Complete profiles of all seven commercially significant truffle species, including identification, seasonality, flavor profiles, and current market values.
Tuber melanosporum
The most prized black truffle, native to Southern Europe. Known as the "Black Diamond" of gastronomy.
December to March
$800-$3,000 per kg
Intense, earthy with notes of chocolate and musk
Tuber magnatum
The most valuable truffle in the world, found primarily in Italy and Croatia.
October to December
$3,000-$10,000+ per kg
Intensely aromatic with garlic, honey, and aged cheese notes
Tuber uncinatum
A versatile autumn truffle found across Europe with excellent culinary qualities.
September to December
$300-$800 per kg
Hazelnut and earthy notes with subtle sweetness
Tuber brumale
A winter truffle with distinctive musky aroma, often found alongside melanosporum.
January to March
$200-$600 per kg
Musky, intense aroma with notes of earth and garlic
Tuber macrosporum
A rare truffle known for its distinctive garlic-like aroma and smooth exterior.
September to December
$400-$1,200 per kg
Strong garlic notes with earthy undertones
Tuber mesentericum
An Italian truffle from Campania region with unique phenolic aroma.
September to January
$150-$400 per kg
Distinctive phenolic, tar-like notes with earthy base
Tuber borchii
A spring white truffle offering accessible entry to white truffle flavors.
January to April
$200-$800 per kg
Garlicky aroma with mild earthy and mushroom notes
The White Alba Truffle (Tuber magnatum) is the most expensive, ranging from $3,000 to over $10,000 per kilogram depending on quality and season timing. Record prices have exceeded $300,000 for exceptional specimens at auction.
Black Périgord (Tuber melanosporum), Burgundy (Tuber uncinatum), and Summer truffles (Tuber aestivum) can be successfully cultivated in truffières. White Alba truffles (Tuber magnatum) have resisted all cultivation attempts and remain wild-harvested only.
Black Périgord truffles (Tuber melanosporum) are most versatile for cooking as they can handle light heat. White Alba truffles should never be cooked - only shaved raw over finished dishes to preserve their delicate aroma.