Truffles, raw (organic?)

The truffle is one of the most expensive edible mushrooms. You can add it raw to dishes to add flavor or cook it with the food. Organic varieties are preferable.

Use in the kitchen

There are many different types of truffles in nature. Some of these are edible. The most popular truffles include the white truffle ( Tuber magnatum), the black truffle ( Tuber melanosporum) and the black summer truffle ( Tuber aestivum). These belong to the genus Tuber. The smell, taste, appearance and state of ripeness differ depending on the variety. The white truffle is characterized by a light, earthy, nutty taste that is similar to the aroma of garlic. The scent is slightly honey-sweet and is reminiscent of the smell of hay. Black truffles have an intense flavor with peppery and bitter notes. Its smell can be associated with strawberries and undergrowth. The summer truffle has a less intense flavor and quality than other types of truffle. It smells of mushrooms and nuts. In addition to the genus Tuber, which grows in Europe, there are desert truffles ( Terfezia and Tirmania). They are used particularly in the dry and semi-arid regions of the Mediterranean countries. The aroma is not as intense as that of the Tuber species.

Can you eat truffles raw? White truffles lose their flavor when heated. You should therefore not cook them, but grate them raw onto the finished dish to refine it. There are special truffle graters for this.

Black, summer and desert truffles, on the other hand, can be heated up or added at the end. Truffles go excellently with risotto (such as vegetable truffle risotto), pasta or pasta alternatives made from zucchini or celery, potato dishes (such as potato dumplings with truffles), soups (e.g. chestnut soup with truffles), mushrooms, spinach, salsify and broccoli. It goes well with tomatoes, walnuts and leaf salads (e.g. lamb's lettuce). Black truffles are used in braised dishes, and desert truffles in stews. In addition to savory uses, truffles can also be shaved onto vanilla ice cream. In omnivorous cuisine, truffles are often eaten with egg dishes, meat dishes or fish. But also in combination with animal fats such as butter. Truffles are often used in haute cuisine. In contrast, desert truffles are considered by nomadic tribes as an emergency food in times of food shortages and as a nutritious meat substitute. ⁴

Truffles are not washed when preparing them, but rather the dirt is carefully brushed away. Small damages can be cut off with a knife. Then the truffle is finely sliced.

Vegan recipe for fan potatoes with truffles

Ingredients (for 4 people): 8 potatoes, black truffle (optional), 2 tablespoons rapeseed oil (if necessary), salt.

Preparation: Preheat the oven to 200°C. Peel the potatoes and pre-boil them in salted water. Remove from the water and cut into fan-shaped pieces. Be careful not to cut through the potato. Grate the truffle very finely and place it in the fan-shaped pieces. Drizzle with a little oil if necessary. Bake in the oven for about 20 minutes.

Vegan recipes with truffles (raw) can be found under the note: " Recipes that have the most of this ingredient ".

Purchasing - Storage

Truffles ( Tuber) can be found all year round in supermarkets (such as Coop, Migros, Spar, Rewe, Edeka and Billa). You can buy them whole in salt water or in thin slices preserved in oil. Some manufacturers add flavoring. Summer truffles are the most commonly available. The mushroom is not available in smaller supermarket chains such as Denner and Volg. Lidl, Aldi and Hofer also do not stock fresh truffles. The same goes for organic supermarkets (such as Denn's Biomarkt and Alnatura). In certain Italian specialty shops or in well-stocked market halls you can buy fresh truffles in season. Alternatively, you can look for truffles yourself.

The truffle season for white truffles runs from September to January. Black truffles ripen from December to March and summer truffles grow from May to September. Desert truffles are harvested in arid regions in December and January and in semi-arid regions from March to April. ⁵ The high price is due to the scarcity of the product. Truffles are seasonal and have a short shelf life. They are also difficult to find in the wild and difficult to cultivate. White truffles are slightly rarer and more expensive than black truffles. Desert truffles are easier to find than European truffles. They have a lower value than other truffle species. The effects of climate change are making it more difficult for all truffle species to grow and are therefore driving up the price.

