Truffles are different from other mushrooms since it is a hypogean or an underground mushroom. What is harvested is the fruit, the roots are white filaments called as hyphas, and there is not stem. Truffles would suck sap from the host plant or trees. Those truffles that grow under the roots of oak trees are the most pungent, while those that grow in the roots of lime trees are the most aromatic. Pick ingredients that go well with the truffles without diminishing their strong flavor. In a truffle recipe, avoid using ingredients with very strong flavor or pungent smell as they might upstage the truffles. What s the point of using truffles if you can t taste their distinct flavor? Never delay using your newly purchased truffles. Next to the French Black Truffles, this type is preferred by many gourmet chefs because it has a distinctive peppery taste which is very ideal when served raw. - the Burgundy or Summer truffle. Also called the Tuber aestivum or Tuber uncinatum, this type originates in France, Italy, and Spain. Because of the demand, Summer Truffles are also grown in Sweden and New Zealand. Yes, truffles have been used for centuries not only as a delicacy or natural medicine. Their alluring aroma stirs a sensual feeling, so it s little wonder that truffles are regarded as the culinary counterpart of sex. That strong and earthy truffle smell casts its magic spell, making this mushroom irresistible to truffle fans. These mushrooms are cooked at 400 degrees and frozen, so that they would be able to reach its destination. Truffle mushrooms are not the only ones used for cooking. There are also different truffle products which also provide the same pungent taste, like truffle oil, butter, honey, vinegar and paste. This is also very good for people suffering from diabetes because truffles have low value of energy. 3. It is low in fat. Since it is vegetable, truffles are perfect for people who cannot and don t want to consume too much fat. When dried, it has only about two to eight percent of fat which are mostly crude fat and lipid compounds such as fatty acids, sterols, phospholipids, glycerides and linoleic acid.