With the fluctuation of truffle market, the prices of truffles for restaurants and/or for end consumers can be very variable. This implies the use of less expensive truffle based additions, such as truffle oils and tartufatas (mixture or mushrooms and truffle, used as side dishes, or as a main ingredient for truffle based pates and sauces). Since the odor of fresh truffles are volatile and more mild than their replacements (truffle oils), the objective of this text is to educate the end consumer on differences between the raw truffle material and processed ingredients found in grocery stores.
Aromatic & Medicinal Plants
What are the pros and cons of bred and commercial varieties versus local ecotypes?
With the aim of knowing the quality and geographical distribution of some aromatic and medicinal species used at industrial level of the Spanish autochthonous flora,
