Truffle breakings :
Minced truffle, which you can sprinkle over your dishes
Canifage:
Test cuts made with a small knife, taking a small piece of flesh from the truffle to verify the inside (firmness, colour, and marbling), each variety having its own characteristics
Hunting:
The process of seeking out and extracting truffles with the help of an instrument or an animal
Hunter :
The term used for people who forage for wild truffles
Gleba :
The flesh of the truffle
Truffle juice:
Juice released from the truffle during sterilisation (appertisation), a condensed form of all of the black truffle’s delicious flavours
Truffle pieces:
Pieces that come from a whole truffle of good quality, from which damaged parts (due to freezing or damage caused by the dog during harvesting) have been cut out
Mycelium:
Filaments of the mushroom that connect to the tree
Mycorrhiza:
From the Greek mýkēs, meaning fungus, and rhiza, meaning root; a body (in the form of an outgrowth) that forms through the symbiotic relationship between a mushroom and the roots of its host tree
Truffle shavings:
Thin slices of truffle that are perfect when you want crunchy pieces
Rabasse:
The Provençal name for the black truffle Gleba: the flesh of the truffle
1st choice truffle:
A black truffle of excellent quality with an irregular shape
Extra truffle:
A black truffle of excellent quality and a relatively spherical shape
Truffle field:
An area of land where truffles can be found; today, few truffle fields are wild, most being truffle plantations
Tuber :
Latin for “outgrowth”
