A Guide to Choosing Truffles

Truffles are some of the most desired ingredients for dishes in Spanish, Italian and especially French cuisine. Now, other types of cooks are beginning to experiment more and more with fresh truffles, including people in their home kitchens. What many newcomers to truffles don't realize is that there are several different types of truffles that each have their own characteristics.

The French, or Black, Truffle is the kind most consumers are familiar with. It grows only on oak trees and nearly exclusively in Europe, especially France. The supply has greatly diminished over the last century, significantly raising the price, especially in the U.S. The cost can double for those fresh truffles purchased in the States as opposed to France. Because they are so strong in fragrance and flavor, French Truffles are more often cooked than many other types. They are often served in a poultry or red meat type of dish.

It seems more cooks would prefer to use Italian Truffles than French. The Italian Truffle is also called the White or Alba Truffle. The White Alba Truffle is listed as the third most expensive food ingredient around the world according to Clipmarks.com; hence, it is used less often. The price is listed at around $1000/pound in the U.S. The Italian Truffle is most often used with sauces and creams and paired with pasta and cheeses.

Although French and Italian Truffles are harvested in the fall, Asian or Chinese Truffles fruit in the winter. Because they are black, they are sometimes used as a substitute for French Truffles, but the quality of Chinese Truffles is not as high. Other Asian Truffles such as the Himalayan are scantily used because the supply is so low. Typical recipes for Chinese Truffles are the same as those for French and other Black Truffles, which can all be served cooked or raw.

Summer Truffles are also typically black. They grow throughout parts of Europe and even into Turkey and Northern Africa. They typically cost around $650/pound for fresh truffles, being less desirable than the French Truffle because of a lesser aroma and weaker taste.

Since supply of the French Truffle is dwindling, an attempt was made in the 1990s to introduce the truffle into the southern hemisphere, where truffles do not naturally produce. The attempt was successful, and production of the Australian Truffle continues to expand.

Even though most truffles are best served fresh, other forms can be easier to find and more economical. For example, truffles can be found preserved in brine. In addition, truffle oil can be used as a cheaper substitute for the flavor and aroma of truffles in cooking although many concoctions actually contain no truffles. Nevertheless, some cooks swear by the authenticity of the smell and taste of truffle oil.

Rather than buying preserved truffles, consumers may preserve the tubers themselves. An array of methods to preserve fresh truffles can be found, but the technique most often preferred is complete coverage in oil and then freezing or refrigerating. Careful preparation to retain the moisture in the truffles should allow them to keep their taste and aroma.

These various types and forms of truffle allow consumers to choose the type of truffle wanted based upon recipe, cost and availability. A household anywhere with any budget can enjoy the much sought-after experience of truffles.