Most of the truffles are from Europe, although countries like the United States, Australia and New Zealand are already venturing into commercial reproduction. Not all varieties are the same. Although there are hundreds of truffle species, not all are consumed by humans. There are particular truffles which are considered higher in value compared with other species, like the white truffle. This can be considered as the most widely-distributed truffle type because it grows bountifully in most areas in China. Because these are widely available, Chinese truffles are the ones that are being exported very often to the West areas and are considered an inferior-quality substitute for black truffles. If you buy ripe or mature truffles, eat them as soon as you can. Storing Truffle Chefs and truffle experts advise against storing or preserving truffles, as it causes them to dry out and lose their flavor as well as aroma. Although it is better that truffles are consumed shortly after you purchase them, you can store them for a short time, like three to five days. Winter white truffle - This truffle type goes by other equally popular names such as Italian white truffle, Piedmont truffle, and white truffle from Alba. As the name suggests, this truffle is harvested in winter months from October through December. The winter white truffle is best known for its garlic-like flavor and musky smell. Among the so many types, White Truffles are preferred by many. These are consumed fresh or they prefer shaved White Truffles on top of hot pasta with butter. Some even prefer it fresh in their salads. In other dishes, other types such as Black Truffles are used as garnishes to various meat dishes as well as to chicken. These include the brown kame, black kame, Terfezia claveryi, and Terfezia bouderi. The sad news about truffles is that they are dwindling in quantity. Recently, only 25 to 150 tons of truffles are harvested every year. Many decades ago, harvest of truffles total to hundreds or even thousands. Why is that so?