The Himalayan truffle, T. indicum, and T. himalayense is also known as the Chinese truffle. Though inferior in aroma, flavor and most notably price, the Himalayan truffle has enough similarities to the Perigord and Italian black truffle, including color and size, to be misleadingly sold as such. Each year, roughly 28 ton of Himalayan truffles are smuggled into Europe and sold as fresh Perigord and Italian truffles. They are also processed for canning and preserving in oil and labeled "black Winter truffles, Product of France" and sold throughout the world. The easiest indicator that these truffles are from China, is if they are listed as T. indicum in the ingredient list. Fresh Himalayan truffle can be distinguished from European truffles by the veins on the flesh of the truffle, a near impossible task, considering they are sold whole. Himalayan truffles lack the discernible taste or enticing perfume of a Perigord but mixed in with Perigords, the Himalayan truffles are camouflaged as they pick up the Perigord's aroma.

Black Himalayan truffles have a knotty grainy surface with pyramidal grooves. The surface is appropriately layered with deep earthy colors. The interior is ink black with a marbling of large ivory veins with a chewy, oily and elastic consistency. The flavor and aromatics are both mild, almost indistinct, with most notable flavors reminiscent of earth and wood. Their average size is about the size of a walnut.

Serving Ideas

Black Himalayan truffles can withstand heat, making them ideal for adding to cooked cream sauces and tossing with hot pasta. They can be shaved fresh as a finishing element or infused into sauces. The Himalayan truffle is often paired with rich foods such as meat, cheese and eggs. Black Himalayan truffles pair well with lobster, caviar, fois gras, butter, garlic, shallots, light-bodied vinegars, mascarpone, fresh soft and aged hard cheeses, citrus and herbs such as tarragon, basil and arugula. Truffles will keep, dry and tightly wrapped or stored in rice, for approximately seven days.

Geography/History

Himalayan truffles grow predominantly near and under pine trees and other conifer trees in high p-H clay soils. The truffles begin fruiting when the host plants are at least 10 years old up to 40 years old. The formation of brules (burnt ground) also create productive growing conditions. Chinesse farmers used to use truffles as pig fodder until they discovered the culinary value of truffles. Unfortunately, this discovery has also led to the deterioration of truffle production, cultivation and harvesting. Truffle hunters in China do not use dogs to find truffles, rather they rake the soil and dig with abandon, destroying mycelium. Immature truffles that lack flavor and aroma are pulled and sold with mature truffles, decreasing the value of the overall crop.

Seasons/Availability

Fresh black Himalayan truffles are harvested during winter months. Frozen Himalayan truffles are available year round.