TRUFFLES
For those who want to know, but don’t want to do the research, let me give you the bare bones facts about truffles.
By way of
definition, a truffle is a fungus that is basically an underground version of
the mushroom. That is not totally accurate,
but it’s close enough, and unless you really want to get into the science of
the fungus it is all you need to know. One important fact is that, unlike
mushrooms, truffles are not poisonous (as far as we know). There may be hundreds of varieties, so that
remains a qualified claim. However, if you are digging and find one, it is
almost assuredly eatable. Truffles need other plants to grow, which almost
always trees…a variety of trees.
Truffles get sugar from tree roots and in turn give trees nutrients that
they need. The most sought after truffles are from Italy, Spain and
France. Australia also produces
truffles, as does the United States, but normally they are of a lesser quality.
China (here we go again) has found ways to artificially treat their truffles
(which are of a much less quality) and pass them off on the world market as
European truffles. They charge much more
than they are worth and so those who buy the fungus must beware and know what they
are purchasing. Chinese spores have been
transplanted in other geographical areas, which is also a problem for truffle
production and harvest. Yep…China has
even adversely invaded the truffle market.
There are
basically three varieties of truffles used for culinary purposes. The most prized, and expensive is the white
truffle. The black and summer truffles
are the other two, with the summer truffle being the least aromatic, flavorful
and least expensive (about 1/10 the price of a white truffle). Flavor and aroma comprise the value of the
truffle, and the white truffle excels in both areas. (pictured in order above: white, black & summer).
What makes
a truffle smell as it does (a bit of an earthiness)? It is the chemical
dimethyl sulfide. This is a sulfur compound that is found in rotten cabbage and
ripe cheese. It is the same chemical,
that funky earthiness, that is also present if farts! So there you go. No wonder they are so high priced. Some contend that the white truffle, pound
for pound, is the most expensive food item in the world, and basically it is
just an underground mushroom fart. Think
about that the next time you are tempted to have your pasta dish topped with shaved
truffle. There is certainly more to
learn, but this is likely adequate for the average person.
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