Truffle Glossary

Truffle Glossary

Hypha

Pronounced (hi-fuh)

Plural Hyphae
Are the long tubes that develop from germinated spores and form the structural parts of the body of a fungus. A large mass of hyphae is known as mycelium.

Mycelium

Pronounced (mahy-see-lee-uhm)

Plural mycelia

The mass of hyphae that form the fruiting body of a fungus.

Mycorrhiza

Pronounced (mahy-kuh-rahy-zuh)

Plural mycorrhizae

A symbiotic relationship of the mycelium of a fungus, with the roots of certain host plants, in which the hyphae form a closely woven mass around the roots, or penetrate the cells of the root.

Symbiotic

Pronounced (sim-bee-ot-ik)

A relationship between two organisms that is mutually beneficial.

Terroir

Pronounced (ter-wahr)

The environmental conditions, especially soil and climate in which a food is grown or produced and that give the food its unique characteristics such as flavour and aroma.

Trufficulture

The science and cultivation of truffles.

Truffière

Pronounced (trooff-yeah)

Direct translation means a field where truffles are found. In English we use the term to describe a truffle plantation or grower.

Tuber Melenosporum

The scientific name of the black winter truffle or French black Perigord truffle. It is important to make sure you are receiving 100% of this species of truffle.