FAQ

Q: Is Black Boar Truffle Powder authentic Perigord Black truffle powder?
A: Yes, Black Boar truffle powder is black winter truffle (Tuber melanosporum) commonly known as the French Perigord truffle. Our scientific analysis shows a 100% DNA match.

Q: Black Boar truffle has a unique scent, somewhat different from a black winter truffle fruiting body. Why?  
A: The scent has to do with the way we grow our truffles, but to understand that, it’s important to understand the science behind the most recognized scent of the truffle (Tuber melanosporum).

Tuber melansoporum fruiting bodies have the distinct smell of an organic compound of sulfur called dimethyl sulfide, usually described as unpleasant or “rotting cabbage.” When a black truffle has that scent it is a Perigord black truffle. It took a team of 51 European researchers five years to decode the genome of the Perigord black truffle. In 2010 they reported that the truffle gets sulfate from the soil and uses a series of enzyme-regulated reactions to turn the sulfate into methionine, a sulfur containing amino acid, which is then used to make dimethyl sulfide.
Once this information was released, synthetic truffle products started to crowd the market. Food companies realized they could simply add this chemical to olive oil or a truffle salt and fool the public. Today, 95 percent of all truffle oils and salts on the market are adulterated with synthetic truffle flavor comprised, in part, of dimethyl sulfide.

As the New York Times commented in their article “Hocus-Pocus, and a Beaker of Truffles” (May 16, 2007), “That truffle oil is chemically enhanced is not news. It has been common knowledge among most chefs for some time… but even now, you will find chefs who are surprised to hear that truffle oil does not actually come from real truffles. “I thought it was made from dried bits and pieces of truffles steeped in olive oil,” said Vincent Nargi of Café Cluny in Manhattan…The flavor of real truffles, especially black, is evanescent, difficult to capture in an oil under the best of circumstances.”

Since we don’t grow our truffles in the ground, we don’t produce as much dimethyl sulfide and therefore that scent is not as intense.

Q: Is dimethyl sulfide the only chemical responsible for the smell of Tuber melanosporum?
A:No, there are other chemicals like the hormone androstenol (also a sulfide) that lends itself to the complex scent of the black winter truffle.

Q: Does Black Boar Truffle have dimethyl sulfide and androstenol in it?
A: Yes, we have both naturally occurring sulfides in our truffle powder.

Q: If yes, then why is the smell not as intense as a Tubor melanosporum fruiting body?
A: As stated earlier, since we don’t grow our truffles in the ground, we don’t produce as much dimethyl sulfide and therefore that scent is not as intense. We are the only facility, we know of in the world to culture the Black Winter truffle (Tuber melanosporum) and grow it hydroponically. Growing it hydroponically and giving it the food it loves to grow on allows us to have a 100 percent DNA match, but the scent profile is only about 80 percent. We also lose some of the intensity of the volatile oils in our drying process, which can affect both the scent and flavor by about 10 percent, but does not make a difference in cooking applications.

Although Chefs and food experts use the scent of dimethyl sulfide to identify the Black Winter truffle, many don’t realize that dimethyl sulfide is very volatile and dissipates quickly when cooking, lending little to nothing to the flavor experience of the truffle.

Q: The scent of chocolate can be detected in the Black Boar Truffle, why?
A: In regards to the scent of chocolate, both chocolate and truffle share some similar chemical compounds. In our growing process some of those compounds are more pronounced so you pick them up in the scent of our Black Boar Truffle powder.

Q: Does the Black Boar Truffle powder taste like Chocolate?
A: No. Although the Tuber melanosporum and chocolate share some similar chemical compounds, those compounds don’t change the DNA of the product, and our product does not taste anything like chocolate. It has the 100 percent taste of Black Winter truffle hydroponically grown.

Q: Does Black Boar Truffle taste like the French Perigord Black truffle?
A: Yes, Black Boar truffle has an 85 to 90 percent identical flavor profile to Perigord Black truffle when used in cooking applications. When you cook with Black Boar truffle powder the same culinary chemistry takes place as when you cook with the Tuber melanosporum fruiting body, except for mouth feel, the taste difference would be undetected to even the best chef’s palette. The Umami effect (pleasant savory taste or fifth taste) happens and the flavors of the dishes meld in such a way that the final product tastes fantastic. To the average restaurant goer’s palette the dish will taste even more delicious than if the truffle were not present. To the seasoned chef, they will experience the delight of creating fabulous dishes with real truffle, something that most chefs, unless in the finest of restaurants, have not had the opportunity to cook with. If not cooking with truffle fruiting body, the majority of chef’s only option is synthetic or adulterated truffle oil.

