Black truffle is basically the outer fruiting body of an ascomycanthous fungi, primarily one of the species of the genus Asmodium. While the term "truffle" may be used in various ways, the fungi actually belong to the classification Agaricus, which also includes all of the tiniest of mushrooms. In fact, there are only five recognized varieties of these fungi overall, although they are collectively referred to as Asmodium.
In addition to Tuber and other genera of Asmodian fungi, several other fungi are categorized as black truffles, including Geopora, Leucangium, Choiromyces, and more than a hundred others. Because they are most often harvested as a product of their outer layer, black truffles are often highly sought after for their distinctive taste. And just like wine, there are a wide variety of types, each of which brings its own special style to the table. In this article, we'll take a look at the black truffle sea salt itself and some of its important characteristics.
Like many varieties of truffles, black truffles are produced by exposing the inner portion of a mushroom to air and moisture for prolonged periods of time. This allows the spores of the fungi to develop, eventually forming the outer layers of this delectable treat. As with many fungi, the flavor of these truffles is enhanced by using high-quality oils. Among the most popular are grapeseed oil, soybean oil, apricot oil, and jojoba oil. All of these have their own distinctive aromas, and each blends in well with the black color of the powder.
Because this type of salt is so widely available, it is a naturally popular addition to many dishes. When added to fish, black truffle salt helps make the fish more delicious. It also has long been a well-known, traditional cure for colds and flu. A delicious combination indeed!
As tasty as it is flavorful, the flavor of black truffles can also be enhanced with the addition of olive oil. When adding it to fish or poultry, mix it with olive oil until it blends in perfectly. Add it to salads or make a simple addition to any vinaigrette or marinade. For a healthier option, substitute olive oil with canola oil, which comes in a very light variety that's easily used in place of regular olive oil.
If you love cooking Italian, you've probably had black truffle salt on hand at some point. It's an ingredient that's always included in gourmet cooking. The rich flavor and texture are hard to beat. If you're not as lucky as some to have this seasoning on hand, it's certainly not difficult to find online. You'll find many versions of this seasoning rubbed onto seafood, chicken, pork and beef.
This salty, earthy and almost buttery flavor creates a sensation of freshness that cannot be beat. Think of bruschetta, another one of Italy's must-have meals. Sprinkle some black truffle salt right into the pan before cooking, and you'll immediately have an aroma that will linger long after the meal is finished. This is true of sea food, too, such as lobster bisque or shrimp gumbo. These dishes will receive a kick from the sea salt as well as the flavor of the butter.
There's a variety of different ways to use this salty product as well. You can use it for fish, meat, pasta, vegetables or desserts. So, the next time you're craving that earthen flavor of summertime, why not make your own Italian black truffle salt?
This product is particularly ideal for those who like to cook with seasonings, such as garlic, onion, Rosemary, thyme, etc. If you want to make Italian truffle scrambled eggs, for instance, simply mix together one tablespoon of the powder and 2 eggs. If you're serving it on top of steaks, simply mix in the salt before grilling.
The great thing about this salt is that you can prepare it on its own or add it to other ingredients. For example, if you like a spicy flavor in your black bean dip, for example, just mix in a tablespoon of the powder. You can also take a spoon and blend in black pepper flakes for a little heat and flavor to all of your dip recipes. A pinch of black pepper goes a long way in adding flavor to your food.
Of course, there's no harm in throwing in a few teaspoons of this salt while cooking. In fact, it adds a lot of flavor to soups, stews, and even chili. It's best to use this salt on a cracker or flatbread instead of on a piece of bread. However, it's not a very good idea to toss this salt directly onto anything else, as it can burn quite easily. If you need to sprinkle this salt on a food item that needs to go gray, place a couple of tablespoons over the item and then let it sit for a bit before removing the salt and eating it.