Truffles are considered rare and a delicacy in some countries, thus its high price. The majority of the truffles are from Europe, although countries like the United States, Australia and New Zealand are already venturing into commercial reproduction.

Not all varieties are the same. Although there are hundreds of truffle species, not all are consumed by humans. There are particular truffles which are considered higher in value likened to other species, like the white truffle. The lowest value was in 1992, when it arrived at the country $350 for each pound. Its most expensive was when each pound costs $2000. The most expensive was the white truffle weighing 3.3 pounds purchased for $330,000.

Since buying truffles is no light matter, in relation to budget, it is important to consider several points to make sure that you would be getting your money worth. Timing is necessary in harvesting, marketing and buying truffles. There are truffles like the black winter variety that is best bought during its peak season which is from February to March.

Truffles have their own features and colors which could change established on how old they are or maturity. For example, black truffles when in their growing stages would have red exterior color with the inside white in place of black. This would be during early spring. Upon September to November, the black would become dark grey or black with white veins. This is an indication that the truffles are mature enough to harvest and to eat.

The truffles should not reach beyond this point. They would develop a disagreeable odour and they become spongy and dry. Truffles showing this sort of characteristics are no longer ideal for consumption. When looking for truffles, ensure that they’re harvested in their right age. Read the rest of this entry »

What better method to include an exquisitely earthy flavor and strong aroma to your dishes than adding some truffles? Truffles are a special kind of mushroom with wrinkled and intermittent shapes. The difficulty of finding them and their scarcity make them all the more valuable and naturally, costly. For culinary purposes, truffles can be so versatile as they can be put into almost every delicacy. If you want to use them, the accompanying are several tips on cooking with truffles.

* Know the main difference between truffle varieties. Even if they’re better known for their strong flavor and fragrance, truffles still vary in those departments depending on the fungal species. For example, a Chinese truffle is different from Italian truffle, despite the fact that they are both black. The Chinese variety has weaker flavor, while the Italian variety has more culinary significance. Keep that in mind when you browse for truffles. To know the difference, smell them. The Italian truffle has a stronger odor.

* Clean the truffles first before eating them. Wash them with water and brush them softly to remove soil that’s stuck in them.

* Don’t outlet the truffles for too long, lest they will lose their flavor. Truffles easily diminish the strength of their flavor, so consume them soon after you purchased them.

* Use truffles sparingly. They’re not like garlic or bell peppers that you can add to your dishes in generous amounts. Remember, these mushrooms already have strong smell and flavor, so a few slices or a little shavings will do.

* Eat them raw. Cooking truffles, especially the white varieties, is not a good idea because it only decreases the strong natural taste.

* Pair them with the correct food. Although truffles can be blended with any food, certain varieties best complement certain types of food. Read the rest of this entry »