Gucchi, known botanically as Morchella esculenta and as the morel across the rest of the world, is a honeycomb-textured conical mushroom that appears only in spring. It cannot be cultivated at scale, which is why it remains one of the world's most expensive culinary mushrooms by weight.
Wild-foraged from the forests of Jammu and Kashmir during a brief spring window, and graded by cap size. Traditionally used in Kashmiri pulao and royal Indian cuisine.