Auricularia heimuer
| Auricularia heimuer | |
|---|---|
| Cultivated Auricularia heimuer | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Auriculariales |
| Family: | Auriculariaceae |
| Genus: | Auricularia |
| Species: | A. heimuer |
| Binomial name | |
| Auricularia heimuer F. Wu, B.K. Cui, Y.C. Dai (2014) | |
| Auricularia heimuer | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 黑木耳 | ||||||||||||||||
| Literal meaning | "black wood ear" | ||||||||||||||||
| |||||||||||||||||
Auricularia heimuer, also known as heimuer (Chinese: 黑木耳; pinyin: hēimù'ěr) or black wood ear, is a species of fungus in the order Auriculariales. It is commercially cultivated for food in China at a value exceeding $4 billion (USD) per year. The species was previously referred to as the European Auricularia auricula-judae, but the latter is not known to occur in East Asia. Auricularia heimuer is a popular ingredient in many Chinese dishes, such as hot and sour soup, and it is also used in traditional Chinese medicine.