Drs. Shifrine and Dorian, founding fathers of Truffles International, discovered the technology of growing the black truffle in hydroponics on a commercial scale. The truffles are grown organically by Functional Fungi LLC in California. Functional Fungi has the capability to grow our truffles by the tons. Our culture has been authenticated by DNA analysis to be identical to the French black truffle Tuber melanosporum.

Harvesting Truffles

After growing the truffle in hydroponics, it is harvested, dried and milled to a fine powder. The powder can be added to a variety of foods such as soups, sauces or stews. The cultured truffle powder should be used at a level of about 1% of volume, depending on individual taste. Truffle powder can also be used as any other dried mushroom by rehydrating it before use.

Inside the Cultured Truffle

Aside from the plainly apparent difference in physical dimensions, the cultured truffle differs microscopically and functionally in that it is sexually immature and lacks spores that normally serve a reproductive function. Genetically the cultured truffle is identical to the wild truffle and chemically it has a very similar fingerprint. One notable exception in the chemical composition is that the cultured truffle has much lower levels of dimethyl sulfoxide, the chemical which is responsible for the notorious stench of the wild truffle.

Versatile Flavor

The cultured truffle is equivalent in terms of its ability to enhance and smooth a broad variety of flavors in almost every sort of food. This is the feature of truffles which is mostly responsible for their esteemed place in culinary tradition. The flavor imparted by the truffle itself is more mild than that of the wild truffle and is of a more earthy character. This makes the cultured truffle more versatile in that it does not impose harsh competition with flavors incompatible with the pungency of the wild truffle.

All in all, the cultured truffle is best described as different in several regards, but of equivalent quality in terms of its excellence in enhancing the culinary experience. Because it is available year-round at lower costs than the wild truffle and because the broader spectrum of culinary applications for which it proves itself exceptionally useful, the cultured truffle has definitely earned its place as one of the finest delicacies available.

Cultured Truffles

Truffles are normally harvested from the wild, where they grow underground in association with the roots of certain trees. The conditions in which they grow in the wild are very particular and for decades people have been frustrated in their efforts to duplicate these conditions in order to produce this subterranean delicacy economically on a commercial scale.

"To the black truffle drink, for I
Hate the ungrateful worse than hell;
The herb which gives us victory
In that short fight we love so well."
-Brillet-Savarin

A Gourmet Delicacy

The cultured truffle is of equivalent quality in terms of its excellence in enhancing the culinary experience. Because it is available all year-round at a much lower cost than the wild truffle and because it boasts a broad spectrum of culinary uses, the cultured truffle has definitely earned its place as one of the finest delicacies available.