The availability of truffles varies depending on the size of the store, catchment area, etc. You can find our recorded food prices for the DA-CH countries above under the ingredient image - and by clicking you can see their development at different suppliers.

Finding them in the wild

Truffles can be found in the wild but are not easy to spot, which is why animals such as dogs or pigs are often used to search for them. In nature, there are certain signs that indicate the presence of the fungus. Black truffles change the pH of the soil using a substance they exude. This prevents other plants from growing around them and creates an open area around them. Another sign is characteristic cracks on the surface of the soil that are caused by the truffle expanding. A certain type of yellow fly also indicates ripe truffles. ^9,13

Different laws apply to truffle hunting and harvesting depending on the country. In Germany, for example, according to the Federal Species Protection Ordinance, it is not permitted to collect mushrooms of the genus Tuber ( true truffles ). These are among the specially protected species that may not be taken from the wild. ¹⁴

Storage tips

Fresh truffles can be stored in the refrigerator at 0 to 2 °C. To do this, wrap them in a clean kitchen towel and place them in an airtight container. Change the kitchen towel daily. Black truffles will last 10 to 12 days in the refrigerator, whereas white truffles can only be kept for 2 to 7 days. Truffles lose around 1 g in weight every day, which is why they should be used up as quickly as possible. As they lose weight, their aroma also decreases. Another way to store truffles is to freeze them. They will last for up to 24 months, but lose weight and aroma. When freezing, wrap the truffle in aluminum foil or shave it and freeze it in an airtight container. Alternatively, you can store truffles in rice or marinate them in oil. Rice draws moisture out of the truffle and keeps it dry. Oil preserves the truffle and you also get truffle oil. If a black truffle is moldy but still hard, you can easily remove the mold with a kitchen brush. As soon as a truffle takes on a soft consistency or the smell changes, it is no longer edible.

Ingredients - Nutritional values - Calories

The information on the ingredients (or nutritional values) of the truffle refers here to the summer truffle.

What nutritional value does truffle have? Truffle contains 128 kcal/100g. An average portion is 10 g, which gives 12.8 kcal per portion. The macronutrients are divided into 24 g carbohydrates, 6 g protein and 0.50 g fat per 100 g of truffle. The mushroom's 24 g carbohydrates consist of 1.5 g sugar and 17 gfiber. ¹

Truffles contain an average of 2.5 mg of pantothenic acid (vitamin B5) per 100 g, which corresponds to 42% of the daily requirement. Shimeji (beech mushroom) also provides a comparable amount with 2.5 mg/100g and raw porcini mushrooms (2.7 mg/100g). Dried shiitake mushrooms contain 22 mg/100g, which is about 8.8 times as much vitamin B₅. ¹ Both truffles and dried mushrooms contain an average of 10 g per serving, which means the values are comparable.

The threonine content (essential amino acid) of truffles is 0.38 g/100g, which covers 41% of the daily requirement. Oatmeal has a similar threonine value. Dried porcini mushrooms have about twice as much threonine at 0.75 g/100g and shelled hemp seeds have even more at 1.3 g/100g. ¹

Truffles contain 0.34 g of methionine (essential amino acid) per 100 g. This corresponds to 36% of the daily requirement. This content cannot be compared with any fresh edible mushroom. Dried porcini mushrooms contain 0.42 g/100g. Most methionine is found in stevia (1.4 g/100g) or spirulina (1.1 g/100g). However, only small amounts of these are consumed. ¹

The content and type of secondary plant substances (phytochemicals) varies depending on the type of truffle. They contain flavonoids such as epicatechin, catechin and kaempferol. ¹⁵ In addition, there are sterols, terpenoids, saponins, tannins and phytosterols, as well as various phenolic acids (e.g. gallic acid). ¹⁶

The complete ingredients of truffle (raw), the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Effects on health

In addition to their culinary value, truffles also have an importance for health. In general, according to in vitro and in vivo studies, truffles appear to have antioxidant, anti-inflammatory, antimicrobial, antimutagenic and aphrodisiac effects. The antioxidant character is mainly attributed to the phenolic compounds/secondary plant substances. The antimicrobial effect is associated with the lectins and polysaccharides they contain. Among other things, they are said to manipulate bacterial defense mechanisms and thereby inhibit bacteria. Truffles are suspected of influencing neuronal processes. They contain L-tyrosine, which is a precursor of catecholamines. These include dopamine, for example. ² Truffles contain a high fiber content. This is important for good digestion and intestinal movement. ³

