Oregon black truffle it is very dark and would have a pungent smell when mature/ripe. Perigord truffle- also called French black truffle which is found in Spain, Australia and United States. Its color is blue-black on the outside and would eventually turn to brown-black as it ages. Piedmont truffle the Italian white which is light-colored and brittle. If you buy ripe or mature truffles, eat them as soon as you can. Storing Truffle Chefs and truffle experts advise against storing or preserving truffles, as it causes them to dry out and lose their flavor as well as aroma. Although it is better that truffles are consumed shortly after you purchase them, you can store them for a short time, like three to five days. However, you should be wary of the false truffles, which are not edible because of their poison. You can barely tell them apart from genuine or edible truffles, as they strongly resemble each other, not to mention that false truffles outnumber the real ones. That being said, you must be extra careful when locating and collecting edible truffles. There is no solid evidence yet that proves the claim that truffles have the ability to stimulate sexual drive in humans, let alone animals. Despite that lack of proof of the truffles mystical power, their smell makes you want to inhale it over and over. It s difficult to exactly describe the smell. All you can say is that truffles smell pungent, earthy, musky, and sensual. You can simmer them into sauces or soups. 2. Black truffles (Italian, French, and Chinese) - They complement red meat, dark meat poultry, red wine, sauces, wild mushrooms, apples, and soups. You can peel and slice thinly a fresh truffle or simmer it slowly. 3. Italian white truffles - They are best paired with eggs, white meat, risotto, and pasta. For people who don t consume fats and carbohydrates especially to those who are having Western diets truffles are very ideal since it is an excellent source of protein. 2. It is also a moderate source of carbohydrates. The main component of truffles and mushrooms in general is carbohydrates composed of glycogen and chitin or also called the fungus cellulose which is a structural component of the fungal cell wall.