Truffle salt is a name given to a type of salt that is harvested from the underground mushrooms of the same name. A truffle is actually the fruiting bodies of a very small subterranean fungus, primarily one of the classifications of the genus Ascomycota. Also known as the "mushroom fungus", this fungal organism is so abundant that it can be found in soils around the world and is even used as an agricultural fertilizer. The name "truffle" comes from the French word truffle, meaning "round stone".
It is a common misconception that black truffle sea salt is used solely for seasoning or cooking. Historically, this salty product was used as an ointment for injuries, particularly to the feet and lower legs. Originally, this remedy was used by the ancient Greeks and Egyptians, although it was not taken up by the Victorians. In fact, it was not until World War II that this special salt was made available to the general public.
Traditionally, truffle salt has been used for its delectable flavor. This is because of the unsullied flavors produced by the various types of fungi that grow on the surface of the fungi. Some fungi produce a buttery flavor, while others have a smoky aroma. Other fungi have a grassy flavor. And some types of fungi secrete a white fluid that resembles champagne. The combination of these different tastes allows for a wide variety of dishes to be created with this wonderful salt.
Truffle salt can be used in a variety of different recipes. For example, it can be used as a blasting agent in sauteing and stir-frying. It can also be used to season certain foods, such as meat and fish. You can also find truffle salt in various bottled beverages, such as Amaretto or Vino Nobile di Montalcino.
There are many different varieties of truffle salt available. Each variety comes from different locations all over the world, and each type of mushroom that is used to produce the salt has a different unique look and taste. You will also find variations in thickness and weight, as well as the way that the salt is stored.
Historically, truffle salt was sold in its original state. This means that the mushrooms were not dried. Instead, they were stored in wooden barrels and then allowed to age naturally. As time went on, the wood began to absorb the flavor of the truffle salt as it aged. This process of natural aging made the salt easier to store for longer periods of time, which made it even more popular. Today, you can purchase truffle salt that is already aged, so you do not have to wait to enjoy its wonderful flavor.
Historically, truffle salt was also used to season fish and meat. The high levels of moisture in the woods caused the fine structure of the salt to deteriorate over time, which allowed the fine salt crystals to become exposed. When this happens, they quickly crystallized and turned black. Because of this, the salt was no longer considered good for fish or meats. However, modern science has determined that using truffle salt on a regular basis actually helps to protect these items from damage.
The next time you visit a restaurant, look around and see what type of truffle they are using. Chances are, you will probably be able to find a truffle salt bar, where the chef is able to carefully salt and season each dish. If you do not know where to find one of these places, do a search online for "truffle salt" or "mushroom spores" and you will be able to locate a place that will deliver it to your home. Once you have the perfect blend of mushroom spores, start sipping!