{"id":981293,"date":"2019-04-18T16:46:02","date_gmt":"2019-04-18T20:46:02","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?p=981293"},"modified":"2024-10-15T15:40:12","modified_gmt":"2024-10-15T20:40:12","slug":"the-real-reason-why-truffles-are-so-expensive","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/the-real-reason-why-truffles-are-so-expensive\/","title":{"rendered":"What Are Truffles and Why Are They So Expensive?"},"content":{"rendered":"Truffles are highly prized in the culinary world, and they're sought after for their unique flavor and aroma. These rare fungi have captured the attention of chefs and food enthusiasts alike, and it's not uncommon to see \"truffle\" on a menu next to fries or pasta. While this ingredient adds an element of luxury to any dish, it's also accompanied by a hefty price tag. So what are truffles, and why are they so darn expensive?\r\n<h2>What Is a Truffle?<\/h2>\r\nTruffles are the edible spores that grow on subterranean fungi. They're similar to <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\">mushrooms<\/a>, but they have an important distinction. Both belong to the kingdom Fungi, but mushrooms grow above ground. Truffles belong to the family Tuberaceae, and these tubers grow underground in the dark. Truffles are a rare delicacy because they're difficult to source. It's hard to spot a truffle with the human eye, so they're typically harvested using the assistance of pigs or dogs trained to sniff out these aromatic spores.\r\n\r\nThere are several different truffle species. The most well-known species are winter white, winter black, muscat black, musky black, Chinese black, Himalayan black, summer black, autumn black and white truffles. There are more varieties and sub-varieties, but some truffles don't taste as good.\r\n<h3>What are black truffles?<\/h3>\r\nBlack truffles are more available than white truffles, making them generally less expensive. This more-affordable variety has a longer season, are freezable and are less-rare than other kinds. Their flavor and aroma is typically described as earthy and musky, and some people find them reminiscent of garlic. Unlike white truffles, which are best served raw, black truffles intensify when cooked. You'll find them in dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mushroom-spinach-risotto\/\" rel=\"noopener noreferrer\">mushroom risotto<\/a> or other saucy dishes, and they're also fantastic for making <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-flavored-butter-recipes\/\" rel=\"noopener noreferrer\">compound butter<\/a>.\r\n<h3>What are white truffles?<\/h3>\r\nWhite truffles are more rare and they're mainly found in northern Italy, particularly in the Piedmont region. They also have a short season and don't freeze well. These truffles pack a seriously flavorful punch, carrying more of a pungent garlic-shallot flavor and aroma and finish with a delicate but complex flavor profile. Put it all together, and European white truffles can sell for as much as $3,600 a pound, according to <a href=\"https:\/\/www.cbsnews.com\/news\/truffles-the-most-expensive-food-in-the-world\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">60 Minutes<\/a>.\r\n\r\nIt's best to experience white truffles raw, so you'll find them shaved as a finishing element for dishes ranging from pasta and meat to eggs and creamy vegetables like mashed potatoes.\r\n<h3>What is truffle oil?<\/h3>\r\n<img class=\"alignnone size-large wp-image-1899958\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/GettyImages-1415354593-1.jpg?fit=700,467\" alt=\"Fresh truffle oil and thyme on wooden table, closeup\" width=\"700\" height=\"467\" \/>\r\n\r\nTruffle oil is made by infusing olive oil or another neutral oil with the aroma and flavor of truffles. Truffle oil is not well-liked by professional chefs because it's not usually made from actual truffles. Rather, it uses artificial or synthetic flavorings that mimic the aroma of truffles. A little goes a long way, and it can be overpowering if you use too much. It's best used as a finishing oil for dishes like <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-secret-technique-for-getting-crispy-baked-french-fries\/\" rel=\"noopener noreferrer\">crispy baked french fries<\/a>, or you can use it as a flavoring to <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-instant-mashed-potatoes-better\/\" rel=\"noopener noreferrer\">make instant mashed potatoes better<\/a>.\r\n<h2>What Do Truffles Taste Like?<\/h2>\r\nTruffles have a complex flavor profile that can be difficult to describe. People usually say truffles' flavor is <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\">umami<\/a>-like or moldy, in a good way. They're earthy, musky and slightly pungent with hints of allium flavor and a nutty vibe. The taste of truffles can vary depending on the type and maturity, but overall, they augment the flavor of regular dishes and take them to the next level.\r\n\r\nUnfortunately, the magic doesn't last forever. The longer they\u2019re out of the ground, the quicker truffles lose their signature smell and flavor.\r\n<h2>Why Are Truffles So Expensive?<\/h2>\r\nTruffles are expensive for a few reasons. First, they aren't something people can easily plant, farm or harvest\u2014they're wild and picky about where they grow. They also grow slowly (<a href=\"https:\/\/www.goodfood.com.au\/eat-out\/news\/from-tomatoes-to-truffles-backyard-gardeners-set-their-eyes-on-a-bigger-prize-20130605-2nq4m\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">some reports<\/a> say it takes four to six years for some types of truffles to grow!), have short seasons and don't last long once out of the ground.\r\n\r\nAdditionally, actually finding them is no easy feat. Truffle \"hunters\" rely on animals with great senses of smell to help find truffles. As truffles mature, they naturally release smelly compounds, attracting animals like pigs, the <a href=\"https:\/\/www.nytimes.com\/2012\/12\/26\/dining\/truffles-a-buried-treasure-filled-with-mystery.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>New York Times<\/em><\/a> reports. This could be a problem, however, since these swine might also eat the precious truffles. That's why hunters also train dogs to find truffles. Once a patch is identified, digging up truffles without damaging the precious tubers is a labor-intensive process.\r\n\r\nIf you're lucky enough to enjoy a real truffle, savor the moment!\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>What are truffles? These subterranean fungi are tubers, similar to but different from mushrooms. There are black truffles, white truffles and truffle oil.<\/p>\n","protected":false},"author":7954,"featured_media":1899956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303719,303745],"categories-v2":[308324,308369],"coauthors":[50034],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Are Truffles and Why Are They So Expensive?<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"What Are Truffles and Why Are They So Expensive?","description":"What are truffles? 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These subterranean fungi are tubers, similar to but different from mushrooms. 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Mattison","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/200e2c0192826b483bb37150c64fa0be","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","caption":"Lindsay D. Mattison"},"description":"Lindsay is a food writer for Taste Recipes. She uses her experience as a professional chef to inspire confidence in home cooks and food enthusiasts. When she\u2019s not writing, you\u2019ll find Lindsay camping, cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.","url":"https:\/\/www.tasteofhome.com\/author\/lindsay-mattison\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-02 02:45:43","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.rd.com\/article\/why-are-truffles-so-expensive\/?trkid=soc-toh-facebook","tmbi_first_associated":[{"term_id":146007,"name":"Tasteofhome.com","slug":"toh-com","term_group":0,"term_taxonomy_id":146007,"taxonomy":"tmbi_first_associated","description":"11","parent":145947,"count":1570,"filter":"raw","term_order":"0"}],"author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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