About Truffles

Truffles are fungi that grow in and on the roots of specific trees, and have fruiting bodies that grow beneath the ground. Truffles of various kinds are found throughout Europe, Asia, America, Australia and Africa, but only a few species have any real commercial value.

Truffle’s flavor, rarity and their extraordinary prices are exciting many people around the world.

Until recently truffles harvested for commercial uses were confined to the ancient oak forests in Europe, but with developing resources and ongoing research the prized truffle is now being produced in New Zealand.

With their unique flavor and intoxicating smell, truffles have been eaten since the times of Greeks and the Romans as delicacies, aphrodisiacs, and medicines.

Truffles Supplied By Kings Truffles

Perigord Black Truffle (Tuber melanosporum)

They are considered the finest of edible fungi and have a place in gastronomy alongside saffron, caviar, and foie gras. An individual melanosporum truffle varies in size from the size of a pea up to that of a grapefruit. With a skin that is similar to that of an avocado, the flesh of the truffle is a dark brown black with white veins running through it. The truffle aroma is very powerful, with sweet forest-floor notes.

The Perigord black truffle makes up the bulk of truffles presently grown in New Zealand but tends to be very site specific in order to succeed. The black truffle is harvested in the winter months (June, July and August in New Zealand).

Burgundy truffle (Tuber aestivum)

Also known as the black summer truffle, it occurs in France and Italy during summer and autumn, and is widely consumed in those countries. It is easily distinguished from the Perigord black truffle by its coffee coloured interior and the network of ridges that cover the surface of its spores. It is a heavy producer with a distinct flavor and smell of its own and has its own market niche.

The Burgundy truffle is less site specific than melansporum and probably better suited generally to New Zealand growing conditions.