The black truffle, also known as the false truffle, is a succulent plant in the family Agaricales. It is often called truffles because they look like grapes but are actually not. A true truffle, however, is the succulent body of an ascomycete organism, mostly one of the three species of Tuberculata, a subfamily of the Ascomycota.
Tuberculated are commonly found in wet soils, particularly limestone, dolomite, and sandstone. The spores of these fungi are very small and are attracted to a number of things that are moist. Often, the dark soil surrounding the plant can trap the spores, resulting in an accumulation of these fungi in damp areas of the soil. Fungi that grow in such environments produce a sugary substance that is later harvested as truffles. These are harvested as they emerge, the sugary substance that makes them so appealing being separated from the rest of their body and cut into pieces that look like fresh grapes.
When you use black truffle salt to preserve your truffles, the fungi are kept under control and do not multiply rapidly, allowing the truffles to retain a flavor and an original appearance for a long time. The salts have a number of attributes that make them ideal for use with the fungi. For starters, they are highly soluble in water and so do not need to be added to the brine, making them suitable for use on truffles and other foods. This is an important characteristic, as using brine or other salty forms of preservation can affect the number of good bacteria that live in the food. Salting the food will help to increase the growth of good bacteria and this, in turn, improves the quality of the food as a result of a better balance of micro-organisms.
Another aspect of the salts that make them suitable for use on truffles is that they also contain good bacteria that work together with the fungi to stop the growth of any harmful ones. This is achieved through the use of a complex mixture of enzymes. These chemicals are contained within the salts, which act to inhibit any activity of the fungi as they feed on the sugars and starches present in the food.
You can also find the black truffle salt in capsule form and this may have a stronger aroma than the salt in its natural state. This makes it preferable for people who do not want to use brine and would prefer a saltier taste in their dishes.
If you want to cook with this salt, you should be aware that it has an unpleasant, fruity flavor. This is because of an enzyme called beta-glucuronidase, which is produced when the fungi come into contact with a substance called melanin. This can be inhibited with heat or with the use of enzymes. There are several options available to counter this process, though, including using baking soda, lemon juice, or the regular white vinegar. The best way is to leave the mixture out at room temperature and let it stand for a few minutes and then brush or rub over your food to bring out the good qualities.
You may also enjoy the color of the black truffle salt. As well as being dark, it also has a faint buttery odor. This is a good sign of an excellent salt, as any other type of salt may have.
Black truffle salt is certainly something to consider if you want to enhance the taste of your food. It has a wonderful aroma, is great for making wine and cheese, and can add great health benefits to your food. You may even find yourself looking for more!