The end of the fresh black truffle season is approaching, and in this blog, we'll explore the differences between the black truffle from Aragon and other truffles available on the market. If you'd like to try a different variety now that the season is ending, we recommend buying fresh black truffles from a specialized platform that guarantees the variety you're looking for, such as Sentidos Truferos with the black truffle from Aragon.
We know that fresh black truffles are the highest quality and most valued in cooking due to their wide range of aromas and flavors. But until the season returns, we'll explain what other varieties exist and how you can tell them apart.
Tuber Melanosporum or black winter truffle
The Tuber Melanosporum is a highly prized truffle harvested during the winter season, from November to March. Fresh black truffles can be found during these months, with December and January being the peak months due to high demand during the Christmas holidays.
The black truffle has a rough and dark appearance on the outside, with a purplish-black interior and white veins, and its spores are dark or opaque under a microscope.
As for its aroma, Tuber Melanosporum has more than 100 aromatic compounds, including notes of earth, butter, fruit, sulfur, and caramel.
Tuber aestivum or summer truffle
This truffle can be confused with Tuber melanosporum (black truffle) due to its color. On the outside, it's practically identical, but inside, the black truffle's color ranges from black to dark brown and has white veins. Tuber aestivum (summer truffle), on the other hand, is a much lighter brown.
The main difference between these two varieties, aside from their color, lies in their harvesting season and flavor. Tuber melanosporum, also known as the black winter truffle, is harvested during the winter months, between November and March. Its flavor is intense and aromatic, with notes of nuts and earth, and it is primarily used in haute cuisine.
On the other hand, Tuber aestivum is harvested during the summer months, between May and August. Its flavor is less intense than that of the black truffle, with nutty notes and a milder, fruitier aroma. Although not as highly valued as Tuber melanosporum, it is also used in cooking , especially in the preparation of simpler and more economical dishes.
Tuber melanosporum is considered the queen of truffles because of its intense flavor and more limited harvesting, while Tuber aestivum is a summer truffle with a less intense flavor and a milder aroma.
Tuber Brumale or muscat truffle
The Tuber brumale truffle is one of the varieties most frequently confused with the Tuber melanosporum. Both are harvested in winter, but the Tuber brumale can grow in less calcareous soils and more humid climates.
To distinguish between the two truffles, it's important to note that the gleba of Tuber brumale is grayish when mature, while that of Tuber melanosporum is purplish-black. The white veins of Tuber brumale are fewer and longer than those of Tuber melanosporum, and the external ridges of Tuber brumale are less pronounced.
The aroma of Tuber brumale is less intense than that of Tuber melanosporum, making it less valued in gastronomy. Therefore, it is commonly used in processed products. It is important to read the labels of canned goods to identify the variety of truffle used.
Furthermore, Tuber brumale has a fragile, warty peridium that is not attached to the gleba and detaches easily with handling, unlike Tuber melanosporum. Under the microscope, Tuber brumale spores are smaller and more numerous in each ascus (an average of 5 in Tuber brumale and 3-4 in Tuber melanosporum) and are light brown or translucent, while Tuber melanosporum spores are darker or opaque.
Tuber magnatum or white truffle
The Tuber magnatum is another highly prized truffle that we should be familiar with. It bears no resemblance to the black truffle in appearance, as it is entirely white. The gleba is initially whitish, then turns yellowish-pink, ochre-brown, or reddish-brown, often with flesh-colored patches. It has numerous, fine, white veins.
It has an intense and complex aroma, described as a blend of garlic, honey, and nuts, with earthy and mushroom notes. Its flavor is delicate and mild, with a light touch of garlic and a crisp texture.
The white truffle season is from September or October until December or January, so until the black truffle season starts, you can try some dishes with white truffle.
It is usually harvested by hand, using dogs trained to detect its subterranean scent. It is one of the most difficult varieties to find and harvest, which makes it especially valuable.
White truffles are used in a wide variety of dishes, from pasta to risotto, and are a popular ingredient in haute cuisine. They are often grated over dishes before serving to enhance their flavor and aroma. Due to their rarity and high cost, they are considered a luxury ingredient in gastronomy.
Tuber Indicum or Chinese truffle
The Indian truffle (Tuber indicum) is a species of edible fungus found in Asia, primarily in China and India. It is also known as the Chinese truffle.
In terms of appearance, the Indicum truffle is similar to the black truffle of Aragon, with a smooth outer surface and a dark brown interior. However, the Indicum truffle tends to be smaller and less aromatic than the European black truffle. It has a black peridium, but slightly pinkish, and flesh-colored veins, which is why it can be confused with the Tuber melansporum. The Tuber indicum has very little aroma and flavor. It has a somewhat corky texture, which is why it is less highly prized gastronomically than the Tuber melansporum.
The Tuber indicum variety can also be found preserved or in processed products. Since it lacks the aroma and flavor of Tuber melanosporum, it is purchased at a much lower price than the black truffle. Therefore, it is important to read the labels of the products we buy to know which variety of truffle we are paying for .
Unlike other truffle species, the Indicum truffle is easier to cultivate on truffle farms. This has led to an increase in its production and export in recent years. However, its quality and value in the gastronomic market still do not reach that of other more prized varieties such as the European black truffle or the Italian white truffle.
In gastronomy, the Indian truffle (Truffle indicum) is primarily used in Asian cuisine as an ingredient in dishes such as soups, rice dishes, noodles, and stews. It can also be used as a condiment to add flavor and aroma to meat, seafood, and vegetable dishes.
In terms of its nutritional properties, the Indian truffle (Tuber indicum) is rich in protein, fiber, iron, and B vitamins. It also contains antioxidants and anti-inflammatory compounds that may have health benefits. However, like any high-calorie food, it should be consumed in moderation as part of a balanced diet.
Now that you know the most popular varieties on the market, you can try some to compare, and the wait until fresh black truffle season returns won't seem so long. Plus, you'll be able to distinguish between the different varieties and become almost an expert.
We recommend that if you are going to try other varieties, you go to specialized restaurants, or if you are going to buy fresh black truffle to cook at home , you do so on a specialized platform like Sentidos Truferos , which certifies that it is of the variety you are looking for.
