Italian Black Truffle Salt forms part of the truffle family, along with truffles and Gorgonzola. But do you know what type of salt is used to make this heavenly pastry? And why is it so expensive? Knowing the answers to these questions will not only help you appreciate this salty delicacy, but it could also lead you to learn something new about your favorite pastries. So, let's learn more about truffle salt, one of Italy's most popular culinary delights.
Most Italian food relies on truffles. Since these tasty pastries were first discovered in the 16th century, they've been a big part of Italian cuisine and have become some of the best selling foods in the country. Like many delicious Italian dishes, black truffle sea salt was created in order to replicate the highly-flavored pastry. Italian black truffle salt can be used for regular cooking, or you can sprinkle it over pasta, or sauteed vegetables.
In case you haven't tried Italian black truffles, this type of salt is a great way to enjoy delicious pastries all year long. However, don't let their light, airy appearance mislead you. This type of salt has long been heralded for its ability to deliver a rich, intense flavor that surpasses even the best ingredients. And the good news is, that this special seasoning has been made available in stores and online in various forms, each of which boasts different levels of spiciness.
The earliest type of this Italian seasoning dates back to the 15th century. This early black truffle salt was created through a process of combining black pepper and anise seeds until they reached a form where the mixture had the ability to generate anise odor. This technique was improved upon and now many people prefer Italian black truffles to their more common white counterparts. The most recent innovation in this area came about through the blending of Moroccan black salt and white sea salt, producing what is known as black sea salt.
There are two main types of this salt, which are most commonly found in Italian cooking. The first type is unrefined, which is derived from the nuts and seeds of the black truffle. The second is called black truffle salt or carnelian, which is derived from the seeds of the Mediterranean shrub Calabash. Both are harvested and processed in the same way, using the same basic processes that have been used for centuries.
Another factor that determines the taste of your Italian black truffle salt is the way it is prepared. When the nuts and seeds are harvested, they are immediately thrown into a pot or basin to begin the boiling process. In the same way, when the sea salt is harvested, it must be washed until it is a light crystal. Once both ingredients have undergone these steps, they are then placed in a pressure cooker or a stainless steel pot, where they are boiled together until the water begins to boil. At this point, the Italian black truffle salt begins to turn dark, from the minerals that were infused during the boiling process.
During the cooking process, you must use the pressure cooker or the stainless steel pot to ensure even cooking throughout the entire duration of the cooking process. The result is that the salt dissolves completely, while the other ingredient, mainly the sea salt, remains water. You will note that the Italian black truffle salt has a smooth texture and a nutty flavor, similar to nutmeg. Some people prefer to make use of the salty finishing salt in order to preserve the flavor of the Italian truffles.
You can use this salt either before the meal as an ingredient on the food or as a finishing salt on the truffle. The taste is very rich and earthy, with hints of nutmeg and Cloves. These are some of the essential things you should know about the Italian black truffle salt. There are several other types of salts, including the Calicudo, which is a pasteurized cheese powder. However, the flavor of this type of salt tends to lose its intensity after a certain period of time, which is probably one of the reasons why this type of salt became a favorite with Italian chefs in particular.