus is thought to help stop abnormal bleeding and strengthen the blood. It is also believed to relieve giddiness due to blood deficiency.
Immune System: Black fungus is known for its potential immune-enhancing properties. It is often recommended for individuals with weakened immune systems or those seeking to boost their overall immunity.
Digestion: Black fungus is rich in fibre, which promotes healthy digestion and can regulate bowel movements. However, individuals with loose stools or diarrhoea should avoid excessive consumption of black fungus as it can have a binding effect.
Nutrition: Black fungus is low in calories and fat, while being a good source of protein, fibre, and various vitamins and minerals. It is particularly high in B vitamins and iron. A quarter-cup serving of dried black fungus also provides small amounts of potassium, calcium, phosphorus, folate, and magnesium, which are essential for heart, brain, and bone health.
While black fungus has been used in traditional Chinese medicine for centuries, modern scientific research on its medicinal properties is still in its early stages. More studies are needed to fully understand and validate the effects of black fungus on the human body.
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It is commercially cultivated for food
Black fungus, scientifically known as Auricularia polytricha, is a species of mushroom that is commercially cultivated for food in several countries, including China, India, and other Asian and Pacific Island countries. It is also known as "cloud ear fungus" or "tree ear fungus" due to its resemblance to shrivelled ear lobes.
In China, black fungus is widely cultivated and is a popular ingredient in many dishes, including soups, stir-fries, and desserts. It is also used in traditional Chinese medicine, where it is believed to have health benefits for people with high blood pressure or cancer, and can help prevent coronary heart disease and arteriosclerosis.
Black fungus is typically sold in its dried form and needs to be soaked in water before use. It has a chewy or jelly-like consistency and is often added to dishes for its texture and nutritional benefits. A 1-cup serving of dried black fungus mushrooms provides approximately 20 grams of fibre, making it a good choice for those seeking to increase their fibre intake.
In addition to its high fibre content, black fungus is also a good source of protein, vitamins, and minerals, including B vitamins and iron. It contains bioactive components such as polysaccharides, melanin, and phenolic compounds, which contribute to its potential health benefits.
Black fungus is commercially cultivated for food due to its nutritional profile, unique texture, and versatility in cooking. It is used in a variety of dishes, including soups, stir-fries, stews, and even desserts, adding a chewy or crunchy texture and a mild, earthy flavour.
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Black fungus is used in cooking
Black fungus, also known as cloud ear fungus, tree ear fungus, or wood ear mushroom, is a popular ingredient in Chinese cuisine. It is also commonly used in Malaysian and Maori cooking. Black fungus is typically sold dried and must be reconstituted in warm water for at least an hour before cooking. It has a chewy or jelly-like consistency and a fairly neutral taste, making it a versatile ingredient that can be added to both savoury and sweet dishes.
Black fungus is often used in Asian-style stir-fries, fried rice, and stews. It is also commonly added to soups, with some sources specifically mentioning Chinese soups. Black fungus is a good addition to noodle dishes, veggie kebabs, and plant-based burgers. It can also be used in salads, although it should be cooked before consumption and not eaten raw.
To prepare black fungus for cooking, it is important to first soak the dried mushrooms in warm water for at least an hour, although some sources recommend soaking them for two hours or even overnight. The mushrooms will expand dramatically in size during soaking, so it is important to start with a small amount. After soaking, the mushrooms should be washed and the tough stems removed.
When cooking with black fungus, it can be lightly fried with ingredients such as garlic, ginger, chillies, and rice wine. It can also be boiled, which may increase its antioxidant activity. Black fungus is a healthy ingredient, offering high fibre and antioxidant content, as well as vitamins and minerals such as B vitamins and iron.
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Frequently asked questions
Black fungus, scientifically known as Auricularia polytricha, is a species of mushroom belonging to the Auricularia family. It is one of 10 to 15 different species of mushrooms found worldwide and is commonly found in China, Korea, Russia, and Japan.
Black fungus is typically dark brown or black in colour, with a chewy or jelly-like texture. It is often sold dried and needs to be soaked in water before use. While it has a mild, woody flavour, it is prized more for its crunchy texture.
Black fungus is known to have several health benefits. It is rich in protein, fibre, and vitamins, particularly B vitamins and iron. It also contains antioxidant and anti-inflammatory properties due to the presence of compounds like polyphenols and flavonoids. According to Chinese medicine practitioners, consuming dried and cooked black fungus can be beneficial for individuals with high blood pressure or cancer, and may help prevent heart disease.
Black fungus is commonly used in Asian-style dishes, including stir-fries, stews, soups, and salads. It is often added to noodle dishes, soups, and stews to provide a chewy, meaty texture and enhance flavour.
Black fungus can be purchased from specialty grocery stores or Asian markets. It is often sold in dried form in packages ranging from 4 to 8 ounces. It can also be bought online from websites like Amazon.
