The black truffle, also known as the true truffle or true trillium, is a succulent fruit that has been cultivated for hundreds of years in France and Italy. In Germany, it has been used in baking as well as a popular ingredient in foods such as caviar and cured meat. In some Asian countries, the black truffle was once considered a delicacy.
A truffle is actually the fruiting body of an ascomycete organism, primarily one of two species of the genera Tuber and Geoporus. Other genera of fungi include Geopora and Peziza, as well as several others. When it blooms, the black truffle produces numerous tiny blackish seeds, each seed containing a single white, pungent "seed-pore" that allows the truffle to retain its shape when exposed to air.
The pungent seed-pore is what allows the truffle to retain its shape and prevents it from decaying. This is why truffles are so highly regarded among chefs and foodies. It also protects them from both heat and moisture. Truffles are also known to have high levels of carotenoids, antioxidant flavonoids, and dietary fiber.
While some people use the black truffle sea salt in their cooking, it is typically reserved for garnishing. It is commonly added to confections, ice cream toppings, marmalades, and cheesecake and to salad dressings. In most recipes for this type of food, however, it is only used for garnishing.
The black truffle salt can be combined with any other kind of garnish and then added to your food. However, for some desserts, it is best to add it together with some candied fruits, nuts, or raisins instead of using it as is.
One of the primary reasons the black truffle salt has become so popular is because it is often combined with herbs. These herbs such as oregano, Rosemary, thyme, rose, sage, lavender, chamomile, and thyme are all combined with the truffles in a way to create a delicious seasoning. It is then added to foods and drinks to enhance the flavors.
If you decide to make a recipe that calls for salt, you may also want to consider the black truffle salt instead of regular table salt. Salt will reduce the flavors of these different herbs and can be hard on delicate tastes. This is another reason why the black truffle salt is so popular. Salt, in turn, tends to destroy the truffles by inhibiting their ability to retain their shape and texture.
While you may think of salt as the enemy of the truffles, it is not. Instead, salt helps the truffles to retain their flavor and texture while providing a more pronounced flavor.
There are many recipes for truffles that call for the inclusion of this salt and they are not limited to desserts. Most recipes for black truffles include the use of the salt to season and enrich the truffles or they use it separately for other uses. Because of its versatility, however, it is sometimes easier to prepare and use the salt as a standalone ingredient.
Many times the salt can be added to a dish before it is prepared. This makes it easier to add the herbs as well as the flavor, without having to worry about having to wait until the food is ready. In fact, it is recommended that you combine the salt and herbs at least thirty minutes prior to serving. In order to fully extract the flavor and fragrance.
Because of its popularity, the truffle salt is also sometimes found in the kitchen cabinets of many chefs. Some chefs use the truffles as a topping or base for other dishes as well. If you decide to use the salt on a dish, make sure that you stir it well before adding anything else.
Because the salt is quite a bit salty, you should avoid dipping your bread in it. You may think it would taste good but it will not taste as good if it is added to bread or pasta. Another reason to avoid it is that the salt tends to lose its taste over time, leaving it bitter after it is removed from the oven. While you may think that a black truffle might taste better cooked, it might actually taste better when you bake the truffles with butter.