Truffles offer a little taste of luxury. Here's what they are and why they are so expensive.
What Are Truffles—And Why Are They So Darn Expensive?
Updated on Mar. 27, 2025
Truffles are notorious for being one of the most expensive foods around, but if you’ve tasted even a sliver of fresh truffle, you certainly understand the hype. That earthy, musky aroma, the way it can elevate a simple dish to something extraordinary—truffles are truly a revelation. But why are truffles so expensive? Let’s delve into the fascinating world of these culinary gems and uncover the secrets behind their hefty price.
Get Reader’s Digest’s Read Up newsletter for more food news, humor, travel, tech and fun facts all week long.
What are truffles?
Hidden beneath the soil, truffles are a type of fungus that grows among the root systems of certain trees, like oak, beech and hazel. Because of this delicate symbiotic growing process, it’s nearly impossible to mass-cultivate truffles the way most commercially grown mushrooms are. That’s why they need to be foraged from the wild.
Prized for their intense aroma and unique flavor, truffles are highly elusive and require specialized techniques, equipment, animal assistance and a keen eye to find. They’re generally small and lumpy, with a bumpy exterior. Although they tend to look somewhat similar, the different species range in color from black and brown to white and even red.
How much do truffles cost?
Truffle cost fluctuates wildly based on season, variety and availability. But to give you a rough idea: White truffles, considered the most prized, can command prices ranging from $3,000 to $5,000 per pound—or even more. Black Périgord truffles typically range from $800 to $1,500 per pound. These prices can soar during the peak season, such as late autumn for white truffles and winter for black truffles, when demand outstrips supply.
According to Jeffrey Coker, president of Burwell Farms, truffle production today is only a tiny fraction of what it was a century ago, which has caused the price of this popular gourmet delicacy to steadily rise.
Why are truffles so expensive?
The high cost of truffles isn’t just marketing hype. It’s a reflection of the numerous challenges involved in finding and bringing them to your plate. Here’s why truffles are so expensive:
Rarity
Unlike other mushrooms, truffles can’t be easily farmed in controlled environments. They require a delicate balance of soil composition, pH and moisture.
“Truffles are rare and difficult to cultivate,” explains Vanessa Shea of Virginia Truffle. “They require specific soil and climate conditions, take years to mature and must be harvested by trained dogs.”
Labor
Historically, pigs were used to find truffles, but now, specially trained dogs are the preferred truffle hunters. “Pigs want to eat the truffles,” says Coker. “Pulling a pig away from a truffle is treacherous work, and people have even lost fingers that way!”
So the jobs went to man’s best friend. “Dogs are easier to train, more manageable in the field, much easier to travel with and just as effective at detecting truffles,” adds Shea. They can sniff out truffles buried several inches underground.
Once located, the truffles must be carefully hand-excavated to prevent damage. And naturally, that adds to the expense.
Seasonality and shelf life
Truffles have a short season, and their quality deteriorates quickly after harvest. “Each truffle ripens at its own pace, and harvesting at the right time is crucial,” says Coker. White truffles are primarily available in the fall, while black truffles are at their peak in winter. This limited window, and the fact that they must be used within a few days of harvesting, is one reason why truffles are so expensive.
Supply and demand
The demand for truffles far exceeds the available supply. This imbalance drives up prices, particularly for rare varieties. As Shea points out, “white truffles, in particular, cannot be cultivated reliably, making them even more expensive.”
What types of truffles are there?
We’ve established what truffles are, but there’s a world beyond the familiar black and white varieties. Each offers a unique flavor profile:
White truffles
Found primarily in Italy’s Piedmont region, white truffles are the most prized. They have a pungent, garlicky and almost cheese-like aroma. “White truffles are best used fresh, shaved over dishes like pasta, risotto or eggs, as their delicate aroma fades with heat,” Shea notes.
Black Périgord truffles
Grown in France, Spain, Australia and the United States, black truffles have a deep, earthy, chocolatey aroma. “Black truffles have a more robust flavor that holds up to cooking, so they can be infused into sauces, butter or even roasted meats,” says Shea.
Burgundy truffles
Milder than black truffles, Burgundy truffles have nutty, slightly garlicky notes. They are versatile and can be used similarly to black truffles.
Pecan truffles
Native to North America, pecan truffles have a mild, nutty and slightly sweet flavor.
FAQs
What do truffles taste like?
Truffles have a complex, earthy, musky and umami-rich flavor. It’s a hard-to-describe taste that elevates dishes with just a small amount.
How do you eat truffles?
Truffles are typically shaved fresh over finished dishes to maximize their aroma. They can also be infused into butter, oil, sauces and eggs. “Some of the best ways to enjoy truffles include shaved fresh over pasta, risotto or scrambled eggs,” Shea says.
And get this: You don’t even have to slice up a truffle to use it as a flavor enhancer. “You can infuse any fatty food with the aroma and flavor of truffle,” says Coker. “Just put a fresh truffle in a sealed container with the food for a couple of days. Eggs, cheese and nuts are all wonderful to infuse.”
What is truffle oil?
Most commercial truffle oils are made with synthetic truffle aroma compounds and don’t contain real truffles. “Nearly all truffle oil you see in stores is a fake product,” says Coker. “Disreputable companies will use just one chemical compound out of the dozens that make up truffle aroma to give most truffle oil its smell and then put a useless bit of truffle in the oil for visual effect.”
A sniff test won’t help you weed out phonies here. “While they add a truffle-like scent, they lack the depth and complexity of real truffles,” Shea warns. If you must use truffle oil, look for brands that use actual truffle pieces and avoid those with “truffle aroma” listed in the ingredients.
Do chocolate truffles have any relation to truffle mushrooms?
The two foods may share the same name, but that’s about it! So what are chocolate truffles, and why do they share a name with fungi? Chocolate truffles likely got their name because of their resemblance to freshly unearthed black truffles. They’re dark and round, though you’ll also find white chocolate truffles that resemble the lighter-colored truffle varieties.
But specifically, what are truffles made of? To make a traditional candy truffle, chocolatiers first mix melted chocolate with heavy cream and flavorings to create a ganache. After it cools, they scoop the soft, pliable mixture into balls and then roll it in Dutch-processed cocoa powder.
About the experts
|
Why trust us
At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. For this piece on why truffles are so expensive, Allison T.S. Robicelli tapped her experience as a James Beard–nominated food writer, recipe developer, cookbook author and former professional chef. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.
Sources:
- Vanessa Shea, operations manager for Virginia Truffles; interviewed, March 2025
- Jeffrey Coker, president of Burwell Farms; interviewed, March 2025
- North American Truffle Growers Association: “About Truffles”
