Black Truffle

What Is Black Truffle?

Black truffle (Tuber melanosporum) is a winter fungus that forms underground in oak and hazelnut forests, in symbiotic relationship with tree roots, mainly in France's Périgord region. It is also known as the "Périgord truffle."

Its outer surface is covered with a black-purple, bumpy skin; its interior turns dark brown-purple as it ripens and develops fine white veins. It has a more intense aroma with earthy-cocoa notes compared to white truffle.

Nutritional Values of Black Truffle

100 grams of black truffle contains approximately 25 kcal of energy; it is low-calorie and carries a moderate amount of protein and fiber. Since consumption amounts are very small (a few grams), its practical nutritional contribution is limited. Values are approximate.

How Should Black Truffle Be Consumed?

Black truffle is consumed in very small amounts, grated or thinly sliced, as part of a balanced diet.

This information is general; black truffle is a fungus, not a substitute for medical treatment.

How to Choose Black Truffle?

A good black truffle has a firm-plump texture, dark brown-purple color with white veins when cut, and an intense-earthy smell. Softened specimens or ones that have turned entirely black inside are not preferred.

• The texture should be firm-plump, not softened/crushed
• White veins should be visible on the cut surface
• The smell should be intense-earthy, not sharp like ammonia

How Is Black Truffle Stored?

Black truffle can be wrapped in paper towel or rice and kept in a sealed container in the refrigerator for a few weeks; the rice absorbs moisture, extending shelf life while also picking up truffle aroma, giving you truffle-flavored rice.

Using Black Truffle in the Kitchen

Black truffle is used most often in risotto, pasta, omelets, and red meat dishes; unlike white truffle, it can be cooked briefly over gentle heat, making it more flexible for sauces and fillings.

Frequently Asked Questions

What is the difference between black truffle and white truffle?

Black truffle is more common, relatively more affordable, and tolerant of brief cooking; white truffle is rarer, much more expensive, and eaten only raw. Their aroma profiles also differ markedly.

Why is black truffle stored wrapped in rice?

Rice absorbs the moisture and aroma released by the truffle, delaying spoilage while also picking up the truffle scent, and that rice can later be used as a separate ingredient.

Is black truffle available in Turkey?

It does not grow naturally; it is imported in season and sold at high prices by a very limited number of gourmet markets and specialty suppliers.