When most people think of truffles, images of elegant, Michelin-star dining experiences come to mind. This fungi sparkles like precious black diamonds on studded plates of pasta or risotto. The intense umami flavour with almost chocolate-like undertones of black truffles is a treat for the senses, earning the ingredient an unmatched prestige in the food world.

So what makes black truffles so darn expensive and special? Well, it’s a combination of factors. Truffle cultivation is a time-consuming process, taking years before a truffle-bearing tree can produce. Adding to that, their limited growth and the meticulous processes of foraging them contribute to their price tag.

But, they are not just a luxe food, they’re vital to the ecosystems they inhabit. Typically growing at the base of oak, poplar and beech trees, truffles help absorb water and nutrients. In return, the trees nurture the fungi. The best way to do so is to individually wrap them in paper towels and place in airtight containers.

Today, truffles are transcending their geographical boundaries, spreading their aromatic charm and capturing the hearts of gourmands worldwide. India is witnessing a growing interest in the ingredient too. From truffle-infused oils to truffle butter naans, the truffle trend is undoubtedly here to stay as more chefs and food enthusiasts explore the possibilities.