The black truffle is the rarest and most expensive of all the truffles and it is the only one that cannot be farmed commercially. It is produced as a result of a series of mutations, which have resulted in different shape and texture of the pouch as well as to a relatively small amount of the black fungus inside the pouch. It is from this type of fungus that the truffle meat is prepared for consumption.
In spite of these great differences, this type of fungi is regulated by organic standards and is, therefore, one of the most widely accepted by food safety organizations. By definition, a truffle is a mass of flesh containing both soft and hard portions and therefore is not only capable of simulating the texture of meat but also of having nutritional qualities.
To date, there are only a few producers who produce organic black truffle sea salt and only a few such producers are able to sell this truffle-seed around the world. In order to guarantee a supply for your own consumption, buying only from these few producers is a great idea.
When it comes to truffle salt, the black truffle is perhaps the most well-known and also probably the most expensive type, however, it does not stand alone. As a matter of fact, there are also several other types of fungi that are also included in the class of the truffle: the perennial mushrooms, the gourmet mushrooms, and the puffballs.
There are many different names for these mushrooms. For example, some of them go by the names of oyster mushrooms, mushrooms of the month, gourmet mushrooms, as well as the common "chicory."
Truffle salt – has only one name in common with the other truffles: black truffle salt. Some of the people who make the black truffle salt are involved in the production of the specific fungus type, therefore it is still a little bit difficult to determine exactly which type of truffle it is.
Once the fungus is cultivated, the black truffle salt produced in this way can then be classified and named accordingly. The taxonomic identification of this fungus is based on the following criteria:
The wild food is often eaten raw and very much, unlike the processed foods we eat. This means that it is important to understand that the taste of the black truffle should be similar to that of the black truffle meat.
A lot of research has been done on this topic in order to find out exactly what makes this kind of fungus so special that it has been recognized as being a part of the culinary tradition of certain regions. There is a variety of theories as to why the black truffle is so popular, however, the best and most likely explanation is that it tastes good when cooked with other ingredients, which basically means that it is very versatile and delicious when prepared in various combinations.
In the past, black truffle salt was manufactured by mixing white wine with extra virgin olive oil in order to create a paste that could be used in different ways. After the process of manufacturing was perfected, black truffle salt was available in the form of cream or in powder form, and these were used mainly for seasoning the dishes of the Italian culture.
Today, these various varieties of black truffles are being produced commercially, making it possible for people from any corner of the world to get hold of it. Depending on their taste, people from any part of the world will find this particular variety of truffles a pleasure to eat.
If you want to get hold of a large quantity of black truffle salt, you can either purchase it online or from specialty stores. Or, if you are a local businessman and you wish to provide this kind of luxury to your own family, you should make sure that you get hold of a large enough supply of black truffle salt.
