Truffles are not herbs; they are fungi. But, I thought that you’d enjoy using them in your entertaining repertoire.
Specifically, truffles belong to the fungi genus Tuber. While herbs are plants valued for their aromatic or savory properties and are typically used in cooking to add flavor to dishes, truffles are subterranean fungi that grow in symbiotic relationships with the roots of certain trees, such as oak, hazel, and beech trees. Truffles are highly prized in culinary circles for their unique aroma and flavor, but they are not classified as herbs.
In the world of haute cuisine, few ingredients evoke as much reverence and fascination as the elusive truffle. With their intoxicating aroma and incomparable flavor, black and white truffles have earned a hallowed status in the realm of gourmet dining, commanding astronomical prices and igniting the passions of chefs and food connoisseurs alike. Let us embark on a gastronomic journey to unravel the mystique behind these prized culinary treasures.
At the time of this writing, black truffles are going for $90 per ounce while white truffles are going for $180 per ounce.
