Truffles are a high premium mushroom variety that often commands prices way beyond their ordinary counterpart. It grows underground devoid of roots and it emits a distinctly appetising and delectable aroma that adds a punch of umami to any dish. Its hefty price, though, often raises not a few eyebrows. Several factors justify the high premium for this sought-after and much-hyped fungus.
Rare
Truffles are pricey simply because of their very limited supply. It normally takes six to seven years to grow and harvest truffles in very short seasons. Finding them is also extremely difficult and requires highly-trained dogs or even pigs to sniff
them as they grow underground. White truffles from Italy are the rarest and most expensive type, with the shortest season lasting only between October and December, but they certainly pack a strong punch than other types.
Difficult to grow
Truffles in the wild are hard to find, prompting growth of truffle-dedicated farms to meet demands of the market. Growing truffles require a specific technique of inoculating truffle spores with roots of young oak, pine or hazel trees and cultivating
soil. Results, though, aren’t always successful since determining the maturity of the spores is difficult and requires delicate care when harvesting.
Ideal weather conditions also play a big role in growing truffle. Mediterannean and European regions are well-known producers of high-quality truffle species because their climatic conditions that offer ample rain in summer and humid winters.
Short life span
Truffles have very short lifespans, quickly losing their luster the longer they are out of the ground. After they are cut, fresh truffles quickly decay and they often last for less than a week. What needs to be done is to carefully wrap truffles in an
absorbent paper or clean dry towel inside a sealed container before placing them in the chiller to extend their lifespan by a couple of weeks.
France is home to the best summer black truffles and are more affordable compared to rare wild truffles grown during longer seasons from October to April. They can be frozen for up to three months, although the longer they are stored in low
temperatures, the more they get hit by moisture formation and aroma loss.
Distinct flavour and smell
There are thousands of species and sub-species of truffles around the world, each with its own pungent but delectable aroma. Some that aren’t even edible. The most expensive species that are known to pack a punch of umami flavours are Kalahari, Périgord black and Italian winter white.
Quality
It is always difficult and expensive to obtain top-notch quality truffles. This has prompted many establishments to come up with alternatives to market their products with “truffle” and a steep price that disappoint customers.
For instance, when truffle oil was first introduced to the market it gained much hype, but it quickly became one of the least favourite ingredients of high-end chefs since most truffle oils do not actually contain any truffles. They are simply synthesized products made to imitate the characteristics of the rare fungi.
Cost
The high premium of a truffle varies between origin, species and weight. While a frozen Italian summer black truffle would cost HK$950 for 500g, the Italian white truffle from Alba would rake up HK$22,500 for the equivalent weight. Truffle dishes at restaurants are even more astounding as dishes are often garnished with only a pinch to a few shavings, but it will set you back between HK$500 to over $1000 per dish. To guarantee the most value-for-money truffle meal, enquire on the origin and species of the truffle, the extra charge on a high-quality truffle will be more satisfying than paying for a more affordable option.