Uses of Truffles

Uses of Truffles

Experts say that there are so many types of truffles. And although none of these types are known to contain any type of poison, not all truffle types are considered gourmet delicacies. These types include the “White Truffles” which are the most rare among the types of truffles; the “Black Truffles,” which is very expensive because it can only be found in an oak tree; the “Chinese Truffles” which are the most available type because it grows bountifully in China and are often being exported to various parts of the world; and the “Summer Truffles,” which have milder aroma compared to other winter truffle types.

Then there are also other varieties or species of truffles which are not commonly used including the black truffle or the tuber macrosporum and the scorzone truffle or the tuber mesentericum. These types are commonly found in the U.S., specifically in the Pacific Northwest, for commercial and recreational uses. There’s also the “pecan truffle” that can be found only in pecan trees and are usually discarded by farmers.


So far, the only use of truffles is in the field of culinary or food. These are used ad main ingredients or as garnishes to various dishes. Since these are very expensive, gourmet restaurants only serve these because only the chefs can truly maximize the use of this pricey delicacy.

And, even in restaurants, truffles are used sparingly not only because these are expensive but it also has a very pungent taste. For those who can afford to consume large amounts of truffles, these can be served and eaten raw. Or these can also be preserved, usually in light brine in cans and bottles that can be found in gourmet sections of supermarkets.

Among the so many types, White Truffles are preferred by many. These are consumed fresh or they prefer shaved White Truffles on top of hot pasta with butter. Some even prefer it fresh in their salads.

In other dishes, other types such as Black Truffles are used as garnishes to various meat dishes as well as to chicken. Chefs usually use thinly-sliced truffles and insert these into beef slices, under the skins of roasted chicken, in preparing foie gras and in pâtés as well as stuffings. Others use truffles in various types of sauces to make the dish tastier.

 Because of its unique taste and smell, producers of specialty cheeses also use truffles during production. 

Aside from using it as a main ingredient, truffles are also used to make oils. Truffle oils have been a practical substitute in using fresh truffles. Because it is so expensive, chefs came up with an idea to turn fresh truffles into oil or a concentrate which has all the taste and odor of truffle without worrying that the fresh truffle would go into waste over time.

Truffle oils are being used to give flavor or to enhance the taste of truffles when used in cooking. However, there have been reports that there are truffle oils that do not contain real truffles because it is still expensive. Instead, olive oil is being used with artificial truffle flavor using a synthetic agent such as 2,4-dithiapentane.