The black truffle, or Tuberculus as it is sometimes called, is a succulent mushroom that can grow in moist environments like forests, fields, or even on lawns. These mushrooms are considered a delicacy in France and other European countries.
Black truffle is actually the fruiting body of an underground ascomycetous fungus, primarily one of three species of the genus Trichophyton. Other genera of mushrooms classified as black truffles include Geopora, P. peziza, Leucangium, Leuca, and more than a hundred more. There are hundreds of different kinds of truffles but the two most common species are the Black Truffle and the Brown Truffle.
A trichophyte fungus can survive in the soil for years without ever producing a fruiting body. This is a very long time for such a tiny organism to live without any fruits. The truffle fungi are actually part of a group of bacteria called hyphomycetes. These organisms normally live on inside the earth, even in places where they may be disturbed by human activities. If there is a sufficient amount of moisture present, however, these hyphomycetes are capable of growing on and even over rocks, gravel, soil, and soil rich in organic matter.
The truffle fungi are capable of producing spores when they are in a dry state and then produce them again until they are ready to produce a new Black Truffle. They can even create black truffles with a change of season and environmental conditions. A fungus in which the weather is hot will produce a truffle that has a yellowish color, while one that is freezing will produce a dark brown.
A truffle that has just been harvested will have a grayish or brown color to it while a fresh truffle will be a dark, smoky-black color. When a truffle begins to decay, however, the color can turn to a bright reddish-brown. This is a sign that the fungi within the decaying truffle have started to break down its protein structure, allowing the substance to become rancid.
Truffles that are not properly aged begin to lose their flavor and aroma. That is why they are known as "dried" truffles. A very young truffle has no flavor and smells like a mixture of dried fruit and nuts and musty. Dried truffles do not retain their freshness as well and are usually not considered to be edible.
As the truffles age, their flavor and aroma become enhanced, and they become much more delicious. They lose their original flavor and aroma but still retain a slightly nutty, licorice-like flavor. Black truffle salt, on the other hand, retains its original flavor and aroma, while becoming very dark and rich. When salt is added to these truffles, it takes away the bitterness and leaves them even more delicious than they were when they were still young.
It is also important to understand that the aging process of these fungi takes a very long time. It usually takes at least three years for the fungi to completely dry out. As a result, black truffles retain a strong odor for at the same time as they get older. This makes them a perfect addition to a variety of dishes, particularly when served alongside foods with a sweet or fruity flavor.
The best way to preserve your black truffles is through using black truffle salt. The salt itself is actually a form of calcium carbonate. Black truffles are high in calcium carbonate, which is vital to the health of the truffle. Because the truffles themselves are high in calcium carbonate, the salt can help to preserve the quality of the truffles as well. This helps keep them from decaying and losing their natural flavor and fragrance.
Using this kind of salt is especially beneficial when making homemade truffles since it is easy to use. It is often used to season food that is being prepared for dinner guests or other uses that need an extra punch of flavor.
The flavor and aroma of black truffles are quite pleasant. If you use black truffle salt with a little black truffle oil and some egg yolk, you can create a delicious salami. The black truffles can be used to create a wonderful spread that is perfect on pasta dishes or any other dishes you may want to prepare.