A piece of truffle is almost always covered with a crust of black truffle sea salt. The purpose of this salt is not only to make the sweet, dark truffles more delightful but also to help with preservation and even medicinal uses. The truffle is actually a fungus that is found mainly in France and Italy. It flourishes in the warm, damp climate of these areas and has been used for ages in cooking and baking. But it is now gaining popularity in places like California and other states across the country.
The rich, creamy flavor of black truffles is created when the "Mushroom" part of its name is mixed with a small amount of cream. A piece of this mixture is then placed on top of unsalted dry bread. When the earthy, sweet-smelling fungi are fully gathered, they are then on their way to culinary gurus and chefs all around the world. White Truffle finishing salt tends to have a much milder, subtle taste and a gentler, more natural aroma than the darker black Truffle salt. Both have their own unique attributes that can enhance the overall flavor of any dish served. But which one should you use?
As a culinary ingredient, black truffle sea salt has been used for centuries. It was first used as a seasoning for foods because it has an intense, slightly spicy aroma. This attribute gives it a wonderful aroma that makes it ideal for sprinkling over foods or being sprinkled on top of baked goods. And the intense flavors of black truffle salt were perfect for those special meals when you really want to make a statement. For example, it was often used in early America for making dried fruit pies. Black Truffle Salt also went by other names, including black pepper, black peppercorn, black title, and even Indian black truffle.
But while it's perfect for classic dishes and has a long history of popularity, today's black truffle salt is not quite the same as its older counterpart. Today's version is far less pricey and usually quite affordable, and it comes in a variety of different forms. Most modern versions are sold in bags that look just like a piece of dry fruit. They're then coated with a variety of herbs and spices. Most common ingredients include thyme, oregano, sage, Rosemary, cinnamon, nutmeg, and clove.
The aroma from black truffle salt is very unique. It's a distinctive aroma that many chefs note is actually quite enjoyable. This unique aroma comes from a number of different sources and is commonly referred to as "the" or "that" smell. This is one of the scents that makes a true difference in the flavor of foods simply by changing the scent factor, something that can't be accomplished with many ingredients and flavorings.
For example, black truffles often have a woodsy aroma, thanks in part to the ashes that are sometimes included in the process of curing the nuts. These ashes are actually the remains of the bark of the black truffle tree which has been discarded. In older times, this ash was treated with oil and used to massage the body, which explains why the oil-coated flakes we now see are so pleasant. But the real reason why this type of salt is sought out by many chefs is that it provides an incredibly strong aroma that simply cannot be achieved by other types of salt.
A good analogy would be the difference between regular table salt and sea salt. While sea salt contains magnesium and other trace minerals, table salt on the other hand contains only sodium and chloride. Saltworks best when it's mixed with the right food ingredients so it's important that you know which specific type of food you're trying to enhance. For example, sea salt tends to work best with fish, whereas the black truffle salt works the best with beef, turkey, and cheese.
If you use it correctly, the Italian truffle can be used in a wide variety of cooking methods. It works great with all kinds of sauces from soups, sauces for main courses, stews, vegetable dishes, and salads. Also, it works well with the flavors found in cheeses, cured meats, mushrooms and other dark colored foods. The scent from the salt is very powerful, so it's very easy to overpower any flavor with just a few drops. This is the reason why the Italian truffle seems to be such a popular ingredient in many of the more popular recipes out there today.