In Traditional Chinese Medicine, snow fungus and black fungus have long been used as ingredients in the Chinese herbal diet. The snow fungus is mostly used in desserts and soups (both sweet and savory) whereas the black fungus is mainly used in savory dishes. Both are edible mushrooms but what exactly are their differences?
Differences in nature and key traits
Benefits comparison:
More about the snow fungus:
Some of you might know snow fungus by its other names snow ear, snow mushroom, silver ear fungus, white jelly mushroom, or tremella fuciformis. Legend says that Yang Guifei, one of the ‘Four Great Beauties’ in ancient Chinese history, incorporated snow fungus into her daily beauty routine to achieve radiant skin and youthful complexion. We don’t know for sure if the snow fungus is the secret to the success of the Tang Dynasty imperial concubine, but we know for sure that the snow fungus can help to nourish your stomach and lung yin. It is most commonly used for people recovering from an illness and yin deficient individuals.
More about the black fungus:
Otherwise known as cloud ear fungus or wood ear, the black fungus has been used since the Tang dynasty from 618-907 BCE. In China, black fungus is commonly added to dishes to help improve breathing, circulation, sore throats, and general wellbeing. Modern research has also found that the black fungus may help to lower blood cholesterol and cancer risk.
****As always, we don't want to be naggy but here's a reminder again to not overconsume foods that you think are beneficial for you. Always ensure a balanced diet, eat according to your bodily needs, and consult your TCM physician whenever necessary.
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