Tremella fuciformis

9.4

A white, jelly-like mushroom used in Chinese cooking, often sold dried

noun
/trəˈmɛlə fjuːsɪˈfɔːrˌmɪs/

Specialized

: Tremella fuciformis

Cooks often add dried Tremella fuciformis to sweet soups and stews.

Examples

Many Chinese desserts feature Tremella fuciformis for its unique texture and health benefits.
After soaking Tremella fuciformis, it expands and becomes translucent and jelly-like.
I bought some Tremella fuciformis at the Asian market.
Have you ever tried Tremella fuciformis soup?
After soaking Tremella fuciformis, it expands and becomes translucent and jelly-like.
Cooks often add dried Tremella fuciformis to sweet soups and stews.
Many Chinese desserts feature Tremella fuciformis for its unique texture and health benefits.

Synonyms

snow mushroom

vsTremella fuciformis

6.8

A white, jelly-like food often sold dried and used in East Asian soups and desserts

is the scientific species name for the same edible fungus

Surface Forms

Tremella fuciformis singular

Tremella fuciformises plural

Morphology

Tremella + fuciformis

This is a Latin scientific name (genus + species epithet) rather than a normal compositional English phrase; the second element 'fuciformis' is not an English word and the genus name is a technical label. Scientific binomials function as arbitrary labels for taxa, so a B1 learner who knows the surface parts would not be able to derive the meaning 'a gelatinous white mushroom'.

Etymology

Tremella fuciformis may come from the word tremella, meaning 'tremble', because the fungus becomes soft and quivery like jelly when soaked, and fuciformis, which points to its pale, shaped form. So the name fits this white, jelly-like mushroom often used in East Asian cooking.