A History of Black Truffles
A truffle, also known as a French truffle or German truffle, is a member of the fungi family called Fungi. A truffle, which can also be called a white truffle, is actually the outer fruiting body of a tiny subterranean ascomycanete fungus, most of one of the larger species of this genus, Tuber. Along with Tuber, other fungi are also classified in the family of truffles, including Geopora, Peziza, Choiromyces, Leucangium and more than a hundred others. This article will focus on the black truffle, which is also sometimes referred to as a sugary truffle.
In its natural state, a black truffle salt crystalizes as it forms in hot weather. The crystals begin to grow and spread in the sunlight, while still within the soil. It may be necessary to apply the black truffle salt after the first emergence, but it is eventually lost in the soil. When the first appearing crystal begins to dry out, it is not advisable to cover it because it will begin to mold, releasing the black truffle salt into the air.
The next step in the process is to remove any black truffle salt from the soil. You can use a garden fork or any other tool that will dig up and extract the salt. After you have extracted it, you should throw it back onto the earth, leaving it in a sunny place where it will continue to grow until it reaches its full potential. On an average, it takes about three years for black truffle salt to form. If you live in a location that receives little sunlight, you may want to keep the salt well watered, so that it will form deeper and more massive crystals.
Many people believe that black truffle salt is tasteless, but the salt has very subtle flavor. It has a slight aroma that many find pleasant. The flavor can be described as being similar to the taste of caramel or toffee, without being too overpowering. Black truffle salt comes in two varieties; unsalted and refined sea salt.
Black truffle salt has been around since the Middle Ages, when it was used as a popular addition to rich meals. In fact, it was so popular that the royalty used it to flavor their breads and desserts. The salt was so popular that by the Victorian era, it had become almost a mandatory ingredient in most cooking recipes. Over time, black truffle salt fell out of favor as commercial baking powders became more popular, but it never completely disappeared. Now, it is grown in regions of Europe and is available in fine salt shops. Today, it can still be found in some upscale grocery stores, although it is rarely used in cooking.
Today, black truffle salt is often added to cookies, cakes, custards, shakots (stored or freshly prepared French vanilla) and savory soups and stews. In fact, it is now becoming more popular in nontraditional cooking. Many people are enjoying the healthy, natural flavor that come from this salt, as well as the nostalgic fondness for foods from another time. For those who have yet to experience the joys of this great salt, try black truffles for a delightful twist on salty treats!