Q: Does Black Boar Truffle Powder taste like the French Perigord Black truffle fruiting body?
A: No, it is hard to compare a powder to a fruiting body as they are distinctly different. The best way to compare it would be to take a Tuber melanosporum fruiting body, peel it, dry it and then powder it. When you cook with that black truffle powder vs. Black Boar Truffle powder it would be almost impossible to detect the difference. One Chef we work with was able to wrap their head around this when they considered the vast difference between a button mushroom fruiting body and mushroom powder they use in stocks. Although the fruiting body and the powder do not taste the same, once cooked with, the mushroom powder lends the same mushroom taste to the stock. Since Black Truffle is meant to be cooked with our Black Truffle Powders gives versatility, authenticity and affordability for chef’s and manufactures to use Black Truffle in many different food applications.

Q: Are there other truffle powders on the market?
A: There are other truffle powder products that we have seen, but they are usually added to a truffle salt or oil, not offered as a stand, alone product like ours. They are often dried and ground black summer truffles (Tuber aestivum), a less expensive truffle than often used with sea salt and synthetic truffle flavorings or added to oils with synthetic truffle flavorings. Even an ingredient labeled Natural Truffle Flavors is synthetic.
Tuber aestivum has only about 25 to 30 percent of the flavor profile as Tuber melanosporum. We have also seen Chinese Black Winter Truffle on the market, Tuber sinensis or Tuber indicum, dried and ground and adulterated with dimethyl sulfate and other artificial truffle flavors. This Tuber has little to no real culinary flavor, and it is often used to fool the consumer sold at the high price of the Tuber melanosporum. These truffles are far inferior to our cultured Tubor melanosporum powder, the Black Boar Truffle powder. Although in a powder form, we are the REAL truffle deal.

Q: Does Black Boar Truffle sell truffle fruiting body mushrooms?
A: No. Our proprietary growing process does not create the bulbous fruiting body formed in the soil. When we grow the truffle hydroponically it grows as a carpet on the surface of the water with occasional small fruiting bodies on the top of the carpet. It does not form a bulbous fruiting body because there is no pressure from the soil. When Tuber melanosporum grows in the soil, the pressure surrounding it forces the shape of the truffle mushroom mass. The small fruiting bodies we create are dried and ground with our truffle carpet. Our proprietary drying process preserves the volatile oils so our Black Boar Truffle powder is culinary ready with a wonderful aroma for various applications in the kitchen.

Q: Can I make my own truffle oil and truffle salt with Black Boar Truffle?
A: Yes. We have recipes available for you to infuse the oil of your choice with our truffle powder, creating your own real truffle oil to finish off dishes. Making your own truffle oil with our Black Boar truffle powder is a cost effective way to bring the real product to your kitchen.

Creating your own truffle salt is also simple. We recommend a high quality salt like Himalayan sea salt, finely ground. Simply add Black Boar Truffle powder directly to the salt. For more recipes, see the Recipes tab on our website.

Q: What is the cost and yield difference between Black Boar Truffle powder and Black Winter fruiting bodies?
A: We are half as expensive with five times the yield per pound. For example, if a pound of fresh, fruiting bodies is $1,500.00 per pound at 20 percent dry weight (80 percent of fruiting bodies are water), Black Boar Truffle powder is $400 per pound at 100 percent dry weight. This provides five times the product in a culinary ready form with no waste or spoilage. Therefore you could compare one pound of Black Boar Truffle at $400 per pound to $7,500 worth of fresh fruiting bodies. It’s roughly a 95% discount for a product with the same DNA and flavor profile as Black Perigord Truffle.

Q: Is Black Boar Truffle Organic?
A: Yes. Our products are certified organic by USDA-accredited, Organic Certifiers of California. We are also certified Kosher by KSA, Kosher Supervision of America. Certificates are available upon request.

Q: What is the shelf life of the Black Boar Truffle Powder?
A: Kept in a cool, dry environment, the shelf life is three years from manufacture date.

Q: How does Black Boar Truffle compare itself to other products in the truffle market?
A: We are not trying to pass our Black Boar truffle off as black winter fruiting bodies from French or Spanish soil. We have created, for the first time, a cultured, hydroponic black winter truffle powder. Our price point allows for chefs and manufacturers to work with the black winter truffle in a way that has never been available before. We will never be a fruiting body from the Perigord region of France (although we use spores from Perigord Black truffles overnighted to our facility), but neither can a synthetic imitation truffle product ever be what we are.

 


 

For more information regarding our Black Boar Truffle powder, please e-mail us at info@blackboartruffle.com.