The black truffle, also known as the nightshade truffle, belongs to the fungi family called Ascomycetes, a group of organisms that includes more than three thousand known species. A truffle, an edible mushroom, is the fruiting flesh of an ascomycete organism, primarily one of four species of the Tuber genus, namely Geotrichum, Meylanium, Tradesa, and Tuberculinum.
The name comes from the shape of the truffle, which resembles that of a “trick” or a truffle. There are some other related truffles, such as the white truffle, the false truffle, and the blue truffle. Some fungi produce a yellow, orange or red color, while some produce a brown, gray, or black color. Most truffles contain at least fifty to seventy amino acids. These are found in the “myristatin” protein of the truffle’s cell wall, where they have the greatest effect in preventing the growth of cancer cells and the onset of aging.
The “truffles” of today are harvested from trees that grow mainly on the West Coast of North America and the Mediterranean region, but there are also truffle-bearing mushrooms growing in other parts of Europe and Asia. Truffles that are grown commercially tend to be larger in size than those produced naturally, due to the process of harvesting. The size of truffles is variable, but it is generally considered to range from about one to two inches in length.
As mentioned previously, truffles are commonly harvested from subterranean fungi, which have been cultivated for use in cooking for hundreds of years. Traditionally, the fungi were eaten raw, which accounts for the name “raw”. But nowadays, these fungi can be preserved by being freeze-dried, which allows them to maintain their color and flavor for up to a year. Even though many people believe that eating truffles raw makes them taste better, a lot of experts still recommend that the fungi should be prepared as a salad dressing, mixed with butter and mayonnaise.
When using truffles in cooking, the truffle salt is one of the most common furnishings. Although it is a common garnish, many cooks are unaware that the black truffle salt is actually a highly nutritious herb, capable of protecting the body from free radicals and other harmful elements that cause disease, as well as acting as an antioxidant. It is a rich source of tannin, a kind of substance that protects against stomach and lung infection and heartburn.
The black truffle salt is used to add taste and color to foods and has long been used as a salt substitute. The darkish brown tint of this salt gives food a salty, bitter taste and color. Many foodies find that the taste of the truffles is much less bitter than that of traditional table salt.
Another very good way to use it is as a dip for potatoes or potato chips. You can find it in many health food stores, and you will find that you can add a few drops to your favorite snack food for a tasty addition to your salads or salad dressings. It also adds a delicious hint of pepper to some kinds of fruit salad or pasta dishes. If you like to bake, you can drizzle the salt onto cookies and bread to give them an exotic flavor and texture.
Truffles are made from a fungus called a truffle. As a result, they have no taste buds, so they do not have the same sensation as the typical sweet candy. But unlike many other fungi that you can eat raw, the truffles have the same nutritional qualities. They are high in vitamins A and B, as well as antioxidants, which help to protect the body from free radicals.