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Asian Truffles

Albertina Roca
  |   January 16, 2015   |  

There are many types of Asian truffles. The two main types are the Chinese Black Truffle and the Mid-Eastern Terfez.

The merit of these truffles is highly disputed; some have called them comparable to black summer truffles, others find it completely different to any European truffle. They look like your average truffle on the outside, knotty and knobby, a dirty black-brown color, smaller than European truffles, about the size of a walnut. On the inside, they are jet black, with white spidery veins and a more elastic consistency. They are harvested mainly from October to February.

Chinese Black Truffle

Tuber indicum or Tuber sensiese: Also known as the Himalayan truffle, (found in Tibet, Bhutan, Nepal) and the Szechwan and Yunnan provinces in China. Like all other truffles, they grow on the base of trees, typically pine trees or other conifers. They are commonly labeled as Winter Black Truffles, and many say they are comparable to the French and Italian Winter or Summer Black Truffles.

Terfez

Terfezia bouderi, terfezia spp, or Terfezia claveryi: Also known as “black kame", or the "brown kame” or “desert truffle”. It originates on the semi-arid regions of North Africa and Middle East, from Morocco to Iraq. This subterranean mushroom grows abundantly underneath the hot desert sand, and has been collected after heavy rainfalls for thousands of years. Today, it is the most widely collected truffle in the world. They are attributed certain aphrodisiac qualities, and often associated with the cult of the Greek goddess of love, Venus. This truffle is highly perfumed (some would say overpowering), and is traditionally cooked with dishes such as couscous, and is very high in protein. The Terfez is a lighter colored truffle, and the harvesting season goes from late December to early April.

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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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