The bioactive properties vary depending on the species. For example, the white truffle species ( T. magnatum) is said to have a greater bioactive effect than the summer truffle ( T. aestivum). ¹⁵ Desert truffles ( Terfezia) appear to have a stronger anti/proliferative effect against human tumor cells than real truffles ( Tuber). However, the exact reason for this is not yet known. ¹⁶

Dangers - Intolerances - Side effects

Nature offers many different types of truffles. However, only a small proportion of these are edible. The rest are poisonous or inedible due to their aroma, taste or texture.

Danger of confusion

The very well-known white Alba truffle ( Tuber magnatum) can certainly be confused with the spiny-spored meander truffle ( Choiromyces maeandriformis) which is edible but indigestible when eaten raw and has a laxative effect. ²⁴

Due to the ambiguous naming, confusion can arise between T. borchii and T. magnatum. The former is called the spring and March truffle as well as the whitish truffle. The white Alba truffle is also known as the white truffle, gentleman's truffle, Italian truffle, magnate truffle or Piedmont truffle. ²⁴

Only since the new version (2020) of the guidelines of the German Food Code for edible mushrooms and edible mushroom products have the names "white truffle" been used for T. magnatum and "black truffle" for T. melanosporum. The latter was previously also permitted for the Chinese truffle ( T. indicum), which, however, has a much less intense aroma. ²⁵

Folk medicine - natural medicine

Desert truffles are used in traditional medicine to treat infections, weakness, wounds, colds, arthritis, rheumatism or to increase fertility in men. ^10,22 Traditional Arabic medicine uses the juice of the desert truffle to clean the eyes and to treat eye inflammation. Today, desert truffles are known as aphrodisiacs. Juices from certain species are considered beneficial for the skin. ¹⁰ Desert truffles also appear to help with vomiting. Desert truffle powder is used to induce labor in humans and animals. Due to its use in traditional medicine, desert truffles are being researched for their bioactive properties such as antioxidants. ⁴

Ecological footprint - animal welfare

Fungi that are in symbiosis with plants can bind more or less carbon in the soil depending on the group. Plants with ectomycorrhizal fungi, which include truffles, store around 100 GT of carbon globally. We do not know the exact figures for truffles. In comparison, arbuscular mycorrhizal plants bind around 241 GT and ercoid mycorrhizal plants around 7 GT. Plants without symbiosis with a fungus store around 29 GT of above-ground biomass carbon. ⁸ We do not know the exact CO ₂ footprint of truffles. However, according to the Danish climate database Concito, other fungi have a very low footprint of 0.37 kg CO ₂ eq/kg. ²³

As a result of global warming, it is assumed that there will be less rain in the Mediterranean region. This decrease can increase water stress and limit the growth of truffles in these regions. ⁶ The development of desert truffles also depends on the availability of water and climatic conditions. In particular, the seasonality and periodicity of precipitation as well as the amount and spatial-temporal distribution influence growth. ⁵ The progressive decline of wild desert truffles is attributed in particular to habitat loss and climate change. ¹¹ Truffle plantations face the challenge of finding suitable water management without increasing water stress in the region. Another option would be to continue to cultivate truffles in places where there is more rainfall. ⁶ We do not know an exact value for the water footprint.

A study of black truffles in the Mediterranean region found that they produced higher yields in years with lower average summer temperatures than in years with higher temperatures. It is assumed that truffles are sensitive to high summer temperatures, which may lead to a reduction or loss of truffle production in the Mediterranean region as a result of global warming. Other climate-dependent factors, such as forest fires or pests, also make truffle production more difficult. Studies show that some pests can spread more when winter temperatures are higher. ⁷

For detailed explanations of various sustainability indicators (such as ecological footprint, _CO2 footprint, water footprint), see our article: What does the ecological footprint mean?

