When it comes to gourmet ingredients, few things capture the imagination and palate like the elusive black truffle. Known for their robust aroma and earthy, umami flavor, black truffles have been a prized delicacy for centuries, especially in French and Italian cuisine. Black truffles, specifically the Tuber melanosporum, are primarily harvested in the winter months. The truffle season usually runs from November to March, with January and February often producing the best specimens. While you may find preserved truffles outside of this period, fresh black truffles harvested during their peak season offer the most intense flavor and aroma.