Cep

Cep (Boletus edulis), also known as porcini, is a highly prized edible mushroom native to Europe and North America. It has a rich, earthy flavour and a firm texture. Ceps are typically foraged in the wild, often growing in forests, and are available fresh, dried, or preserved.

Cep is used as a flavouring ingredient in a variety of savoury dishes, particularly in Italian and other European cuisines. Manufacturers add it to enhance the umami taste and add a distinct mushroom flavour to products like pasta sauces, ready meals, soups, and gravies. Its intense flavour means it is often used in small quantities.

Cep is a whole food ingredient and not a regulated food additive. As such, it does not have an E-number or an authorised status on the Register of Food Additive Authorisations. Mushrooms, including cep, are a source of nutrients and fibre. There is no specific regulatory guidance or widespread controversy regarding the consumption of cep at typical dietary levels.