Truffles are small, dark fungi that are used for savory treats all over the world. It is said that these little fungi were first eaten by aristocrats in France who enjoyed their sweet, bitter, salty and sweet flavors. Later on, the very same fungi were found growing abundantly in France and Italy. This led to the development of different varieties of truffle, with the most popular ones being those from France and Italy. Each variety has its own name and is distinguished by its distinctive shape and size.
There are intense love and affection for black truffle salt among people from different parts of the world. However, most Italian black truffle salt is made from a particular variety of fungus called Geocarpum scalare. A truffle is simply the flesh of subterranean molds, primarily one of the genus of the family Ascomycetes, which is also known as the Asbestos family. In addition to Tuber, several other fungi are also classified as truffles, such as Geopora, Peziza, Choiromyces (also known as mushroom) and several others.
The black truffle salt has a very pungent and strong flavor, which is derived from its constituent materials like minerals and salts. Its texture is coarse, with a slight buttery taste. It is commonly used in many food preparations, although its best taste comes from being sprinkled on top of fruits or eaten as a snack. For this reason, its commercial production is minimal, with only a trace amount being available in the market.
Unlike other kinds of salts, truffle salt does not have to be kept at a constant temperature. It can degrade naturally over time, thus resulting in less salt for cooking purposes. This is why it is often included in foods that need to be cooked quickly. The natural flavor given by the fungi found in this type of salt allows it to be an ideal additive to any steak recipe, especially those that use barbeque sauce as their primary marinade.
Despite their widespread popularity, truffle salts are not totally harmless. Some reports have suggested that their use might lead to hyperthyroidism and other forms of thyroid disease. This is because of their large amount of iodine content. Thyroid diseases are commonly associated with traditional medicine practices, particularly those that rely on using sea salt as their main ingredient.
There are, however, other potential benefits of truffle salts. A high-quality piece will have a very fine-grained surface and contain numerous seeds, stems, and even partially-cooked shells and buds. Each of these is rich in minerals, including zinc, iron, magnesium, calcium, and manganese. The nuts contained by truffle salt contain fatty acids that contribute to the heart's health and that of human beings in general. And since each of these ingredients has high-quality mineral content, this type of salt is highly nutritious and delicious.
But perhaps the most important thing about truffle salt is that it has a powerful appeal to those who love the taste of good food. Truffles are especially appealing when served as a garnish with a burger or a piece of French fries. Many people find this form of salt to be extremely tasty, even addictive. And with the demand for it steadily increasing, you can expect this trend to continue moving forward. The addition of artificial flavors to the traditional variety of truffle salt and incorporation of different cuts of meat into its composition make it even more desirable.
So next time you're shopping for a great seasoning alternative, consider truffle salt. It offers an excellent alternative to MSG and artificial flavorings. No matter where you decide to use it, you can rest assured that you're not only getting a healthy, yet flavorful seasoning, but you're also adding another layer of flavor to your favorite dishes.