Worldwide occurrence - cultivation

Depending on the species, truffles grow wild in large parts of Europe, Australia, the USA and in some regions of China, Japan and North Africa. ⁹ In Europe they are found mainly in Italy and France.

Evidence of the use of truffles (desert truffles) to feed the population can be found in the oldest records of human culture. They were used in the Bronze Age and mentioned by the Greeks, Romans and in the Bible. ¹¹ From the mid-19th century, research into truffle cultivation began, and in 1885 ectomycorrhiza, a symbiosis of the fungus with a host plant, was discovered. It was not until the late 1970s that the first truffles were harvested in French and Italian truffle plantations, grown using artificially inoculated seedlings. The most commonly cultivated truffle species is Tuber melanosporum - the black truffle (Perigord truffle). ⁹ The cultivation of the black truffle ( T. melanosporum), summer truffle ( T. aestivum ; Syn.: T. unicatum, Burgundy truffle) and the spring truffle ( T. borchii ; March truffle) takes place in North America, China, Chile, Argentina, New Zealand, Australia and Europe. In Europe, the white truffle ( Tuber magnatum ; Piedmont truffle) is one of the most sought-after truffle species with the highest turnover. ¹⁰ Despite successful cultivation, most truffles are collected in natural areas and not in artificial truffle plantations. Truffle cultivation could be an alternative source of income for abandoned land and to promote underdeveloped areas. ⁶ The cultivation of desert truffles in their natural habitats has the potential to counteract their decline and bring financial benefits to the region. ¹¹

Cultivation - Harvest

Truffles grow 2.5 to 15 cm below the ground (hypogeous). ^{3 ,9} The appropriate pH value is 7-8. Truffles are the fruiting body and reproductive organ of various types of fungi. ^{3 ,9} The spread of spores in nature depends on animals that eat the truffles including the spores and then spread them through their excretions. ⁹ For this reason, truffles develop very intense aromas to attract animals. ¹⁹ In truffle cultivation, however, the host plant is artificially "inoculated" with truffles. ¹⁰

Truffles live in symbiosis with certain host plants. The fungus covers the fine roots of the host with a layer of fungal tissue. The hosts receive water and minerals from the truffles, and in return the truffles receive carbohydrates and a habitat from the tree. Truffles have not yet been able to produce fruit outside of the host plant. ^{9, 10} Common hosts of the tuber are birch, hazelnut, beech and oak. ²⁰ The host plants of the desert truffle belong to the rockrose family (Cistaceae). ¹²

The growth of the truffle depends on the humidity and warmth of the soil. Under ideal conditions, the first truffles can be harvested after three years on plantations. Usually it takes five to ten years. After this time, the harvest increases for up to 20 years. A harvest of 15 to 20 kg/ha is considered good. ⁹

Further information

Truffles are the fruiting bodies of various ascomycetes (Ascomycota). True truffles ( Tuber) are a genus of fungi in the Tuberaceae family. ³ Another important truffle family is the Terfeziaceae family (desert truffles) with the main genera: Terfezia and Tirmania. ¹⁰ The most expensive truffle is the white Alba truffle.

The appearance varies depending on the species. White Alba truffles ( Tuber magnatum) are cream to ochre colored on the outside. Inside they are white, marbled grayish-yellow and streaked with white veins. You can recognize the normal white truffle by the fact that when fully ripe it appears dark on the outside and inside. Black truffles are black-brown with rust-red accents. Inside they have light, thin veins and are clear. Summer truffles are similar to black truffles, but have a dark yellow color on the inside. ¹³ Desert truffles are brownish to ochre colored both inside and out. They have white veins running through them.

Alternative names

Truffles have both the article "the" and "the". ¹⁸ In English it is called truffle. Alternative and older names are nut mushroom and earth sponge. Desert truffles are also called Kam'ah.

Other uses

The aroma of truffles is also used in the cosmetics and perfume industry. Here, almost exclusively truffle extracts or truffle aromas are used, not real truffles. Truffles are considered an aphrodisiac due to their aroma. Truffles have been said to have this effect since the 18th century and have been used as such. ²¹ Chocolate truffles are a popular dessert. They were named after the mushroom because of their appearance. However, they do not contain any truffles.