Fresh Smooth Black Truffle – Tuber macrosporum (B Grade)

Exterior: Dark brown to black, with natural surface texture and variation between individual specimens.

Interior: Mature specimens typically show a dark grey to black interior with lighter veins.

Aroma: Characteristically earthy, with distinctive garlic-like notes that may vary in intensity.

Flavour: Earthy and savoury, with garlic-like aromatic characteristics that vary according to maturity and freshness.

Texture: Firm when fresh and in suitable condition.

Aroma intensity, colour, marbling and surface appearance vary naturally between individual specimens and seasonal batches. Commercial grade primarily describes physical selection and presentation and does not guarantee stronger aroma than another grade of equal maturity and freshness.

Ingredients: 100% fresh Tuber macrosporum

Added ingredients: None

Additives: None

Added flavourings: None

Genetically modified ingredients: None intentionally used

EU-listed allergens: Fresh truffle is not one of the substances or products listed in Annex II to Regulation (EU) No 1169/2011.

Dietary suitability: Suitable for vegetarian and vegan diets.

The country of origin may vary according to the season, natural availability and the batch supplied.

Fresh Tuber macrosporum may be sourced from Bulgaria, Romania, Greece, Hungary or Slovenia depending on seasonal availability.

The origin of the specific batch is recorded as part of the product traceability information. If the country of origin is important for your purchase, please contact Terra Ross before ordering so that the currently available batch can be confirmed.

Refrigerate fresh Tuber macrosporum promptly at approximately +2°C.

Wrap each specimen in clean, dry absorbent paper and place it in a clean, closed container or glass jar. Replace the paper every day or whenever it becomes damp. Inspect each specimen regularly and do not wash, slice, grate or chop it until shortly before preparation.

For the best aroma, flavour and texture, consumption within approximately 5–8 days is generally recommended, depending on the condition upon arrival. This is general guidance rather than a guaranteed shelf life.

Fresh specimens are individually inspected, wrapped in absorbent paper and placed in food-safe protective packaging.

Orders are dispatched using Express Delivery in Insulated Packaging with cooling materials where appropriate. The insulated packaging is designed to help protect the product during transit but does not constitute a continuously monitored cold chain.

Available delivery services and estimated transit times depend on the destination and are shown at checkout before the order is completed.

Each batch is received, handled, inspected and packed under Terra Ross food-safety and quality-control procedures.

Manual inspection: Truffles are individually checked for firmness, general condition, visible defects and conformity with the selected commercial grade.

HACCP: Handling and packing procedures are managed under HACCP-based food-safety controls.

IFS: Terra Ross operates under an IFS-certified food-safety and quality-management system within the applicable certification scope.

Traceability: Batch information is maintained to support product identification and traceability.

Relevant product or certification documentation can be provided to professional customers upon request, where applicable.

Pesticide residues: The product is subject to the applicable maximum residue levels established by Regulation (EC) No 396/2005, as amended.

Chemical contaminants: The product is subject to the applicable maximum levels established by Commission Regulation (EU) 2023/915, as amended.

Food-safety controls: Product conformity is managed through the applicable supplier controls, batch documentation, risk assessment and food-safety procedures.

Where product-specific laboratory results are required, professional customers may contact Terra Ross before ordering to confirm which documentation is available for the relevant batch.

This truffle species is known as:

• Smooth Black Truffle
• Garlic Truffle
• Tuber macrosporum

Tuber macrosporum is the scientific name used for precise species identification. Terra Ross uses Smooth Black Truffle as the primary English commercial name for this species. Garlic Truffle is retained as an alternative common name referring to its characteristic garlic-like aromatic notes.

Company: Terra Ross Ltd.

VAT number: BG201730901

Business activity: Selection, handling, packing and supply of fresh truffles and specialty food products

Facility address: Business Zone Peristar, 3 Mebelna Street, 7200 Razgrad, Bulgaria

Country: Bulgaria

For product specifications, batch information, origin confirmation or professional supply enquiries, please contact Terra Ross through the contact details published on this website.

Tuber macrosporum is an edible truffle species marketed by Terra Ross as Smooth Black Truffle. Fresh mature specimens typically have a dark exterior and a dark grey to black interior crossed by lighter veins.

Its aromatic profile is characteristically earthy and may include distinctive garlic-like notes. Aroma, colour, marbling, shape and surface appearance vary naturally according to maturity, freshness, growing conditions and the individual harvest.

Yes. Terra Ross uses Smooth Black Truffle as the primary English commercial name for Tuber macrosporum.

The species is also sometimes referred to as Garlic Truffle because of its characteristic garlic-like aromatic notes. The scientific name Tuber macrosporum provides precise species identification and helps distinguish it from other dark-coloured truffle species.

Commercial grades primarily distinguish fresh truffles by physical characteristics such as individual size, shape, wholeness, surface condition and visual presentation.

Higher presentation grades generally contain larger or more regularly formed whole specimens, while other selections may contain smaller, more irregular, cut or partially broken truffles. The exact specification shown in the Quality Characteristics section of each product page should always be used when choosing a particular grade.

Not necessarily. Commercial grade primarily describes the physical selection and presentation of the truffle rather than guaranteed aroma intensity.

Aroma depends mainly on maturity, freshness, growing conditions, season, handling and the individual specimen. A lower presentation grade can therefore be highly aromatic when it is mature and fresh.

Choose a higher presentation grade when whole truffles will be displayed, shaved tableside or used where appearance is important.

Smaller, more irregular or cut selections can be practical for slicing, grating, chopping, sauces, fillings and other preparations where the final appearance of the whole truffle is less important. Always compare the individual product specifications before ordering.

The appropriate quantity depends on the recipe, serving size, maturity and natural aroma intensity of the individual truffles.

A smaller quantity may be appropriate when Smooth Black Truffle is used as an aromatic finishing ingredient, while a more generous amount may be preferred when the truffle is intended to play a more prominent role in the dish.

Refrigerate fresh Tuber macrosporum promptly at approximately +2°C. Wrap each specimen in clean, dry absorbent paper and place it in a clean, closed container or glass jar.

Replace the paper every day or whenever it becomes damp. Inspect the truffles regularly and avoid washing, slicing, grating or chopping them until shortly before preparation.

Fresh Tuber macrosporum is highly perishable and should be used as soon as practical. For the best aroma, flavour and texture, consumption within approximately 5–8 days is generally recommended, depending on the condition of the truffles when received.

This is general guidance rather than a guaranteed shelf life. Always inspect aroma, firmness, surface condition and overall freshness before use.

Clean fresh Tuber macrosporum shortly before use. Remove loose soil carefully with a soft food-safe brush. If necessary, use a small amount of cold water and brush gently, then dry each specimen thoroughly with clean absorbent paper.

Avoid prolonged soaking and aggressive scrubbing. Slice, shave, grate or chop the truffle according to the intended preparation shortly before serving or cooking.

Fresh Tuber macrosporum can be used with pasta, risotto, eggs, potatoes, butter, cream-based preparations, mild cheeses and meat dishes.

Slice, shave, grate or finely chop the truffle according to the recipe and add it near the end of preparation or immediately before serving when appropriate, so that its characteristic aroma remains noticeable.