A black truffle, also known as a truffle of the forest, is the seed body of sub-tropical ascomycete fungi, predominantly one of three species in the genus Tuber. Many other genera of fungi also fall into this class, including Geopora, P. acuminata, P. japonicus, Leucatinum, and several others. The species of Tuber that most commonly produce these tiny fungi are the Tinospora cordifolia and Tuberculinum.
Black truffles are most commonly found in regions of Europe, the Mediterranean, and Asia, with some rare occurrences in North America. They have an unpleasant odor, which may be due to the presence of a yeasty smell, or perhaps to a combination of sulfur and yeast. These fungi produce a rich, sweet, fruity, earthy taste and a white waxy coating. They are also used to make a number of foods, ranging from the dessert Truffles of France to the famous truffles of Italy.
While the black truffle has many names, the most common is "The Queen of Truffles" because it is one of only two fungi to produce the sugar glucose, which makes up the majority of truffles. Truffles are the highest source of carbohydrates they contain up to 25% of your daily dietary needs for energy.
There are four categories of truffles, black truffles, white truffles, grey truffles, and cream truffles. Each type has a unique, characteristic flavor and texture, but all are delicious and are found in high quantities in some parts of Europe, in some parts of Asia and the Middle East, and even, occasionally, in North America. Some people consider them to be an essential ingredient in Italian cuisine.
While white truffles are considered to be milder than their darker counterparts, a black truffle can be quite robust, with a nutty taste and strong, distinctive aroma. Many people consider them to be better for eating rather than making preserves. Black truffles are also used in cooking, but not always cooked, but can also be eaten raw or lightly salted. and sprinkled on food or desserts. Most often, however, they are prepared to use a special method in which to "smooth" the outer layer, or cap, which is usually made with either a wooden box glass, plastic or metal strainer.
It is also possible to get a truffle salt which will be used in cooking. Some restaurants and cookbooks use truffles, black truffle salt, and baking soda to make desserts and bread. The salt is used in conjunction with other ingredients like lemon juice, which helps to release the flavors of the truffle and is used to improve the taste.
When purchasing the truffle salt or baking soda, be careful to look for the appropriate one. The salt you purchase should be at least 60% potassium chloride or salty, but you will want to check this on the back of the package. Do not use any less.
To prepare truffles, dissolve the salt in some water and place in a dish and add a bit of sugar or lemon juice to help draw out all the flavor if you wish. To eat, sprinkle the truffles on the truffle salt and sprinkle them on a warm dish that has been lightly salted. If you choose to eat them raw, remember that while they are a bit salty, they are very flavorful and they also make for a wonderful topping.
If you have never tasted these black truffles before, you might want to try them without any added flavor first to determine whether you like them or not. Many people do, which is why they are so popular. However, if you do not care for them as much, then it is still a good idea to put on some salt.
In the early days, black truffles were almost unheard of, as they were only available in France and Italy and they were considered to be a delicacy. They were so rare that even when they did become available, they took a long time to make and were quite expensive.
Today, there are several companies that produce these truffles, and it is possible to buy them in stores. But if you cannot find the right product, you can even make your own by grinding the truffles and adding a pinch of sea salt. After you grind them, pour them into a mold, cover them in some sugar and store them in the refrigerator and wait until they are ready to use.