Morchella holds immense significance from various perspectives such as economical, social, and ethno-mycological. It plays a crucial role in the lives of the people residing in the Himalayas, particularly those living near by forest. It serve as a primary source of income for rural communities, supporting their livelihoods. Himalayan countries like Nepal, Bhutan, China, and India has the potential to emerge as a leading global producer of top quality Morchella.

The species are also known as true morels, are distinguishable from false morels, which belong to the Verpa genus, as well as various species of the Gyromitra genus. These mushrooms are typically found in temperate forests with both coniferous and broad-leaved trees across the world. 

In the Tibetan Plateau, morels are referred to as “gugu shamu,” meaning the “cuckoo,” as they fruit when the cuckoo bird returns in spring. In Nepal, they are commonly known as Khoya Chyau, Guchhi Chyau, Phuikhane Chyau, and Chhohada Chyau among different communities.

Wild types encompasses at least 72 species and 352 isolates, including subspecies, with a majority being specific to certain regions and displaying significant levels of endemism in the Northern Hemisphere.
With their hollow interior and spongy texture, they are renowned for their unique savory and “meaty” flavor. They are typically consumed fresh or used as a flavoring agent after processing. Apart from their prized sensory properties, morels are rich in proteins, fibers, vitamins, and minerals, while being low in carbohydrates and fats. Notably, it contain higher levels of potassium, zinc, and selenium compared to many other common mushrooms. In addition to their nutritional value, the bioactive compounds present in it, such as polysaccharides, phenolics, tocopherols, and ergosterols, contribute to their benefits and make them a potential functional food in the field of nutraceuticals and pharmaceuticals.