Exclusively found in Perigord region in France before, other countries like United States, Spain, and Australia because of the high demand. Most chefs use the French Black Truffle because its blue-black colored exterior which is very refreshing in various dishes. Ripe or matured French Black Truffles with brown-black color are used in specialty dishes because it its earthy and pungent smell. In each type, there are variations in sizes, colors, shapes, textures which can either be smooth or wrinkled and even in taste. Usually, the taste of truffles is greatly compared to garlic mixed an earthiness flavor. It tastes like mushroom only made more pungent with the aroma of garlic. In the field of culinary, truffles are usually served raw. It is nearly impossible to grow truffles in a greenhouse. Trees are very essential on its growth. Soil - Aside from the trees, it is also important to prepare the soil where the trees would be planted. It has been tested the Mid-Atlantic States have reliable soil types for truffle growth. There are times when the solid has to be amended with lime to adjust its alkaline level. With a diamond shape and black-grayish color, the black winter truffle gives off a very strong aroma and tastes earthy. The black winter truffle is harvested from December to March. Another in-demand truffle variety is the white winter truffle that features a tan, smooth exterior skin and a creamy white flesh. Perigord truffle- also called French black truffle which is found in Spain, Australia and United States. Its color is blue-black on the outside and would eventually turn to brown-black as it ages. Piedmont truffle the Italian white which is light-colored and brittle. It would be beige in color and would turn to dark-brown as it matures. This rice has definitely absorbed parts of the flavour and aroma of the fungi and could be used for cooking. Given this condition, they are often described as vegetable meat. Truffles contain high protein content. They are made up 73% water, and several substances and minerals like calcium, potassium and magnesium.