Top Questions We Get Asked About Truffle

Curious about truffle but not sure where to start? You’re not alone. We get the same questions all the time about the aroma, how to cook with it, which products to buy, and how to store them in Singapore’s heat. Here’s a clear, no-frills guide with quick answers you can use today.

Truffle 101 (the basics)

What is a truffle?
A truffle is an aromatic fungus that grows underground near tree roots. It’s seasonal, rare, and prized for its scent.

White vs black what’s the difference?
White truffle smells brighter and punchier and is best shaved on warm food. Black truffle is earthier and handles gentle heat well, so it’s great in sauces, butter, and oils.

Do chips/oil use “real truffle”?
Some products use real truffle oil or powder; others use natural flavour compounds. Go by taste and label transparency. If it smells harsh or perfumey, it’s probably not for you.

Taste & cooking FAQs

Why do truffles smell so strong?
Their aroma compounds are volatile once warmed, they bloom quickly, which is why the first whiff hits fast.

Can I cook truffles?
White truffle: finish dishes (don’t cook it).
Black truffle: gentle heat is fine fold into butter, cream, or oil.

How much should I use?
Start small. Truffle loves simple, warm bases (eggs, potatoes, mushrooms, pasta). Season with salt/umami first, then add truffle so it doesn’t get lost.

How do I avoid an “artificial” taste?
Keep flavours simple, don’t over-pour oil, and choose products with a clean finish. If it smells like perfume, skip it.

Chips FAQs

Black vs white truffle chips who are they for?
Black truffle chips: warm, savoury, very “moreish.”
White truffle chips: brighter first hit of aroma. Try both and see which suits your crowd.

Are they halal/vegetarian? Any allergens?
Check the pack. Many are vegetarian; some contain milk powder. Certifications vary by product.

Why thicker or kettle-cooked?
A sturdier cut gives better crunch and holds seasoning more evenly.

How long do chips stay fresh after opening?
Clip the bag or move to an airtight container and finish within a couple of days for best aroma.

Best value tip?
Compare price per 100g and look for bundle sets.

Truffle oil, salt, butter & popcorn

When do I use truffle oil?
After cooking on warm food. A few drops on eggs, fries, pizza, or risotto go a long way.

Truffle salt or butter quick wins?
Salt: season fries, roast potatoes, popcorn.
Butter: finish steaks, mash, mushrooms, or scrambled eggs.

Shelf life & storage
Keep tightly sealed in a cool, dark place. For butter, refrigerate and use clean utensils.

Dairy/gluten?
Oil and salt are typically dairy- and gluten-free; butter contains dairy. Always check labels.

Fresh truffles vs pantry products

Should I buy fresh truffles?
Great for special occasions and simple dishes. Use them quickly.

How do I store fresh truffles?
Wrap in paper towel, seal in an airtight container, refrigerate, and change the paper daily. Use within a few days (white) to a week (black, often a touch longer).

Why choose pantry products?
Consistency, convenience, and better value for everyday cooking.

Buying in Singapore (where & how)

Where to buy online?
Direct-from-brand sites usually have the freshest batches, exclusive flavours, and bundle deals. For truffle chips and pantry items, start at Aroma Truffle.

Islandwide delivery & gifting?
Most brands offer quick delivery, gift boxes, and corporate orders handy for festive seasons and events.

Marketplaces & retail tips
Buy from official stores, check dates and pack integrity, and avoid bags kept in direct heat or light.

Storage, freshness & quick fixes (short version)

My chips lost aroma why?
Air + heat. Reseal tightly, store cool and dry, and finish within 2–3 days.

My oil tastes faint what now?
Use on warm food (not cold), season first, then add ½ tsp and adjust by drops. Keep the bottle cool, dark, and tightly closed.

I overdid it help!
Soften with butter/cream, a touch of lemon, or add plain starch (rice/pasta/mash). For chips, mix with plain chips or serve with a plain yogurt/sour-cream dip.

Quick shelf-life

Chips: best within 2–3 days after opening
Oil: 3–6 months after opening
Salt: long if dry & sealed
Butter: 7–10 days in fridge; 2–3 months frozen

Health & dietary quick answers (short)

Halal / veg / vegan: Check the product page or cert mark; chips usually vegetarian, oil/salt often vegan, butter not vegan.
Allergens: Commonly dairy (milk powder) and soy (lecithin); possible gluten cross-contact read labels.
Kid-friendly: Fine in moderation; watch salt and dairy allergens (crumble chips for younger kids).
Pregnancy / medical: Prefer pasteurised dairy; avoid alcohol-infused items; when unsure, consult a professional.
Portion guide: Treat size ~20–30 g of chips.
Storage: Keep cool, dry, sealed; refrigerate butter.