The black truffle is one of the world's most delicious and nutritious foods. It is packed with antioxidants, fatty acids, minerals, vitamins, and some important plant nutrients, which make it a highly nutritious food. In fact, when dried for several months, it turns into a salt form that can be used for cooking and table salt. While this kind of black truffle is eaten raw or cooked, it can also be eaten as an ingredient in a variety of recipes.
A truffle is actually the fruiting body of the Ascomycota fungi, predominantly of the genus Tuber. It can grow in almost any soil but prefers a dark and moist environment. In addition to Tuber, there are many other species of fungi classified as truffles such as Geopora, Pecina, Peziza, Chanterelle, Leucangium, and several others. They grow best in the summertime and are commonly found in France and Italy. The black color of the truffles, on the other hand, comes from melanin pigments that are found in the skin of the fungus.
Truffles have a bitter taste and a pungent odor. These two factors are what make them an appetizing treat, however, the bitter taste is usually the result of the presence of ascorbic acid, an organic chemical compound found in the truffle that can cause nausea and vomiting.
The black truffle sea salt were first discovered during the 18th century by an Italian nobleman, Giuliano de' Santillana. He would take a piece of skin from an ascomycium mushroom he grew in his vineyard and rub it on the surface of his wine. Then, he would wait for the wine to be opened for a while. When he saw that the outer layer had fallen off, he would then use this to prepare the salt.
Since then, the black truffles are known for their savory taste and are usually served with the grapes that are being used for making white wine. While a number of cultures produce this type of wine, the best wine to use is one that has been harvested in the Tuscany area of Italy.
Truffles are often incorporated in food with a mixture of vegetables, meats, and cheeses. However, the use of salt is not necessary. As long as the truffles are dry-roasted they retain their taste. In Italy, black truffles are often used for making a cheese sauce called salami, which is made by frying a piece of salami in olive oil, adding tomatoes, herbs, onions, mushrooms, and a few garlic cloves. For the meat, of course, black truffles are often used for stuffing.
Because these fungi like warm and moist places, the best place to grow them are in dark and moist places, especially near a sewer pipe or drain. This way, the ascomycium fungi can thrive in sewers, basements, damp cellars, attics, or underneath floorboards. Some people do, however, find it beneficial to keep them in a humid area away from direct sunlight and to allow them to dry off since the damp places encourage them to grow.
Cooking black truffles is easy if you remember that they are made up of as many as seventy percent waters. In order to preserve its flavor, it is best to dry the truffles off before cooking. Also, be sure to have them on hand because the next time you plan to go out for dinner, instead of using the salt to season your favorite dish, just grab a couple of these delicious treats and add them to the food.
Although there are other types of salt, truffle salt is the most popular and widely used because it is easily available, very versatile, and contains the most amount of ascomycium fungi in it. This is also why it is the favorite seasoning for pasta and baked goods because it makes the dish taste much better and more interesting than using regular table salt.
As mentioned previously, black truffle salt has a unique, fruity flavor. For people who have never tried this kind of salt, they might be surprised to learn that it tastes like vanilla and chocolate with a hint of bitter chocolate. If you want to use this seasoning to add a little extra pizzazz to your food, try adding it to a pan of pasta, on top of your baked potatoes, or on top of fresh salad greens.
On the less salty side, you might even consider adding a little truffle salt to ice cream, cakes, or custard. You might even use this as a dip for cookies or brownies or use it as a garnish for sandwiches. You will soon learn how to use this amazing seasoning to great effect in all your recipes! If you try the recipes below, you will definitely see how versatile this salt is.