We all know that truffles are known as the world's three most precious foods along with caviar and foie gras. Truffles are divided into black truffles and white truffles, so you know what are the differences between black truffles and white truffles? What are the differences in practice?

Black truffle and white truffle although both belong to the truffle, but in fact they are still different, mainly in the following aspects: different appearance, origin and growth environment, different flavor. Let's look at the appearance, the black truffle surface is uneven, the color between dark brown and black, was a small bump, covered with gray or light black and white texture; white truffle color is mostly a slight golden, light brown, and with brown or milky white patches or small texture. In terms of origin and growing conditions, the black truffle is mainly from France and is very picky about its growing conditions, as it will not grow if there is a slight change in sunlight, moisture or soil pH. The white truffle is mainly from Italy and prefers alkaline limestone soil. It needs rain during the summer growing season and a little bit of water, but not too much. In terms of flavor, black truffles are grown in France, where people use the scent of musk, earth and large forests to describe the compound fragrance that black truffles give off. White truffle flavor is relatively light, leaning toward the pungency of garlic, interspersed with some gasoline and rotten egg flavor, mixed with a hint of yeast and honey flavor.

Black and white truffles, because they are different, require different practices to retain their fresh flavors. The black truffle reacts well with oil, and can be sealed with oil to draw out its flavor, making it into a precious truffle oil, and if cooked a little, the heat and oil can further enhance the black truffle's flavor. The white truffle's nobility, however, lies in its more complex and intense aroma. The delicate odor molecules are extremely sensitive to temperature and, once heated, cease to exist. For this reason, white truffles are eaten like a garnish, with a few thinly shaved slices at the top of the dish just before serving.

Black truffles react well with oils, and sealing them with oil draws out their flavor to make the aforementioned Jumbo Truffle Oil. It also tastes y flavorful, so it can be seen as an ingredient that can be further amplified and enhanced by heat and oil if cooked a little.