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March 2013 Issue

Truffles and Tea Seed Oil Bring Flavor and Health

Looks are definitely deceiving when it comes to truffles. Misshapen and lumpy, these earthy orbs are among the most prized delicacies in the culinary world. They are intensely flavored and aromatic, with a unique musky, nutty fusion; certain varieties fetch thousands of dollars per pound—not too shabby for a fungus. Truffles are the fruit of underground mushrooms that form a symbiotic relationship with the roots of trees, including oak, birch and hazel. Their strong smell attracts trained dogs and female truffle hogs used to hunt and harvest them. Truffles are classified by appearance, aroma and taste—rarity and aromatic qualities increase value. The French black truffle, for example, is esteemed for its unique qualities.

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