There are hundreds of truffle species throughout every corner of the world, although the majority of them hold no culinary significance. Truffles are fungal fruiting bodies that grow on a mycelium connected to host specific trees. The relationship between tree and truffle is one of symbiosis, where both benefit and prosper.
The French black truffle is one of the most highly prised truffles in the culinary world. They grow in the natural environment predominately throughout France, Italy and Spain, and are farmed successfully within these countries with Spain boasting the largest Trufferie in the world. There are also producing Trufferies throughout Australia, New Zealand, America and also Canada. Oak and Hazelnut trees are the most prolific hosts of the French black truffle and are planted in their thousands.
How do you describe the aroma and flavour of a truffle? The most commonly asked question about truffles. It’s earthy, fruity, and pungent, almost to the point of overwhelming your senses. A truly magnificent experience in every aspect.