Dry Cep
Boletus edulis (English: cep, penny bun, porcino (plural porcini), or king bolete) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, and New Zealand. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-colored variant first formally identified in 2007.
Dry cep Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Dry cep has a rich and savory umami flavor, often described as earthy and meaty. |
| Astringency | Dry cep may have a slight astringent taste, depending on the variety and preparation method. | |
| Texture | Dryness | Dry cep has a dry texture, which intensifies its concentrated flavor when rehydrated. |
| Nutritional Value | Macronutrients | Dry cep is rich in protein and carbohydrates, making it a good source of energy. |
| Micronutrients | Dry cep contains various vitamins and minerals, such as vitamin D, iron, and potassium. | |
| Color | Natural Pigments | Dry cep has a rich brown color that intensifies when rehydrated. |
| Aroma | Volatile Compounds | Dry cep has a strong and distinct aroma, characterized by its earthy and musty notes. |
| Chemical Composition | Water Activity (aw) | Dry cep has a low water activity level, contributing to its long shelf life and concentrated flavor. |
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