The most important truffle variety in Spain is the Melanosporum Truffle or Black Truffle. Its harvesting season runs from November to March, with Christmas dates being the time of maximum consumption.
Truffles are hypogeal fungi of the ascomysits class hidden under the surface of the soil, approximately 20 centimeters deep, which develop in roots of certain woody plants, especially the genus quercus, creating a relationship of symbiosis.
The truffle consists of the truffle or mycelium, the truffle or fruiting body and the ascas, with spores inside two to six. Its dimensions are 3-6 centimeters and its weight is 20 to 200 grams. They have an asymmetrical and rounded shape, while their characteristic black color makes them known as black diamond.
Coscoja, oak, hazel and holm oak are often considered truffle species, as truffles develop in their roots. They are highly valued in the kitchen for their great flavor and deep aroma, able to enhance any dish, even the most basic. It takes a small amount of truffle to aromatize food in order to use them in the kitchen. They are a fungus with few fats and high water that have many vitamins and minerals and have medicinal properties.
Truffles can be consumed fresh, raw or cooked, fine powdered or processed in steaks, as well as accompanying dishes of meats, poultry, pates and salads among others. It is also commonly used as a seasoning.