When it comes to salt, black truffles come right up at the top. The dark color of the truffle adds a distinctive flavor to salt and also makes it very versatile and adaptable to nearly any cooking style.
Black truffle is actually the fruiting body of an underground ascomycetous fungus, mainly one of several species in the genus Tuber. There are several different varieties of truffles, sweet, oily, salty, bitter, and dark ones. In addition to the Tuber genus, there are several other genera of truffles including Peziza, Geopora, Choiromyces, Leuchymyristachys, and several others.
Truffles were first harvested from their roots, and they are often prepared with the roots still attached to the truffle salt, but the root itself can be used as an ingredient. Truffles are also available in powder form some people prefer the flavor of black truffle sea salt with this form.
Some of the most popular uses for salt are in desserts and meats, such as black truffles, butternut squash, asparagus, and pork and beef. Salty snacks, including black truffles and chocolate truffles, are very popular in the United States. In Canada, the black truffle is used as a filling in pie crusts and also on top of ice cream.
Black truffle salt was discovered by accident in the late 19th century by the French who were sampling a type of salt in a wine cellar that was too salty for them. The truffle salt, which was then called 'Les Bleus', was then sold in small tin cans to American consumers. The American name was later on adapted to the name truffle salt and is still available today in its tin and jar forms.
The quality of this type of salt is very high. Its color and texture are reminiscent of blackberries while retaining the same pleasant flavor and pleasantly salty feel. Although it is not as rich in flavor as some other types of salt, it does retain more than 80% of its sodium content. It can be used in cooking with similar results to any other type of salt.
Truffles are harvested in many places, including France, Italy, Canada, New Zealand, the United States, the Caribbean, Australia, Africa, Russia, and Iran. They have been harvested from as many as fifty different areas of the world. Each country has its own unique harvesting methods for the salt, but the general method is pretty much the same all over.
Production of this salt, although high production costs make it quite expensive, is not very labor-intensive. In fact, it takes about the same amount of time to harvest and package the salt as it does to produce sugar or any other foodstuff. As a result, it is very cost-effective.
Although it is not the most flavorful salt, there is no denying that it has a good taste. It can be used to enhance the taste of cheese, ice creams, custards, and even sherbet. It can also be used on fruits to improve their color and reduce the sourness.
Black truffles are usually harvested from plants that are known as 'mixed berries' (which are actually berry varieties). These types of berries are cultivated on farms, not in the wild. When harvested, the berries are crushed to create the powder.
There are also other types of salt, such as the black truffle salt that is not produced in this way. Some have a bitter taste to it. The most common of these is known as 'black licorice salt'.
While many believe that salt from truffles is tasteless, this is not the case. Most people who use this type of salt find that they can appreciate a hint of this tasty treat, even after a meal has been prepared. A slight hint of the salty flavor of this salt is a pleasant surprise and is not at all unpleasant to the taste buds. Therefore, it is a perfect additive to a dish that needs a little extra salt to complete the taste.