Corn truffle is a plant disease caused by the pathogenic fungus Ustilago maydis that causes smut on maize and teosinte. The fungus forms galls on all above-ground parts of corn species, and is known in Mexico as the delicacy huitlacoche.
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Cont. 420 gr
Corn truffle, or cuitlacoche, is used in Mexican cuisine to create a delicious earthy, smoky taste in recipes. It also has a distinctive dark colour that changes the appearance of food. While being a Mexican delicacy, it’s technically a plant disease caused by a fungus that grows on corn plants, producing a smut called corn truffle, cuitlacoche or huitlacoche. It’s similar to mushrooms, with an earthy flavour, and tastes particularly excellent paired with cheese!
PREPARATION AND USAGE: Corn truffle can be used in a wide variety of recipes including tacos or quesadillas. When you cook with the corn truffle, it releases an inky colour that dyes the food in its signature black colouring.
Corn truffle is delicate so can be pulled apart.
INGREDIENTS: Corn truffle, Corn Grain, Onion, Vegetable Oil, Water, Iodized Salt and Citric Acid.
DIETARY INFORMATION: Vegan and vegetarian.
PACKAGE TYPE: Can.
RECYCLING INFORMATION: The can is widely recycled.
STORAGE INFORMATION: Once opened, transfer to a container, cover and refrigerate. Consume in a few days.