Black truffle is actually the black fruiting body of an ancient subterranean ascomycanthium fungus, most specifically one of the Phomopsis species. Other than Tuber, most other fungi are also classified under the term truffles, including Geopora, Peziza, Choiromyces, and more than a hundred others. The Ascomycanthium species are known for being a ground covering as well as a tree to produce spores that can float through the air and eventually land on a nearby tree or mushroom. This method of transporting seeds has been used for millions of years. The modern-day theory on how spores get to a location is by birds picking up black debris from the ground such as dead flowers or fallen branches and dropping it back to the bird or by insects on plants. Whatever the method, the fungi need something to "hold" onto while they make their way to a new home.
While these fungi naturally live in the soil where they grow, most of them prefer a more dry environment, such as a desert. This is why black truffle salt is widely used by those in the food industry. Salt is necessary for the survival of many living things, including bacteria and microorganisms. It is even necessary for the manufacture of potassium, which is one of our bodies' most important minerals.
The popularity of black truffle salt dates back to the early 16th century. These days, however, sea salt is almost exclusively used as a food preparation agent. There are exceptions, such as the horseradish hot dog dish, but for most foods, the flavor is simply lost when salt is added. For this reason, a more natural alternative was needed. In order to retain the same flavor, however, it was necessary to use a salt that possessed the same properties and mineral content as sea salt.
Today, there are two main salts available on the market, black truffle salt and white truffle salt. Each of these salts has its own unique qualities. Most people agree that black truffle salt is more flavorful than its white counterpart. The black coloration comes from ferric oxide, which is naturally occurring in the earth's crust. The iron found in iron salts gives black truffle salt its dark color. White truffles, on the other hand, are made using white sugar, water, and salt.
Despite the wide variety of black truffle salt on the market, they are all harvested and processed from the same types of oregano shrubs. They all come from France, and although they may be sold in many different forms, the most common version is a salty gel. This salt is popular around the world and is used in many cooking recipes. Before it became known as sea salt, it was also marketed under names such as Chervil, Pummel, and even Mustard seed.
If you have never tried black truffle salt or another form of unrefined sea salts, then you should give them a try. They make exceptional table salt and are perfect for a wide range of cooking methods. From fish preparation to bread to desserts, using them will add a wonderful touch to your cooking.
You can use the salt to season many dishes, from fish to cereal to scrambled eggs. It also adds an incredible flavor to cheeses, meats, and vegetables. Because it has a salty taste, it is commonly added at the beginning of cooking to help draw out the flavor of the ingredients. For example, you might pour a few drops of black truffle salt over softened butter before you begin cooking.
Many people choose to enjoy black truffle salt without added flavors since it is so versatile. For example, you can add other herbs, spices, or any other type of flavor to it to improve the flavor. The health benefits are numerous and definitely worth the price. Since this salt is available in a variety of forms, it is possible to enjoy this healthy food in any way that you wish.